Farm share, week 16

[magid]

• twelve red-skinned potatoes, ranging in size from teeny to medium
  
• two eggplants
  
• a bag of spinach (large leaves, thick stalks, more for cooking than salad)
  
• four red peppers (I chose long ones over bell peppers.)
  
• three tomatoes (all small and red)
  
• three medium onions (I chose two red, one yellow.)
  
• two stalks of broccoli (large stalks)
  
• a bunch of edamame on the stalk
  
• a bunch of cilantro (traded with someone else for their edamame; I win!)
  
  
• fruit share: 8 apples

And a newsletter. The last regular-season distribution will be the week of October 16. There will be extended season shares through December, but not available in eastern Mass, alas.

Boston organics delivery, small box, some fruit.

• two eggplants
  
• two zucchinis
  
• five biggish onions
  
• seven biggish red-skinned potatoes (which were apparently originally going to be cauliflower)
  
• seven yams
  
• four plums
  
• six ounces of raspberries (the Maine blueberries having had a frost already)

I'd thought about getting a larger box, given the holiday cooking I need to do, but I think it'll work out fine even so, especially because the veggies aligned so well (so I can do large batches of things and repeat them).

Current thoughts include steamed broccoli, perhaps with garlic and/or sesame oil; eggplant something with red pepper (not sure what, though); some kind of hearty soup with sweet potatoes and spinach (I'll need more greens for that, though); steamed edamame. I'm not inspired by the white potatoes, for some reason. I'll likely end up roasting them or mashing them, but neither particularly appeals.

Comments

[fetteredwolf.livejournal.com]

We got a lot of potatoes too, and I need to use up the spinach-parsley pesto I made the other week. My idea- roasted with pesto. You can steal my idea, if it sounds appealing! ;)

[magid.livejournal.com]

It sounds yummy, except that I'd need to make pesto :-).
(And I don't have what I'd make pesto with, 'cause right now, all that I'd want to use would be arugula.)

[surrealestate.livejournal.com]

I've eaten fettucini with arugula pesto for a number of meals now, and today made a pesto pizza for me and Mark, but I still have a ton left. Mmmm...

Broccoli can be whizzed into a really good sauce, too, though. Steam it, then blend with seasoning, cream cheese or milk or tofu or whatever, and yum. The first time I made that, I was quite amazed after to realized just HOW MUCH broccoli I'd just eaten in one sitting.

[magid.livejournal.com]

The pasta and pizza with pesto sound extremely yummy.

I haven't had broccoli in a while, so right now, steamed and served as 'trees' with some kind of seasoning is really appealing. I've never tried it as a sauce; I should: it sounds nice.

[(Anonymous)]

You could slice the raw potatoes into nice wedges and serve them with honey this weekend. Of course, your guests would all have to speak French to get the joke, and you'd have to say pri ha'adamah instead of pri ha'eitz.

[magid.livejournal.com]

I have a friend who sometimes eats raw potatoes. It makes me shiver; ugh.

I'm entertained by the thought, though, since I'm playing with some of the other simanim.