Farm share, week 8

[magid]

This morning, I picked up half a bushel of Georgia peaches from the peach truck drop-off at Pemberton Farms, so I have a lot of peachy options to consider too. (Luckily, they’re freestone!)

• 2 heads of green cabbage
  
• 2 medium fennel
  
• 2 pounds of carrots
  
• 2 pounds of beets
  
• 2 pounds of uncured onions
  
• 6 summer squash/zucchini (I chose golden zucchini for all)
  
• 6 Italian eggplants (many on the smaller side)
  
• 1 pound basil (half given to friends picking up their smaller share, and half swapped for another 3 eggplants; the leaves looked a bit too end-of-life to be appealing when I already have a bunch of basil puree in the fridge)
  
• 20 cucumbers (half swapped for another fennel, and chose the smallest I could find for me)
  
• 16 tomatoes (I chose a mix of standard red and some heirloom variety or other)
  
• take-what-you-want herbs (I wanted none, still having some left over from last week)

First thoughts: roasted ratatouille (eggplant, tomato, zucchini, onion, garlic, basil puree). Baba ganoush. Roasted fennel and lemon, maybe with tomatoes and olives and fish. Fennel-zucchini relish. Lots of tomato-cucumber salad. Oknomiyaki. Various cabbage and carrot slaws. Given the cooler weather predicted starting tomorrow, maybe a vegetable soup of some sort (using the corn stock from last week’s ears?).

If I get hot peppers at tomorrow’s farmers’ market, possibly peachy hot sauce, and/or salsa (peachy or not). Either way, I want to make a peach crisp, maybe some peach conserves with pecans (“Georgia sunshine” :-) ), and something canned with minimal sugar.

Comments

[ruthling]

PEACH TRUCK!

[magid]

PEACH TRUCK!
(They’re done with their second/final trip this year, though.)

[minoanmiss]

*mkes note of peach truck*

How does roasted ratatouille wrk?

[magid]

Roast all the usual ratatouille vegetables with a bit of olive oil (I do 400F for about an hour, depending on the type of veg), then combine with herbs, seasonings, and maybe another diced tomato, on the stovetop, letting everything get friendly. It means the oven, but less time cooking off liquid on once that part is done, plus extra maillard reaction notes.

(What I finally realized is that there weren’t any leafy greens this week (herbs don’t count, neither does cabbage), so for green salads, I need to get that too at the farmers market.)

[minoanmiss]

Oooh I will try this with the veggie curry I'm making this weekend!