We have received two recipes from CSA members to be shared.  The first is from Vicci Coughlin:

Hi Martha:

This is a recipe I made today after picking up at the farm.  It was actually the fresh thyme that inspired me and the tomatoes of course.
Fresh Tomato Tart:
(The same filling can be used to top a pizza crust.)
I use pie pastry for this, but the original recipe calls for a short crust with butter.
1 cup plain all-purpose flour
1/2 tsp. salt
1/3 cup chilled butter cut into 1/2 inch chunks.
3 tablespoons ice water.
6 oz. goat cheese plus 2 tablespoons cream or milk.
2 CSA tomatoes, sliced 1/4 inch thick
1/2 tsp freshly ground pepper
1/2 tsp. minced fresh thyme
1 tsp good olive oil.
To make the pastry, stir together the flour and salt and cut the butter into the flour until butter is the size of a pea.  Add ice water 1 tablespoon at a time turning after each addition. Gather crumbly dough into a ball wrap and refrigerate for 15 minutes.
Preheat oven to 400 F.
On floured board, roll dough into a round and transfer to 9 inch pie plate.
In a small bowl, using a fork, mash the cheese together with the milk or cream and spread mixture evenly over bottom of pastry.
Cover with tomato slices in a tightly packed single layer. Sprinkle with pepper, thyme and olive oil.Bake until creust is lightly golden and the tomatoes have collapsed, 20 to 25 minutes. Transfer to a rack and let stand for 30 minutes. Serve warm or at room temperature.
The second recipe is from Jason and Bonnie Wietzel:

BBQ Corn with Herb Butter

Serves 4-6

1/3 cup Orchard Hill Farm fresh basil, rosemary, chives & oregano, chop finely

1/2 cup unsalted butter at room temperature

1/2 teaspoon himalayan salt or table salt

8 ears of Orchard Hill Farm fresh corn on the cob

– Mix the herbs, butter & salt by hand or in a food processor

– Take the ears of corn, remove a couple outside layers of husks on each cob, fold back the remaining husks and remove the corn silk

– Spread the butter mixture over the corn kernels and rewrap the husks around the cob

– To BBQ – put on med heat, grill till husks are a bit charred and the kernels are tender, turn often for about 15-20 min