Farm share, week 14

[magid]

• two bunches of dill
  
• eight small red tomatoes
  
• eight scallions
  
• two pounds of red potatoes
  
• two bunches of red beets with greens
  
• two Napa cabbages (swapped for more beets)
  
• four sweet peppers (I chose two red and two golden)
  
• four heads of garlic
  
• I chose a bunch of jalapeno and cayenne peppers from the "take what you want" box of hot peppers and various herbs

First thoughts: dilly potato salad with scallions. Sauteed beet greens with garlic. Roasted beets, also beet pickles. Tomato and pepper salad. Pickled hot peppers.

Comments

Hmm ...

[ysabetwordsmith]

If you like dill, consider dilly bread. It is often made with brine from dill pickles, but can be made with fresh dill. It is great bread for sandwiches or dips because it holds so much flavor.

Re: Hmm ...

[magid]

Dilly bread sounds yummy! I used the dill up in a few days, the first bunch going into a potato salad with a bunch of the scallions, and the second bunch mixed with sauteed beet greens-onions-mushrooms, more scallions, and baked with eggs (that's been my lunch all week).

Re: Hmm ...

[ysabetwordsmith]

Oh, those sound lovely too. :D I do like dill.

For future reference:

https://www.tasteofhome.com/recipes/dill-bread/

https://gatherforbread.com/dill-pickle-bread/

Re: Hmm ...

[magid]

Thanks for the links!

I do like dill, but don't often make dill pickles (there never seems to be enough dill for pickles), so I don't often have dilly brine, but do have *tons* of other pickle brines!

Re: Hmm ...

[ysabetwordsmith]

Any kind of brine that you like can be added to bread as a flavoring. You just get different flavors.