This week, the best thing coming from my garden – and from Island farms, judging by the farmers’ market – is surely peas. As sweet and delicious as they are picked right off the vine, sugar snap peas and snow peas develop a complex, earthy flavor with a turn in the stir-fry or (very hot) sauté pan. I’ve been adding sliced asparagus, mushrooms and scallions to the pan, and the combo is so good that we’ve had Stir-Fried Sugar Snaps and Snow Peas with Asparagus, Mushrooms, and Thai Basil on repeat.

I like to finish the stir-fry with garlic, ginger and tamari. But try it some time with a splash of heavy cream and some grated Parmigiano. You won't be sorry. Either way, I add whole basil leaves right into the pan and wilt them at the finish.

I’m growing two kinds of Thai basil, an opal basil, and Mrs. Burns’ lemon basil this year in addition to sweet Genovese basil. I grow those basil varieties not just for their flavors but also because they tend to be much less susceptible to powdery mildew. So if you’re still looking to pot up some seedlings, poke around for these less common varieties in the nursery. And next year you can grow your own with seeds from Johnny’s.

I’ve also got nice kale in the garden; I don’t know why the usual pests that chew holes in the leaves haven’t shown up yet. With some of that kale, I’ll make my other favorite sugar snap dish: Smoky Sugar Snap Peas and Greens with Chorizo, Lemon, and Yogurt.

If you’ve got shell peas, you could put them in my favorite potato salad, New Potato Salad with Fresh Peas and Mint, which would work for a cookout on the Fourth of July, which is, yikes – next week!

Or if you want a really jazzy, colorful potato salad, go ahead and make Crispy Smashed Potato “Salad” with Summer Corn–Cherry Tomato Dressing and Limey Drizzling Sauce. Morning Glory has corn in from Georgia – and their own hoop house tomatoes — so we can be forgiven for jumping the gun a bit on the high summer veggies.

With that salad, you could serve Grilled Spiced Chicken Brochettes with Raita and Quick Limey Slaw and call it a day.

But I also think those Spiced Grilled Chicken & Naan Wraps with Cucumbers, Tomatoes, Herbs, and Two Sauces that we did a couple months ago would be perfect for the holiday meal.

Prefer beef? Go for Grilled Chimichurri Flank Steak.

For dessert, if you’re not making that Vanilla Cake with Whipped Strawberry Frosting or the Gingery Strawberry-Rhubarb Crisp, I think some Blueberry or Blackberry Rustic Tarts would be nice.

Or Lemony Blueberry Bars with Chunky Almond Crumble.

Or pie, of course. Here’s Chrissy Kinsman’s Master Recipe for Fruit Pie.

One more thing: I wanted to let you know I’m loving my squirt bottle of delicious Graza olive oil. “The Sizzle” just earned Wirecutter’s nod for best all-around olive oil you can buy at the grocery store. It’s available at Morning Glory Farm and now at Cronig’s. Graza’s single-origin (no-blending) Spanish olive oil is appealingly assertive and grassy. The “Sizzle” is ideal for cooking; the “Drizzle” is designed for finishing. Read more about them in Bon Appetit.

Hope you have a sizzling Fourth of July and I’ll see you on Instagram at @cookthevineyard. Be sure to follow us if you haven't already.

Farm and Field Report: Strawberry Weather

By Thomas Humphrey

Not too wet, not too dry. The perfect strawberry weather is elusive, according to Island farmers. Read more.

What's Open, What's Happening

If you're looking to make a dinner reservation or wondering which farm stands and markets are open, visit What's Open on Martha's Vineyard for regularly updated listings.

• Don't forget about lobster roll pop-ups! Now you have three choices: American Legion Post and Chilmark Church on Tuesdays; Grace Church on Fridays. Details here.
• The first Edgartown Village Market was rained out. It has been rescheduled for Tuesday, July 11. The market will run from 9 a.m. to 2:00 p.m. at the Dr. Daniel Fisher House.