Farm share (week 13), Boston Organics, and R"H menus

[magid]

Lots of stuff.

• six ears of corn
  
• a head of lettuce
  
• three pounds of tomatoes (all different colors)
  
• a pint of Juliette tomatoes
  
• a zucchini or summer squash (I took the former)
  
• a pound of carrots
  
• a pound of beets
  
• a quarter pound of salad stuff (choose however much of mixed baby lettuces, mizuna, tat soi, and arugula; I got a mix of all of them)
  
• a spaghetti squash (it's orange!)
  
• two pounds of onions (I got all yellow ones, but there were red ones too)
  
• a pound and a half of fingerling potatoes

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Small box, two thirds veg.

• a head of cauliflower
  
• a large bunch of basil (MA grown)
  
• a bunch of collards (MA grown)
  a big bunch of broccoli (4 stalks)
  
• three largeish Yukon Gold potatoes
  
• four yellow onions
  
• a grapefruit (?)
  
• four Valencia oranges (what's with the citrus? it's too early)
  
• six nectarines
  
• five black plums

And a dozen eggs.

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R"H1 dinner

• grape liquid, multi-grain challah (mostly local ingredients)
  
• apples* and honey*
  
• olives, hummus, carrot sticks* (g'zar dinam... or gezer tzar me'od)
  
• turkey (remembered just in time not to put paprika on it, because a guest doesn't eat nightshades; substituted sage instead)
  
• stuffing (whole wheat bread with seeds, sauteed onions* and lots of mushrooms, walnuts, diced apples*, sage, eggs*)
  
• green salad (specifics as yet undecided, other than no tomatoes; lots of interesting greens, maybe apple for crunch, with a cider vinegar-based vinaigrette; likely mostly local)
  
• sauteed zucchini and corn with dill
  
• fruit compote (3-4 pounds of peaches*, a bag of cranberries*, some tiny plums*, a few tablespoons of honey*)
  
• gingerbread

R"H1 lunch: leftovers or tomato-feta salad or eggs and veggies or whatever else appeals, quite possibly involving making peach salsa (peaches*, tomato*, hot pepper*, lime juice, cumin, possibly corn*), also perhaps gefilte fish

R"H2 dinner: bringing roasted peppers* (orange, yellow, and green) and onions*

R"H2 lunch

• grape liquid, multi-grain challah
  
• apples* and honey*
  
• olives, hummus, carrot sticks*
  
• possibly gefilte fish or the shelf-stable chopped liver I picked up out of curiosity
  
• leftover turkey and stuffing with peach chutney
  
• green salad (with tomatoes)
  
• some other vegetable dish, depending on what appeals (or what will free up most room in the fridge!)
  
• fruit compote
  
• gingerbread

Shabbat dinner: just attend :-)

Shabbat lunch: bringing green salad (mesclun*, tat soi*, mizuna*, two kinds of arugula*, watercress*, tomatoes*, peaches*, sunflower seeds, etc) with poached garlicky chicken breasts

* local

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For those celebrating, shana tova u'metuka, v'g'mar chatima tova! Happy 5768!
For everyone else, happy mid-September, and much autumn joy.
See y'all next year, Saturday night :-)

After chag and before Y"K, I really have to focus on all the interpersonal forgiveness stuff...

Comments

[queue.livejournal.com]

The Boston Organics delivery looks quite a bit different from the list on the website. I'll be curious to see what I get.

[magid.livejournal.com]

Well, I have a lot of things on my 'please don't send' list, some because I haven't been impressed with the quality, most because I don't want overlap with the farm share (no way I'd get through twice as much lettuce, fr'instance). You'll probably get just what they describe.

[zahzeh.livejournal.com]

Back at you D!
Much love,
-M

[cyan-blue.livejournal.com]

L'shana tova!

[magid.livejournal.com]

Thanks!
Hope the year started well for you!

[magid.livejournal.com]

L'shana tova to you too! I hope it started well!