I like to believe that there’s wisdom in the seasons, particularly eating in along with them. This line of thinking is what gets me through the cold and dark days of the Winter, and it is the kind of magical thinking that is going to get me through this week’s heatwave (so help me!). And this is why I say THANK GOODNESS for fresh Blueberries. They’re refreshing, and they come on right when we appreciate them the most—The Dog Days of Summer.

We’ve picked our first round of Zucchini and we’ve got Fresh Favas on deck for this week! Fava Beans, aka Broad Beans, have become a big favorite around here, and as I spent the morning rounding up recipes, I realized that many of the ones I like to share have come straight from members of the Wild Hare CSA. My mom wishes we could grow them all year, but alas, Fresh Beans are a fleeting treat. If you're new to the world of Fava Beans, be sure to check out the tips in the recipe section below for some ideas for putting yours to use. And if you're looking for a way to enjoy them without the fuss (or the stove), and impress your family grill-side this week, you can grill the pods whole, let them cool a bit, and then pop them out casually to enjoy them as a savory snack. I did this for the crew at lunchtime today—it takes 10 minutes, tops. This is the method that I use most of the time, though some of my fondest memories involve shelling the beans from the pod, blanching the beans and then peeling away the pale skins on the porch with our daughter, watching her tiny hands pull those big beans out of their pods, snacking as we went. She’s got bigger hands now, but the tradition stands, 10 years later.

I hope you’re enjoying this year’s Sugar Snap Pea harvest, because our yield has more than doubled heading into our second week of harvest!  Be sure to scroll down through this week’s recipes and tips for ideas of how you might snack, dip, save or grill your Sugar Snaps (and then them in two different ways!)