1. Bring a sauce or sauté pan up to between medium and medium-high, add a tiny amount of butter then all the corn, beans, and squash. Let them warm up a bit then add about two ounces of stock.
2. Reduce until nearly dry, remove from heat, add a good tablespoon or so of whole butter and gently but thoroughly mix them together. This should result in a shiny, velvety sheen on the vegetables.
3. Sprinkle all with chopped thyme and season to taste, reserve for plating.

For the corn (2 ears):

1. Shuck and clean all corn silk from the ears. From here, it all depends on available equipment.
2. Slow roast, while constantly turning over an open gas burner to get good charred color and finish in a 350-degree oven for 5 minutes.
3. Roast on a home grill over medium to medium-high heat – this method should cook the corn completely.
4. For an oven, preheat at 450 degrees, lightly oil the corn, and then roast on a sheet tray, turning often. Once cool, clusters of corn can be cut from the ears, being careful to try to keep the clusters intact by cutting close to, but not into, the cob.

For the fava beans (1 1/12 lb in pods):

1. Have a pot of 1 ½ to 2 gallons of heavily salted water coming to a boil, along with a 2 qt container of ice bath and a strainer. Remove fava beans from the long, thick pods. When you have them all, throw them into the boiling water and allow cooking for 2 to 3 minutes.
2. Use your had strainer or spider to remove the favas and place directly in the ice water to stop them from cooking and cool for the next step. When cool, remove the inner fava bean from the outer casing. Set favas aside for final preparation.

For the baby summer squash (2 cups):

1. Clean, remove blossoms if intact, and split into bite-sized wedges, usually either quarters or halves.
2. Sauté with butter over medium-high heat until cooked through. Drain on paper towel and reserve.