Odds & Ends - A common challenge with a CSA, how to use up lots of vegetables, all at once! If you've got a pile left at the end of the week and want to use them before the next one arrives, here are some ideas, a gorgeous all-vegetable Summer Vegetable Stew or for rice, a Vegetable Pulao (Pilaf) or in a salad Tomato & Zucchini Salad or with pasta, a Clean-out-the-Frig Noodle Bowl or with meat, My Mom's Favorite Leftover Magic or for the ultimate way of dealing with leftover bits and pieces, Saturday Soup.

Carrots - See all the Carrot recipes but I'd be tempted to tuck some (along with potatoes and maybe beans) into this salmon chowder. For something rich, there's the ultra-dreamy Creamy Carrot Puree. You could also do the very gorgeous Mashed Potatoes & Carrots.

Basil - Search 'basil' in the Search box in the header for recipe ideas using parsley. But a few ideas include Summer Orzo with Radicchio or Easy Cheesy Zucchini.

Tomatoes Is the first tomato lust satiated, yet? If so, then you're ready for the section for recipes for summer tomaotes. If you've not yet had panzanella, now's the time, early, so you can make it again and again throughout the rest of the tomato season. And there are two versions of tomatoes with fresh mozzarella -- one with good vinegar, the other with good olive oil.

Swiss Chard - I've been slow to experiment with chard, shame on me! A friend reported this week that she quick-cooked chard in a skillet with shallot, then used leftovers the next with an omelette - and declared it way better than spinach. So given that breakfast idea, maybe Baked Eggs? Otherwise, see the small number of chard recipes.

Mesclun greens - see all the recipes using leafy greens but since Wolf Pine Farms' greens will be so young and tender, check my spinach recipes too

Cucumber - Check all the cucumber recipes. For something traditional, there's cucumbers in sour cream or cucumbers in vinegar. For something more unusual, think about cucumber lemonade or fruity gazpacho which has gorgeous color and wonderful flavor.

Summer Squash - See all the summer squash recipes. Just this week I made Julia Child's (very NOT fancy) Cream of Zucchini Soup -- gorgeous -- and StephenCooks has already made a variation with pretty yellow squash (not online). After that, you might think about shredded zucchini with thyme or Easy Cheesy Zucchini -- or better still, Roasted Zucchini with Lemon (and be sure to check out the maple glazed salmon that also uses a 500F oven). Oh so many choices!

Green Beans - This summer, I'm falling in love with green beans for the first time. Just today I posted a makeover recipe, a traditional Fresh Three-Bean Salad made with fresh beans and way fewer calories. More recipes to come but for now, check the bean recipes. Last week I remade the oh-so-simple Green Beans with Lemon & Pine Nuts (though pine nuts are completely optional) and was in heaven. I'm also especially fond of garlicky green beans and the classic green beans with onion & almonds. One thing I'm concluding, have roasted, steamed, skillet-fried and microwaved green beans in the last month, cooking them in a lot of very well-salted water is really the best way to go. Per pound of beans, use 2 quarts of water and 1 tablespoon table salt (or 2 tablespoons kosher or sea salt).

Peppers maybe a few, says Natalie - See all the bell pepper recipes.

Eggplant maybe a few, says Natalie - See all the eggplant.

That's all for the week! Let me know how this works for you by leaving a comment, below! Otherwise, see you next week! ~ Your Friend in Vegetables, all the way in Missouri, Alanna