What I bought:

 

• Squash blossoms, pea shoots, and a shiso/fennel mix from Dandelion Spring Farm.  (They had a nice "mini-salad bar" where you could mix your own combination of many different greens.) 
• Strawberries from Merrifield Farm
• Snap peas and baby carrots from Beckwith Farms
• Tomatoes from Olivia's Garden
• Anadama Bread and a Pumpkin Whoopie Pie from Rippling Waters Farm
• Maple breakfast sausage from Cornerstone Farm 
• "Tally-Ho with Peppercorn" cheese from Silvery Moon Creamery
• Fresh herb tea (lemon balm, roses, blackberry leaves, and clover), and Chidori kale from Old Ocean House Farms
• Sauerkraut with caraway and juniper from Thirty Acre Farm
• Blueberry chevre from Tourmaline Hill Farm

What I did with it:

• One of my favorite maki rolls is made with shiso and a sour plum paste.  On a bed of the beautiful shiso leaves and fennel mix I served a piece of flounder topped with some plum paste that I made with sour plums and some simple syrup. It was a very light dish with tons of flavor.  (first pic)
• Simple Treatment #1: hot dogs with sauerkraut 
• Simple Treatment #2: Pea shoots - with lemon juice, olive oil, salt and pepper
• Simple Treatment #3: Blueberry chevre on crackers
• Simple Treatment #4: Sunday morning breakfast with Anadama toast, maple sausage, and eggs
• Simple Treatment #5: Herbal tea with blackberry leaves
• Simple Treatment #6: Tally-ho cheese with peppercorns and sweet cantalope
• The Simplest Treatment this week: whoopie pie - wow!
• The peas were really snap peas not shelling peas, but some of them had fairly large peas in them, so I opened most of them up.  Maybe they were not at their peak of flavor, but the idea of fresh peas helped me think of sunshine, which I haven't seen enough of lately.  I don't usually have creamy pasta sauces, but seeing the peas, baby carrots, and tomatoes got me thinking of "primavera" style pasta.  The sauce I made wasn't exactly "light", although I did use light cream.  Bring the cream to the point just before a simmer and add a cup of Prosecco.  Stir almost constantly and reduce it a little over the course of about 15-20 minutes.  Add some freshly grated Parmesano Reggiano and continued to stir.  Quickly sautee diced carrots, yellow pepper, tomatoes, basil until they're just cooked.  Add the sauce to cooked fettucine and top it with the veggies.  (third pic)
• I've worked with fryolators for years in restaurants, with no bad stories to tell, but there's something about deep-frying in my own kitchen that makes me nervous.  I know you have to be extremely careful with the temperature, over-filling, adding moisture to the oil, burns, flare-ups, lions, tigers, bears... Ok, so I'm a frying wuss.  So what?!  Well, here's what - if you don't bring your oil up to the proper temperature, your stuffed squash blossoms won't get to the ideal golden brown, the stuffing may leak, and they can be a little greasy.  Luckily, mine weren't too greasy or gooey, but if you want to see some really nice looking fried squash blossoms, take a look at Cornucopasetic's version.   (Mine are in the 4th pic below)
• On my homemade yogurt I always like to put a dollop of really good jam.  With the strawberries, I made a very basic jam with the strawberries and some sugar.  Perfect on plain yogurt.
• Tomorrow night I will quickly blanch the Chidori kale leaves and, in the style of stuffed grapeleaves, stuff them with risotto, or polenta, or...hmmmmm...not sure yet, but you could go a number of directions with that.