Did you love the French Farm cucumbers last week?!  Those crisp and sweet little pickling cukes are one of the yummiest veggies ever.  This week you'll get to choose either those or French Farm summer squash which is also incredibly beautiful and tasty.  I've been eating those petite summer squash all week and my whole family doesn't get sick of them, not even my picky 5 year old.  We mostly cook them on a cast iron skillet, cut lengthwise down the middle and seared in olive oil or butter on either side for a few minutes until they get golden and toasty.  We can eat them like all day after day, for breakfast lunch or dinner.  Tonight I'm making a tomato, onion and zucchini ratatouille-type thing to go with cheese tortellini. 

Also on the agenda for this weekend are French Farm carrots, the very last harvest of the season.  Carrots are an easy CSA item because they last forever so there's no rush to eat them up.  Plus, they are so versatile.  Juice them, shred them, roast them, steam them, make carrot cake (that's what I've been doing, carrot cake almost weekly!).  My go to carrot cake recipe is in the good ol' Joy of Cooking; if you don't have a copy you can find many of the recipes from the book online by googling for the recipe and including Joy of Cooking in the search key words.  I do have my own special twist to this recipe; I use half olive oil half coconut oil instead of vegetable oil.  I also reduce the sugar by 1/4 cup and I add extra shredded carrots by about 1/2 cup.  More of the good stuff, less of the bad stuff.

I hope you enjoy the last crop of salad turnips this week.  These little turnips are so incredibly delicious, we will miss them dearly during the long summer months.  In the Fall they are one of the very crops to come out of our fields so they hold a special place in our hearts and stomachs.  Their sweet and crisp texture make them ideal for eating raw, but sometimes it's nice to cook them with sausages or just butter.  We like to sear them pretty much like we do the summer squash (come to think of it we cook a lot of our veggies that way, especially for a quick lunch). 

Small shares:
Japanese salad turnips from our fields
Salad mix from French Farm
Carrot bunches from French Farm
Choice of cucumbers or summer squash from French Farm
Bok choi from our fields
Butternut squash from Worden Farm
Choice of parsley, cilantro, mint or lemon balm from Worden Farm an our fields

Large shares:
Japanese salad turnips from our fields
Salad mix from French Farm
Carrot bunches from French Farm
Choice of cucumbers or summer squash from French Farm
Bok choi from our fields
Butternut squash from Worden Farm
Choice of parsley, cilantro, mint or lemon balm from Worden Farm an our fields
Hon tai tai from our fields
Napa cabbage from French Farm
Extra butternut squash