Some ideas on the produce… I have a fruit fly infestation in my kitchen, so I’ve put the squash in the fridge; however, it will keep a little better on the countertop. It’s that time of year when you need to have squash several times a week. The pattypans have skins slightly too thick to cook straight at this point — you’ll want to roast them or peel them, which is sort of a pain, or cook them longer than you’d think in the skillet or soup. Want something easy and fast? Squash, peppers, garlic, herbs, seasoning, and onion in the skillet until tender. Stir in thawed frozen edamame and corn (or add fresh tomatoes at the very end).
The candystripe beets (and the bull’s blood and cylindra as well if you’re not averse to a red mess on the cutting board) are great in salads (and we have greens). The greens are edible just like chard, but you might be burnt out on cooked greens.
The fruits really are tender, and the wasps and beetles (because David doesn’t spray at all) poke holes in them to drink the juices. You must be diligent to get them before those pinholes cause a bruise. I wash them all thoroughly, throw them in the fridge, and pick through them daily. When I spot a bruise, the kiddo gets slices of peach immediately.