In summers past, I grew yellow squash with great success. The plants spread to every inch of the garden, threatening to overwhelm tomato plants, the herb garden and a small patch of arugula. After the vines firmly established themselves, the long, fat squash seemed to appear overnight. What to do with all those squash?
A neighbor saved the day. She loved squash blossoms. She would nip the problem in the bud, so to speak, by picking blossoms before the squash could appear.
Ultimately our best solution was avoidance. We stopped planting squash. Problem solved.
But I missed squash's pleasant crunch and clean flavor. Last week we were gifted with a basket of zucchini and yellow squash from our next-door neighbor's front yard garden. Picked while they were young, before they became watery, the zucchini and squash were unblemished, firm and the picture of health.
Better than punch, tea, and even lemonade, aguas frescas are drinks made of fresh fruit puree. In Mexico they are typically made with tropical fruits, melons, and even grains—which include the rice drink horchata. Street vendors popularized the drink but nowadays you can even find agua fresca made in top restaurants. The Mexican soft drink company Jarritos is based on traditional aguas frescas recipes, but replaces water with soda.
Everyone has an all-purpose dish that can be modified in clever ways by changing a few key ingredients. For my mother, it was the casserole. For me it’s usually pasta but on those nights when my wife wants to “go green” I turn to an old stand-by: a wilted spinach salad.
Moms and grandmas love blueberries. Think about it. Doesn't your family have cherished recipes for blueberry pie and 
When I was growing up, my mom’s favorite thing to do when we hit the road was to stop at the roadside stands and buy fruit and vegetables from the local farmers. What she dearly loved was when we could actually stop at the farm and do the picking ourselves.