Farm share, week 17

[magid]

• a pound of peppers (a ton of colors to choose from; knowing I'm going to a house with picky children on Shabbat meant getting all red ones, no purple-green or "glow in the dark," as the distribution coordinator described the palely green ones)
  
• a bunch of collards or kale (lacinato for me, all the way)
  
• a head of cabbage (napa or green; I chose green)
  
• a head of lettuce (red- and green-leaved varieties; I got one of each (see below))
  
• a pound and a quarter of carrots
  
• a pound and a half of red onions
  
• two and a half pounds of potatoes
  
• two winter squashes (one carnival, the other a round, brilliantly-orange one I'm forgetting the name of)
  
• two eggplants (most of them a light violet lobed variety)

BreedingImperfection (and crew) were away for Rosh Hashana, and kindly offered me their share. So I got twice this, and their fruit share for the week.

• half a peck of Macoun apples

Which was... a challenge to carry it all home, a mile from the distribution. My arms were definitely tired.

I think I'll have to figure out something to do with the first batch of sauerkraut, now very red and rather soft (I should've put it in the fridge earlier to keep it crunchier), so I can start a second one (no way I'm going to get through two heads of cabbage otherwise). I should see whether I can freeze it... (I'm assuming canning is not ideal, given how I'd like to keep the benefits of lactic acid fermentation.)

Comments

[lifecollage.livejournal.com]

I'll trade knowing it was a sunshine squash for your reminding me it was a carnival squash. Ain't this exchange of information grand? ;^)

[magid.livejournal.com]

Thank you!

[(Anonymous)]

Have you thought of making potato-sauerkraut pierogen?

As for getting through heads of cabbage, well, I can fry up a whole head of cabbage and eat it in one sitting, but maybe that's just me.

[magid.livejournal.com]

I've thought about making pierogies, but haven't gotten around to it (and likely won't until after the holidays). I admit, it doesn't sound like it'll use up a lot of sauerkraut. My current idea is some sort of wintry dish with sauerkraut, apples, and spicy (possibly vegan) sausages, possibly also plain cabbage.

I get into cabbage moods in which I go through a lot of it, but other times it tends to languish, unfortunately.

[(Anonymous)]

If you don't have time for preparing pierogen, perhaps you could make a potato-sauerkraut side dish based on the filling. If you were to mix the sauerkraut into not-too-hot mashed potatoes of some sort, you would maintain the fermentation benefits, yes?

Your wintry dish is a good idea.

At any rate, you can certainly transfer the sauerkraut to smaller jars in the fridge for now to free up the large jar.