Farm share, week 19

[magid]

• 2 pounds carrots
  
• 2 pounds beets
  
• 2 biggish butternut squashes
  
• 8 narrow leeks
  
• 2 heads of cauliflower
  
• 2 stalks of broccoli
  
• 6 sweet peppers (I chose a mix of bell and long shapes, and various colors other than green)
  
• 2 bunches of Hakurei turnips with greens
  
• 2 bunches of collards
  
• 1 pound spinach (half swapped for another head of cauliflower, because I know the winter share will have lots of spinach, and there are enough other greens, and I adore cauliflower)
  
• take-what-you-want herbs and hot peppers (I took some of the latter, in the hope that I can find local ginger, turmeric, and hopefully horseradish, to start a batch of fire cider vinegar)

First thoughts: slices of butternut and leek baked on sheets of puff pastry, with rosemary or lavender. Roasted cauliflower. Possibly canning giardiniera with cauliflower, carrot, and peppers. Sauteed spinach and turnip greens. Vegetable soup with leeks. Sauteed collards with leeks, squash/carrot, and something spicy, possibly also beans. Roasted beets and carrots.