This week’s share has great variety- vegetables with a little of every flavor and texture. The butterkin squash in the share this week is a newer variety- a cross between a pumpkin and a butternut. It has vibrant orange flesh and sweet taste. We really enjoyed the shredded squash recipe this week. If you are running out of things to do with tomatoes we recommend the dip recipe below. It can be served hot or cold and is very addicting. We’ve hired more help to get us through fall, and we’re continuing to spend the first half of our weeks planting all the vegetables that thrive once the heat of summer has passed.  Don’t forget to tag us on social media with all your food creations. It’s nice motivation for us during our long days in the field.

It’s hard to believe that we’ve reached the halfway point. Thank you for joining us on this journey through the seasons so far, and we can’t wait to share the delicious vegetables we have growing for the second half of the season. Butternut Squash makes its first appearence in the bag this week. We used it in a soup with the swish chard but it is also great roasted with some sausage or any other way you like to enjoy it. You will get a lot of different winter squash for the rest of the year, and it all keeps really well so if you dont get around to making it right away it will store on the countertop for months. We’ve reached peak tomato season so enjoy them while they last- they won’t be around forever. Thank you so much for supporting us and our farm!