Farm share, week 7

[magid]

• two pounds of petite beets
  
• two pounds of slender carrots (there were purple ones mixed in with the orange ones, which might be a first, so I grabbed mostly purple ones (the kind of purple that doesn't completely cover the orange on the exterior, and has a circle of orange at its core, not the kind that are deep purple all the way through)
  
• four big green bell peppers
  
• six medium-small Ailsa Craig onions (I got two that were red, the rest not)
  
• a pound of basil
  
• a pound of mixed salad greens
  
• six pickling cucumbers (I chose the smallest I could find, but some are not as small as I'd prefer)
  
• four summer squashes (I chose zucchini, two green and two gold)
  
• six big heads of garlic
  
• sixteen medium-small red tomatoes (::happy tomato dance::)

First thoughts: TOMATOES! ::ahem:: I need to get/make some bread so I can do a proper tomato sandwich. Cucumber-tomato salad with lettuce (possibly also tuna salad). Roasted summer squash. I'm getting a bulk order of Georgia peaches Friday afternoon, so I'm planning to use some tomatoes, peppers, and garlic towards a peach-tomato salsa; plus garlic and onions towards a peach chutney; and an improv dish of chicken baked over onions, halved peaches with garlic in the middle, and possibly basil. The rest of the basil will need to be pureed before it gets sad (I already have a pint of this in the fridge, and more in the freezer). Possibly some kind of flatbread topped with basil puree and sliced tomatoes, mozzarella added if I buy some and have energy to make pizza after Shabbat (the oven needs to be pareve to fleishig for Shabbat prep).

Comments

[cellio]

The purple-around-orange carrots are very cool (they look great in a serving dish), and I almost never see them. Nice score. :-)

[magid]

Thanks!

I wonder whether the purple-around-orange carrots are rarer because people who want purple carrots get/grow the all purple ones, and people who want orange carrots do the same?

In any case, it's the first time in three years or more that this carrot-enthusiastic farmer has sent carrots that weren't wholly orange.

Oh! Maybe I should roast the carrots just topped and tailed, with a drizzled tahini dressing over them. ::ponders::