The second item of note was a milestone in the bike delivery department. Today's route put me over 10,000 miles on the Bullitt! I've been riding vegetables into town for just over two years now and it still so much fun. Wonderful things happen all of the time on the bike, like tonight a CSA member who was walking her dog saw me on the bike and waved me down so she could get her share! All kinds of people ask me all the time about what's in the boxes and the most unlikely folks flash the thumbs up sign from their car windows.
Back to today's share, there are some great items in there. Thursday's share will probably be quite similar, but the lettuce variety will likely be different. Today we have summer squash and cucumbers. We're growing three varieties of summer squash: Y-star, which is a yellow patti pan type, Midnight Lightening, a dark zucchini, and Tromboncino, a long curling light green squash with virtually no seed cavity. Most of the squash today is the Midnight Lightening. We'll try to rotate through all of the varieties over the year so you can taste them all. They all work well in any zucchini recipe. Really my favorite thing is to cook them until they are very soft either in a cast iron with olive oil or, even better, on the grill. Tossed in a bit of herbed dressing after that they are amazing as a side, on sandwiches, or mixed into any other dish.
Looking very much like the zucchini we also have a Marketmore cucumber in the share today (the shares were quite heavy to ride into town). This is a pretty standard slicer which is really tasty. I love cucumbers on my sandwiches, but they're also great in salads, or just by themselves.
The fennel in today's share is young, tender and really beautiful. Both the fronds and the bulb can be eaten raw or cooked. I usually separate the two and when cooking the fronds I like to mix it with other greens. The bulbs should be amazing sliced thinly in salad with a bit of citrus dressing.
There's a good sized handful of arugula in the share. This has a bit of a bite due to the heat. If you prefer it more mild try cooking it first, typically this is done by wilting it in a bit of hot oil. It's also great on pizza or chopped up in pasta if you're looking for something to do with it other than making a salad. It's the most delicate of the share items so it should be used right away.
Rounding out the share is a nice head of Plato II romaine lettuce. I think you all know what to do with this, but you might consider grilling it as well. Usually this is done by slicing the head in half length wise, drizzling it with oil and cooking it until the center is soft.