Yep, that's a technical term in our world! It's when all goes just about as planned with the weekly box orders and we can actually get some farm work done. We really needed a fantabulous order week after we spent an entire exhausting day trying to load up the last two Hogs for their appointment with the processor. Despite careful planning and lots of tempting treats these guys decided they were not going anywhere. We're reconfiguring our tactics and will try again next week! We never use shock pokers or anything like that to move our animals, usually our Happy Hogs are more than willing to go into the truck with food lures alone. Sheesh.  

So we did have one either/or item: we didn't quite have enough Cherry Tomatoes for everyone after all, so some Farmer Pick boxes got Field Tomatoes instead. Our Mixed Basil going into all of the boxes included at least three of these varieties: Sweet, Purple, Thai or Lime. Enjoy!

Laurie's favorite vegetable is Squash, any which way you make it, and we're always looking for fun new dishes to enjoy it in. Will came up with this one for a recent Farmhouse Supper Club using thinly sliced Squash to stand in for the homemade Pasta. It was so good we have had it several times since! It's a great light supper entree or lunch dish, add meat if you like. We also featured it in our Veggie Dinner Package this week, we hope you try this recipe because it's a keeper.
Ingredients:

• Mixed Squash (1 pound) washed, trimmed and  very thinly sliced
• Tomatoes 1 pound, washed, trimmed and chopped
• Wright Dairy Truffled Fontina and Asiago cheeses, 1 cup grated
• Onions, trimmed and thinly sliced
• Fresh Basil & Oregano, washed, dried and chopped

Use a mandolin or sharp knife to slice the Squash very thinly lengthwise. Any kind of Squash will work so try different varieties. In a skillet over medium heat cook the Tomatoes, Onions and half of the Fresh Herbs with 2T Olive Oil, season with salt and pepper. You just want to "melt" the fresh sauce, not cook it too much. If you like you can also brown 1/2 pound Ground Beef, Pork or Sausage, set aside. Another option is to add Kale, Swiss Chard or Spinach. To assemble: layer the Squash, sauce, cheese, meat and fresh herbs in a baking dish. Cover and bake at 350 degrees for 30 minutes, allow to rest before serving with salad. We have had good results freezing the Squashsagna, too. It makes a great go-to dish after a long day!