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  • 2 pounds of potatoes (mostly purple-skinned, some not)
  • 4 yellow onions
  • 6 heads of garlic
  • 2 bunches of leeks
  • 6 long green peppers
  • 6 medium-small eggplants
  • 30 small tomatoes
  • 1.5 pounds of arugula
  • 2 big bunches of French breakfast radishes with their greens
  • take-what-you-want herbs and hot peppers (I chose none)

First thoughts: yay, alliums! Sauted radish greens. Roasted eggplant and potatoes. Yet another ratatouille variant. Potato salad with arugula and diced pickles plus hard-boiled eggs. Caramelized leeks in a savory bread pudding, maybe with roasted tomatoes and peppers. Green salads.

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magid

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