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 that combines grilled zucchini with one of its favorite partners – feta cheese. (It loves olives, garlic, sundried tomatoes, capers and mint, too.) If you like the flavors, you could skip the toast and just serve the grilled squash draped over dollops of the feta, a bit of arugula, and some lemon and olive oil.

It’s funny what flavors pop up in the summer, and it’s probably no coincidence that a new recipe for mussels we just got from Cathy Walthers features Thai flavors, too (like the squash stir-fry). That combination of lime, coconut, and bright herbs is incredibly refreshing on hot days. Add Thai curry paste and you’ve got a quick, delicious appetizer or main course for a summer feast. Here's the recipe for Thai Coconut Curry Mussels.

I love mussels practically any way, but if those flavors aren’t your thing, remember that garlic and lemon are classic partners for mussels. And Cathy has a summery adaptation of this combo that also turns the idea of salad around by topping mussels with a warm garlic-lemon dressing and tiny greens. Mussel Salad with Baby Greens and Garlic Croutons also gets a crunchy contrast from the croutons, so there’s a lot to love.

And what if you don’t love mussels? How about treating yourself to homemade lobster rolls this weekend? Lobster Salad Rolls with Fresh Peas, Lemon, and Chives are perfect for right now while the shell peas are still around. You must make them with buttered toasted frankfurter buns, though, or you will not collect $200 when you pass GO.

Hey, if you need more inspiration, remember recipes are organized by ingredient (like, say, strawberries, or chicken) and by type of dish here on cookthevineyard.com. (Check out the recipe page.) And if you need great ingredients, be sure to hit the West Tisbury Farmers’ Market if you haven’t yet already. This year it is better than ever. You can even pick up a pizza fresh out of a mobile wood-fired oven at the Stoney Hill Pizza booth.

We'll see you there or on Instagram @cookthevineyard!