sept 11 cut and paste from email

 For some reason, I cannot open our blog this morning to update it so I'll do it in this email.
Small boxes this week have: 1 lb. yellow wax beans, 1 lb. green beans, 1 lb. red onions, 1 garlic, 1 1/3 lb. patty pan squash, 1 zucchini, 1 bunch of dill, 1 small head of romaine.
Regular boxes have: 1 1/2 lbs. of each bean, 1 1/2 lbs red onions, 2 garlic, 1 1/3 lb. patty pan squash, 1 zucchini, 1 bunch of dill, 1 head of romaine and 1 head of buttercrunch, 1 bunch of baby beets, 1 bunch of baby japanese turnips.

Almost all the boxes got costata romanesca zucchini. It is light green with dark green stripes and is typically harvested and eaten at a bigger size. It keeps its shape well when cooked (doesn't get mushy).
This is a favorite squash dish for us. Those of you who have been in the CSA before have seen this one. It is easy to make.
ITALIAN SQUASH SICILIAN STYLE
1 lb. squash or zucchini, sliced thin
2 T olive oil
1 clove garlic, chopped
1 1/2 T wine vinegar
1/2 tsp salt
1/2 tsp sugar (optional)
1 tsp chopped mint leaves
Place squash in skillet with olive oil and garlic and cook gently until squash is tender. Add vinegar, salt, sugar and mint and cook 2 minutes longer. serves 4.

There are alot of beans in your box. If it is more than you think you will eat this week, blanch some and freeze for later. Our favorite way to prepare beans, both wax and green, is to take off the stem end and steam whole with a thinly sliced onion. When they have reached desired tenderness, remove from the steamer and toss with chopped dill, butter and salt.

This is the last box for peak share holders. There are 6 more regular season boxes to come.
I hope you all have a great week!