[local eating] Deep winter share pickup, and a Shabbat menu

• three large Gilfeather rutagabagas
  
• one large or two small kohlrabi (I chose large; didn't see small)
  
• a bunch of cilantro (I gave mine away)
  
• three pounds of carrots
  
• a pound and a half of radishes (I chose watermelon over black)
  
• a head of garlic
  
• four tenths of a pound of spinach (I suggested that since the scales are in fractions/ounces, they shouldn't use decimals...)
  
• a container of Applachian Naturals something (salsa or salad dressing or barbecue sauce; I chose Tamarind Lime barbecue sauce, knowing none of it has certification so who'd like to buy it off me? :-)
  
• a bag of frozen beans or peppers (I chose peppers because I wasn't sure whether the beans had been blanched, and the peppers definitely hadn't been)
  
• a pound of Warm Colors Apiary raw honey
  
• two pounds (one large container) of Side Hill Farm yogurt (a variety of fat levels, and either plain, vanilla, or maple, depending on fat content; I chose whole milk maple yogurt)
  
• a dozen brown eggs

Food for Shabbat

• rolls, grape juice (bought)
  
• fish chowder: tilapia, onion, potato, rutabaga (read: got no potatoes from the farm share), and soy milk
  
• turkey meatloaf with eggplant-garlic spread and ketchup squiggles on top
  
• watermelon radish slaw, dressed with chipotle mustard + olive oil + strawberry vinegar (that I made this summer) + a bit of sugar
  
• roasted butternut squash with onion, black pepper, cinnamon, and tandoori seasoning (the squash was so large that the cubes are more baked than my usual caramelized-edges roasted veg)
  
• fridge pickles from Breedingimperfection
  
• clementines, possibly booze