You could see the transition of seasons in this week’s delivery: Tomatoes (that were heavenly), zucchini (still firm, crisp and sweet), sunburst squash, cucumber, green beans and cherry tomatoes gave way to romaine lettuce, rainbow chard, white Japanese radish, Fuji apples. I made four meals supplemented by a trip to the farmer’s market, where I picked up organic butternut squash, sugar pie pumpkin, Eureka lemons, sage, rosemary and thyme. Here’s what is in my fridge, ready to eat this week:

Tilapia with Roasted Tomatoes, Zucchini and Basil & Farm Box Garden Salad with Lemon Mustard Dressing

Moroccan Spiced Vegetable Stew with Saffron Almond Israeli Couscous

Herb Roasted Chicken with Roasted Lemon Green Beans

Sweet Italian Chicken Sausage, Rainbow Chard, and White Bean Soup with Rosemary