[local eating] Farm share, week 17, and Shabbat motza'i RH dinner

[magid]

This week's share:

• two winter squash (I chose butternut, because they're peelable raw)
  
• three-quarters of a pound of carrots (various colors; mine are mostly purple)
  
• a pound of Chioggia beets
  
• ten hot peppers (I chose a variety, but avoided the ones that looked like they were habanero shaped)
  
• three pounds of bell peppers (I got ones that were mostly yellow)
  
• a head of radicchio or endive (I chose the former, though I'm not fond of either0
  
• ten baby bok choy
  
• two heads of lettuce (I chose Boston/butter shaped heads, since I still have a head of red-leafed from last week)
  
• a head of purple cabbage

I'm hosting dinner on Shabbat, right after Rosh Hashana. The menu:

• round challot, grape juice/wine
  
• hummus
  
• vegetable soup with onions, collards, butternut squash, and barley, also black pepper, hot sauce, and a bit of nutmeg
  
• couscous with chickpeas, roasted tomatoes, cinnamon, cumin, raisins, and walnuts
  
• green salad with pepper and feta
  
• soy sausage with spicy sauerkraut and apples
  
• baked ricotta with strawberry syrup
  
• apple crumble
  
• other apple crumble: marzipan underneath, boozy pears with bits of cocoa nibs, apples, crumble topping
  
• honey-apple liqueur

I'm out for dinner tonight, but the rest of the holiday meals are on my own, so I might do a stir fry with the bok choi, if I leave the electric burner on with a timer. Another possibility is rice noodles with spicy peanut sauce.

Shana tova to those who are celebrating. Happy 5772!