CSA week 6, and the beginning of July. 
Today, thank goodness, is moderate in temperature, but last week was as hot as we might expect in late August – infernally hot. I console myself by thinking that the heat will only help make really good tomatoes.
Alas, no tomatoes yet, but we have some of the biggest radishes I’ve seen – the size of ping-pong balls. We also have:
- romaine lettuce
- cucumbers
- zucchini
- yellow pattypan squash
- yellow crookneck squash
- green beans
- carrots
- turnips
- red and golden beets
- green beans
There’s a short-but-fat zucchini, which I think will be just right for stuffing. I may try pickled radishes – we have lots of them, so it’s easy to experiment. I’m betting the carrots will go for snacks with hummus, or in salads. I’ll pressure-cook the beets today and store them chilled; they’re fantastic added to greens, and even better if there’s some feta cheese with them. Saturday afternoons are all about preparation and storage in my kitchen.
The variety of produce, and its excellence, is one reason I belong to a CSA, and source my vegetables from a local farmer. It’s good not to have to worry about contamination and recalls. All the vegetables come to me in wonderful condition. And by purchasing locally, my money stays within the local economy.