Farm share week 18, and Boston Organics

[magid]

Penultimate veggies...

• three-quarters of a pound of greens (mix'n'match spinach, mesclun, mizuna, tat soi, and arugula: I didn't get spinach or mizuna)
  
• two pounds of peppers (green, yellow, and two shapes of red; I got mostly the longer red kind, since they have fewer seeds (read: lighter))
  
• a big head of red cabbage
  
• a celeriac (another one of those alien vegetables, like kohlrabi; I wonder what happens when they have border disputes?)
  
• two pounds of carrots
  
• a pound and a half of parsnips (yay!)
  
• a pound and a half of Hakurei turnips (no greens)
  
• two pounds of sweet potatoes (I got long thin ones)
  
• a stalk of Brussels sprouts
  
• a baby eggplant (different colors; I got the regular sort)
  
• a bunch of dill (? says "spring" to me...)

Boston Organics, small box, one-third fruit.

• a teeny tiny head of cauliflower
  
• an eggplant
  
• two delicata squash
  
• a pound of 'baby' carrots
  
• seven smallish sweet potatoes (a pound?)
  
• six yellow onions
  
• a pint of cherry tomatoes
  
• two limes
  
• a cantaloupe
  
• a mango

A thought from the walk home: if I were a much more dedicated-to-presentation sort of cook, I could make two pureed root vegetable soups, one white (yellow onions, white potatoes, turnips, parsnips, celeriac), the other orange (red onions, carrots, sweet potatoes), then swirl them together, perhaps garnished with frizzled leeks and a garlic crouton or two.

Comments

[(Anonymous)]

Soups and garnish all completely of root vegetables -- how neat!

Someone I know did something like that with soups once. He used two ladles and poured slowly from either side of the bowl, so it was half and half, side by side.

With white and orange, root and otherwise, I'd be tempted to add green into the mix, so I could have soup in the style of tri-colored vegetable pate. How I'd maneuver three ladles at once, though, I don't know.

[magid.livejournal.com]

Technically, leeks aren't roots, but underground leaves (or something like that).

You could do the two ladle thing with a pool in the middle of the third color. Or you could find a friend to coordinate ladling with :-).

Somehow three feels like too much for me (never mind the whole making of 3 pots of soup). Pairwise there can be interesting squiggles, too :-).

[(Anonymous)]

Underground leaves. Hmmm.

I had been picturing three "pie slice" thirds, but I don't think that would work. Though, I do have a divider I could use to construct a bullseye of three soups. Doing so would necessitate a flat-bottomed bowl of a particular size, though.

Two is cooler anyway, on many levels.

And the two-ladle approach works kind of magically, with no special equipment. One looks at what ends up in the bowl, not quite believing what one sees.

Yeah, I'm not about to do any of this. I think I just have a hankering for that pate now, brought about by the train of thought that began with considering your white and orange soups.

I like your word "pairwise." Squiggles are good. You could also probably make a yin-yang symbol.

[magid.livejournal.com]

Yeah, pie slices would be a challenge. Bullseye soup! That would be fun, although a little too perfect compared to what I usually accomplish...

Pate sounds yummy, and much easier to do with three (or four!) layers. Plus more portable.

A yin-yang would be very cool, but gets back to the way more fiddly than I'm likely to do, alas.

[(Anonymous)]

Bullseye soup would be fun, but I'd rather do the two-ladle method and have something simple yet impressive that doesn't require perfection.

That pate is yummy. I haven't had it in a long time, and I've never made it. I think it's cauliflower, carrot, and spinach. Portable pate!

I imagine that pouring using the two-ladle method, swirling a "tail" from each side into the other, and then spooning opposite dots on top could approximate a yin-yang.

I look forward to learning what you end up doing and how you end up doing it!