Farm share, week 6

[magid]

Lots of stuff today. To wit:

• three pickling cukes (some were a slightly different variety, longer and thinner, but they were all small)
  
• 8-10 summer squash (I took all zukes, and by the time I finished getting everything, we were being told to take as many squash as we could carry, so I got some more.)
  
• a head of cabbage (red, the corn-ear kind, or (drat, the wiggly-leafed Asian kind), all small; I got red.)
  
• a bunch of scallions (I got red.)
  
• a head of garlic with greens attached
  
• a bunch of chard (I got bright lights.)
  
• three tomatoes
  
• a head of lettuce (I saw green leaf, romaine, and red leaf; I got the latter.)
  
• a bunch of cilantro (given away)
  
  
• fruit share: a rounded pint of blueberries (not organic, but not sprayed, either)

It's interesting to see how very different this is from what the Tuesday pickup people get from their farm...

small box, which I thought was 2/3 veg, but this must be 1/2 veg:

• a big bunch of arugula (yay!)
  
• a bunch of red chard (MA grown; with very thin stems, so looking rather more like beet greens than usual)
  
• two medium zucchinis (MA grown)
  
• seven Russet potatoes
  
• a pint of cherry tomatoes
  
• two Valencia oranges
  
• two kiwis
  
• three peaches
  
• six apricots (yay!)
  
• 125 grams of blueberries

Also, I got a 9-ounce jar of soynut butter.

Prices are going up to $27 (small) and $37 (large). They're also starting to offer an even larger box for $55, which, in addition to the usual distribution options, can be a "family" box, which will have more of fewer things.

And why is it that it's more likely to rain on Wednesdays when I'm walking home with my share?

eta Last week I got a copy of a new magazine, Edible Boston, which looks rather good.

Comments

[ruthling.livejournal.com]

tomatoes! i bought and ate a zucchini from the farmers market downtown today.!

[magid.livejournal.com]

The first tomatoes were last week, which is so early - must be greenhouse. They tasted real, though.

I haven't gotten into raw zukes. I don't know why. I do know I hate the odd feeling on my hands when I touch raw zuke insides.

[ichur72.livejournal.com]

I don't like touching zucchini in general. The skin feels weird to me, all rubbery-gritty and creepy.

[ruthling.livejournal.com]

It does feel weird, but I find it pleasantly weird. Tasty, too!

[ichur72.livejournal.com]

Maybe that's the issue -- I don't like zucchini unless it's cooked in such a way that the taste is hidden.

[magid.livejournal.com]

Roasting it makes it caramelize (and shrink lots), which is major yumminess.

The outside isn't a problem for me to touch, but the insides have that way of coating the hands... Icky. And washing immediately isn't always successful, either; I find myself rubbing my palms off afterward sometimes.

Do you like summer squash, or is that the same issue? (It is for me with the insides, and it doesn't roast nearly as nicely, which is why I get more zukes.)

[ichur72.livejournal.com]

I don't like squash in general, but zucchini is the only one I don't like to touch. All other squashes just feel waxy to me.

I can occasionally take a few pieces of summer squash if it's roasted, and the occasional butternut squash kugel is acceptable. And of course pumpkin is good in its natural pie form. But in general, squash is one of those childhood dislikes that's persisted into adulthood. I've tried many varieties, and they all taste yucky to me.

[magid.livejournal.com]

I guess I lump winter squashes with sweet potatoes (mostly; not spaghetti squash, though!), and enjoy the starchy sweetness. There's some of the same hand-stuff, but I touch raw winter squash a lot less, so it bothers me less.

I give you credit for trying stuff that you disliked, to see whether your tastes have changed.