Everything except the eggplant is from the community beds- every time we visit we do a once-over to see if there are any items ready to go. The summer squashes (zucchini and yellow squash here) especially, because as you can see even with us doing a once-over every other day, some of them get a bit bigger than is ideal. We're sure to grab those (since we're never sure if anyone else is even harvesting from that area), and then I go through and find any tomatoes that are BRIGHT RED. Even with this, there are places where some of the stuff gets overripe. I don't think very many other people are picking from the public beds.
Last night I used the haul from a few days ago (which i failed to photograph in full) to make this casserole. I used 3 good sized yellow squash plus a zucchini. I seriously can't wait to make it again- I used a blend of extra sharp cheddar and monterey jack cheese, plus whole-wheat Ritz crackers. The butter in the recipe does make it a bit less healthy than it could be, but you can easily sub that out for something with a lower fat content and it still tastes AMAZING. I didn't have any onions so I left those out. It was still so yummy. A bitch to clean the pan I used, though- I miss my mom's Corningware casserole dishes. Those were great for this kind of thing. When I finally get around to having a wedding I'll have to put those on my registry and hope someone loves me ;)
I'm really out of the habit of taking photos- I need to really try to remember.
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