Farm share, week 9

[magid]

• two pounds of carrots (Next Barn Over)
  
• two pounds of beets (regular, golden, or Chioggia; I chose all golden) (Next Barn Over)
  
• four heads of garlic (Stone Soup Farm)
  
• eight ears of corn (bought)
  
• two bunches of kale (Mountain View Farm)(I swapped one for four more ears of corn, since I have a bunch of kale left from last week)
  
• four small Italian eggplants (Stone Soup Farm) (there were Asian ones too, but I seem to cook the Italian ones more to my taste)
  
• two green peppers (I chose the light green kind over the dark green = not ripe yet ones) (Stone Soup Farm)
  
• two bunches of herbs (choices were mixed red and green shiso, tulsi (aka holy basil), and/or tarragon; I chose shiso (I got there early enough this time to have the option; previous weeks I'd gone later and this was gone) and swapped the tarragon for more golden beets, since getting through lots of herbs is not my forte) (Stone Soup Farm)

First thoughts: some kind of rice-based sushi salad with shiso, scallions, chives, and umeboshi, possibly also some tofu or salmon, sesame seeds, etc. Corn relish to be canned (using the peppers), plus another batch of corn stock, likely also some fresh salad with corn seasoned with lime. Roasted beets, also eggplants. Kale salad. Possibly a relish using kale stems.

I was surprised that there were no zucchini or tomatoes, but I can always fill in at the Kendall Square farmers market tomorrow.

Comments

[minoanmiss]

I keep mixing up tulsi and tulpa .

Also I just adjusted the "hot pink" from Serious Eats into a savory punch. I cut the sugar to 1/3 cup and added zest and juice of a lemon and a lime, replaced the celeery with celery juice, and infused the beet, horseradish, and citrus zest into Everclear and dry gin flavoring. It's pretty tasty.

https://www.seriouseats.com/hot-pink-cocktail-beet-shrub-gin-drink-recipe

[magid]

I've never even heard of tulpa before! And tulsi = holy basil, which apparently I have no interest in?

Cool recipe, thanks!