Fritters!

Small Share
1 head Garlic
2 Onions
6 Tomatoes
4 Summer Squash
4Cucumbers

Large Share
1 head Garlic
2 Onions
6 Tomatoes
4 Summer Squash
4Cucumbers
1 lb. Beans (Mix of Provider(green), Royal Burgandy(purple), Gold
Rush(yellow), and Dragon's Langerie(yellow with purple stripes).)
1 bunch Kale
1 bunch Swiss Chard

I found a rich thing to do with the summer squash in this month's issue of Food and Wine magazine.  It's  an adaptation of a Mario Batali zucchini recipe.

Squash Fritters

2 summer squash, grated
2 cloves garlic, chopped
3 scallions, sliced
1/2 cup ricotta (sheep is best)
2 eggs
salt and pepper
3/4 cup flour
olive oil for frying.

In a large bowl mix together all ingredients while heating a large pan with 1/4 inch of oil. When oil starts to shimmer it's ready to go. Add 2Tbs mounds of the mix to the oil, spreading to form 3 inch fritters.Fry over moderately high heat, turning once until browned and crisp. Let cool on paper towels to drain off excess oil.

These are rich, so I'd serve a simple salad of tomatoes dressed with olive oil, salt, pepper and balsamic vinegar.