magid

There's one feature of FB that I really wish DW would have: the ability to look at all the posts I've ever made on $Date (edit for clarity: where date = month + day, ignoring the year, so all June 5ths, or October 2s, over all the years that have a post for that date, all on one page rather than navigating through the archive /edit).

Does anyone know whether this is a thing DW already offers that I just don't know about?
Does anyone know where I could make this suggestion if it doesn't already exist?

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.

• three pounds of carrots
  
• six medium red onions
  
• four heads of garlic
  
• six eggplants (I chose larger ones, which in this context means medium)
  
• four sweet peppers (I chose a mix of red and yellow, long and bell)
  
• two bunches of Bright Lights Swiss chard
  
• two heads of romaine lettuce
  
• ten really long scallions
  
• eight stalks of broccoli with greens
  
• take-what-you-want herbs, including oregano, thyme, shiso, sage, rosemary, and something else (I passed; I haven't been keeping up with herbs at all)
  
• take-what-you-want hot peppers (I chose a mix of banana, jalapeno, what I think might be cayenne, and habanero (it's minoanmiss' fault :-) ))

First thoughts: some kind of green salad with the romaine. Habaneros in honey. Roasted eggplant and peppers. Stir fry with onion, carrot, Napa, broccoli, scallions, tofu, and whatever seasonings. Roasted garlic. Sauted chard with garlic.

The tricky part is that RH starts next Wednesday night, so I really have to figure out what will last to be cooked Tuesday night for the holiday, and strategize how I'll deal with an influx of produce just before chag. (This will repeat in two weeks, and the week after that.)

• three pounds of carrots
  
• six red onions (I chose medium over small, where possible)
  
• two heads of Napa cabbage
  
• four sweet peppers (I chose long over bell, two red and two yellow)
  
• six eggplants (medium to small)
  
• four heads of garlic
  
• two bunches of cooking greens (ie kale/collards/Swiss chard; I chose all kale)
  
• twenty-four tomatoes (most fairly small)
  
• two-thirds of a pound of basil (I swapped half for three more eggplants)
  
• take-what-you-want herbs (I took some shiso, rosemary, and sage; there was also thyme, oregano, and holy basil, plus probably something else I'm forgetting)
  
• take-what-you-want hot peppers (jalapenos, little red curled ones, and light yellow-green ones; I chose a mix of all three, but least of the little red ones, since they seemed to be close to their use-by date)

First thoughts: roasted ratatouille with basil. Pureed basil. Baba ganoush with roasted garlic. Plain roasted garlic. Baked carrots. Kale salad with lemon-tahini dressing. Some kind of slaw with Napa cabbage, carrot, lime, soy sauce, etc., possibly also with seasoned tofu. Jalapeno poppers. Hot pepper jam.