Good news: Abby Dodge slipped us a little fruit-topped lemon ricotta snack cake to make in case we have an extra cup of berries or a ripe peach looking for a destination. I’ve made it twice now (with peaches and with raspberries), and there seems to be an expectation in my house of a third round. (Piggies!)

Maybe blueberries or nectarines this time, but truthfully the fruit is just an excuse for this moist, delicious cake – which is good, um, any time of day, I can assure you. Abby cautions against adding too much fruit, which might weigh the cake down.

(By the way, Abby’s new book, Sheet Cake: Easy One-Pan Recipes for Every Day and Every Occasion, releases next week, but you can pre-order it now. We’ll have a closer look at that soon.)

I still have a few peaches and more than a dozen ears of white corn I brought back from Delaware last week, where we were celebrating my Dad’s 91st birthday. We always stop at a farm stand on the way out of town and stuff the car with as much as we can. (Our poor dog shared the backseat with bowling-ball sized cantaloupes.)

You, of course, can do something much more sensible, like hitting up Morning Glory for your corn and North Tisbury Farm & Market for Gold Bud peaches. I might use both the peaches and corn in a variation on my Yellow Tomato, Peach & Fresh Herb “Gazpacho” Salad, if I can keep the darn crows from pecking at my tomatoes.

Meanwhile I’m dousing everything in sight with corn-off-the-cob. Last night I made a round of Crispy Sheet Pan Chicken with Baby Potatoes, Cherry Tomatoes, and Smoked Paprika, only I loaded up the pan with more vegetables from my garden (fairy tale eggplants, mini bell peppers, shishito peppers) and less chicken. And I topped the whole delicious mix with fresh herbs and a quick corn relish. Quick-pickled corn would have worked too – you just need a little acid for brightness.

I think it’s time for Corn, Zucchini and Fresh Herb Pancakes, don’t you? Also, remember you can tuck corn kernels in frittatas and tacos.

I had some great fish tacos while I was away, and it made me want to come home and make Sam Sifton’s Fish Tacos with Salsa and Lime Crema. Hey, don’t forget, Sam (NYT Cooking) is coming to town, joining Dawn Davis (Bon Appétit) and Dr. Jessica B. Harris (High on the Hog) for our exciting Cook the Vineyard event, The Changing Story of American Home Cooking, next Wednesday, August 11 at the Martha's Vineyard Museum. Tickets are selling fast, but you can still grab some.

The crows have been kind enough to leave us a plentiful supply of Sungold and Sweet 100 cherry tomatoes, so for supper this week, Roasted Fish with Cherry Tomatoes and Olives and Spaghetti with Roasted Cherry Tomatoes and Spicy Garlic Oil. 

But if you’re not in the cherry-tomato-a-day camp, here’s something else noodle-y to do with your garden or farm stand veggies: Chinese Egg Noodles with Veggies in Coconut Broth.

Maybe you’ll pick up some of those veggies at Beetlebung Farm in Chilmark. Want to know who’s behind that gorgeous produce? Read about farm managers Kate Woods and Nick Doherty in the latest edition of the Vine (in your mailbox, in copies of the Vineyard Gazette, and online). The August Vine includes stories about baker Georgia Macon of Café Atria (those croissants!), an interview with Slough Farm’s executive director Julie Scott, and a fun look at Fair poster history through the years.

By the way, don’t forget to enter your homemade and homegrown goodies in the Fair — deadline is August 15. There's just one hitch; you won't find the Fair booklets at the Ag Hall right now; they've been delayed at the printer. Never fear, the Ag Society has made a PDF of the booklet and an online entry form for you to peruse and fill out. Good luck!

I’ll see you under the tent, in the Hall, and on Instagram @cookthevineyard.