The trick to enjoying all the fresh produce that summer spills into your fridge is to develop a system of using it before it spoils. Bob Bower, growing manager at Chicago's Angelic Farms, one of the largest and longest-running Community Supported Agriculture programs in the country, recommends using leafy greens, lettuces, and herbs first since they are more delicate, and saving heartier vegetables like carrots, onions, and squash for later in the week. He also suggests you consider preserving the harvest, and either dry fresh herbs and tomatoes or can and freeze any vegetables you can't use. "That way, you can enjoy a taste of summer even when the season has passed," he says.

Here are some of the Cooking Light staff's favorite ways to enjoy fresh produce:

• Serve fresh-cut tomatoes as a side dish; their summery flavor speaks for itself. Simply salt them lightly to release the juice, and drizzle with olive oil.

• Make a basic relish out of finely chopped mixed vegetables, such as red onions, tomatoes, and cucumbers.

• Sprinkle halved strawberries or lightly grilled peaches with balsamic vinegar or sliced fresh basil. Enjoy as an ice-cream topping.

• Cook onions over medium heat until golden brown and caramelized for a rich, flavorful side dish.

• Substitute field peas for chickpeas in a bean dip. Blend the peas in a food processor with oil, tahini, and lemon juice until the mix reaches a consistency you like.

• Wilt dark, leafy greens in a hot skillet with a little bit of oil for a side dish. Or try a blend of spinach, turnip greens, and beet greens. Since they shrink as much as 75 percent when cooked, you'll make a dent in that week’s delivery—and in your daily vegetable intake.

For more delicious ways to prepare produce, see Summer's Best Bounty.