My internal veg-o-meter goes into overdrive in July. It’s almost too much for me – all these beautiful vegetables and herbs. I am loving the little baby squash I’m getting in my CSA box from North Tabor Farm. Baby squash have a much firmer texture and more interesting flavor than more mature squash — grab them if you see them.

Then cut them into chunky pieces (not thin slices) and give them some high heat; you want the shapes to bounce around the pan, like they do in this Baby Squash Stir-Fry with Garlic, Ginger, and Lime.

I use my favorite herb, Thai Basil, in that stir-fry, but you could do it with mint or cilantro or any basil.

If you get stuck with bigger zucchini and summer squash (hopefully not too big), you can still cook them over high-heat; grilling is best, and in this case, long slices work well.

Here’s a recipe for Grilled Toast with Whipped Lemon Thyme Feta and Summer Squash...