Summer brings the best to New York – friends from all stages of our lives visit us from all corners of the world. They bring stories to tell, and spices to add to our new summer brunch menu. Farmers Market has never been so vibrant, filled with bright colors and fresh, bursting flavors. For June, July and August, we add to our table (finally and officially) a weekend brunch edition. It starts with fresh nuts, fruits, bottomless tea and coffee, and potato onion dill toasts. For main course, we made a fresh zucchini pasta with pesto sauce brought back from the valleys of southern Italy, topped with Peruvian roasted chicken and a poached egg. For desserts and to bring home with, we are testing 24 varieties of overnight oatmeal in an 8 oz mason jar. The plan is to retain 12 flavors and scratch the other 12 – but we may have some trouble deciding…