With a colorful bounty of produce now available, the Ohio Farm Bureau Federation (OFBF) has some tips on how to grill a variety of summer vegetables. To enhance the flavor, add a splash of balsamic vinegar just before serving, or top with fresh herbs of your choice.

Cooking times are listed as follows:
Corn on the cob – remove husks and silk. Instead of oil, coat corn with butter and grill for 10 minutes, turning every few minutes.

Peppers – place whole sweet or hot peppers on the grill (no need to remove seeds). Grill 5 to 10 minutes until slightly charred and soft.

Onions – slice into thick rings (don’t separate rings). Grill 5 minutes per side, basting with additional olive oil during cooking.

Tomatoes – thread cherry tomatoes on skewers, slice large tomatoes in half, or place whole roma tomatoes on the grill, cooking for 5 to 10 minutes until skin is slightly charred and split.

Summer squash (yellow or green) – slice lengthwise. Grill for 5 to 6 minutes per side, depending on the size.

Cabbage – remove core and cut into four to six wedges, depending on the size of the head. Place wedges on grill and cook for 6 to 7 minutes per side.

Chef Kent Rigsby was kind enough to share a recipe that's perfect with home-grown Asparagus.

Asparagus Milanese with a Poached Egg and Parmigiano-Reggiano

Serves 4

24 fat spears of green asparagus, trimmed and bottom third peeled
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
4 farm fresh eggs
1 tablespoon lemon juice
1 teaspoon wine vinegar
Small block of Parmigiano-Reggiano
salt and freshly ground black pepper

In a large pot of boiling salted water, cook the asparagus until just tender, 4-5 minutes. Place in ice water bath to stop cooking. When cool, remove and pat dry.

Bring 3 quarts if water to a boil, season with salt and a touch of wine vinegar. Reduce heat to barely a simmer.

Add olive oil in a large skillet, then add the butter. When foaming subsides, add the asparagus and toss in the hot oil for 1 minute. Season with salt and pepper, then divide evenly onto four plates.

While you are heating the asparagus, drop the eggs into the simmering water. When the eggs begin to set up, carefully remove them with a slotted spoon and place on top of the asparagus (you want the yolks to still be runny).

Heat the olive oil and butter until the butter starts to brown a little. Remove from heat and pour in lemon juice. It will bubble and sizzle, but the butter will stop cooking and not burn. Pour this over the eggs and asparagus. Grate the Parmigiano liberally over each plate and serve.

Blueberries thrive in the summer heat. Incorporate an Ohio-Grown batch into this recipe:

Blueberry Buckle Coffee Cake

Topping
1/3 cup sugar
½ cup all-purpose flour
1 teaspoon cinnamon
¼ cup (½ stick) butter or margarine

Batter
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¾ cup sugar
¼ cup (½ stick) butter or margarine
1 large egg
1 teaspoon vanilla
½ cup (4 ounces) milk
2 cups fresh blueberries


Preheat oven to 375 degrees and grease and flour a 9-inch cake pan.

Make the Topping: Mix the sugar, flour and cinnamon in a small bowl. Cut in
the butter or margarine with the side of a fork or pastry blender until
crumbly. Set aside.

Make the batter: Blend flour, baking powder and salt together in a medium
sized mixing bowl. In a large bowl cream together the sugar, butter or
margarine, egg and vanilla. Alternately add the milk and the flour mixture
to the creamed mixture, ending with flour. Stir only enough to blend. Fold
in the blueberries.

To assemble: Pour the batter the prepared pan. Sprinkle the topping over
the batter and bake for 40 to 45 minutes or until a cake tester or knife
comes out clean. Let the buckle cool before serving.

For more information, recipes and tips, visit www.ofbf.org.