Some people use a calendar to mark the shift from late spring to early summer.
Me, I mark it with the first blooms on the snow peas, the first usable "stalk" of broccoli, and opening day at the farmer's market--all of which just happened this week!
Two of the four broccoli plants were ready to have their primary central head harvested, so I thumbed through my recipe book for my favorite broccoli salad recipe.The one I like has a basic bulk material of broccoli, onions, bacon crumbles and shredded cheddar, but I added sliced radishes, raisins and sunflower seeds just because I had them. For the dressing, the recipe called for 3 T of mayo, 2 T of white vinegar, and 1 T of sugar, but I added some fresh dill--again, just because I had it. The resulting salad brought back great memories of last year's broccoli crop. What a difference "fresh" broccoli make in the crispness category! And this one is a salad that keeps well in the refrigerator for several days so no need to wolf it down the first day you make it each time.
Bonus blog link: http://www.gardeningknowhow.com/vegetable/harvest-broccoli.htm