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!