Share contents: 1 pound Italian Flat green beans, 1 pound summer squash and/or zucchini, 1 bunch of carrots, 1 bunch of dill, 1 pound of red onions, sweet peppers, 1 pint of okra, 1 pint of cherry tomatoes.
The bean are string-less and sweet and tender. This is the last of the summer squash. We like it best sauteed in olive oil with a little red onion and salt n pepper.
Carrot Salad with Fresh Dill
(also good with blanched green beans)
scrub and/or peel carrots, cut in half lengthwise and boil until tender in salted water with a crushed clove of garlic
drain and cool to room temperature
toss with a little paprika, salt, a pinch of coriander and cayenne
toss together with lemon juice, olive oil, and chopped dill and set aside to marinate for an hour before serving (if adding blanched green beans, add those just before serving to keep them bright green)