This week’s share was really fragrant from the variety of beautiful herbs inside and colorful, too, with edible flowers, vibrant squash and pretty heirloom tomatoes. I had three recipes already in mind as I unpacked my share.

This week we received heirloom tomatoes, cabbage, yellow summer squash, patty pan squash, rainbow chard, green beans, parsley, sage, rosemary, thyme, basil, parsley, chives, shallots, cucumber and Nasturtium edible flowers.

When I saw the tomatoes and basil inside our share, it was pretty much decided that I was going to pick up some fresh burrata. On a sunny Sunday afternoon, I surrounded the burrata with sliced tomatoes and roughly chopped basil. I drizzled the whole thing with my best extra virgin olive oil and sprinkled it all with sea salt and freshly ground pepper. It was incredible.

Mussels were on sale and the fish guy said 3/4 of a pound is the recommended serving size per person, but he could eat a whole pound himself. Naturally, I bought 2 pounds for the two of us. I quickly sautéed finely diced shallots plus a few cloves of minced garlic in olive oil. I didn’t have any white wine on hand, but instead added a cup of pinot noir and a cup of water. I reduced the liquid by half, added the mussels and steamed them for 7 minutes. So good.

I saw this recipe for Okonomiyaka over at Food 52 and I thought it was a creative way to use my cabbage. These savory pancakes were easy to make, very satisfying and full of flavor. Served with fresh green beans on the side, it was an excellent summer meal. I adjusted the recipe a bit and noted the changes in the recipe below. Let’s have summer forever, ok?