Farm share, week 10

[magid]

• three pounds of carrots (just regular orange ones this week)
  
• two bunches of kale
  
• a pound of mixed salad greens
  
• twenty-four tomatoes (just regular red ones, not heirloom types, ranging in size from medium to large-ish)
  
• six sweet peppers (I chose long red ones over green bell ones)
  
• four hot peppers (I chose what I think are banana peppers over jalapenos)
  
• four small eggplants (I chose Italian over Asian, three regular dark ones and one albino)
  
• eight large heads of garlic
  
• two cucumbers
  
• ten uncured red onions (mostly a long thin variety, closer in shape to the banana peppers than the more spherical onion I expected)

First thoughts: open-faced tomato sandwiches topped with salad greens. A batch of smoky, spicy tomato jam. Cucumber salad with red onion (if I pick up dill at the farmers market tomorrow). Israeli salad (could add olives and/or feta (if I buy some feta)). Something salsa-y, or a peppery relish. Roasted eggplant, tomato, and pepper. Pickled onions. Carrots cooked with chicken fat. Lemon-tahini kale salad, or massaged kale with potatoes. Maybe attempt giardiniera if I find cauliflower at the farmers market tomorrow? Oh, and possibly another batch of torshi seer, since I'm definitely behind on keeping up with all the garlic. Maybe a batch of shahee polo (using chicken instead of red meat, perhaps).