A mix of what I would call late spring and early summer veggies this week. The weather has influenced what we get.
The list:
6 ears sweet corn – Chiques Roc Organics
1 bag red tomatoes – Riverview Organics
1 bunch orange carrots – Tasty Harvest Organics
2 slicing cucumbers – Tasty Harvest Organics
1 bag pattypan squash – Twin Pines Organics
3 green zucchini – Coyote Run Organics
1 bunch yellow chard – Eagle View Organics
1 bag green bell peppers – Eagle View Organics
1 bunch green kale hearts – Peaceful Valley Organics
1 bag green beans – Healthy Harvest Organics
1 bag garlic – Eagle View Organics
No heirloom tomatoes yet. No hot peppers. Still getting kale and chard in mid July. Interesting how the rain and the lack of really hot weather has slowed down our transition.
I never really got into the pattypan squash before but this week I think I will be roasting them using olive oil, salt, pepper and thyme. Simple, but supposedly really tasty.
With seven of them, though, I may be grating and freezing some of them for future use.
As for those carrot tops, there are varying opinions about whether you should be eating them. Breezy Willow shared a link about them recently. I use them in a pesto recipe. Since ours are organic, and not sprayed, I think that health risk is negligible, and we don’t seem to be allergic to any veggies in this house.
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AnnieRie Unplugged 
Looks good! I am on my 6th week 🙂 I receive all my food from one farm, are you involved with a few different CSAs or what? I also wonder if what you refer to as party pan squash is what I call flying saucer squash? If so, I core mine out and bake them stuffed with tomatoes and quinoa, super yummy!!
Our CSA is a non profit cooperative of 75 Amish farmers around Lancaster PA. It is called Lancaster Farm Fresh Coop, and the local managers near us handle about a dozen pick up sites.
Yes, pattypan are called flying saucer squash.
That sounds really neat!! As far as I know the only CSAs around here run on their own, so that’s great you receive such a wide variety
Another of “My Italian MIL” recipes, Pasta with Squash is a summer time favorite.
The variety Rose used was the white pattypan squash. These are the little scallope edged type of squash, they also come in yellow and green but Rose always used the white ones. They are in the family of summer squashes, eaten rind and all. They can be eaten very small and get tough if very large, stick to 3 to 5 inch specimens.
So, for this recipe, aside from the squash you need olive oil, tomatoes, onions, basil and salt / pepper…all to taste.
You saute a little stew of the veggies and toss it with cooked pasta, Rose used ditali or ditalini (short tubes). Top with a grated cheese.
In the partial share, we were spared the zucchini (grin), and got rainbow carrots. Wish I had gotten some of the greens, though, now that I discovered dehydrating them for future use. I AM glad I sprang for the cheese share, we are really enjoying the variety of cheeses made in PA, and all have been very good so far!
Annie,
I sliced up last week’s patty pan and used it in lieu of a cracker as the base for lemon-feta dip, but on my blog I’ve got a patty pan crumble I made last fall, if you’re interested in a dessert.
I may try the crumble. Looks interesting.