Mini Share: Summer Squash, Husk Cherries, Tomatoes, Snack Peppers, Sweet Peppers, Garlic, Kale or Swiss Chard, Maybe Potatoes.

Full Share: Summer Squash, Husk Cherries, Tomatoes, Snack Peppers, Sweet Peppers, Garlic, Kale, Swiss Chard, Beets & Maybe Potatoes.

Patty Pan Squash Oven Fries

3 lbs of patty pan squash

1 ½ tsp paprika

1 tsp cinnamon

1 tsp Sea Salt

½ tsp Cayenne

3 Tbs Olive Oil

Preheat oven to 425°F. Clean squash but leave skins intact. Slice squash in half and remove seeds with a spoon. Cut squash into fry-sized pieces and place in large mixing bowl. In small bowl, mix together paprika, cinnamon, salt and cayenne. Set aside. Drizzle cut squash evenly with olive oil, sprinkle spice mixture evenly on top and mix the squash with your hands to ensure even coverage. Spread spiced covered squash over parchment lined cookie sheets, ensuring they are in one thing layer. Bake for 15-20 minutes or until golden brown and crisp. Remove from oven and serve.

Husk Cherry Pastries

1 cup of husk cherries, husks remove

1 tablespoon of butter

1 tables spoon of sugar

2 tablespoons of water

puff pastry

Heat the oven to 425°F. Put a baking sheet in the oven to heat as you prepare the ingredients. Add husk cherries to a small pot with butter, sugar and water. Cook over medium heat for about 5 minutes, or until the fruit starts to break down. Meanwhile, lay a sheet of puff pastry on a floured surface. Use a circular cookie cutter (or a sharp-rimmed cup) to cut out as many circles as you can. “Score” (or make shallow cuts) a circle on each pasty wheel, about 3/4″ from the edge. Fill the center of each pastry circle with a large spoonful of the cooked husk cherries. Move the wheels to the hot baking sheet, and cook in the oven for 10-12 minutes, until the pastries turn golden.