Savory grilled summer squash. Photo: Brent Ridge, Beekman 1802.

Brent Ridge and Josh Kilmer-Purcell are the farmers and innovators behind Beekman 1802, a 200-year-old estate and farm in upstate New York. We'll be running recipes, gorgeous photos and tales from the farm as their crops come into season.

Why is it that everyone plants zucchini, even though it is blatantly obvious that one plant is enough to feed an entire village? (At Beekman 1802, we count ourselves among the guilty.)

Anyone who has ever grown one knows that this prolific plant produces far more zucchini than one could ever want. You never know what to do with it all, which is probably why zucchini bread was invented, and our neighbors pass it around like Secret Santa gifts: Someone is bound to come to your doorstep with zucchini right as you're ready to give some away.

Rumor has it that folks keep planting it because of our fabulous recipe for grilled summer squash. We dare you to find a recipe that beats this melange of fresh herbs and creamy squash for embodying pure summer.

The zucchini is not the only prolific summer stalwart making an appearance in the garden right now. Here's what we are harvesting this week:

Zucchini Black Summer Squash Introduced in 1931, fruits are so deep green they appear to be black. Long, straight, best picked at 6 to 8 inches, these will remain tender and flavorful when larger. Flesh is greenish-white, fine-textured and crisp.

Lemon Summer Squash This is the size, shape and color of a lemon and can be grown on a patio trellis. The small fruits are very tasty and are especially good sauteed.

Early Prolific Yellow Straightneck Squash As the name suggests, this is a very heavy producer of slender, club-shaped, yellow fruit, which ripen to golden yellow. Introduced in the 1930s, these are best harvested young, at about 6 inches.

Early White Bush Scallop Squash Introduced in 1722 to the colonists by the American Indians, this squash was possibly known in Europe before 1600 as a "symnel" or "cymling." Fruits have smooth, light-green rinds, scalloped edges and are flattened. Flesh is fine-grained, flavorful and white. They measure 4 to 7 inches across and weigh 2 to 3 pounds. Best when picked young.

Each one of these found its way into this simple savory recipe.

Savory Grilled Summer Squash

Makes 4 servings

Ingredients

3 medium yellow or golden squash, sliced 1/4-inch thick on a deep diagonal
1 medium zucchini, sliced 1/4-inch thick on a deep diagonal
2 small pattypan squash, halved and sliced 1/4-inch thick
4 garlic cloves, pressed through a garlic press
2 teaspoons chopped fresh rosemary or 3/4 teaspoon dried
1 teaspoon chopped fresh oregano or 1/2 teaspoon dried
1/4 cup olive oil
1 teaspoon coarse salt plus more for sprinkling
1 tablespoon red wine vinegar

Instructions

1. In a large bowl, combine all of the squash (it should be a total of 5 cups). Add the garlic, rosemary, oregano and salt. Toss well, rubbing the mixture onto all surfaces of the squash. Add the oil and toss to coat.

2. Heat a grill or grill pan to medium. Lightly oil the grill grates or the grill pan. Working in batches if necessary, grill the squash, turning it over as it gets grill marks, until tender, about 5 minutes per batch. Transfer the slices to a bowl as they finish cooking. Once all the squash have been cooked, add the vinegar and toss. Sprinkle with more salt and serve hot or at room temperature.

For more great recipes and ideas for seasonal living visit the farm at www.beekman1802.com.