Pictures in a bit. In the meantime, here’s the list. My zucchini was HUGE! I don’t think they’re good for much beyond baking at that point, but if you peel it and seed it, there’s lots of tender flesh inside. Cabbage and more broccoli are on the menu as well, which is a nice turn of the season. And for folks that want a few ideas with beets, there’s a beautiful article in NYTimes Magazine this week.
Baby Swiss chard
Ground beef — larger amounts of roast, steak, and lamb(!) are on the way