Farm share, week 9

This week’s distribution featured a visit from a turkey hen.

• 2 medium-small heads of green cabbage
  
• 6 zucchini/summer squash (I chose golden zucchini again; these were none of them large)
  
• 6 pickling cucumbers (choosing small, as usual)
  
• 6 heads of garlic (cured)
  
• 2 pounds of carrots (the kind that are purple-red on the outside, but an orange core)
  
• 2 pounds of onions (a long skinny red (ok, purple) variety)
  
• 2 pounds of beets (I chose golden ones, medium sized)
  
• 2 bunches of Bright Lights Swiss chard
  
• 16 tomatoes (mostly regular red ones, medium sized)
  
• 4 Italian eggplants
  
• 4 large green peppers (I swapped 2 for 2 more eggplant)
  
• take-what-you-want herbs (I took some flowering dill, and quite a lot of parsley)

First thoughts: a lot more roasted veggies, whether ratatouille ones or root ones. Cucumber salad. Tomato-cucumber salad. Chard in soup. Maybe a braised eggplant-tomato-chickpea stew? Parsley in yet another riff on ghormeh sabzi. Roasted cabbage. Cabbage-beet relish. Beet pickles. Carrot pickles.