[local eating] Deep winter share, 3 of 6

• one and three-quarters pounds of parsnips
  
• two and a half pounds of red-skinned potatoes
  
• one and a half pounds of onions (red and/or yellow; I chose all red)
  
• a small head of green cabbage (I really need to start another batch of sauerkraut)
  
• a huge kohlrabi
  
• a bag of frozen bell peppers (I chose one that had little green)
  
• a bunch of Red Russian kale or collards (I chose collards)
  
• a bag (a quarter of a pound?) of mesclun
  
• half gallon Pine Hill Orchards cider
  
• a pint jar of Real Pickles ginger carrots (other choices: kimchee, pickled beets)

Made for Shabbat

spicy peanut rice noodles (chunky peanut butter, so bits of peanut in)
cod fillet baked with a topping of wasabi mustard and panko
baked ricotta with roasted red onions and multi-colored peppers, ot be eaten with jalapeno-lime chips (too salty to eat many without something with them)
green salad of mesclun, the rest of the roasted veggies, and feta (to be made for lunch tomorrow)