Farm share, week 7

[magid]

Tons of stuff!

• a pepper (green or purple; I chose the latter)
  
• an eggplant ("regular", lighter violet, and a lighter violet that sort of had lobes; I chose the middle kind)
  
• a head of lettuce (as usual, I went for a red-leafed variety)
  
• three pickling cucumbers (though I think I saw one that might've been a 'lemon cucumber')
  
• three squashes (I took all zukes)
  
• a pound of tomatoes (*happy tomato dance*)
  
• a quarter-pound of basil
  
• twelve potatoes
  
• ten ears of corn (I hadn't realized that both the corn and the green beans were by arrangement with another farm, because corn is hard to grow organically, so someone who specializes in it will have an easier time of it, and the green beans because another farm has a green-bean-picking machine (otherwise, the green beans would have to be pick your own))
  
• kale or chard (I chose yellow-stemmed chard, since it looked like the kale was all curly leaf)
  
• a head of garlic (with hard green stem)
  
• six carrots
  
• a Walla-Walla onion

Also a Boston Organics delivery, small box, one-third fruit.

• a leek
  
• a Napa cabbage (MA grown)
  
• two summer squashes
  
• eight red onions
  
• a small bag of green beans (MA grown)
  
• a bunch of callaloo greens (MA grown; I thought they looked like amaranth, and according to Wikipedia, they probably are)
  
• four Roma tomatoes
  
• a mango
  
• two oranges
  
• two peaches
  
• three nectarines

Comments

[theora.livejournal.com]

Interesting. We had no corn (after a lot last week), but greater quantities of squash and cucumbers, argh!

[magid.livejournal.com]

Huh. That's odd. I don't think there was corn last week for us (though it might've gotten lost in translation from Tapuz, but I doubt it). And I think the cucurbit amounts might've been greater had I gotten to the distribution earlier (stupid Green Line issues).

The squash I've been getting through by roasting huge batches of them, which decreases the mass enormously. If I roast tomatoes, peppers, and/or eggplant with them, it's like a roasted ratatouille.

Cucumbers... I'm a little weaker on them, usually defaulting to one of two cucumber salad variations. One is pretty basic, with dill and vinegar, possibly scallions. The other is more involved, with cucumber, lemon zest, fresh mint, and feta, dressed with lemon juice, a bit of olive oil, and sometimes black pepper.