Farm share, week 9

[magid]

• three pounds of narrow carrots (I chose the red/purple exterior ones over plain orange)
  
• two small heads of cabbage (we were calling them "personal cabbages" at the distribution - think about the size of a baseball)
  
• six pickling cucumbers (I managed to find small ones amongst the huge ones)
  
• six Ailsa Craig onions
  
• six eggplants (mostly smallish, some variegated or light violet; I got a mix)
  
• two heads of fennel with full frondage
  
• a pound of basil (swapped for two more fennel, since I really haven't been keeping up with the basil this year, alas)
  
• two bunches of herbs (shiso, oregano, holy basil, marjoram, rosemary, sage; I chose one of each of the last two)
  
• four green bell peppers
  
• eight ears of corn (::corn dance::)
  
• TWENTY-FOUR tomatoes! (I chose a mix of heirloom types and regular red ones)

First thoughts: tomato-corn salad with lime-mayo dressing, possibly also tajin seasoning. Corn chowder. Use the corn bones for corn stock. Some kind of fish baked over roasted fennel fronds and onions (with fennel-zucchini relish either as a topping or part of some tartar sauce on the side). Fennel salad with orange and olives. Carrot pickles. Vegetarian chili with roasted tomatoes, peppers, and garlic, plus beans, TVP, hot sauce/hot peppers. Asian-ish cabbage and carrot slaw, with peanuts or cashews, lime juice, sesame oil, soy sauce, etc. Cucumber-tomato salad. Roasted eggplant slices, possibly with hard-boiled egg and the cucumber-tomato salad as a sort of sabich-inspired concoction. Chop up the herbs with olive oil to use later, or figure out something else to do that will keep them in mind (freezing and/or drying will go out of sight, and then out of mind, and therefore end up wasted) - suggestions welcome.

Comments

[gingicat]

Yay veggies!