Unidentified Farm Objects

Been getting some interesting, unfamiliar veggies in our CSA shipments lately:

Pattypan squashes (see image) look like UFOs... bumpy, green-yellow-speckled ones with stems, that is. They have a pretty good shelf life (about a week), but best before they get rubbery: look for tight, shiny rind on squash in general. Delicious roasted with olive oil/salt/pepper and herbs, also good grilled or steamed (chop the big ones, but small ones you can steam whole - I saw them cooked this way at a fancy gala once).

Garlic scapes are delightful too: these long, swirling stalks can be chopped and steamed for a flavorful addition to soups or salads. Eat raw to repel vampires and other undesirables.

ABCs of greens:
Arugula (peppery and strong, use sparingly unless you're into that kind of thing)
Broccoli leaves (big, waxy gray-green color. chop and boil in chicken stock for soup)
Collards (saute with olive oil, salt, etc)

Zucchini update: My two plants are dying a slow death of powdery mildew, and the recent squash vine borer attack is hastening their demise, but I've got so many zucchinis piled up in the kitchen and freezer right now that I shed no tears.

Now harvesting tomatoes, cucumbers, and peppers, with eggplants soon to follow. Patting myself on the back for planting parsley and basil with the tomatoes, as these herbs are a great finishing touch for salads and sandwiches.