Summer squash experiment

Sometimes you just get inspired, and throw something together, and it actually works! It's easier to do with some foods than others, but zucchini in the summertime just cries out to be experimented on..with? about? I don't know.
I mean, how bad can it be, especially when you'll be throwing it into a tortilla with cheese and hot sauce anyway?

This rendition had fresh basil from my herb garden, some garlic, hot peppers, a little mustard and vermouth reduced down. The only thing that could have made it better was maybe some goat cheese and perhaps something crunchy like roasted nuts. Best thing about it was getting creative, and having it come together easily!

Farm

Volunteered at the farm, got paid in organic produce and knowledge! This time, I actually got to harvest something- exciting! We harvested 3 different types of squash and pulled the cabbage out, ending the season on that (I think). We also pulled the kale out, totally done for the season, meanwhile the tomatoes planted in the same beds are starting to take off, and need posts and twine to climb. Exciting! In the next couple of weeks, I will see the plants that I helped transplant and get into the ground, climb, grow and fruit. I am proud already.
Here are some photos, I never knew how that flying saucer-looking squash grew.

Collard greens

The collard greens I picked up from the farm inspired this meal. I looked online for recipes, and found one that looked easy enough. And it was fantastic!

Barbecued chicken and sausage, grilled squash with a basil/yogurt sauce, and stewed collard greens with bacon.