In this week’s share:

• Raspberries
• Basil
• Dill
• Eggplant
• Cherry Tomatoes
• Zucchini
• Red Tomatoes
• Cantaloupe Melon

I’m looking for a creative way to use the dill… a lot of dill. I’d thought we were going to get fingerling potatoes and was hoping to make some form of dilled potatoes, but none showed up in the box this week.

Really, this vegetable has me stumped. When the CSA distributes it, they distribute it in massive quantities – and most recipes I’ve seen only ask for a few teaspoons of the herb. Any suggestions to cook/bake away a lot of dill (and preferably in one go) are welcome.

Here’s a shot of two items from this week’s CSA share, with a U.S. quarter between the two to give an idea of their size. These obviously aren’t from the supermarket.

The cantaloupe was tiny in size but intense in flavor. Its sweet and tender flesh, easily scooped out with a spoon, was the perfect end-of-summer treat.

In this week’s share:

• Batavian Lettuce
• Rosemary
  
• Shallots
• Blackberries
• Zucchini (more, again)
  
• Red Tomatoes
• Cherry Tomatoes
• Cantaloupe Melon