Farm share, week 14

[magid]

• eight ears of corn (smaller than they were earlier in the year)
  
• two delicata squash
  
• one White Wing onion
  
• two heads of fennel
  
• two small or one large eggplant (where large was more like last week's medium)
  
• a pound of bell peppers (I chose a mix of red and gold)
  
• a pound of tomatillos
  
• two pounds of slicer tomatoes
  
• half a pound of heirloom tomatoes
  
• a biggish head of bok choy
  
• a bunch of hakurei turnips
  
• a head of lettuce (I chose red leaf)
  
• a third of a pound of arugula
  
• half a pound of braising mix (greens)
  
• a bunch of cilantro

I traded in the cilantro and the delicata for another onion and another bunch of turnips.

So far: the corn and peppers plus an onion went to corn relish. Some of the braising mix got put into a pasta dish along with the last of last week's eggplant. The turnip greens were added to soup (a mix of black bean soup and vegan chili with winter squash, all from the freezer), while half the turnips were sliced up for fridge pickles in the leftover corn relish liquid. I suspect the tomatillos will end up in salsa (that seems to be the only thing people do with them; feel free to enlighten me, since I may have a bumper crop from the community garden later). Still not sure what I want to do with the fennel, not being a huge fan of licorice. And I have to be aggressive with myself to make green salads even though the weather's cooled off.