The season of SUMMER SQUASH is upon us! We're harvesting at least a bushel of yellow crookneck, sunbeam yellow straightneck, black beauty zucchini, and cocozelle squash every day, so of course we're finding all sorts of squash recipes at the restaurant right now. Squash pickles, zucchini bread, baked squash blossoms (or "gourmet mozzarella sticks", as the service staff refers to them), baba ganoush, squash casserole, zucchini juice in cocktails, squash stew....

You should have some time to work with both the red cabbage and the rutabagas. Don't miss out on those rutabags--they're an amazing root veggie! Use them just as you would a potato, perhaps a bit longer cooking time as they're denser than a potato. They pack in way more flavor than a plain old potato, and don't carry the high starch content those do. They're nice to mix in with other root veggies, as they come out a bit sweeter than those like radishes or beets. Enjoy the veggies!

Shares this week include any combination of the items pictured above..

From left to right, top to bottom...

Farm fresh eggs, rhubarb, sparkler radish, cremini, green onion, rutabaga

Red cabbage, lacinato kale, zucchini, yellow squash, cocozelle squash

Swiss chard, cucumbers, green garlic & garlic scapes, green beans, organic beets