Farm share week 17, and Boston Organics

[magid]

• three quarters of a pound of spinach
  
• two and a half pounds of sweet peppers (long and bell type, in most colors)
  
• a head of radicchio (I went for the more traditional red and white rather than the purplish green kind)
  
• a head of Savoy cabbage
  
• a stalk of broccoli
  
• four hot peppers (I got jalapeno types, not the longer thin ones)
  
• two and a half pounds of carrots (lots of huge ones)
  
• a pound and a quarter of yellow onions
  
• two pounds of potatoes
  
• a winter squash (ranging from carnival to acorn with a number of other similarly-sized ones available)
  
• a bunch of rosemary
  
• a bunch of radishes or a pound and a half of red-skinned turnips (I took the latter, not being particularly fond of radishes)

Boston Organics, small box, one third fruit.

• a bunch (four narrow stalks) of broccoli
  
• a largeish head of cauliflower
  
• four delicata squashes (VT grown)
  
• three large Roma tomatoes (I should take them off the list; it's past tomato time, unfortunately)
  
• six medium sweet potatoes
  
• seven medium red-skinned potatoes (VT grown)
  
• eight medium yellow onions
  
• a mango
  
• four oranges

And a dozen eggs.

Preliminary thoughts for Shabbat dinner: baked delicata squash with some interesting filling (definitely not all sweet, either; maybe something with walnuts and a bit of cayenne and cumin? or sauteed onions and spinach with nutmeg and pine nuts?); roasted root veggies (potatoes and/or sweet potatoes and/or carrots, possibly with rosemary); mashed neeps; steamed broccoli with garlic and ginger; cabbage something (absolutely necessary, given the cabbage backlog; not really sure what, though. Perhaps some kind of cabbage and apple chicken?). Other ideas?

Comments

[(Anonymous)]

What nice food plans!

How about using some of the onions, the jalapeños, some of the potatoes, the tomatoes, and some of the eggs in a Mexican-style dish?

[magid.livejournal.com]

That sounds yummy. Unfortunately (or not :-), I've already used the tomatoes: they're roasting with some onions and peppers, to go with polenta rounds.

I might make something like that for dinner tonight, though!
(I'd gotten stuck on jalapenos with peaches, and was having a hard time thinking of anything else.)