June 17

From Tomten Farm

  • Summer squash
  • fresh onions
  • Napa Cabbage
  • Fresh garlic

From Pine Fork Farm

  • Cucumbers

From Agriberry

  • Raspberries

Skillet Yellow Squash

From Southern Food on About.com

  • 6 large yellow squash sliced
  • 1 medium onion chopped
  • 1 tablespoon bacon grease (or extra virgin olive oil)
  • salt and pepper to taste

Slice squash in medium slices. In large iron skillet melt bacon grease or olive oil; when melted add the squash and onions in layers, sprinkling salt and pepper between layers. Cover and cook over low heat. When squash starts to become tender, mix gently and chop the squash a bit as you mix, but not a lot. Cook until squash is tender, about 20 minutes or so.


Napa Cabbage and Cucumber Slaw

From HealthySeasonalRecipes.com


  • 1 small head Napa Cabbage, finely sliced (about 8 cups)
  • 4 small cucumbers (1 ½ pounds), julienne cut (6 cups)
  • ½ cup chopped roasted, salted peanuts
  • ¼ cup chopped fresh cilantro leaves
  • 1/3 cup peanut oil or canola oil
  • ¼ cup freshly squeezed lime juice
  • 2 teaspoons sugar
  • ¾ teaspoon salt
  • ½ teaspoon garlic powder
  • Red chili flake to taste, optional


Combine cabbage, cucumbers, peanuts and cilantro in a large bowl. Whisk oil, lime juice, sugar, salt, garlic powder and red chili flake if using in a small bowl. Pour over the vegetable mixture and toss to coat.