Pizza week!

Each bag will get two balls of pizza dough (whole wheat flour, yeast, kosher salt, honey & sunflower oil). Honey-free vegans and gluten-free members: please check in with your Greeters about your substitutions at the trucks. Never made pizza at home? Click here to read the full pizza guide. If you want to go whole-hog and make your sauce from scratch too, try Parker's Pizza Sauce. We have 100 tasty-looking pizza and flatbread recipes saved on our Pinterest Board, "Pizza!" so head there if you're looking for inspiration.

In the rest of the bag, you'll all have a bag of Roma tomatoes, onion, garlic, green peppers and some spaghetti squash (1-2 depending on size.) Check out this great tip on roasting spaghetti squash evenly. Everyone will also get some peaches or plums, depending on the harvest that day.

The Omnivores will have a pound of bulk Italian sausage and a piece of Flat Rock Cheese (similar to parmesan-- grate or shave into thin pieces.) The Vegetarian Shares will get the cheese, but instead of the sausage you'll find lettuce, broccoli & Hungarian hot peppers in your bags. The Vegans will get a cantaloupe instead of the cheese, as well as some Heirloom tomatoes.

The Large Shares will have a pack of grass-fed beef pepperoni from OCP (also available for sale online--grass-fed beef, sliced and packed, 6 oz per pack for $7) as well as some broccoli, Hungarian hot peppers, Heirloom tomatoes, zucchini and a watermelon. Large Vegetarians, in addition to all the things coming in the small bag, you'll also have some Heirloom tomatoes, zucchini, watermelon, 4 ears of the season's last sweet corn, an extra head of garlic and a quart of canned peaches. Invite over the neighbors for a feast!

Sweet Corn is only coming in the Large Vegetarian Bags this week, and we're at the end of the season. If you want to buy some, we have it listed up online. Before you grill it, peel off most of the husk, so only a tiny bit of yellow kernel is peeking through. Heat your grill to medium/medium-high (350-400) and grill the corn for 10-15 minutes, turning it occasionally. This allows it to steam and cook in the husk, but still get some grill marks and grilled flavor all the way through. No need to soak them beforehand.