[local eating] Farm share, week 15

• two delicata squash
  
• a pound of red onions
  
• a pound of tomatoes
  
• a pound of carrots
  
• three pounds of bell peppers (mostly green)
  
• a bunch of herbs (I chose basil; there was also parsley, sage, and oregano)
  
• a head of lettuce (I chose a fairly open-leaved red variety over what looked more like a small romaine)
  
• a pound of beets (I got golden over chioggia)
  
• three-quarters of a pound of green beans
  
• a head of cabbage (I chose a non-curly-leafed one, green, about the size of a large grapefruit)

First thoughts: roast the tomatoes in chunks, since they're not very happy, then make a salad with basil, olives, and chunks of baguette; baked squash stuffed with something bulghur based, perhaps with sauteed cousa squash and onions; green salad of some sort; roasted root vegetables. I might hold onto the cabbage until I have enough for another batch of sauerkraut.

Really, though, what I need to do is get apples; I could pair them with cabbage and/or sauerkraut and sausage; I could made a beet-apple chutney with the boozy beets from last month's liqueur; I could make apple pickles, applesauce, apple pie, and more. And if I go to an orchard, peaches would be nice too, for pickles and chutney and jam.