Today's harvest —

Full Shares —
3 peppers: The cream colored peppers are a "green" pepper in that they will eventually ripen to orange as actual green peppers will eventually turn whatever color they are destined for.

8 oz filet beans: either green or yellow. The yellow beans are a lovely French heirloom called beurre de Rocquencourt.

5-7 summer squash: this weeks varieties include zucchini, cocozelle, kousa, ronde de Nice, yellow crookneck, patty pan and zephyr. (Links to some great recipes below)

4-6 cucumbers: The cucumbers that vary in color from white to yellow are a Maine heirloom called Boothby's blonde.

2 eggplant
bunch beets
3 fresh summer onions
cutting garden


Small Shares —
2 peppers: The cream colored peppers are a "green" pepper in that they will eventually ripen to orange as actual green peppers will eventually turn whatever color they are destined for.

6 oz filet beans: either green or yellow. The yellow beans are a lovely French heirloom called beurre de Rocquencourt.

4-6 summer squash: this weeks varieties include zucchini, cocozelle, kousa, ronde de Nice, yellow crookneck, patty pan and zephyr. (Links to some great recipes below)

3-4 cucumbers: The cucumbers that vary in color from white to yellow are a Maine heirloom called Boothby's blonde.

1-2 eggplant (size dependent)
2 fresh summer onions
cutting garden

CUTTING GARDEN: Today you may pick medium bouquets of flowers from the cutting garden directly behind the greenhouse across from the barn, and from the perennial flower beds which are in the field past the perennial herbs.

We've cut back most of the perennial herbs to promote future growth, but there is still sage available in that bed. You may continue to cut bunches of parsley. There is now plenty of basil (Genovese, and Thai) and you may cut big bunches.  You may now take smaller sprigs of any of the other herbs which are labelled in the same bed as the basil.

Here are some fun recipes for stuffed summer squashes. Several smaller squashes can be subbed for larger ones. The shape of ronde de Nice and patty pan lend themselves nicely to stuffing.

http://www.simplyrecipes.com/recipes/pesto_stuffed_zucchini/

http://recipes.latimes.com/recipe-stuffed-summer-squash/

http://ohmyveggies.com/recipe-taco-stuffed-zucchini/

And here’s a link to the recipe we posted on Facebook:

http://smittenkitchen.com/blog/2013/09/zucchini-parmesan-crisps/