Squash and zucchini lead this week’s haul from the Towles farm along with Tuscan kale, lettuce mix, beets, cilantro, broccoli, Cherry Belle radish and spring onions.

Celebrate the return of yellow and green squash by whipping up a batch of batter showcasing zucchini with this savory pancake recipe from Food Network’s Ina Garten. This cheesy casserole from Fields Farm celebrates both squashes and works as a hefty side or satisfying main dish that’s meat-free and packed with nutrients. Store the veggies refrigerated in a reusable bag until you’re ready to break out the fry pan.

There are so many ways to love broccoli! As the temps climb, it’s nice to dial back the heat in the kitchen with a light citrusy salad that requires very little effort. I break down the broccoli florets and more tender stems into long spears, steam for about 10 minutes (test for doneness with a fork), season with sea salt, fresh pepper, and garlic powder, then finish with the juice of a lemon and a generous splash of good olive oil. A refreshing side that’s great cold or room temp.

Or…

If you’re feeling ambitious, treat friends and family to a zesty veggie stir-fry that pairs broccoli, mushrooms, peas and peppers with a host of bright Asian flavors.

Store in the fridge in a reusable bag or container—ditto for the beets, radishes and spring onions. I keep the kale and cilantro daisy-fresh by refrigerating them in a sturdy cup filled with water after trimming a bit off the stems.

A search of sweetgrass + grits will bring up recipes for the rest of this week’s lineup and more!