Farm share, week 16

[magid]

• three pounds of carrots
  
• six medium red onions
  
• four heads of garlic
  
• six eggplants (I chose larger ones, which in this context means medium)
  
• four sweet peppers (I chose a mix of red and yellow, long and bell)
  
• two bunches of Bright Lights Swiss chard
  
• two heads of romaine lettuce
  
• ten really long scallions
  
• eight stalks of broccoli with greens
  
• take-what-you-want herbs, including oregano, thyme, shiso, sage, rosemary, and something else (I passed; I haven't been keeping up with herbs at all)
  
• take-what-you-want hot peppers (I chose a mix of banana, jalapeno, what I think might be cayenne, and habanero (it's minoanmiss' fault :-) ))

First thoughts: some kind of green salad with the romaine. Habaneros in honey. Roasted eggplant and peppers. Stir fry with onion, carrot, Napa, broccoli, scallions, tofu, and whatever seasonings. Roasted garlic. Sauted chard with garlic.

The tricky part is that RH starts next Wednesday night, so I really have to figure out what will last to be cooked Tuesday night for the holiday, and strategize how I'll deal with an influx of produce just before chag. (This will repeat in two weeks, and the week after that.)

Comments

[minoanmiss]

cackles unrepentantly

IIRC cayenne peppers are long red and pointy, but not quite as pointy as Chinese peppers.

[magid]

These are red and like to curl some, which is why I thought they might not be cayennes, because the ones last week had blunter tips.

I bought honey at the farmers market today, even (and got a deal, so it was about $11/lb for local honey, which is how I ended up with 5 pounds.... oops).