As with all gardening, growing edibles takes some work -- but the hours and effort spent are returned to the gardener many times over during the harvest. By doing the growing yourself, your backyard becomes your own personal produce aisle, only better. Here, recipes that showcase several vegetable-garden favorites. Get ready to dig in.

One of the most productive vegetables, summer squash differ  from winter squash in that they are picked and eaten while immature and tender. Zucchini is simply an elongated, cylindrical, usually green variety of summer squash; straightneck, crookneck, and pattypan are other common types.

This dish is an ideal accompaniment to grilled chicken or fish.

Two types of squash give this sweet snacking cake incredible moistness and distinctive flavor; pistachios and fennel seeds offer more flavor and contrasting texture.

Green zucchini and yellow squash form a "crust" for a filling of eggs, leeks, Gruyere, and cream in this lattice tart.

Buttermilk gives our squash soup a pleasant tartness, which complements the sweetness of the squash.

All beans are one of two types: bush beans or pole beans. Bush beans grow on sturdy, shrubby plants, while pole beans grow on long vines that need external support, such as a fence or trellis. Both can be found in an abundant selection of colors and lengths, and with round or flat pods.

Serve this cucumber dressing with blanched beans for a light summer side dish.

In this take on traditional salad nicoise, scallops replace the usual tuna.

Red, yellow, and orange bell peppers mingle with green and yellow beans in this colorful salad.

Refrigerator pickles like these require no canning and can be eaten as soon as a week after making.

Even those with limited space can grow herbs. They are easy to cultivate and make great additions to vegetable and container gardens. Pulling from your own herb supply is much more economical than buying bunches as you need them. Annual herbs include basil and dill. Perennial herbs include rosemary, chives, sage, spearmint, and thyme.

Basil and crushed garlic are steeped in a flavorful olive oil to make a no-cook "sauce" for a dish of penne. Tearing the basil leaves first releases their aromatic oils and, unlike when cut with a knife, keeps them from bruising.

Long a favorite for picnics and parties, deviled eggs are always quick to disappear. Here, the yolks are blended with grainy mustard and vinegar along with mayonnaise, then freckled with chopped fresh herbs for even more flavor.

Lightly dressed with tarragon vinaigrette, this warm potato salad is a delicious alternative to the usual mayonnaise version.

Parsley is always a main ingredient in tabbouleh, a Middle Eastern dish that's delicious served with pita wedges. It is a good choice for entertaining, since it can be made ahead; cover and refrigerate up to eight hours, and stir in the mint just before serving.

A cucumber plant makes an excellent introduction to vegetable gardening for children, and the whole family will enjoy the mild-flavored crunch cucumbers add to meals. Several fruit types are available: short, stout pickling; spiny slicing; long, thin Asian types; seedless; and a number of novelty kinds including egg-shaped, yellow, and white. Gardeners with limited space should also look for dwarf or compact varieties.

To make these cocktails, cucumber-infused vodka is garnished with cucumber ribbons and mixed with ginger simple syrup.

Cucumbers and radishes are a good pair, each offering distinctive texture, flavor, and color.

Pickling gives crisp, mellow vegetables spunky personality. These Kirby cucumbers -- a small, unwaxed type that's perfect for pickles -- are seasoned with dill and garlic.

Tossing smoked mackerel into a main-course salad adds nutritional value and meaty texture to this basic dish.

All tomatoes fall into one of two categories: Indeterminate plants bear fruit continuously up until frost; determinate plants set one large crop and are finished once it ripens. The numerous fruit types -- including currant, cherry, slicing, plum, and beefsteak -- may fall into either category. Heirlooms, whose seeds have been saved and passed on by gardeners; are frequently indeterminate.

Use only perfectly ripe tomatoes for this dish. They will yield much more liquid to ladle around each colorful serving.

These icy bloody Marys are a refreshing summer cocktail.

This Tuscan soup is a good way to use a bumper crop of tomatoes and basil, as well as any leftover bread. The bread soaks up the flavorful liquid as it cooks, becoming soft and lending body.

The simple yet delicious filling for this savory tart is made by layering roasted garlic and fontina cheese with sliced tomatoes.

There are thousands of varieties of peppers; the best way to sample many kinds is to grow some yourself. From the mildest bell to the hottest habanero, the growing techniques are the same and not at all complicated. Native to Mexico and South America, peppers enjoy the long season and hot, sunny weather characteristic of these areas. They don't usually require staking or other maintenance aside from watering, weeding, and fertilizing.

The darker the poblano, the richer the flavor, which varies from mild to strong. Roast these chiles, pair them with onions, and serve with a juicy New York strip steak hot off the grill.

Bite-size chiles make perfect cups for melted pecorino cheese. Serve with bread for soaking up the excess marinade.

Tomatillos form the base of this salsa. Serve with your favorite tortilla chips.

Soft, delicate strawberries don't travel well, so they are usually shipped unripe, which means the sweetest, most fragrant berries can only be had by growing your own. Once established, a well-managed bed will produce strawberries for up to five years. Varieties may be early, mid, or late season, or everbearing. Plant a mix of types to extend the season.

Juicy strawberries and tangy creme fraiche inside easy press-in tarts make an apt end to a delicious summer day.

Rhubarb and strawberries combine to create a tart-sweet taste that is wonderfully welcome in late spring and early summer.

Studded with whole berries, this is a rustic cake that can be served right from the pan as an afternoon snack or a dessert for a casual dinner. It is also perfect for packing on a picnic.