The carrots went into a delish pot pie. This was loved by kids and adults alike and will be made again I am sure.
I found a use for all the squash...summer squash with baked eggs which I served with no-knead bread.
I displayed the flowers at a brunch along with the ones from earlier since these things live forever. I think the flower cutting is quickly becoming a favorite part of the CSA experience. They brighten my house and my day. I also served a huge salad at the brunch to use some of the lettuce and cucumber.
I tried cooking salmon with an orange glaze over the fennel fronds and serving it with roasted fennel - still a no for me :(
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