[local eating] Farm share, week 16, and Shabbat dinner

[magid]

The loot:

• two pounds of (pedestrian) tomatoes
  
• a third of a pound of braising greens
  
• a head of cabbage
  
• half a pound of green beans
  
• a head of escarole (left behind; I knew I wouldn't get around to it)
  
• a sunshine squash
  
• two pounds of potatoes
  
• a pound and a half of carrots
  
• three baby bok choi
  
• a bunch of radishes with greens

And there was the bulk order I'd put in for me and a friend. Except that none of the things for me showed up :-(. Next week, perhaps, beets and bulk tomatoes....

I'm invited out for a three of the meals on first days (!!), and am hosting Shabbat dinner. The only constraint was one person doesn't eat meat, so I ended up going for fish instead.

The menu:

• wine, white wheat and barley challot, local honey
  
• hummus, possibly Brie
  
• mushroom-barley soup with buttercup squash
  
• salmon baked with cranberry chutney
  
• potato salad with garlicky pickles and pickled garlic scapes
  
• green salad (either the braising greens with balsamic strawberries and feta, or a multicolored cherry tomato salad with feta)
  
• roasted wax beans
  
• sauerkraut
  
• apple crisp with boozy mulberries, husk cherries, and walnuts (except that I didn't realize I'd left a burner on low, and that's where I put the pot, so it might have burned :-( )
  
• fruit liqueurs, tea if I leave the urn on

Comments

[magid.livejournal.com]

You could put cloves into it and dry the etrog, using it for havdalah.

[(Anonymous)]

Exactly my thoughts on all counts! Great minds . . .

[(Anonymous)]

I finally did this last night!