From CSA'er Rachel - crook-neck squash

Hi folks -

do you know if the crook-neck squash that came last week is edible? We have an internal debate here....

:) THANKS -- it's all been delicious!!

Week of 7/19 - HARVEST

HERE IS THE LINE UP FOR TODAY – MAYBE A FEW MINOR SUBSTITUTIONS:
CABBAGE, PEACHES, CANTALOUPE, POTATOES, ZUCCHINI, CUCUMBER, ONION, CHARD & COLLARDS

EVERYTHING IS RIPE & READY TO EAT – THE PEACHES HAVE BEEN ESP GOOD THIS SEASON –

LOOKING FORWARD TO A GREAT FALL
BEST REGARDS,
PAM
PAM STEGALL
FARMER

QUESTION of the WEEK - 7/12: What is that thing?

Please help me! What is that thing we received in our bounty this week? It is beautiful and I would use it in a flower arrangement.

Let me know what it is and send a recipe too.

From CSA'er Deborah - Rhubarb Crisp

Rhubarb Crisp
8 tbsp. butter
3 lb. rhubarb
1/2 pt. strawberries
1 c. sugar
1 1/3 c. flour
1/2 tsp. cinnamon
1 c. dark brown sugar, firmly packed
1/2 c. rolled oats
3/4 c. chopped pecans or walnuts

Preheat oven to 375 degrees. Generously grease 3 quart baking dish. Combine rhubarb, strawberries, sugar, 1/3 cup flour and cinnamon. Put in baking dish.
Combine remaining flour, brown sugar, oats, nuts and melted butter. Sprinkle over rhubarb-strawberry mixture. Bake at 375 degrees for 35-45 minutes until topping is crisp and brown. Top with pareve whip or ice cream.