Cukes and ‘taters. Zukes and tomatoes. Peppers as sweet as the best corn. All manner of herbs and greens. Melons with flesh in a rainbow-wide range of hues.

Most of July’s homegrown delights are still with us through August, joined by a bevy of new crops, including two products so tasty and versatile that getting tired of them is not an option: corn and tomatoes.

We could do a month’s worth of recipes on either one of them, but that would leave no room for peppers, herbs, cucumbers, melons, eggplant and cauliflower. It’s especially good, at the hottest time of the year, to have simple preparations for all of this fresh food, ensuring that every morsel is, as Tennessee Ernie Ford would say, pea-pickin’ good.

-A swell marinade for lamb and a baste for grilled veggies: In a jar, combine ¼ cup olive oil, 3 tablespoons red-wine vinegar, 1 teaspoon each coarse salt and grated lemon rind, 1 tablespoon each chopped rosemary and Dijon mustard. Shake until blended. If using only as a baste, let stand 1 hour.

-Pesto – whether made with basil, cilantro, sage, parsley, or whatever – is best when fresh, but it will keep for up to five days in the fridge. Place in a dish and press plastic wrap directly onto the pesto, then put another layer of plastic wrap across the top of the bowl.

-Really fresh broccoli or cauliflower? Cut it into florets and dip it, uncooked, into Thousand Island, Ranch or any thick salad dressing you prefer.

-Toss broccoli and cauliflower florets with olive oil and oregano, salt and pepper to taste. Spread on a baking sheet and roast at 450 degrees for 40 minutes or so. Are there any vitamins left? Who knows? Who cares? Those caramelized bites are yummy.

-Peel and slice three cucumbers and toss with ¼ cup chopped onion, 2 teaspoons dill, 1 teaspoon each coarse salt and sugar and ½ cup balsamic vinegar. Chill at least an hour.

-ABCs of peppers:

a. Red bell peppers are sweeter than green. With jalapenos, red ones are hotter.

b. Either use rubber or latex gloves when handling hot peppers or wash your hands afterwards with hot, soapy water.

c. Do not rinse roasted peppers as you peel them, or they lose flavor.

-Thinly slice six bell peppers of various colors and saute them in olive oil with 2 tablespoons fresh thyme and 1 teaspoon each salt and pepper until they’re soft. Toss in a half-dozen minced garlic cloves and red-pepper flakes to taste, saute for a few minutes and toss with a pound of cooked spaghetti, chopped Italian parsley and Pecorino Romano cheese to taste.

-Cut two medium zucchini and four bell peppers of varying colors into stick-shaped, No. 2-pencil-sized pieces, chop or slice two large cloves of garlic, and saute it all for about 3 minutes in a quarter-cup of olive oil, seasoning with salt, pepper and fresh thyme and/or oregano.

-Cut two ripe honeydew melons into 1-inch cubes and puree in a blender with 2 tablespoons each sugar and fresh lemon juice. Strain through cheesecloth or a colander; discard pulp. Pour 3 ounces into a champagne glass, add 4 to 5 ounces sparkling wine, preferably Prosecco, stir and serve.

-Slice a small onion and saute with a crushed garlic clove in ¼ cup olive oil until lightly browned. Add 3/4 cup peeled plum tomatoes and 1 tablespoon tomato paste. Simmer 15 minutes and stir in 2 cups crumbled Italian bread. Cook low until mixture thickens. Sprinkle with basil and a bit of olive oil. It’s better made a day ahead and reheated.

-Using a melon-ball scooper, shape them from one medium-sized seedless watermelon, a honeydew melon and two cantaloupes. Toss with 2 cups seedless grapes. Optional topping: a cup of plain yogurt mixed with ¼ cup honey.

-Got a watermelon that’s not as sweet as you had hoped? A sprinkle of salt can punch up the sweetness of the fruit, but be judicious.

-Cut 2 pounds of watermelon and 1 pound of tomatoes into 1-inch chunks or wedges or triangles. Toss with 2 teaspoons coarse salt and 2 tablespoons chopped basil. Whisk together 3 tablespoons olive oil and 1 tablespoon balsamic vinegar and gently toss with the rest.

-A dandy salad, side dish or topping for grilled steaks: Whisk 3 tablespoons olive oil with 1 tablespoon each balsamic vinegar and chopped fresh tarragon. Add 1 cup diced, seeded tomatoes, a good-sized chopped shallot and salt and pepper to taste. Let stand 15 minutes.

-Basil and tomatoes are simpatico in so many ways. One major trait they share is that neither should ever be refrigerated unless they have been chopped. Basil should be wrapped in a paper towel and placed in a sealed plastic bag.

-Coarsely chop five large tomatoes. Cut two large cucumbers in half lengthwise, scrape out seeds and cut into ½-inch pieces; toss with 1/3 cup red-wine vinegar, 1 tablespoon sugar and 1 teaspoon salt. Let stand 30 minutes, then toss with tomatoes, 3/4 cup chopped onion, 1/3 cup chopped mint and 3 tablespoons olive oil.

-Cut tomatoes into ½-inch slices and sprinkle with olive oil and chopped oregano. Place the slices on an oiled grill grate and cook 1 to 2 minutes per side. Sprinkle with coarse salt and pepper to taste. This also works with cherry tomatoes, which should be skewered.

-Ahhh, sweet corn, warranting a week’s worth of items, starting with this tip: A great way to cut off the kernels is to place one end of an ear in the center hole of a Bundt pan (where it should fit snugly) and scrape off the kernels, which will fall into the pan.

-How best to butter corn-on-the-cob? One way is to slather butter on white bread and roll corn through it. It works splendidly, even more so with one of these flavored butters:

-Citrus butter: Bring a stick of butter to room temperature. Combine 2 teaspoons grated orange peel with 1 teaspoon each lemon peel, lime peel and coarse salt. Mix in the butter.

– For a salad: Boil five ears of corn for 3 minutes. Drain and immerse in ice water until cool. Cut cut off the kernels and toss with ½ cup diced red onion, 3 tablespoons each olive oil and cider vinegar, and salt and pepper to taste. Just before serving, toss in ½ cup julienned basil.

-Saute ¼ cup chopped shallot in 2 tablespoons butter until softened, about 3 minutes. Add 3/4 pound thin green beans (in ¼-inch pieces), 3 cups corn and 1 teaspoon salt and saute until vegetables are tender, about 6 minutes. Remove from heat and stir in 1 teaspoon lime zest, ½ teaspoon lime juice and 2 tablespoons fresh mint or tarragon.

-Saute a chopped onion in 1 tablespoon butter until softened. Add kernels from three ears of corn, 1 pound zucchini (cut in 1-inch slices), a pint of cherry tomatoes (cut in half), and 1 teaspoon each fresh oregano, salt and pepper. Cover and cook on medium-low for 15 minutes.

-Herb butter: Place ¼ cup basil (or other herbs, but not a mixture) and three garlic cloves in a food processor; pulse until finely chopped. Add 1 tablespoon lemon juice, a pinch of sugar and 1½ teaspoon coarse salt and process. Add a stick of unsalted butter and blend until smooth.

-Rinse and drain a 16-ounce can of white beans. In a bowl, combine with two seeded, chopped tomatoes, one chopped shallot, a thinly sliced small onion, 2 tablespoons each chopped oregano and thyme and 1 cup of your favorite vinaigrette.

-Pole beans are thicker and tougher than their cousins, and may take a while to cook. Boil a pot of water with ¼ pound slab bacon or a ham hock for 30 minutes. Snap the beans into 2-inch pieces, add them to the liquid with 1 teaspoon each sugar and salt and simmer for 1 to 2 hours.

-Shred ½ pound of carrots and toss with 1 tablespoon fresh lemon juice, 1½ tablespoons olive oil, 2 teaspoons each minced garlic and chopped chives, plus salt and pepper to taste.

-Rat-tat-too-oui! Cut a medium eggplant, two zucchini, a bell pepper, a medium onion and a dozen mushrooms into 1/3-inch slices. Saute two garlic cloves, the pepper and onion for 10 minutes, then add the other veggies, 2 tablespoons fresh oregano and two chopped tomatoes and cook, stirring often, for 15 minutes.