Week 5: So many vegetables!

This is a picture of this week's pick up, which was ABUNDANT. We received:
zucchini
summer squash
cucumbers
mint
scallions
parsley
basil
green beans
lettuce
Chinese spinach
water spinach
arugula
rainbow chard

Over the weekend I made an Asian noodle salad based on this recipe: http://www.bonappetit.com/recipes/2013/06/bean-thread-noodles-with-pickled-vegetables
I used Chinese spinach instead of the daikon and cucumber.

On Monday I made a pasta dish using parsley, basil, summer squash, chard, scallions, and water spinach:

Papardelle with Bacon and Summer Vegetables
papardelle pasta
4-6 pieces of bacon
4 scallions, small slices
2 summer squashes, cut into small chunks
chinese spinach, roughly chopped
chard, roughly chopped
basil, one handful, roughly chopped
parsley, one handful, roughly chopped
parmesan
seasoning (I used salt, pepper, oregano, red pepper flakes)

1. Boil water for pasta, and cook to desired firmness.
2. Cook bacon until crisp. Move to paper-towel covered plate to drain, then cut into small pieces.
3. Saute scallions in the bacon grease until soft.
4. Add summer squash and seasoning. Cover to steam for a few minutes.
5. Add chard and spinach. Stir to coat.
6. Add herbs and stir.
7. Stir in pasta and bacon.
8. Top with parmesan.