From about June to October, through St. Joseph University Church, I get a bag of vegetables
each week from Porter Farms in Elba, New York, about 40 miles from where I live. So far
this year, I have kept up with the supply of kale and zucchini and we have had watermelon,
muskmelon, Swiss chard and eggplant among the more common stuff. The following recipe
used up a few offerings one week and I made it on a couple occasions. I hope you like it.

marinated vegetables serves 8
2 1arge potatoes, cut into pieces 1/2 cup olive oil
2 squash, zucchini or Pattypan, chopped 1 clove garlic, minced
3 stalks celery, sliced 1 small onion, chopped
3 carrots, sliced 1 Tbsp balsamic vinegar
1 # green beans, trimmed 1 Tbsp lemon juice
1 bunch radishes, sliced 1 Tbsp prepared mustard
In a large saucepan, cover the potatoes with water and bring to a boil.
Lower the heat and simmer for 15 minutes, adding the squash, celery
and carrots for the last 7 minutes. Steam the beans for 10 minutes,
adding the radish for the last 5 minutes. Put the remaining ingredients
into a blender and puree. Pour over the vegetables and refrigerate for 5
hours. Serve.