magid

• three pounds of small red-skinned potatoes
  
• three medium zucchini
  
• three pounds of field tomatoes
  
• two pounds of heirloom tomatoes
  
• one and a half pounds of beets (a mix of small to medium red or gold ones)
  
• two pounds of yellow onions
  
• a bunch of rainbow Swiss chard
  
• a pound and a half of green peppers (which turned out to be three)
  
• a head of lettuce (I got green leaf)
  
• a bunch of edamame
  
• a head of red cabbage they ran out, so offered an extra bunch of chard and another pepper; I would rather have had the red cabbage
  
• six ounces of oyster mushrooms

The big CSA news this week for me was that the person running the distribution, who I've known casually for years, has dropped out for the rest of the season (apparently due to pregnancy and construction dust/fumes not being a good combination). The replacement is nice enough, but not as organized, and there was almost nothing in the swap box (ie I kept the chard I don't care for, because all there was in it was a cantaloupe from the fruit share, and I don't care for cantaloupe either).

First thoughts: saute onions and mushrooms, maybe eat with boiled potatoes/potato salad. sauteed chard with... lemon and pine nuts/walnuts? (could freeze, if not interesting now). steamed edamame. green salad with tomatoes, cukes (from last week), leftover chicken. not sure what to do with the peppers, maybe roasted with some tomato and zucchini. the beets will keep.

(What happened to week 9? I was away, and a friend picked up, so I have less complete info than usual:
peppers
corn
carrots (lots!)
swiss chard (yellow and red stem choices)
kale
1 onion (white, like a giant enormous boiling onion)
tomatoes (having those with lunch today)
a ginormous head of lettuce, which I actually gave to $Person for her use
cucumbers (itty bitty ones)
shiitakes)

This week's share:

• 8 ears of corn
  
• a pound (= 1, as it turned out) of heirloom tomatoes
  
• two pounds of field tomatoes
  
• two pounds of summer squash
  
• two pounds of cucumber
  
• a bunch of curly green kale
  
• a pound and a half (= 2) yellow onions
  
• 4 green peppers (and 4 more, because there were extras)
  
• a head of lettuce (I chose Boston, and got another because extras)
  
• 12 ounces of carrots
  
• a good sized head of green cabbage
  
• one regular or two small eggplants (I chose violet Asian ones, since I'd bought regular ones just this morning at the supermarket)
  
• a third of a pound of shiitakes

First thoughts: green salad with corn, tomatoes, and cuke, plus some tuna. Possibly roast All The Things for a roasted ratatouille (eggplant, pepper, onion, tomato). Maybe a cabbage-carrot slaw (Asian? mayo? some other style? not sure).

• three pounds of regular cucumbers (which is a lot of cucumbers, as it turns out, and these are the regular ones I don't love, so (a) suggestions for unusual salads or (b) locals who'd be willing to pick up some cucumbers are welcome)
  
• four very small summer squash (I chose green and gold zucchini, plus 7 extras because I was at the tail end of the pickup)
  
• a bunch of Ailsa Craig onions with some green stem (plus an extra from the 'free' box)
  
• two bunches of dill or cilantro (obviously, I chose dill, and the coordinator gave me another two bunches)
  
• a head of lettuce (I chose red leaf)
  
• six ounces of basil
  
• one bunch of red beets with greens
  
• two heads of garlic on the stalk
  
• two stalks of broccoli
  
• one bunch of purple kale
  
• six ounces = two king oyster mushrooms

This week's newsletter from the farm featured the fennel we'd be getting. Notice what's not on the list above? Yup, fennel. It happened last year, too, so I've sent an email to the farm asking that they either (a) get us some fennel, or (b) not strongly feature things that they're not going to send to every distribution site. I'd been planning to make lemony fennel relish. Which is not to say that the rest of this week's share is awful or anything (though I could've done with a lot less cucumber, unless they were pickling cukes).

Anyway (oops, the rest got cut off somehow), I'm not feeling super inspired for particular recipes, just 'saute veg + eggs' or some salad variants. ::sigh::

• a bunch of purple kohlrabi with greens
  
• a bunch of kale (I was lucky and got one of the few lacinato ones)
  
• two heads of lettuce (I chose a red leaf and a Boston, and was given a third, another Boston)
  
• a bunch of scallions
  
• 5 ounces of garlic scapes
  
• a bunch of cilantro (traded for more scapes)
  
• two pickling cucumbers
  
• two small summer squashes (and was given a third)
  
• six ounces of yellow oyster mushrooms

First thoughts: green salad, of course (I'm bringing one to Shabbat dinner tomorrow night). Cook the kohlrabi greens and kale with sweet potato, maybe some soy sausage. Sauteed summer squash with mozzarella, maybe a bit of tomato sauce. Kohlrabi-carrot slaw with mustard dressing, also scallions.

This afternoon, just before the downpour, I picked up the first installment of veggies. I was surprised at how much there was (it being early in the season), both a boxful and an extra bag.

What was included:

2 big heads of green leaf lettuce
a largish bag of spinach
a bag of arugula
a large bouquet of multi-colored radishes with their greens (edible too)
3 heads of radicchio (the outer leaves looked rather more like red leaf lettuce)
a big bunch of kale
a bunch of turnip greens
a bunch of mixed greens (according to the weekly news sheet, including mustard greens and Russian kale, whatever that is)
a bottle of honey, a complete surprise: apparently the farm manager has put 4 bee hives on the edges of the farm, to encourage pollination.

Tonight I sauteed the mixed greens with minced onions, added 5 pepper oil, toasted sesame oil, and tofu cubes marinated in soy sauce, had that over a baked potato. I also put some lettuce, spinach, arugula, radicchio, scallions, fresh basil (picked in the rain tonight from the porch), and a tomato together with a couple of hard boiled eggs to make a salad, dressed with balsamic vinaigrette.

I think I'll end up cooking the rest of the need-to-cook greens tomorrow, maybe come up with some recipe for greens-with-pasta for potluck or something. And lots of salad (those heads of lettuce are rather a lot for one person to get through... have to get guests...).