Week three brought us more sugar snap peas, kousa and summer squash, beets, swiss chard, chives, lettuce, radishes, scapes and broccoli rabe. My favorite thing to do with the sugar snap peas is to put them in salads but I also love to just wash them and take them with us as a portable snack. The squash was roasted and along with the broccoli rabe, it made a great lasagna. The scapes were made into pesto and the chives packed away for another day. It really amazes me how quickly everything goes. I never have a lot of kitchen waste but I think this has been my best year yet.