Yay, Breezy Willow’s summer CSA is back! (Though because I’ve been picking up their spring CSA for months already, it just feels like a continuation.)

This week: spinach, lettuce, beets, sweet potatoes, pattypan squash, cucumbers, white mushrooms, a quart of strawberries, radishes, eggs, and bread (Great Harvest white).

Seeing the pattypan squash always makes me slightly nervous because my skin reacts poorly to something in the squash — the first time I cut some up for cooking (they’re great sauteed in butter, with a little salt), my left hand got red and swollen. (My right hand was fine; it was holding the knife.) Now I wear gloves when preparing squash. Fortunately I seem to be able to eat it without any problems.

We didn’t cook anything yesterday so most of this food is still sitting in the fridge. I did cut up some strawberries to have with ice cream, though. I’ve also been nipping a strawberry or two every time I open the fridge. I have a feeling the strawberries won’t be around for very much longer.

Having slacked off on CSA posts, let me do a quick catch-up. The end of May brought the last two weeks of the CSA. Here’s week 11:

That’s a head of romaine lettuce, some spinach, beets, white potatoes, eggplant, green beans, and the usual eggs and bread (Great Harvest challah). I really love getting the beets because it’s like getting two vegetables in one — you can eat the beets, and you can saute the greens as a separate side.

Week 12 brought more strawberries, cucumbers, red potatoes, Vidalia onions, really big green zucchini, radishes, and white chard. I got Breezy Willow eggs this time, and a loaf of Great Harvest’s Old-Fashioned White.

I love it when we get double quarts of strawberries — makes it easy to split the share. I’ll miss the Vidalia onions, since the summer CSA is local whereas the spring CSA is far-ranging… but Vidalia onions are easy enough to get at home.

I turned the red potatoes into Ina Garten’s potato salad, which was, as expected, delicious. (Interlude: K saw me steaming the potatoes under a kitchen towel and said, “Why are you doing that?” “It’s what Ina said to do,” I said. “Okay,” he said. “Whatever Ina says, goes.”)

I never mess with Ina Garten’s recipes. They’re unfailingly reliable.