This week's shares include:
- Zucchini / Summer Squash
- Snap Peas
We have a couple of fresh herbs included this week - Basil and Cilantro. Both are delicious when used fresh but they can also be dried and saved for use later. The simplest approach is to hang the herbs in a warm place out of direct sunlight to dry for for a couple of weeks or until they crumble easily. If you hang them inside a paper bag with slits cut for ventilation the bag will catch any leaves that break or drop off as they dry. Once they are dried store in an airtight container.
Check out the recipes tab for several good ways to use those zucchini and summer squash. The zucchini bread is my favorite but they are all delicious. The pasta recipe also utilizes fresh basil!
You can also freeze any extra zucchini to use in recipes later this winter. Just shred it and measure it into freezer bags, don't forgot to write the quantity on the bag. (I usually do 3 cup bags, perfect for zucchini bread)
Pictures of broccoli, zucchini, and one of of this year's fawns (hopefully he continues to stay on the outside of the fence)