Last week the shares were a little thin, as we transitioned into the season. This week it's all summer, with tomatoes, squash, onions, cucumbers, carrots and eggplant. While I'm sure most of you know what to do with this variety, we offer a few suggestions nonetheless.
Zucchini fritters. A family tradition going all the way back to Calabria, Italy, this August 2010 blog post recipe has creds from my sisters.
Carrot butter spread. Pureed carrots, sunflower seeds and peanut butter make for a great raw food spread. I haven't made this recently, but a little oil or water may help if it is too thick for your taste.