Penultimate farm share: week 19, the boothy edition

[magid]

• a hot pepper (I chose jalapeno)
  
• a stalk of Brussels sprouts
  
• a rutabaga
  
• a daikon
  
• a pound of carrots (intriguingly young, not huge 'horse' carrots I'd expect at this time of year)
  
• four pounds of potatoes (I chose red skinned over the other kind because the lighter-skinned ones had more green bits)
  
• a pound and a quarter of parsnips (rather narrow ones)
  
• a pound and three quarters of onions (I chose all yellow, no red) (er, unless I'm reversing the poundage on the parsnips and onions)
  
• two small or one large winter squash (I chose butternut over a green-skinned variety of pumpkin)

The newsletter mentioned the bumper crop of sweet potatoes (including an eight pounder!), so I'm a bit surprised there weren't any this week.

Recent food ponderings have included an all-New-World dish of ground bison cooked with cranberries and pumpkin; another batch of sauerkraut, this time with apple and daikon; an apple-themed dinner (which would've made sense for RH), with apples in a savory vegetable soup, apples and cabbage with sausage, some kind of fresh slaw with apples, and any of a zillion different apple desserts; from Toyb, the suggestion to have a rainbow meal for parshat Noach, which has currently morphed into a rainbow square of antipasto (though I don't know how I'd find things that would really be blue and indigo; the rest are quite doable. First thoughts include red sauerkraut/roasted tomato; orange winter squash/sweet potato; yellow pepper/summer squash; green beans/leaves/cucumbers; blue ??; indigo ??; violet cauliflower/potatoes).

Comments

Re: Mmmm, food ponderings...

[magid.livejournal.com]

Maybe cooked blueberries for the indigo?

I'm more likely to use a farm pumpkin than a pre-cubed pumpkin. (I have done something similar with sour cherries and sweet potatoes, plus the ubiquitous onions, and it was of the yum.)