magid: (Default)
  • 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.
magid: (Default)
Things are getting heavier now…
  • 2 bunches of mixed beets with greens
  • 2 heads of cabbage (I chose medium-small green cabbage over Napa or the frilly cabbage)
  • 10 summer squashes/zucchinis (I chose a mix)
  • 12 pickling cucumbers (I chose smaller ones; I think the big ones get a bit bitter, and the seeds too large for my preference)
  • 2 bunches of dill
  • 1 pound of basil
  • 8 heads of young (uncured) garlic
  • 2 pounds of mixed young lettuce leaves (gorgeous, but 2 pounds is more than I’ll get through, so I swapped 1 pound for another 4 heads of garlic)
  • 8 baby bok choy (I think they’re Shanghai bok choy, because the stems are light green; I chose small ones because really, 8 is plenty)

First thoughts: stir-fried bok choy with garlic, scapes, scallions, some type of mushroom, and tofu. All the green salads. Dilly cucumber salad. Sauted beet greens with lemons and walnuts. Asian-ish cabbage slaw with lime-miso-sesame oil dressing, plus cashews/peanuts, scallions. Roasted beets. Roasted summer squash. Dilly pickles. Pureed basil stored in the fridge under olive oil for later use.
magid: (Default)
  • 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?
magid: (Default)
  • 2 big bunches of broccolini
  • 2 bunches of red radishes with their greens
  • 2 bunches of Bright Lights Swiss chard
  • 1 pound of garlic scapes
  • 4 heads of lettuce (I chose a variety of colors and frillinesses)
  • 1 pound of mixed salad greens (swapped for more scapes, because while they looked nice, head lettuce will last longer, plus the weekly email suggested this was the last of the scapes)

First thoughts: pickled or pureed garlic scapes. Lots of green salad (I said I’d bring salad for Shabbat lunch, so that’s at least two heads of lettuce there; I’ll need to get things to go with, in addition to the radishes). Possibly some open-faced sandwiches with lettuce tops. Sauted chard with scapes, lemon, and walnut. Possibly use some of the broccolini greens in lieu of kale for a kale salad. Sauted broccolini and radish greens with scapes with some kind of pasta or rice.

eta: I’d planned to bring a kale salad for Shabbat lunch, but we didn’t get kale. I went back to look at the email sent out on Sunday, and it was pretty far off what actually came: he predicted kale and baby bok choy, instead of the radishes and broccolini that came.
magid: (Default)
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.
magid: (Default)
  • four pounds of large carrots
  • four pounds of small potatoes
  • three pounds of purple-top turnips
  • one pound of beets
  • three pounds of spinach
  • two three-quarter-ounce packages of basil (from Happy Valley Farm; they have a heated greenhouse, not just a hoop house)

First thoughts: pureed vegetable soup with carrots, potatoes, spinach, also onions and maybe mushrooms, plus lentils. Carrot kugel. Carrot, turnip, and/or beet pickles. Mashed neeps. Mashed potatoes. Eggs with spinach, a la shakshuka.

The next farm share distribution will be the summer share, starting in late May or early June, depending on spring weather (happy almost vernal equinox!).
magid: (Default)
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.
magid: (Default)
Still frigid, so still a boxed share, meaning I'm guessing quantities. For the carrots, I think around five pounds, and for the other root veggies, at least three pounds.
  • carrots
  • little potatoes
  • sweet potatoes
  • beets
  • a big bag of spinach (a pound, maybe?)
  • two four-ounce packages of mixed salad sprouts (alfalfa, china rose radish, and crimson clover) from Gill Greenery

First thoughts: sandwiches with lots of sprouts. Salad with lots of sprouts (perhaps tuna and sprouts and corn relish and sunflower seeds? or roasted beets and sprouts in a mustard vinaigrette with feta?). Saute the spinach before it gets too aged. Pickle some carrots and maybe beets. Potatoes: boil 'em, mash 'em, stick 'em in a stew. Sweet potatoes, well, I'm also behind on sweet potatoes, though I do like them lots.
magid: (Default)
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.
magid: (Default)
It's cold enough that the shares were boxed again, so I don't have specific weights, but when I lifted the half bushel box to the table to decant veggies into bags that I could carry, the weight was noticeable. I'm guessing all the root veg are at least three pounds each, likely more.
  • two medium bags of spinach
  • potatoes
  • carrots
  • sweet potatoes
  • parsnips (yay!)
  • a package of Mi Terra corn tortillas (swapped for more sweet potatoes, one of the two things in the swap box)
  • a jar of roasted chili salsa (swapped for more parsnips, the other swap box choice (hey, at least it wasn't carrots, which I already have a surfeit of))

First thoughts: baked carrot pudding/kugel. Potatoes with sauted onions and sausages. Garlicky, lemony wilted spinach. Baked sweet potatoes. Roasted carrots and parsnips. Root soup.

I wish the farm would consider getting dried beans, or grains, or mushrooms, or something in lieu of non-hechshered products.
magid: (Default)
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.
magid: (Default)
  • three pounds of potatoes (mostly smallish)
  • three pounds of beets (mostly mid-sized)
  • a pound and a half of purple-top turnips
  • three pounds of sweet potatoes
  • four pounds of carrots (oddly, a bunch of the larger ones that I was aiming for were flattish on one side, like they'd grown next to an in-ground fence or something; I chose a lot of them, figuring it's easier to cut them with a flat surface already provided)
  • two medium bunches of kale
  • two bags (a pound each? maybe more?) of spinach

First thoughts: these are all fine, but I wish there was something I was super excited about (rutabaga, parsnip, celeriac, sunchokes....). Maybe something kale and sweet potato with berbere seasoning and chickpeas. Saute lots of spinach with the garlic I still have lots of. Roasted carrots (with beets?), also carrots into split pea soup. Potatoes and kale again. Shredded root veg kugel with a variety of the roots, maybe.
magid: (Default)
  • 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.
magid: (Default)
  • four pounds of carrots (I chose the horse carrot size over the more slender ones)
  • three pounds of potatoes (not nearly enough for me, alas)
  • two pounds of smallish beets (a mix of colors)
  • a small bunch of green kale
  • a big bag of salad mix
  • two big bags of spinach
  • two medium heads of cabbage (I chose smaller purple ones over larger green ones)
  • four leeks
  • take-what-you-want herbs (I passed)

First thoughts: I will need to buy onions before Thanksgiving (also other things, obv). Green salad with sunflower seeds and olives or something. Cabbage-carrot slaw. Sauted spinach and garlic. Roasted carrots (possibly with hot honey and miso, or hot honey and tahini). Carrot soup. Stir fried carrots and cabbage with tofu, etc. Carrot-beet latkes. Carrot kishke.
magid: (Default)
  • 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.
magid: (Default)
  • three pounds of carrots
  • three pounds of potatoes
  • three pounds of beets
  • two heads of cabbage (I chose medium ones, one green, one Savoy; there were large ones bigger than my head)
  • ten heads of garlic
  • a bag of spinach
  • a bag of Swiss chard
  • a bag of kale
  • take-what-you-want herbs (I chose none)

First thoughts: I'm still awash with last week's veggies (see: Jewish Holiday Time), and due to the farm wanting to make the schedule 'nice' for Thanksgiving/Xmas, the second winter share pickup is not in two weeks, but next week, so I have to start major cooking!

Potatoes mashed with kale. Colcannon. Cole slaw. Kale salad with cubes of roasted sweet potato, chickpeas, sunflower seeds, and tahini dressing. Carrot pickles. Beet pickles. Greens sauted with garlic, and maybe turned into a quiche or vegetable pie. Roasted garlic. Roasted cabbage.
magid: (Default)
  • 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.
magid: (Default)
  • two pounds of carrots
  • two pounds of beets (some were large; I ended up with two beets total)
  • six heads of garlic
  • two butternut squashes of unusual size (weighty: I could totally do curls and other lifts with them if they were a little smaller in circumference)
  • two heads of Napa or what look like Savoy cabbages (I chose Savoy for both, and the smallest ones I could find)
  • a pound of spinach
  • a pound of mixed salad greens (half swapped for more garlic)
  • two bunches of kale or Bright Lights Swiss chard (I chose kale; it lasts longer)
  • take-what-you-want herbs (I took none)
  • take-what-you-want hot peppers (I took a handful of various types

First thoughts: Sukkot starts in an hour, so this will be dealt with after Shabbat, possibly not until Monday evening. Kale salad. Green salad. Butternut soup. Butternut slices baked on puff pastry. Spicy carrot pickles, or beet pickles, or beet-cabbage relish, or carrot-beet relish. Sauted spinach with garlic (possibly to become spinach pie in some form).
magid: (Default)
  • 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.
magid: (Default)
A friend offered to pick me up at work, bring me to the distribution site, and then home, so I gifted her some salad greens, daikon, eggplant, broccoli, and hot peppers (especially since there's less cooking time this week before next week's share).
  • three pounds of carrots
  • three pounds of potatoes
  • three pounds of sweet potatoes
  • three pounds of daikon (I chose purple over white, and small over large)
  • eight medium-small eggplants
  • eight stalks of broccoli with greens
  • eight sweet peppers (mostly green ones)
  • six leeks
  • two pounds of mixed salad greens
  • take-what-you-want hot peppers

First thoughts: how will I fit this into the fridge with all the RH/Shabbat food? What can stay out until I Tetris more room?

Also, yay potatoes and leeks! Mashed potatoes with sauted leeks could happen using the plata (I'm not leaving the oven or a gas burner on for three days). Green salad to a variety of meals I'm not hosting. Stir-fry of some sort. Carrot-daikon pickles and slaw (there may need to be another bout of canning Sunday to keep up). More habanero honey.

Profile

magid: (Default)
magid

July 2025

S M T W T F S
  1 2345
678 9101112
13141516171819
20212223242526
2728293031  

Syndicate

RSS Atom

Most Popular Tags

Active Entries

Style Credit

Expand Cut Tags

No cut tags
Page generated Jul. 10th, 2025 05:23 am
Powered by Dreamwidth Studios