Farm share, week 6

[magid]

• three pounds of Chioggia beets
  
• two pounds of purple carrots
  
• six fat pickling cucumbers
  
• two heads of cabbage (I chose two small frilly-leaved heads, having a lot of cabbage left from last week)
  
• four fresh heads of garlic
  
• two bunches of herbs (I chose parsley, since that and thyme were all that were left; there had been sage and possibly other choices earlier in the pickup window)
  
• six medium-small red tomatoes
  
• eight ears of corn
  
• six medium-small mixed summer squash

First thoughts: corn and tomato salad!!!! (likely with some cucumber and parsley, dressed with mayo and lime); possibly corn relish with corn and summer squash; a batch of sauerkraut; cole slaw; pickled beets and carrots; corn fritters

Comments

[ruthling]

everything looks yummy, even the beets, the chiogga ones are the only kind I like. Too bad it's not roasting weather.

[magid]

I didn't realize you like *any* beets!

I had a big bowl of salad for breakfast: a cuke, 2 corn, 2 tomato; so far everything else has been eaten in the very AC'd office. I keep thinking I'll do some canning or roasting, then I walk outside, and nope.....

[cellio]

With all that parsley... tabbouleh?

[magid]

I somehow don't make it myself (my mom likes to make it). My recent parsley-heavy go-to is a Persian meat stew, ghormeh sabzi (though I don't use cilantro, which tastes to me like herb of the devil).