Hard to believe we are harvesting fall crops and now we’ve finally got summer weather! The plants really don’t seem to know what to do. Except the watermelons. They seem to be the happiest I’ve ever seen. Huge, juicy and sweet as can be. Consider these the last taste of summer. Here’s what else is in the box:

Napa Cabbage – These are so light and fresh and so pretty. Now that the weather’s so sweltery, these frilly cabbages are just the thing for a cool salad. Farm Member Sam recommends one with peanut sauce – see recipe below.
Swiss Chard – This is one of the most satisfying vegetables to grow in the garden. So beautiful, we grow it in all of our decorative fall planters. And so healthy! Chard is one of those dark leafy greens nutritionists rave about, but with its light beet flavor and delicate texture, it cooks up much quicker than kale or collards. Try the recipe below with our pork chop sample.
Kohlrabi – Another garden standout, like a cabbage on a stick. Shred raw into your salad, eat like an apple, or add to a soup for cabbage-y crunch.
Potatoes – These are a mix of all the ones we’ve sent along so far – All Blue, Red Chieftan and Pontiac and Rio Grande Russet. Those that aren’t washed are ones we harvested this week. The weathers been so dry, the potatoes themselves are quite dry, and keeping the dirt on until you use them will preserve moisture. Try making the multi-colored salad below with the string beans.
String Beans – Crisp and tender, even as they stretch longer.
Circle M Summer Surprise Salad - We’ve crafted this from lots of baby greens: Arugula, Pink Mustard Mix, Mesclun lettuces, Asian greens and nasturtium leaves. Pull apart the petals to garnish with the calendula and nasturtium flowers.
Watermelon – We had a number of different varieties and you’ve all got different heirlooms in your box, some striped, some green, some baby varieties and some large that we had to cut up. Sweet and drippy!
Frontier Onions and Prisma Shallots – These skins get so pretty as they dry and cure.
Yellow Crookneck Squash – These skins are starting to harden as the sun disappears, and we find the squash tastes great now in various baked or roasted recipes. Try the amazing squash torte sent along by Farm Member Sam.
Patty Pans – These pretty scalloped squash are terrific stuffed and baked, or sliced to use in casseroles.
Basil – Mmmmmmmm.
Parsley
Celery
Cucumbers – Not many as the plants start to die off here, but this Middle Eastern variety is still light tasting and fresh.

Potato and Bean Salad with Dijon Vinaigrette – you can fudge the amounts of veggies in this
8 ounces green beans, trimmed, cut into 1 1/2-inch pieces
3 pounds small red-skinned potatoes, unpeeled, halved
2 tablespoons dry vermouth
2 tablespoons white wine vinegar
1 large shallot, chopped
1 tablespoon coarse-grained Dijon mustard
2/3 cup extra-virgin olive oil
2 tablespoons chopped fresh parsley

Cook beans in large saucepan of boiling salted water until crisp-tender, 4 minutes. Drain. Transfer to bowl of ice water. Drain; pat dry with paper towels. Cook potatoes in large pot of boiling salted water until just tender, about 12 minutes. Drain; transfer to large bowl. Sprinkle vermouth over hot potatoes; toss gently and let stand 5 minutes. Whisk vinegar, shallot, and mustard in small bowl. Gradually whisk in oil. Pour over potatoes and toss to coat. Cool completely. Mix in green beans and parsley. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Serve cold or at room temperature.

Summer Squash Torte with Parmesan Thanks Sam!
1 bunch green onions, thinly sliced
1 cup grated Parmesan cheese
2 tablespoons all purpose flour
1 tablespoon chopped fresh thyme
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
2 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick rounds
12 ounces yellow crookneck squash, cut into 1/8-inch-thick rounds
6 teaspoons olive oil

Preheat oven to 375°F. Butter two 8-inch-diameter cake pans. Set aside 1/4 cup sliced green onions. Toss remaining green onions, cheese, flour, thyme, salt and pepper in medium bowl to blend.

Layer 1/6 of potatoes in concentric circles in bottom of 1 prepared pan, overlapping slightly. Layer 1/4 of squash in concentric circles atop potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Repeat with 1/6 of potatoes, then 1/4 of squash and 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Top with 1/6 of potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture and press gently to flatten. Repeat procedure with second cake pan and remaining potatoes, squash, oil, and cheese mixture. Cover pans with foil. Bake until potatoes are almost tender, about 40 minutes. Remove foil; bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer. (Can be made 6 hours ahead. Cool. Cover with foil and chill. Rewarm, covered with foil, in 350°F oven until heated through, about 30 minutes.) Cut each torte into wedges. Sprinkle wedges with 1/4 cup green onions; serve.

Napa Cabbage Salad with Peanut Sauce Dressing from Vegetarian Times
3 Tbs. smooth peanut butter
3 Tbs. rice wine vinegar
1 Tbs. low-sodium soy sauce
1 Tbs. brown rice syrup
1 Tbs. roasted sesame oil
2 tsp. minced fresh ginger
1/2 tsp. crushed red pepper flakes

4 cups shredded napa cabbage
1 small red bell pepper, sliced (about 1/2 cup)
1 large carrot, coarsely grated
3 green onions, sliced (about 1/4 cup)

Mix dressing ingredients together, and then toss with salad veggies.