The farm report from Natalie: "The weather has finally warmed up, but now we are struggling to move our irrigation around fast enough. It is really dry... Tomatoes are finally starting to come in more, which means at least a pint of cherries and more big tomatoes for each share this week. I am still choosing to focus on cooking greens, giving out two bunches this week ... it is what's growing really well this year/right now, so I hope people can figure out ways they like to eat it."

The vegetable recipe report from Alanna: "This week, it's all about low-carb vegetable recipes at A Veggie Venture!"

Cooking Greens - Let's show Natalie that we CAN figure out ways we like to eat our greens! Here's one way, posted just Monday -- plus it was inspired by Wolf Pine Farm -- it's this chard & chickpeas with feta. For other recipe ideas, see the Leafy Greens recipes but if you can't use the greens for a day or so, I really recommend doing a quick cook right away as in Greek Greens.

Garlic - Presumably, you'll have no trouble using up fresh garlic. But if you've not had it before, what a treat you're in for! I do really recommend the garlicky beans, however.

Tomatoes - Is the first tomato lust satiated, yet? If so, then you're ready for the section for recipes for summer tomatoes. If you've not yet had panzanella, now's the time, so the season doesn't pass you by. And there are two versions of tomatoes with fresh mozzarella -- one with good vinegar, the other with good olive oil. Just this week, I remade an easy tomato & rice salad: delicious.

Summer Squash - See all the summer squash recipes. Just today I posted a recipe for stuffed eight-ball zucchini, very fun and way easier to make than they look. Earlier this month, I made Julia Child's (very NOT fancy) Cream of Zucchini Soup -- gorgeous -- and StephenCooks has already made a variation with pretty yellow squash. 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!

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.

Green Beans - This summer, I'm falling in love with green beans for the first time. This week I posted a simple recipe for OOO Zesty Green Beans, very nice, following last week's makeover recipe, a traditional Fresh Three-Bean Salad made with fresh beans and way fewer calories. Need more? 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).

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.

Dill - While using the Search Box (see it? way at the top right of every page?) to look for dill, the first recipe I pulled up was for a lentil salad and go ahead, laugh! literally interrupted writing this to go make it for supper, although sadly, without dill since it doesn't like the heat in my small herb garden. But you -- you have dill! Ideas include roasted carrots with dill, or borscht beets, a pea salad or either of these beet or zucchini 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.

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.

Peppers - Maybe, says Natalie - See all the bell pepper recipes.

Scallions - Green onions are easy to use but there are at least two recipes where green onion is an 'essential' ingredient, this vegetarian supper made with asparagus and farro and this quick 'n' easy side salad with Italian dressing.

That's all for the week! Let me know how this works for you by leaving a comment, below! Otherwise, see you next week!