Farm of flowers
This time of year is truly satisfying.  I try to get most everything planted on or before the solstice (the longest day of the year) which is Thursday, so the fields are really filling up, and my favorite fruiting vegetables are finally starting to flower.  Yes, this means your tomatoes, eggplants, cucumbers, and squashes are gearing up to set fruit!  You will notice in this share the start of it all -- sugar snap peas, summer squash, and berries!  Everything continues to grow well, and the big news on the farm this week is that I invested in a new rototiller, a BCS.  It is a fine machine that could outlast me if I care for it properly - I will do my best.  That being said, it is my birthday on Thursday, and I’m going to celebrate by acting on some folk wisdom my grandma told me this weekend, that her grandfather always planted cucumbers on the longest day of the year.  
In the Share this Week
Napa cabbage, head lettuce, mesclun mix, sugar snap peas, summer squash, bunching onions, kale, parsley, carrots, spinach, blackberries

Featured Recipes:

Sauteed Summer Squash Serves 4
Source, The Joy of Cooking
• 3 cups diced summer squash
• 3 tablespoons butter or olive oil
• 1 cup minced onions
• ½ teaspoon salt
• ¼ teaspoon pepper
Cook onions in oil until golden brown. Add squash, salt and pepper. Cover and cook the squash until tender, about 6 minutes, shaking the pan occasionally. Remove the lid and cook an additional 3 minutes to evaporate juices. Serve and sprinkle with any of the following:
• Chopped basil or parsley, grated parmesan, chopped garlic, grated lemon zest, or drizzle with tomato sauce

Kale Souffle
Softened butter to grease dish
2 tablespoons freshly grated parmesan cheese
4 tablespoons butter
4 tablespoons flour
1 2/3 cup milk, warmed
Salt and pepper
Pinch cayenne
5 egg yolks
1 cup cooked and finely chopped kale, at room temperature
1 cup grated gruyere or swiss cheese
2 tablespoons chopped fresh dill or 2 teaspoons dried dill
7 egg whites, at room temperature
Heat oven to 400 degrees. Butter sides and bottom of an 8-cup soufflé dish or deep, round baking dish. Sprinkle buttered areas with parmesan. Melt 4 tablespoons butter in saucepan; stir in flour and cook over low heat for several minutes, stirring often. Whisk in milk until thickened; season with salt, pepper, and cayenne. Cool 10 to 15 minutes. Beat in egg yolks one at a time. Stir in kale, gruyere, and dill. Beat egg whites and a pinch of salt in a clean bowl with egg beater until firm peaks form. Fold a quarter of the whipped egg whites into kale mixture, then gently fold in the rest. Do not overmix. Gently spread mixture in prepared pan. Place in oven, reduce heat to 375 degrees, and bake until high, golden, and barely set in the center, about 35 to 40 minutes. Serve immediately!
Serves 6.
Source, From Asparagus to Zucchini

Peanut Sauce -- I recommend making this peanut sauce and stirring it into steamed napa cabbage and snap peas (or any greens), then serving over rice.

Ingredients

• 1/2 cup crunchy peanut butter
• 2 tablespoons soy sauce
• 1 teaspoon white sugar
• 2 drops hot pepper sauce
• 1 clove garlic, minced
• 1/2 cup water

Directions

1. In a small bowl, stir together peanut butter, soy sauce, sugar, hot pepper sauce and garlic until well mixed. Gradually stir in water until texture is smooth and creamy.

Source, allrecipes.com (http://allrecipes.com/recipe/best-peanut-sauce/)