magid

• 2 pounds of beets (I chose all red ones, no Chioggia)
  
• 4 bunches of scallions
  
• 12 pickling cucumber (I chose small ones)
  
• 8 zucchini/summer squash (I chose large-ish ones, and all zucchini, some green and some gold)
  
• 2 heads of green cabbage
  
• 2 large bunches of Bright Lights Swiss chard
  
• 2 enormous heads of frilly red-leaf lettuce
  
• 1 pound frisée
  
• 2 bunches of cilantro (swapped for another cabbage and another bunch of chard, given the options in the swap box)
  
• 8 heads of new garlic

First thoughts: I have no idea what to do with the frisée: I know it’s bitter, enough that I don’t know that I’d like it in salad, and braising can work for heads, but this is loose, so any favorite uses would be welcome. Cabbage slaw with scallions. Cucumber salad (get avocado?). Green salad with cucumbers and scallions, maybe roasted beets, possibly tuna. Start a batch of torshi seer (Persian 7-year garlic pickles). Roasted zucchini.

• 2 big heads of Napa cabbage
  
• 2 big bunches of green curly kale
  
• 2 bunches of French breakfast radishes with their greens
  
• 2 bunches of scallions
  
• 8 heads of green garlic (no stalks)
  
• 2 medium bags of mixed salad greens
  
• 4 fennel
  
• 6 zucchini/summer squashes (I chose large-ish ones, which were all zucchini, one golden)
  
• 2 bunches of cilantro (swapped for more fennel and zucchini)
  
• ”as much as you like” garlic scapes; I grabbed a small bag of them

First thoughts: roasted zucchini and fennel (perhaps with onion and lemon), topped with salmon towards the end of roasting. Fennel-zucchini-lemon relish, riffed from Food in Jars. Fennel-orange salad with salty olives. Stir fried Napa with scallions, garlic/scapes, ginger, soy sauce, sesame seeds, and tofu. Ferment some Napa with garlic/scapes and scallions (sort of a not-as-spicy kimchi?). Kale salad with lemon-tahini dressing and sunflower seeds. Mashed potatoes with massaged kale. Salted radish on buttered bread as a snack? Some radishes, scapes, garlic, and kale stems as mixed pickle?

I re-upped with Stone Soup Farm; they’ve got good quality veggies, and while sometimes I wish they grew a wider variety of things, it can be useful to have enough to use in more than one recipe.

• 2 bunches of green curly kale
  
• 2 bunches of broccolini
  
• 2 heads of lettuce (I chose red leaf varieties over green leaf; I don’t know why those almost always call me louder, but they do)
  
• 1 pound of spinach (huge leaves: this is for cooking, not salad)
  
• 1 pound of mixed salad greens (that might be ok to wilt into something towards the end of cooking)
  
• 1 pound of garlic scapes

First thoughts: some kind of vegan saag using the spinach and some pureed garlic scalpes (perhaps some kale?) with tofu. Kale salad with lemon-tahini dressing and sunflower seeds (iron building salad). Stir-fried broccolini with onions, mushrooms, and tofu over rice (it feels so strange to wish I had carrots!). Green salad with tuna and a variety of pickles, plus some cucumber and tomatoes. Garlic scape puree for later use.

I was away, so a friend picked up my share for me. I just picked up, and these are approximate amounts based on what they mentioned.

• a big bag of spinach
  
• four pounds of white potatoes
  
• four pounds of carrots
  
• three pounds of beets
  
• two pounds of scarlet queen turnips
  
• a jar of Giardiniera (Kitchen Garden Farm; not hechshered, so swapped for more potatoes)

First thoughts: roast the turnips, and/or pickle some of them. Same with the carrots. Baked sweet potatoes. Split pea soup with carrots and/or sweet potatoes.

It was mild yesterday, but today was quite chilly again, so a boxed share again. I'm guessing about three pounds-ish (maybe more) for each type of root.

• carrots
  
• sweet potatoes
  
• potatoes
  
• purple starburst daikon (swapped for more potatoes, because I still have daikon, and current times have me craving potatoes)
  
• "rutabagas" (in quotes because while the email said they were rutabagas, these look a lot more like Macomber turnips to me, since they're white-fleshed, not cream, and have green shoulders, not purple)
  
• two medium-small bags of spinach
  
• a bag of shiitakes (::mushroom happydance::)

First thoughts: sauted spinach and shiitakes with tofu and miso, over rice (maybe some sweet potato, too). Mashed, sauted, and/or roasted potatoes and "rutabagas". Carrot kugel. Baked sweet potatoes. Vegan kishke. Carrot pickles.

This pickup was boxed instead of choose-your-own from various bins, because the weather is so bitterly cold. It was a full half-bushel box, a lot of weight, but I don't have the usual poundage information, since things were pre-packed, and I'm too lazy to pull out the kitchen scale.

• a pint of Real Pickles kimchi (given to the site coordinator, since alas, no kosher certification)
  
• a big bag of spinach
  
• seven good-sized sweet potatoes (three pounds? four pounds?)
  
• one giant white and two medium purple starburst daikon (maybe three pounds?)
  
• nine medium beets (again, guessing three-ish pounds, maybe somewhat less)
  
• seventeen medium-small potatoes (three pounds?)
  
• fifty-six medium to medium-small carrots (five pounds? six?)(there are always carrots!)

First thoughts: I hope the site coordinator stays warm through the distribution window (and people come as early as possible so he can leave early). Carrot-daikon slaw of some sort. Roasted beets and carrots. Carrot soup. Baked sweet potatoes. Sauted spinach with garlic, or just keep adding a handful of chopped spinach to everything (greens every day!). Potatoes - boil, mash, stick in a stew.

• three pounds of potatoes
  
• three pounds of sweet potatoes (generally small ones)
  
• three pounds of daikon (I was able to get small ones, all violet)
  
• three pounds of carrots
  
• a medium head of green cabbage
  
• two smallish bunches of kale
  
• one big bag of spinach

First thoughts: I need to get alliums. Some variety of cole slaw. Baked sweet potatoes. A colcannon variant with mashed potatoes and massaged kale. More pickled daikon. Sauted spinach, maybe with one of the Indian pouch meals, along with a potato or two.

• three pounds of carrots
  
• three pounds of sweet potatoes
  
• three pounds of daikon (I got there too late to get purple ones, so white ones it is)
  
• a bag of cloves of garlic (I weighed it; about three quarters of a pound)
  
• two heads of cabbage (I chose tiny ones the size of baseballs, because I already have So Much Cabbage, plus I was able to nab the last purple cabbage and a green one about the same size, and they look adorable together)
  
• two of the tiniest butternut squashes I've ever seen (as in, I wasn't the only one to ask if they were actually honeynuts, though the necks were skinnier than honeynut necks)
  
• four leeks
  
• a pound and a half of spinach
  
• a pound and a half of mixed salad greens (swapped for another bag of garlic cloves(this one weighed almost a pound) because I am not yet caught up with All The Greens)
  
• take what you want herbs (I skipped them)

First thoughts: I have a whole lot of garlic; should I start a third 2024 batch of 7-year garlic pickles? Plant some (assuming it ever gets cold; mid-70s F in November is Just Wrong for here)? Make a lot of shahee polo with that and some of the abundant carrots? Roast a ton of them?
Possibly a mixed slaw of green and red cabbages, carrot, and daikons (I have some purple ones from last week still, despite canning seven pints of spicy daikon pickles. Note to self: need to get more cases of pint jars, since I'm out of empty ones, despite having many in other sizes.), dressed with lime and maybe sesame?
Saute the spinach with a bunch of garlic. A batch of orange soup (squash, sweet potato, carrot), possibly spicy and peanut buttery and kale and more.

• three pounds of potatoes
  
• three pounds of sweet potatoes
  
• three pounds of carrots
  
• three pounds of daikon (I chose all violet over white)
  
• six heads of garlic
  
• eight leeks
  
• eight stalks of broccoli with leaves
  
• a pound of spinach
  
• a pound of mixed salad greens

First thoughts: it's yomtov again in less than two hours. Maybe some of this will be cooked on chag. I signed up for the winter share through Stone Soup, preferring non-boxed, every other week over another farm's every week boxed share.

• two pounds of white potatoes (red or yellow skin)
  
• two pounds of sweet potatoes
  
• one pound of smallish yellow onions (I chose the largest I could find; some were as small as large cloves of garlic)
  
• four stalks of broccoli
  
• two small heads of cauliflower (yay cauliflower!)
  
• two bunches of beets with greens
  
• four leeks
  
• eight small eggplants
  
• two pounds of spinach
  
• four green peppers
  
• two medium heads of green cabbage
  
• take-what-you-want hot peppers (I didn't take many, having a bunch from previous weeks to get through)

First thoughts: no carrots! I have the chance to catch up! Sweet potato-leek-apple soup, possibly with some carrots. Roasted cabbage. Potato-leek knishes*. Roasted cauliflower. Roasted peppers + eggplant. Baba ganoush. Sauteed greens (spinach & beet) with sweet potatoes and berbere seasoning, plus alliums and some kind of sausage (vegan more likely).


* OMG the first recipe that Google queued up said one can sub bacon grease for schmaltz, and includes cheese & sour cream as well. So very very treif, which is Just Wrong for knishes.