Quick! What to bring to the potluck tomorrow? It’s not too late to make deviled eggs. These Deviled Eggs with Spinach, Basil, and Toasted Pine Nut Pesto get a lift from homemade pesto (spinach or parsley helps keep pesto green), but store-bought pesto would be fine too. No need to hunt for fresh farm eggs this time, since older eggs are way easier to peel when hard-cooked. (But here are some tips for the hunt when you do go on it.)

I’m making my Gingery-Strawberry Rhubarb Crisp for the zillionth time (sorry friends!). Crystallized ginger (available in the bulk bins or in the baking aisle at Cronig’s) is the secret ingredient that gives the filling a killer zing. The last time I made it, three 20-something boys ate the whole thing directly out of the pan. But I recommend serving it in bowls, with vanilla ice cream.

While we’re in the crisp (and crumble) department (not to mention buckle and Betty), let Sarah Waldman break down the differences between these classic American desserts for you. If you’re in blueberry mode, check out Sarah’s July Blueberry Buckle. Or make this classic Blueberry Crisp recipe by Louise Tate King from The Martha’s Vineyard Cookbook, first published in 1971. Or try Catherine Walthers' and Rachel Vaughn's Blueberry Cheesecake Parfaits. Thinking of growing your own? Read Murphy’s Laws for Growing Blueberries.

But I'm not ready to abandon strawberries yet. The folks at Morning Glory are starting to look at me warily since I stop in the farm stand every day on my way to work to stalk the strawberry counter. I’ve been using extra berries (the ones I don't eat in the car) in this Quick-Roasted Beet, Arugula, and Wheatberry Salad with Strawberry-Balsamic Dressing —another good potluck contender.

Other excellent strawberry destinations: Eton Mess (yes!) and Strawberry Malt Shortcake. For the blender, here’s a Strawberry-Ginger Cardamom Lassi. Come to think of it, you could take the berry-meets-drink idea a little further and plan to mix up a batch of Blackberry Mojitos Friday night.

I’m also obsessed with fresh peas right now. I lurched into Bayes-Norton Farm the other day when I saw their pea sign out on the Edgartown-Vineyard Haven Road. Tonight we are having Smoky Sugar Snap Peas and Greens with Chorizo, Lemon and Yogurt for dinner. But I thought I might make Lobster Rolls with Fresh Peas, Lemon and Chives later in the weekend for friends.

And what if you’re hosting the potluck? Here’s a list of great steaks for the grill, recommended by Reliable Market’s own Bob Pacheco. My favorite is skirt steak. You could make Grilled Skirt Steak with Honeydew Salsa and sub out cucumbers for honeydew at this point in the season. For starters? Steven Raichlen's Smoked Clam, Mussel and Mascarpone Dip with Grilled Bread.

That ought to hold you over until next week, when we taste the first greenhouse-grown tomatoes, go fishing for striped bass, and do some truly tasty things with zucchini. I’m thinking clams on the grill, too.