I am made of water. I crave it. I love to run beside the Hudson and East Rivers. I yearn salty ocean waves foaming at my feet. When I’m near it, in it, I feel whole. And yet — the power, its depths, the unknown, terrify me. The fear of being toppled and tossed around by a wave bigger and more powerful than any water within me has kept me from wading out more times than I care to admit. Sometimes I leave the beach without ever being further than knee-deep, when what I crave — nay, what I need — is to be in it and of it.

All of that changed — finally — last week, on my final day of a family vacation in Cape May, NJ. Let me correct that: in the final hour of that final day. With my fella and my dad beside me, I relearned how to face those waves. It’s the silliest thing, really, the truth of it. That it’s all simply a matter of preparation, of being ready for what comes, of accepting. See a wave that you can’t jump? Take a deep breath, before it’s on you, and duck. It doesn’t need to be a competition between you and the wave. Like jumping, you become one with it. Then you rise, unscathed, and simply wipe a bit of salt of from your eyes. In it and of it.

I did not want to get out of the water. Yet I didn’t feel the regret that usually consumes me at the end of the day.

And so I left Cape May, land of historic Victorian houses, fudge and saltwater taffy, dolphins, and so many childhood memories, with a newfound respect for the phrase “roll with the punches.” It would be an understatement to say I’m ready for the cool embrace of fall. But I’ve spent too much time fighting summer’s existence. Thinking I can jump it even when it’s too big to handle. Feeling miserable from the heat. Sick and dehydrated from the humidity. But yet, I realize, with it has come the sweetest peaches I’ve had in years.

At this end of August, there are already apples at the farmer’s markets. I spotted Greenings at one of the stands in Astoria two and a half weeks ago. And I was tempted — so tempted. But I still haven’t had my fill of tender local peaches. Of sweet plums. Of juicy tomatoes and tiny kirbies and crisp peppers and all the wonderful things that are here because summer is a sunny, hot, miserable time of year. I’ve been eating peaches every day with my breakfast: diced up into oatmeal, as a side to toast and eggs, folded into Greek yogurt. And now this: baked peach crumble donuts. Because along with all the fresh ones unchanged by the heat of an oven, we need to incorporate them into flour and butter and sugar and make them more.

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