When it comes to variety, this time of year is quite exceptional. When the shares include such delectables as strawberries, broccoli, sugar snap peas and summer squash, you know it is mid-June. We hope that enjoying this Spring’s bounty has been easy.
Here are a couple of suggestions for you:

From last year’s Week 5, try the Julienne Snap Peas, a wonderful pea salad that gets better over time.

Another must, if you still have any garlic scapes, is to use last week’s creamy garlic scape dressing as a dip for your strawberries. This combination is one of those that is realized when you spend two weeks in late Spring smelling scapes and berries every day. I feel that, when two fruits or vegetables are naturally ripe at the same time, they will always go together. It is the rule of the seasons. I hope you taste this combo and see what I mean. Last year’s Garlic Scape and Strawberry Dressing is another option.

The summer squash will be a regular in the shares for a while, so it is good to realize the many options you have to prepare this versatile vegetable. We don’t feel that it is bad to go the fried route every once in a while. And when you use an egg batter, you are getting both vegetables and protein in the dish.

Tempura Style Fried Summer Squash and Broccoli
Ingredients
Summer squash
Broccoli
Eggs
Flour
Oregano, marjoram and/or summer savory
Salt and Pepper
Frying oil (we used grape seed oil

Method
1. Trim ends from summer squash and cut into rounds or half rounds
2. Break broccoli into florets
3. Dust the vegetables in flour seasoned with herbs
4. Next dip the vegetables in egg
5. Fry coated vegetable in oil until golden brown
6. Drain on paper
7. Season with salt and pepper