Farm share, week 16

[magid]

• three large baby bok choi
  
• two bunches of mostly-red radishes with greens (one or two purple ones in there)
  
• six little Italian-style eggplant (two white, the rest regular dark purple)
  
• seven teeny tiny winter squashes (three butternut and four honeynut, none of them longer than my hand)
  
• four small to medium heads of fennel in full frond
  
• eight small yellow bell peppers (some still ripening to yellow)
  
• ten heads of garlic (it's the hard-neck garlic, so the heads are usually four or five cloves, but this is still a lot)
  
• nine Gala apples (Apex Orchard)

I'm feeling uninspired in the wake of Jewish Holiday Month. I suppose bok choi means stir fry. Maybe a fennel-pepper relish? Radishes will likely be fridge pickled, with the greens sauteed.

Comments

[cellio]

I don't know if the peppers are too small to be stuffed, but I've used butternut squash as part of the filling in stuffed peppers to good effect. (Along with sauteed onions, rice, and whatever seasonings I decide to apply.)

Squash and apples are also a combination that works for me.

[magid]

I have a kind of mental block on stuffed veggies (except mushrooms); I'm not sure why.

So far, I've roasted most the of yellow peppers, and I'm planning on putting the mostly green ones in with fennel for a relish. I put one of the squashes into an improv soup (realized when boiling unsweetened gefilte fish log that I could turn the liquid into a soup), and baked bits of the apples with walnuts, cinnamon, flour, and some Earth Balance.