This week's pick list:
- Lettuce
- Summer Squash
- Carrots
- Fennel
- Tomatoes
- Peppers
- Celery
- Cucumber
- Beets
- Collards
- Kale
- Scallions
- Radish
- Winter squash
- Cabbage
- Spinach
- Onions
- Parsley, Cilantro flowers, Dill, and Basil
- Strawberries
- Pick your own flowers, frying peppers, cherry tomatoes, and tomatillos
Red Pepper and Feta Spread, from marthastewart.com
2 tablespoons extra-virgin olive oil
2 long sweet red peppers, stemmed, seeded and chopped
1 1/4 cups crumbled feta
4 ounces cream cheese
Crackers, for serving
Preheat oven to 425 degrees. In a large skillet, heat olive oil over medium-high. Add peppers; cook, stirring, until tender, about 7 minutes. Transfer to a food processor with feta and cream cheese; pulse. Spread into a 6-inch ovenproof skillet. Bake until bubbly, about 10 minutes. Serve with crackers.