This summer a neighbor and I are participating in a community supported agriculture program. We purchased a share in One Straw Farm, an organic farm in Maryland. The share entitles us to a percentage of the weekly harvest between June and November. Weekly, we go to a site in the neighborhood to pick up our share of whatever was harvested. As shareholders, we share in the risks of the growing season along with other members and farmer. So we never really know what we’ll get – or how much of it. This has been an adventure and a challenge for me. Though I love to cook, I do not have many recipes for red chard. (It’s great chopped, sautéed in butter and olive oil with rosemary and thyme. A few raisins and pine nuts on top make it more interesting.)

I am looking forward to the time the zucchini crop comes in. My favorite vegetable salad recipe from Bon Appétit magazine (to which my father first gave me a subscription as a reward for a good report card in eighth grade!) uses shredded cabbage, carrots, red pepper, zucchini and yellow squash with the following dressing. But this vinaigrette is equally good on broccoli, roasted beets, and fish.  I have used it at many family and   church brunches and dinners to rave reviews.

1 teaspoon sesame seeds (preferably a mix of black and white)

1 teaspoon minced peeled fresh gingerroot

½ teaspoon minced garlic

2 tablespoons rice vinegar

½ tablespoon soy sauce

½ tablespoon honey

1 navel orange

¼ cup safflower or vegetable oil

½ tablespoon Asian sesame oil

In a dry small skillet toast sesame seeds over moderate heat, shaking skillet, until white seeds are golden, 2 to 3 minutes. In a bowl combine seeds with gingerroot, garlic, vinegar, soy sauce and honey. Finely grate enough zest from orange to measure ½ teaspoon and squeeze enough juice to measure 1 tablespoon. Whisk zest, juice, and salt and pepper to taste into vinegar mixture and add oils in a slow stream, whisking. Vinaigrette keeps, chilled in an airtight container, for two weeks..