Farm share, week 18

• two pounds of yellow onions
  
• a head of garlic
  
• three baby bok choi (the light-and-dark-green kind, not the white-and-dark-green kind)
  
• six sweet peppers (I ended up choosing larger green ones over much smaller more colorful ones, because I've had good luck with peppers ripening at home)
  
• six ears of corn
  
• a head of lettuce (traded in for more onions (still amazed someone ditched onions, actually)
  
• three hot peppers (there were ones that looked Scotch bonnet-y, which I avoided, in favor of a couple of jalapenos and a long hot red pepper (oops, didn't get a tiny red hot pepper either))
  
• a bowl of mesclun mix
  
• half a pound of braising greens (there was mizuna, what looked like twiggier purple mizuna, tat soi (which I ended up taking exclusively, because I thought it would go well with the bok choi))
  
• a pint of heirloom tomatoes or a half-pint of cherry tomatoes (I chose the larger)
  
• a bunch of chard (I chose red)

Initial thoughts: green salad with the last of a previous week's lettuce, mesclun, tomato, corn, and feta; saute the chard with onion, add walnut and feta, possibly put into dough and bake; stir fry the bok choi with the tat soi, some onion, garlic, Szechuan spicy sauce, and either tofu or ground turkey; freeze some of the peppers, roast the rest.