Farm share, week 18: the fast edition

[magid]

• six hot peppers (some jalapeno, some looking rather like habanero cousins)
  
• a head of celeriac with leaves
  
• a rutabaga kohlrabi with leaves (green or purple)
  
• half a pound of peppers
  
• half a pound of braising greens (what looks like cress, mizuna, baby red kale, and another reddish green that remains a mystery)
  
• two bunches of lacinato kale
  
• a large spaghetti squash
  
• a bunch of pea tendrils (with purple flowers!) (suggestions for cooking them appreciated)
  
• a smallish eggplant (there were violet, white, and Asian types; I chose a white one)

No onions, garlic, potatoes, carrots, or cabbage (though I still have cabbage from last week). It feels rather light for this late in the season, though I know the rains wreaked havoc with the fields. I'm going to have to do a Russo's run before Sukkot.

Gmar chatimah tovah to those celebrating Yom Kippur.

Comments

[fetteredwolf.livejournal.com]

I don't think I confirmed, but we're coming for sukkot first meal if that's ok. How about we do your Russo's run for you and drop it off on Sunday?
Send a grocery list Motzai yom kippur. Tzom kal and gmar chatima tova!

[magid.livejournal.com]

Check on Sukkot first meal (check your email for a further query).

I appreciate the offer of getting the Russo's stuff, but I'm weird about picking my own produce (especially when there's going to be so much), plus I have to admit, the menu usually fluctuates based on what looks good :-).

Looking forward to seeing you, and I hope you had a meaningful (and not *too* difficult) fast!

[megmuck.livejournal.com]

Can you be a little more detailed about the reddish green, or post a picture? Inquiring minds want to know what manner of vegetable might be confusing you.


m.

[magid.livejournal.com]

If I could figure out how to get photos off my camera, I'd be happy to post a photo. As it is, I haven't figured that part out yet (my bad).

It's a green that's a bit reminiscent of mizuna in shape, but longer and thinner, and a deep purple over most of it.

[(Anonymous)]

Wash pea tendrils well, enjoy raw or stir-fry with garlic and serve as topping to a Chinese-style dish.

[magid.livejournal.com]

Thanks.