Look for the first of the promised fall turnips this week -- the 'big ones', says Natalie. She also thinks that this week's share 'screams' for taboulleh, the Middle Eastern salad made with couscous, so I'll share my No Cook Taboulleh, a definite favorite.

Turnips - See all my turnip recipes or see the turnip recipes at Wolf Pine Farm

Celery See all the celery recipes for ideas but my own favorites include braised celery, for the leaves, this gorgeous celery & apple salad and the very low-brow but delicious broccoli, celery & pepper salad. Plus -- how to store celery to keep.

Parsley - Search 'parsley' in the Search box in the header for recipe ideas using parsley. But a few ideas include a yummy No-Cook Tabbouleh or Herbed Grape Tomatoes from my cousin Laura or a lovely Grilled Pepper Salad, also from my cousin Laura! And this one may sound a little weird -- it's a fruit and vegetable gazpacho -- but it's magnificent. (Not finding what you're after? Check the 'parsley recipes' at Wolf Pine Farm.)

Kale - for 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

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

Summer Squash - See all the summer squash recipes. Last 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. 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.

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.

Eggplant maybe a few, says Natalie - See all the eggplant. Just today I posted a new recipe for eggplant, impressive-looking but simple, delicious, I call it Roasted Baby Eggplant Halves with Herbs. And I'm completely in love (again) with this Summer Vegetable Stew, look for an Indian-spiced version soon.

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

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).

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