Judi makes fun of me when I do my math-nerd thing, but…….we’re almost 1/3 done with this first season!  Seems impossible.  (And yes, we will be doing this next year, and accepting more members, and enlarging our planting list!)

This week:  a big green zucchini (Judi will be posting a recipe for stuffed zucchini this evening, when she gets back from helping the 4H booth at a local fair) or a few Zephyr summer squash (yellow with a green end).  Some of you have pattypan squash as well, which will work with the same recipe.  You have a tiny bit of lettuce – I  know I keep saying this is the last week, but we didn’t think this was too bitter, so people get it instead of the pigs and goats.  Bundled with the curly parsley is lemon basil, which you can use as you would any basil (you can also freeze it for later).  It’s lovely with fish, or you can put it in a salad.

You have beets and onions, dill, an assortment of potatoes, and a mix of kales.  An easy way to use the kale is to chop it into pieces and throw it into a soup.  It can be steamed or stir-fried (follow Katie’s rule:  if you don’t know what it is, saute it in olive oil and garlic and add parmesan) or diced and added to green salads or a potato or pasta salad. The really weird looking purple potato is Purple Viking, and the insides of it are pure white.

You have one or more, depending on your share size, of the pizza shells / flatbreads we sell at market.  These are the underpinnings of the default dinner at Stoney Creek in the summer, since they’re already fully cooked.  Top with whatever strikes your fancy and bake long enough to melt anything that needs to be melted.  This past weekend, we used the flatbreads as a base for chevre, sauteed Rainbow chard and sweet onions, and shredded tomme cheese.  I had the wonderful experience of watching my nine month old granddaughter, Calliope, enjoy a dinner with no pesticides or additives, with all the components grown and made by family members or friends.

The blueberries were so good last week that we made arrangements with Jay, the grower, to supply us with a second week, in a larger quantity.  The variety is Berkeley, which is not grown widely around here.  We’ll have our own blueberries in a few years, but it takes a long time to get them up and running, so we’re glad to have Jay helping us out in the meantime.

And if you’re a Friday Bean with a Camp Hill or Yeehaw Farm pickup, you’ll get the fingerling potatoes I forgot last week.

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