Hello CSA Members,

All us farmers are anxiously awaiting tomato season! The plants are loaded with green fruits and we can’t wait for them to ripen. In the mean time, some new summer crops like green beans and cucumbers are just hitting their peak right now.
Here’s what’s fresh this week:
-Baby arugula
-Spicy salad mix
-Baby lettuce mix
-Red butter lettuce
-Speckled romaine lettuce
-French breakfast radishes
-Rainbow chard
-Dino Kale
-Green onions
-Patty pan summer squash
-Red lasoda potatoes
-Micro greens
-Green beans
-Slicing cucumbers
Caffe Appassionatto 12oz whole bean Guatemalan 
Veggie of the Week: Summer Squash!
Turn your back for five minutes and suddenly there are zucchini a foot long in every vegetable garden. Summer is in full swing, and summer squash are super versatile; great shredded as a raw salad, grilled with garlic, or baked with a generous coating of breadcrumbs and Parmesan.

2 pounds summer squash (zucchini or pattypan)
1/4 cup olive oil
1/2 cup grated Parmesan cheese
1/3 cup bread crumbs
1/2 teaspoon flaked salt
1/4 teaspoon freshly ground pepper

Preheat the oven to 350°F. Remove the stem ends and slice the squash cross-wise in 1/4-inch-thick rounds. Toss with the olive oil.

In a small bowl, combine the bread crumbs, Parmesan, salt, and pepper. Arrange the squash rounds in a 9×12-inch rectangular baking dish, or 10-inch pie plate. Sprinkle the bread crumb mixture over.

Cover the baking dish with foil and bake in the oven for 30 minutes. Remove foil and bake another five minutes until the top is bubbling and crispy.

Here’s the link to the full recipe: http://www.thekitchn.com/recipe-baked-summer-squash-recipes-from-the-kitchn-60018

See you at the farm stands this week!

Ashley and Ellen

Your City Grown Farmers


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