Farm share, week 10

[magid]

• a small head of red cabbage
  
• two summer squash (I think I may have gotten the last two zucchini)
  
• a bunch of collards
  
• six ounces (?) of wax beans
  
• a bunch of medium beets and their greens
  
• two Bell-type peppers (the barely-yellowish almost-albino kind)
  
• five ounces of thinned micro-mini-nascent-baby-beets and their greens
  
• five ounces of basil
  
• a quart of mixed heirloom tomatoes
  
• two Japanese eggplants
  
• nine ears of corn
  
• a head of lettuce (I chose a red-leafed variety, since I have the end of a Boston lettuce from last week left)

First thoughts: sautee the beet greens and the mini beet greens with onion and probably the collards (with tofu?); green salad with the lettuce and pepper; more tomato-corn salad (couldn't get enough of that last week); roasted zucchini and eggplant; roasted wax beans.

They're offering bulk orders of corn ($25 for 5 dozen ears of conventional, $35 for the same amount organic), and I'm tempted, despite not having enough freezer space for all the corn I'd want to freeze. Maybe I should ping some people who might be interested in splitting an order....

PS. I likely won't finish the basil before it goes sad, so I'd happily trade it all for some other local produce, either now or later, if anyone still needs their pesto fix (or whatever).

Comments

[cellio]

Can basil be frozen for later use? (I mean in a sealed environment of some sort, like vacuum-packed or a really good container.)

[magid]

Not that I know of; it starts to turn black. Or at least, not with my kitchen's level of technology.