magid

Well, except that the winter share is a go, with every other week pick-up for a couple more months. But next week is the last of the regular season.

a celeriac root
a winter squash (acorn or delicata or a small butternut; I chose the latter, for peelability, given that I already have a number of other squashes about the place)
a head of Savoy cabbage
three huge carrots
two leeks
three peppers (I chose all red ones, one bell, the other two long.)
three hot peppers (I chose jalapenos over habaneros.)
a head of garlic
sweet potatoes (two medium or one huge; I got a giant one.)
purple-topped turnips (not the heavy yellowish winter ones, the lighter white and violet kind; same deal as the sweet potatoes, but I got two medium ones.)
a head of lettuce (romaine, green leaf, or red leaf; I chose the latter.)
a bunch of kale (yay! I got lacinato this week!)
a small bunch of dill
a kohlrabi (purple or green, either with foliage; I chose the former. They look like mutant vegetables that want to be space ships, somehow. No clue what I'll do with it.)
fruit share: five huge Cortland apples

Boston Organics delivery, small box, part veg.

eight ounces of mushrooms
a huge leek (circumference; the farm ones were much narrower, but the white part was much longer) (local)
two zucchinis
three delicatas (local)
two smallish golden beets
three Valencia oranges
a pineapple (!)

And a dozen eggs.

It's neat to get so many different things, but they're such small quantities of each that it makes menu planning a bit of a challenge. I think a mixed pale root veg roast may be in order, using the celeriac, kohlrabi, turnips, and beets. And I'm going to have to start squashing it up to get through everything. I'm not sure what to do with the Savoy cabbage; maybe a stir fry with the carrots and some tofu, etc.