I sauteed some fresh ginger and moroccan spice in peanut oil, then added crookneck squash, coated it in the spiced oil, and cooked for about 5 minutes. In parallel, I boiled the wide flat beans for a few minutes (they turned bright green). I added the drained beans to the squash for a minute, emptied them onto a plate, then fried a duck egg in the oil left over in the pan. I served them with lemon and avocado. Not bad!
 Included by Powell’s with my recent book order. Dulcet brand, a mix of turmeric, salt, paprika, cayenne, pepper, saffron, and other spices (I mainly tasted the turmeric, salt, and a bit of heat).
 Overflow from a friend’s garden.
 A friend was out of town so I picked up his CSA this week.
 Free from work. Long story.