Farm share, week 14

[magid]

• three pounds of carrots
  
• six red onions (I chose medium over small, where possible)
  
• two heads of Napa cabbage
  
• four sweet peppers (I chose long over bell, two red and two yellow)
  
• six eggplants (medium to small)
  
• four heads of garlic
  
• two bunches of cooking greens (ie kale/collards/Swiss chard; I chose all kale)
  
• twenty-four tomatoes (most fairly small)
  
• two-thirds of a pound of basil (I swapped half for three more eggplants)
  
• take-what-you-want herbs (I took some shiso, rosemary, and sage; there was also thyme, oregano, and holy basil, plus probably something else I'm forgetting)
  
• take-what-you-want hot peppers (jalapenos, little red curled ones, and light yellow-green ones; I chose a mix of all three, but least of the little red ones, since they seemed to be close to their use-by date)

First thoughts: roasted ratatouille with basil. Pureed basil. Baba ganoush with roasted garlic. Plain roasted garlic. Baked carrots. Kale salad with lemon-tahini dressing. Some kind of slaw with Napa cabbage, carrot, lime, soy sauce, etc., possibly also with seasoned tofu. Jalapeno poppers. Hot pepper jam.