Farm share, week 12

[magid]

• two pounds of carrots
  
• two personal-sized cantaloupe
  
• four small Italian eggplant
  
• four long red peppers
  
• two bunches of red radishes with greens
  
• two large bunches of kale
  
• two enormous heads of lettuce (I chose one red leaf and one green leaf)

First thoughts: I have no idea how I'll get through all the lettuce. Radishes will likely be fridge pickled, the greens sauted. The peppers and eggplant will go together in something. No clue what I'll do with the cantaloupe.

I wish we'd gotten some allium or another.

eta Huh. Apparently vanilla cantaloupe jam is a thing. Perhaps a mini-batch of that will happen later.

Comments

[minoanmiss]

Lettuce soup, or hortorizo?

[magid]

Interesting!

I looked up hortorizo, and the recipe is focused on heartier greens that I'm used to cooking, so maybe the radish greens with kale? For some reason, the phrase "lettuce soup" is making my brain go all "nope!" (I think related to the anticipated texture of heated lettuce.)

My usual first line of defense to get through a lot of lettuce is making tuna salad with a lot of stuff added (corn, a variety of pickles, sunflower seeds, etc), and eat that with as much lettuce as I can manage. Second line is making sandwiches with a lot of lettuce (though that uses less overall).

[minoanmiss]

The radish greens would be great in hortprizo but kale is too rough. I make it with spinach herbs green onions and lots of lettuce. The last time I made lettuce soup with peas I chopped up the lettuce to keep it from being wormy

I have also made shredded lettuce salads like junior coleslaw but those need to be eaten fast as so much water comes out

Ah cooking.

Sent from my iPhone

[magid]

Friday update: the eggplant and peppers were roasted and put in a pasta dish, as were the radish greens (sauted). The radishes proper are fridge pickling. I gave half the lettuce to a friend, and one bunch of kale is about to be sauted with onions and mushrooms. The plan is to pickle carrots over the long weekend, and preserve the cantaloupe somehow, whether that's jam or dehydrating.