Farm share, weeks 8 & 9

[magid]

This year, the farm offered a new thing: once or twice per season, if I let know a few weeks in advance, I can skip a week and pick up double on the following week's share. I used this; I was away last week, so this week I picked up a double share. A full backpack and two full bags; I'm glad the distribution site is only a quarter of a mile away.

These are the doubled amounts.

• 16 ears of corn
  
• two medium heads of green cabbage
  
• four pounds of beets (I chose red ones before realizing there were also golden ones)
  
• five pounds of variously-colored carrots
  
• two medium eggplants
  
• six green peppers
  
• five pounds of red tomatoes
  
• two large bunches of scallions
  
• two heads of celery (I traded one for another cabbage, and gave the other away; I'm just not that fond of celery)
  
• two heads of lettuce (I chose Boston over green leaf for both)
  
• two-thirds of a pound of mixed interesting mushrooms

First thoughts: a lot of green salad, possibly with corn, tomato and lime (possibly also tuna). Roasted ratatouille with eggplant, tomato, pepper, adding scallion later. If I had zucchini, maybe some kind of relish or salsa for canning. Another batch of sauerkraut. Roasted beets and carrots (or pickle them). Corn salad, corn chowder, all the corn things.

Comments

[omly]

Woah, that is a lot!

[magid]

Much more likely I'll end up canning some, once I get more cider vinegar (Market Basket was out of gallons last time I went! The horror!). And maybe start a second batch of sauerkraut.

That sounds amazing.

[avivasedai]

I have trouble figuring out what to do with all of that, and I feed 3 people! Pickling and roasting do sound ideal for letting food last a little bit longer.

I would also give away the celery. I only use it for soup purposes.

Re: That sounds amazing.

[magid]

Yeah, celery is maybe in soup (my mom puts in whole stalks, then takes them out before serving), maybe in some kinds of stuffing (with onions, mushrooms, sage, bread), possibly in tuna salad (but I never bother, in favor of more interesting things). The people I gave it to were happy to get it, so that's a much better outcome.

In some ways, it's easier when there's lots, so I can cook tons for Shabbat dinner (I'm hosting), and have leftovers for a few days (ie not having to cook in the humidity, but still have things to eat that aren't just ingredients).
I've already eaten 7 of the ears of corn, and a bunch of tomatoes (corn-tomato salad, with lime and mayo, for dinner last night).