CSA Week 4

In your share this week:

Zuchinni and Pattypan summer squash

Slicing cucumbers

Swiss chard

Bunch baby shallots (red)

Bunch scallions

Garlic head

1 lb sugar snap peas

1 lb snow peas

1 bag mixed lettuce, arugula, mustard greens

1 Bunch each: dill, cilantro, thyme

 Pattypan are just like any other yellow summer squash, and are versatile-- raw, sauteed, fried, grated and baked, etc.  This variety of zucchini is my favorite, Costata Romanesca.  I find it stays extra firm and silky in texture even when it gets a little bigger.

Snow peas and sugar snap peas are tapering off as the weather stays hot and the powdery mildew moves in on the wind.  You may find they are stringier and slightly less sweet-- I'm hoping they'll make it into next week, though if they do it will be in limited quantities.

On storing summer squash-- these really store best if they are unwashed and in an open bag in the fridge.

 Sunflowers, fractals...

Buen provecho!