The first summer squash harvest is always exciting. We grow two-toned Zephyr squash as well as it's shorter, slightly pot-bellied cousin the cousa squash. Both are tasty and sweet, trademarks of healthy summer produce.

An easy and delicious way to prepare summer squash is to wash and dry them well, then trim and slice into 1/4" slices. Toss the squash slices in a mixing bowl with olive oil, salt, pepper, garlic (garlic powder if you don't have fresh) and then top each slice with a generous sprinkling of real parmesan.

Lay them side by side in one layer on a foil or parchment-lined baking sheet and pop them into a 400 degree oven for 20 minutes. Turn the oven on broil and let the cheese bubble and brown on the top shelf for 3 minutes.

Remove from the oven and serve hot. This dish would also be delicious with a drizzling of marinara sauce!

Enjoy friends - we'll be back at the market this Saturday. The harvest report this week: beets, carrots, onions, potatoes, garlic, broccoli, cabbage, summer squash, cucumbers, and kale. Come say hi and see if any of our fresh veggies and wood-fired bread can be added onto your menu for the week.