Here’s what was in this week’s bag.

• Tomato berries - These ended up in my salsa/gazpacho with tomatoes from the yard, hot peppers from the yard, and the Cubanelle peppers.
• Zucchini - I’m going to shred this and freeze it to bake muffins later in the season.  I don’t have enough time to make muffins right now.
• Yellow Squash - Cube and stir fry with some cooking sherry and herbs from the front garden.
• Sunburst Squash - Same.
• Cucumbers - Cucumber salad.
• Green Beans - Snacking.  Dipped in a spicy aioli-type dip made with canola oil mayo and chipotle powder.
• Purple Bell Peppers - These looked great, but were slimy inside when I cut them open.  Compost!
• Cubanelle Peppers - Salsa.
• Romaine Lettuce - Guess. 
• Yellow Watermelon - This was gone about 2 hours after we got it.  So good!  And little!  The perfect size for two people.
• Broccoli - Snacking.  I like to pop them in the microwave to soften them a little, and then dip them in blue cheese dressing.
• Golden Beets - I’ll probably roast these.

And here’s a pic of my harvest from the other day (before the crazy tomato onslaught).  The flowers are nasturtiums.  They are edible and have light floral and peppery flavors.  I love using them in salads.  They make everything look so elegant.