Farm share, week 12

[magid]

• 2 pounds of orange carrots
  
• 2 pounds of Chioggia beets
  
• 3 pounds of new potatoes (both yellow and red skinned types; I chose some teeny tiny ones, and some larger, aiming to avoid any that had some green, while internally doing the dance of happy potatoes)
  
• 6 yellow onions (I chose ones as large as I could find; there are never enough onions!)
  
• 6 heads of garlic
  
• 8 smallish eggplants (I chose regular Italian ones)
  
• 6 summer squash (I chose some zucchini, a zephyr (two-toned), and some pattypan ones that are wildly variegated green and gold all over; all medium to small)
  
• 1 ruffled Napa cabbage, medium (though I realized on the walk home that I was probably reading the wrong side of the list for this, and I should have picked up 2 (or, more likely, swapped the other one); ah, well)
  
• 2 bunches of cooking greens (I chose collards over purple kale or Swiss chard)
  
• 20 medium to large red tomatoes
  
• take-what-you-want herbs and hot peppers (I took a few of each type of hot pepper (jalapeno, Hungarian hot wax, cayenne), plus parsley, sage, and some red shiso (also available: holy basil, thyme, and possibly others I didn’t notice))

First thoughts: there are never enough onions or potatoes; I’d be happy to get twice this amount, or more (and those with the small share got half of this!). Herb salts. Roasted potatoes with chopped sage. Collards with mashed potatoes. Stir-fried onions, carrots, and Napa with garlic, tofu, ginger, and soy sauce. More bouts of ratatouille. Pickled carrots. Pickled hot peppers. Fermented hot pepper sauce. Canned crushed tomatoes. Sauted onions and collards with some form of sausage (vegan or actual meat), also some carrots and hot sauce from last year’s hot peppers.

Comments

[ruthling]

that is so much food!

[magid]

It’s far more than I can get through, even with veggies at most meals; I’m hoping to do some canning over the long weekend, and maybe freeze some things.