In this week’s share:

• Green Crisp Lettuce
• Fennel
• Carrots
• Chioggia beets
• Peppers
• Green Beans
• Keuka Gold Potatoes
• Garlic
• Sweet Dumpling Squash
• Broccoli

In this week’s share:

• French Breakfast Radishes
• Romaine Lettuce
• Baby Salad Turnips
• Green Bell Pepper
• Green Beans
• Zucchini
• Red Kale
• Cherry Tomatoes
• Curly Cress (officially, “wrinkled crinkled crumpled cress”)

The curly cress has a peppery flavor and leaves that resemble a cross between curly and flat-leaf parsley. It adds a nice spicy bite to some otherwise mundane salad greens!

In this week’s share:

• Arugula
• Lettuce Mix
• Baby Salad Turnips
• Bell Pepper
• Green Beans
• Keuka Gold Yellow Potatoes
• Acorn Squash
• Cherry Tomatoes
• Green Kale
• Cabbage

The first squash of the season has arrived, and it’s tiny – about the size of a baseball. I’m excited for more autumn crops to arrive.

This is a redux of the green bean and cherry tomato salad I made last summer, with a few amendments. (It’s originally based on a recipe from epicurious.com.) Instead of garlic or onion, I fried thinly sliced shallots in olive oil, using that same oil as the base for the dressing and the frizzled shallots as a topping. Also, I didn’t use Parmesan cheese, as I had before – and I think it tasted better for it.

Green Bean and Cherry Tomato Salad

• ⅓ cup extra-virgin olive oil
• 4 shallots, thinly sliced
• 1½ pounds slender green beans, trimmed, cut into 2-inch pieces
• 2 tablespoons balsamic vinegar
• 1 teaspoon dried oregano
• 1 cup halved cherry tomatoes

Heat olive oil over medium heat and add shallots. Fry until golden, then remove to paper towel-lined plate. Remove oil from heat and reserve.

Cook beans in large pot of boiling salted water until crisp-tender, about 1½-2 minutes. Drain. Transfer to bowl of ice water and cool. Drain well. Place in large bowl.

Mix reserved oil, vinegar, and oregano in small bowl; toss with beans and cherry tomatoes. Season with salt and pepper. Garnish with fried shallots.

In this week’s share:

• Thyme
• Red Beets or Chioggia Beets (not sure which variety we have yet)
• Long Green Peppers
• Green Bell Pepper
• Green Beans (these are actually handpicked, and the difference is noticeable!)
• Sweet Potatoes
• Zucchini
• Cherry Tomatoes
• Green Kale
• Broccoli