Great Balls of Fire!

It's hot. We lost 10 chickens in the field yesterday from heat exhaustion. Today they have canopy shade. If you've gone by on Cinti-Dayton Rd might look like a chicken reunion near the trees at the end of Field 5 west.
Seems to have worked they're all pecking and drinking today.
We will have lettuce in the share this week. Tastes great but smaller head than I would like. No choice though, it's too hot and the lettuce was getting ready to bolt.
Small onions too, Texas 1015's. Nummy in everything when included.
Blue Lake Bush beans have been picked and are chilling in the cooler.
And of course yellow straightneck summer squash. And in case you are wondering what to do with that weekly regular vegetable here's two ideas...

Zucchini (or yellow squash) Relish                                             1/2 cup finely chopped onions
2 cups shredded zucchini, unpeeled                                           2 tsp. salt                                           
1/2 cup finely chopped pepper (any color)                                1/2 cup organic apple cider vinegar
3 Tbsp. natural sugar                                                                1/2 tsp. celery seed
1/4 tsp. turmeric                                                                       1/16 tsp. nutmeg
1/8 tsp. pepper

In a large bowl combine zucchini, onions, pepper, and salt.  Mix and let stand 2-3 hours. Drain, rinse with cold water, and drain again.
In a saucepan combine remaining ingredients.  Add zucchini mixture. Bring to a boil over medium heat, stirring occasionally. Reduce heat to low and simmer 20 minutes.
Cool slightly, then spoon into a jar and chill overnight.
This relish will keep several weeks in the refrigerator.

from Lean and Luscious and Meatless, Volume 3, via Antonia von Hirschberg.

I have to dig a little deeper for recipe 2. It's zucchini crust pizza and it's very good as long as you squeeze out most of the moisture.   Check back online for it and I will also have it printed for pick up given I can find it in my stack of recipes.

I can't find mine but this is very close. It's from All Recipes.com

Zucchini Crust Pizza

• 3 cups shredded zucchini, squeeze out excess moisture by wringing it in a dish towel.
• 3/4 cup egg substitute
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 2 cups shredded part-skim mozzarella cheese
• 2 small tomatoes, halved and thinly sliced
• 1/2 cup chopped onion
• 1/2 cup julienned green pepper
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 3 tablespoons shredded Parmesan cheese

Directions

1. In a bowl, combine zucchini and egg,  mix well. Add flour and salt; stir well. Spread onto the bottom of a 12-in. pizza pan coated with nonstick cooking spray.
2. Bake at 450 degrees F for 8 minutes. Reduce heat to 350 degrees F. Sprinkle with mozzarella, tomatoes, onion, green pepper, oregano, basil and Parmesan cheese. Bake for 15-20 minutes or until onion is tender and cheese is melted.

Linda