July 31


  • Heirloom tomatoes

Meadow Acre:

  • Basil

Bow Tide Farms:

  • Shishito peppers

Shalom Farms:

  • Green beans

Community Food Collaborative:

  • Yellow zephyr squash


  • Yellow peaches

From Food52 food blog August 2011

Summer Squash & Green Bean Salad

Serves 4


1 Zucchini, thinly sliced in a mandoline or julienned lengthwise
1 Yellow squash, thinly sliced in a mandoline or julienned lengthwise
12 ounces Green beans or haricot vert
3/4 cup Crumbled feta
2 tablespoons Tightly packed parsley
1 tablespoon Lemon zest
1 Lemon juice
2 teaspoons Cloves garlic, minced
3 tablespoons Olive oil
1 teaspoon White wine vinegar
1/4 teaspoon Crushed red pepper flakes
Kosher salt & pepper
1/2 cup Sliced cherry tomatoes {optional} (Or try using those delicious and flavorful heirloom tomatoes in this week's box!)


Prepare an ice bath with cold water and ice cubes in a large bowl, and bring a pot of salted water to a boil. Once the water is boiling, blanch the green beans for two minutes. Immediately remove the beans from the pot and submerge them in the ice bath until cool. Remove them from the ice bath and path dry. Place in a large mixing bowl and set aside.

Add the sliced zucchini, squash, feta and cherry tomatoes {if using] to the mixing bowl. In a food processor, add the olive oil, white wine vinegar, parsley, lemon zest, and minced garlic. Season with salt, pepper, and stir in the red pepper flakes. {Note, this dressing is pretty dense. That's intentional. Zucchini and squash carry a lot of moisture.}

Pour the dressing over the vegetables. Toss all veggies are nicely coated in dressing. Sprinkle with any additional lemon zest and parsley, season with any additional salt and pepper to taste, and serve.

From Veggie Don't Bite food blog August 2016; modified for heirloom tomatoes

Spaghetti with Charred Tomatoes and Shishito Peppers

Serves 4


2 LBS Heirloom tomatoes, quartered
3 cups shishito peppers
10 cloves fresh garlic
1 loosely packed cup basil
1 teaspoon Himalayan pink salt
dash of ground black pepper
drizzle of veggie broth or your favorite roasting oil if you use oil , low sodium if needed
16 ounces spaghetti (Try some of our Ancient Harvest GF Quinoa Penne or Shells for a gluten free option! They are soo good!)
Parmesan cheese for topping (optional) (Or just a sprinkle of nutritional yeast for a great vegan option!)


Preheat oven to 375°F (190°C). Wash tomatoes, peppers and basil.

Place in a large bowl with garlic and add salt, pepper and broth or oil. Mix well to coat.

Place on a parchment lined cookie sheet and bake for about 45 minutes or until they begin to char. Start checking at 35 minutes as oven temps can vary.

While the veggies are roasting, cook spaghetti according to package directions.

When veggies are done, mix in with spaghetti and top with parmesan. Devour.