Pasta with Summer Squash, and let's talk about CSAs

I'm going to apologize in advance - this post might wind up being a bit late.  I'm writing it in the morning on Sunday, but today is also the day of the big move - we've recently bought a house and are going to take the furniture over there today and start living there from here on out, so I may not get this finished in time!

What I wanted to talk about today is, well, this recipe for pasta with summer squash, of course, but also the thing that made it possible for me to make.  That is, of course, a CSA - which I'm not even a part of!

I'm sure all of you are familiar with CSAs and how they work, and probably several of you are signed up for one.  I'm not, because I know I'd never use up the amount of produce I'd be sent each week.  This only reinforced that suspicion.  In case you don't go over and read the post (which, don't lie, I know a lot of you don't), a colleague was on vacation and said that we were welcome to pick it up from the nearby restaurant where it would be delivered and then have at it.  So we did - the whole office got to pick and choose from the mysterious box.  I pulled out some fennel and this summer squash, called Cousa (it's a Middle-Eastern variety), and a carrot to eat right away, and then I came home and sauteed the squash in olive oil and garlic and threw it over some pasta.

** the picture inexplicably uploaded sideways, but I suppose it makes no difference

For the full details on what I did with the pasta, please click through to the recipe.

But CSAs - they're a great idea and I am fully on board... in situations where you know you use up a lot of veggies in a week!  Or if you can go in with a group to use it up.  What about you?  Are you in a CSA?

P.S. - yes!!  Finished it... in the new house.  New house!