[local eating] Red Fire winter share (1/4), and Shabbat dinner menu

[magid]

The first of the winter share pickups from Red Fire (the through-the-winter pickups from Enterprise Farm start next month, and are happily on Wednesdays, not Friday afternoons).

• one and a half pounds of red onions
  
• a pint of shallots
  
• a stalk of Brussels sprouts
  
• a tiny head of green cabbage (think baseball sized)
  
• a bunch of kale or collards (lacinato, as usual)
  
• a head of lettuce (I got red leaf)
  
• a head of bok choy
  
• a pound of carrots
  
• a pound of daikon
  
• three small or one large stalk of broccoli
  
• a butternut squash (which, in addition to the squash I had from previous shares and the squash Breedingimperfection gifted me last night, means I have to start focusing on squash recipes)

Oddly, no potatoes.

First thoughts: a stir fry with carrots, broccoli, and bok choy; some form of pickled daikon; squash mashed with salsa or hot sauce; roasted Brussels sprouts with caramelized onions.

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Tonight's dinner includes:

• roasted beets*^, rutabagas*^, and onions*^
  
• Szechuan spicy ground turkey sauteed with onions*^, garlic, lacinato kale*^, and potato
  
• green salad: red lettuces*^, mesclun*^, radicchio*^, and mango, with a cayenne spicy dressing
  
• red sauerkraut*^
  
• baked individual Shaker lemon* pie guts
  
• tea, dried fruit
  * organic
  ^ local

Someday I'll post about something other than food... Until then, Shabbat shalom to them who are observing!