We are deeply immersed in our annual garlic harvest as I write this! It is an amazing amount of work, but worth it for such a delicious crop.  We use garlic in pretty much everything savory from morning eggs to aioli on a lunch sandwich to dinner fish or pasta.  We have a lot of garlic seconds, which you have some of in your share today.  If you would like to get more of this garlic to process and store or use in pickle making let me know as we are offering it for less than half the price of our storage garlic.  This week you have a lot of produce in your share!  You have fresh beans, both green and purple!  You also have potatoes, cucumbers, summer squash, zucchini, and scallions.  If you were lucky enough to end up with a patty pan squash try stuffing it (recipe under Summer Squash). . . YUMMY!  If you ended up with a large zucchini, try our Zucchini Parmesan rolls or make up a favorite sweet zucchini bread recipe.  The larger ones are SO much easier to grate!  Another delicious summer squash dish is a chowder.  You could use either squash or zucchini for the soup.  Don’t forget how well a squash puree freezes too so that you can have soup made with summer squash during the winter.  One of the benefits of all this amazing food is putting up some for winter!  If you are ever over flowing with veggies make up a soup to freeze.  Another trick we use here at Grassland is that we save our veggie scraps to make vegetable stock.  We keep the onion and carrot tops, wilted beet greens, and so on in a gallon size bag in the freezer.  When it gets full we add all those goodies to a pot of boiling water and then simmer for a few hours.  We often will add salt, fresh herbs, and garlic too!  Then we have stock all ready for fall and winter soups.  Grocery store, canned stock is very high in sodium and usually other junk we don’t want to eat. Please pass along any creative recipes you come up with using our produce and we will gladly add it to our blog. Eat well this week!