That beautiful little squash in your box today is a bush baby! It is a tender, delicious summer squash variety that can be used anywhere zucchini can. This fresh recipe epitomizes summer, with plenty of fresh herbs and a lemony punch, and my favorite…capers! https://www.epicurious.com/recipes/food/views/green-beans-and-zucchini-with-sauce-verte-359389

There will be plenty of carrots & potatoes to come this fall, so I’ve been trying to come up with creative new ways to cook them. Try spicing things up with this Indian inspired curry recipe: https://www.thespicehouse.com/recipes/potato-curry-with-peas-and-carrots

You may not be into Paleo, but this is a pretty tasty sounding recipe! Especially if you’re looking for a bit of a lighter fare: https://paleoleap.com/brussels-sprout-cabbage-salad/

Pasta w/ Garlic Scape Pesto & Fresh Peas: If you’ve never had garlic scapes, they are the long skinny, curved green things in your box that taste and smell like garlic! They are the flower stem that comes out of garlic plants which need to be trimmed before the flower (the pointy part on the end) opens up, so the plant will direct more of its energy in developing the garlic bulb. They can be eaten raw or cooked, chopped up and can be used anywhere you want to add a light garl

My go to for cauliflower is chopped and roasted, but if you’re looking for something a little hearty or kid friendly, you can’t go wrong with mac and cheese! https://www.epicurious.com/recipes/food/views/cauliflower-mac-n-cheese-casserole

Collards in curry—who would’ve thought! Curry is a great way to use veggies you might not know what to do with or have extras of. And this is a paleo recipe for those of you trying to reduce your grain consumption, or go for it and cook up a big ole’ pot of rice to soak up the delicious sauce! https://paleogrubs.com/collard-greens-curry-recipe

A big veggie stir fry is one of my favorite easy ways to get as many veggies as possible into a meal. Spice it up a bit with this curry flavored version: https://www.seriouseats.com/recipes/2014/04/vegan-curried-quinoa-with-broccoli-and-kale.html

This is the perfect CSA box to make a hearty vegetable soup with! We finally have carrots this week, which are a soup staple, and the new potatoes are so tender and creamy this will be a great way to enjoy them: https://www.chowhound.com/recipes/basic-vegetable-soup-29367

If you want the beautiful purple color of your beans to stay vibrant, eat them raw, or cook very quickly, as they will turn to green when cooked. This salad calls for them blanched, but I think they would be just as good raw: https://brooklynsupper.com/green-bean-salad-with-peaches-and-balsamic-bitters-vinaigrette/

These are a salad variety of turnips, which means they are great for fresh eating, as well as cooking. I HIGHLY recommend you at least try one raw before you cook them—they are that good. Roasting, as in this recipe, will take the spicy edge off also: https://nesfp.org/world-peas-food-hub/world-peas-csa/produce-recipes/pan-roasted-hakurei-turnips

Lillet & Brown Butter Glazed Radishes w/ Kohlrabi: Super simple (but fancy sounding) way to prepare your kohlrabi (or kohlrabies as Martha likes to call them) and radishes. Both are great raw as well but you can’t go wrong with brown butter! I just sub any white wine I happen to have on hand for the Lillet. https://www.marthastewart.com/1163616/lillet-and-brown-butter-glazed-radishes-kohlrabi

A delicious savory topping for meat, like pork or lamb, or for dipping bread. If you don’t want to use your rhubarb right away, chop it up and freeze it flat on a cookie sheet. Once frozen, bag up and use within a year. https://www.epicurious.com/recipes/food/views/rhubarb-chutney-107941