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This week’s share will include:

• Veggies: salad turnips, summer squash, peas, scallions, choice of arugula or tatsoi,
  kohlrabi, lettuce, cucumbers, basil, and kale.
• Add-on shares:
  • Fruit: no mention in John’s email
  • Flowers: not ready yet, need a few more weeks
  • Mushrooms: no mention in John’s email

Serving suggestions:

• Zukes: Zucchini and other summer squash will be plentiful for awhile, so those new to the CSA will need a few ways in their repertoire to use them throughout the season. I always start the summer cooking our zucchini as simply as possible: sliced in half lengthwise, oiled, salted and grilled alongside whatever protein I’m serving. When they come off the grill I liberally brush them with some balsamic and then sprinkle with parmesan just before serving. If I’m not too worried about cleaning the grill, I’ll throw them on for a minute with the balsamic, just don’t walk away or the sugary vinegar will burn quickly.
• Cukes: A few years back I watched a NYT Cooking video by Eric Kim where he made his “Smacked Cucumber Quick Kimchi” and loved his method for smashing cucumber chunks to maximize their surface area and willingness to marinade. I riff on his basic idea all the time when we have fresh CSA cucumbers. Smush some irregularly-sized cucumber chunks with the back of a wooden spoon and then dress with some combination of oil/vinegar/spicy/herby.