I hope you have a great Independence Day celebration! We’re having friends over to watch fireworks on the Hudson River and having burgers, hotdogs, Old Bay corn salad, guacamole, pasta salad, cupcakes, grilled peaches with creme fraîche, and margaritas. Here is my margarita recipe:

On to the regularly scheduled vegetable program. What we received this week:

• Red leaf lettuce, salad mix, scallions, cucumbers, broccoli – Salads! While broccoli is a good dinner side, we love it raw in salads.
• Carrots – One of our favorite things to do with carrots with beautiful tops like this is roast them, make a pesto with the tops, and serve it all with burrata. Since we don’t have burrata on-hand right now, we’ll probably eat these as snacks by themselves or chop them up in salads. We’re using the tops as a July 4 table centerpiece.
  
• Chinese cabbage and cilantro – A few weeks ago I made a Vietnamese pork and rice noodles dish with a bunch of herbs I had. It would also be good with a crunchy cabbage and nuoc cham slaw, so I’m going to make it again this week. The dish is served cold, so it will be really god for this hot weather.
• Zucchini – Normally we like to make zucchini noodles with pasta sauce, but that usually takes two zucchini. This week I think we’ll just cut this one into half moons and roast it at 350F for 20 minutes with salt, pepper, and paprika.
• Garlic Scapes and Kale – The frittata we made with the kale last week was really convenient for breakfast, so I’m going to make another one. I have some italian sausage and onions, which will pair well with some of the garlic scapes and kale.
• Cabbage – I’m going to save this cabbage and combine it with a future cabbage and make some homemade sauerkraut.