Note on storing salad greens: Try to keep as much air in your bags as possible. This will keep your greens fresher longer and prevent wilting. 

Pan-fried Cucumbers in Honey Sesame Sauce
From The CSA Cookbook, Voyageur Press, 2015 (For sale at the garden!)

Note: I know, this sounds strange and you probably have never cooked cucumbers before, but this is very tasty and simple. I think zucchini could also be used, but they most likely don't need to be salted like the cucumbers. Enjoy!

2 pounds cucumbers
1 tsp salt
2 Tbsp sunflower oil
4 garlic cloves or one garlic scape, minced
1 serrano pepper, minced (remove ribs and seeds for less heat) - I used a frozen hot pepper from last season, pepper flakes would also work

For the sauce ...
1 Tbsp soy sauce
1 Tbsp rice vinegar (I used Apple Cider vinegar because that is what I have on hand)
1 Tbsp sesame oil
1 Tbsp honey
1 tsp toasted sesame seeds

Slice each of the cucumbers in half lengthwise. Run a small spoon down the center to scoop out the seeds (I didn't want this to go to waste, so I ate it as I scooped). Cut the cucumber crosswise into ¼ inch slices. Place all the cucumber slices in a colander, toss with the salt, and let them drain in the sink for 15 minutes.

Meanwhile, make the sauce by combining all of its ingredients in a small bowl, and set aside. Heat the wok or large skillet over high heat and coat the surface with the sunflower oil. Toss the cucumbers with your hands to shake off any excess liquid, then spread them across the work with as little overlap as possible. Fry undisturbed until the cucumbers begin to brown on the bottom, about two minutes.

Using a spatula, flip the cucumbers and fry until the other side begins to color, about two minutes. Stir in the garlic and serrano and cook until fragrant, about 30 seconds. Pour in the sauce, stir to coat and heat through.

Zuni Café Zucchini Pickles
from www.food52.com by way of the Seed Savers e-newsletter.

Makes 2 to 3 pints

1 pound zucchini
1 small yellow onion
2 Tbsp salt, a little more if using kosher
2 cups cider vinegar
1 cup sugar
1 ½ tsp dry mustard
1 ½ tsp crushed yellow and/or brown mustard seeds
1 tsp ground turmeric

Wash and trim the zucchini, then slice them lengthwise into 1/16-inch-thick slices on a mandoline. (You could slice them crosswise, too, but Zuni's are lengthwise.) Slice the onion very thinly as well. Combine the zucchini and onions in a large but shallow non-reactive bowl or casserole dish, add the salt, and toss to distribute. Add a few ice cubes and cold water to cover, then stir to dissolve the salt.

After about 1 hour, taste and feel a piece of zucchini-it should be slightly softened. Drain and pat dry.

Meanwhile, combine the vinegar, sugar, dry mustard, mustard seeds and turmeric in a small saucepan and simmer for three minutes. Set aside until just warm to the touch. If the brine is too hot, it will cook the vegetables and make the pickles soft instead of crisp.

Transfer the zucchini and onion pieces to three, two-cup canning vessels (or the equivalent) and pour over the cooled brine. Seal tightly and refrigerate for at least a day before serving to allow the flavors to mellow and permeate the zucchini. They'll last for a week in the fridge.

Caribbean Beans and Greens Wrap
from Moosewood Restaurant New Classics

Note: use any greens you have ... kale, collards, Swiss chard, Carlton, Chinese cabbage or Joi choi. This topping is also great with chips for hearty nachos or served with rice.

1 cup diced onions
1 garlic clove, minced or pressed
1 Tbsp vegetable oil of choice
½ tsp dried thyme
½ tsp ground allspice
½ tsp salt
4 cups lightly packed chopped greens
1 Tbsp water, or as needed
1 ½ cups cooked black beans (15.5 ounce can, rinsed and drained)
3 Tbsp orange juice (Lemon is nice, too.)
4 flour tortillas (Corn would work too -- or even the big outer cabbage leaves.)

In a nonreactive soup pot or skillet, saute the onions and garlic in the oil for about 10 minutes, until translucent, stirring often. Add the thyme, allspice, salt, greens and water. Cover and cook on medium heat, adding more water if necessary to prevent sticking, until the greens are tender, about five to ten minutes.

Push the greens to the sides of the pot, add the beans to the center, and mash them well with a potato masher (a fork works too). Add the orange juice, stir everything together and remove from the heat.