Farm share, week 10

[magid]

• two pounds of carrots
  
• two light green bell peppers
  
• four small Italian eggplant
  
• two bunches of kale
  
• two bunches of super-slender scallions
  
• a pound of salad greens
  
• eight tomatoes (there were a variety of types; I aimed for an heirloom type thats brownish with the red, because they're a bit larger and I'm hoping to can some)
  
• four heads of garlic

First thoughts: roasted ratatouille (eggplant, pepper, tomato); green salad with tomato and scallion; carrot pickles and crushed tomatoes for canning; kale salad with tahini-lemon dressing (note to self: buy more tahini). Maybe start a batch of torshi seer (Persian garlic pickles).

Comments

[avivasedai]

Persian garlic pickles... hmmmm... *goes to look this up*

[magid]

Non-canned shelf pickles (though preferably in a cool, dark place); I now have batches from 2020, 2022, and now. The posts I've seen say they're supposed to sit for 7+ years, though I've dipped into the first batch some. The vinegar in that one is now ALL THE GARLIC ARE BELONG TO US; it'll be interesting to use it later.

Note: I put some layers of plastic wrap between the canning lid and the jar, because over time the vinegar will corrode the lid if it's not protected (and I don't have steel or plastic lids at this point.

[magid]

The eggplants and peppers were roasted with onion and a tomato. The rest of the tomatoes were turned into a smoky, spicy jam (closer to BBQ sauce). One bunch of kale went into mashed potatoes; the other into a bean and vegetable soup; all the stems got used in making vegetable stock (immediately used for the soup). Some carrots have been soup-ified; lots are left. I started a batch of torshi seer in addition to putting garlic in soup (one head left). One bunch of scallions used partly in soup, partly in salad. Half the salad stuff has gone into salad.