As much as I love wintry comfort foods like pot pies and stew, I can't help but be happy in the warmer months when I see watermelon, zucchini, tomatoes (organic, non-tainted ones, natch) and other summer produce come into season.

I always seem to be too late in the season to join a Community Supported Agriculture (CSA) program, but I'm lucky to have several weekly farmers' markets in my neighborhood, plus several food stores that have wonderful seasonal and local produce departments. I've gotten into the habit of checking Epicurious' interactive seasonality map before I make up my shopping list, so I have a better idea of what to look for at the supermarket.

My biggest challenge, however, is making use of all of the bounty I've picked up at the market, since often the prices of bumper-crop produce are so low that I end up buying way more than I need for the recipe I have in mind.

Here are some of my favorite summertime fruits and vegetables, along with some of the ways that I like to serve them. Hopefully it'll spark some ideas for what to do with any overabundances from a CSA box, your garden or a trip to the farmers' market.

What is your favorite summertime produce, and how to you prepare it?

Blueberries: When I see the first reasonably-priced pint containers of blueberries hit the supermarket, I'll buy them weekly until they're expensive (translation: out of season and being imported from Chile) again. Typically, they're part of my favorite summertime breakfast: a parfait composed of Greek-style yogurt, granola and blueberries. On weekends, I'll simmer blueberries in a small pan with a sprinkling of vanilla. When they become soft and syrupy, I'll spoon them over pancakes or French toast.

Cucumbers: Sliced paper-thin, cucumbers make a refreshing summertime salad when mixed with sour cream or yogurt, chives and salt and pepper. You can also do an Asian twist on this salad by tossing the cucumber slices with rice vinegar and sesame seeds. If you're in need of appetizers for a party, you can peel cucumbers and cut into 1-inch rounds, then use a melon baller to scoop a small bowl out of the center, which you can then fill with crab salad or tuna tartare.

Corn: What's the perfect way to grill corn? I learned this year that all you need to do is put the whole ear on the grill, husk, silks and all. Over direct heat, it'll take about 20 minutes. When it's done, just pull back the husks to make a nifty handle, and pull off the silk. I like to make a compound butter to slather on my corn. Try mixing softened butter with chopped cilantro, sea salt, a sprinkle of cumin or chile powder and a squeeze of lime. I also like using corn in calabacitas, a New Mexican dish that involves sauteeing corn kernels and diced zucchini together in butter.

Watermelon: Last year, I wrote about how watermelon has become the hot culinary ingredient. That appears to still be the case — a hip new gourmet market in my neighborhood is serving a salad that's comprised of watermelon, tomatoes, mint and feta cheese. The lesson learned? Watermelon isn't just for eating by the slice on the front porch. I have been pureeing watermelon with bell peppers, shallots and a little olive oil and lime juice to make a refreshing twist on the gazpacho, or serving it tossed with fresh herbs and sea salt as a salad.

Summer Squash: Jokes are made about foisting off bumper crops of zucchini and summer squash onto unsuspecting neighbors, but I'd be delighted if someone dropped off a big bag of these mid-to-late-summer squashes on my doorstep. Not only have I come across a recipe for addictive chocolate chip zucchini bread, but I also have discovered that my vegetable peeler can make beautiful long ribbons of these squashes, which can be served raw tossed with a vinaigrette, or cooked briefly in simmering water (about 30 seconds) and tossed with a tomato sauce, like it's pasta.

Cherries: In my household, a bowl of cherries doesn't last long enough to actually use in a recipe. But on the rare occasion that it does, I like including cherries in a spinach salad, along with crumbled blue cheese and toasted walnuts. I will also make a chunky topping for chicken by cooking cherries with shallots to make a sweet and savory sauce.

Photo courtesy Julia Manzerova.