[local eating] Farm share week 17, and holiday food

[magid]

This week's loot:

• an acorn squash
  
• a delicata squash
  
• a bunch of collards (could've been kale)
  
• a head of radicchio (left behind; I still have some from earlier in the year, and I know the leftover food goes to Food for Free anyway)
  
• a head of cauliflower (or some broccoli, but I adore cauliflower, so went with that, in the classic white rather than the orange that makes me think it's been put in with very pale tomato sauce briefly)
  
• a third of a pound of salad greens
  
• three pounds of bell peppers (I chose red ones)
  
• fifteen hot peppers
  
• eight mini bell peppers (I chose yellow and orange ones to contrast the red ones above)
  
• four red onions
  
• a tomato (I chose a yellow one)
  
• a pound of beets (I chose all golden ones, because my bulk order had come in)

The rest of my bulk order arrived, so I have a 25-pound bag of beets, and a half bushel of plum tomatoes. I expect I'll be oven-drying a lot of them. Also, lots of pickle making, beets and hot peppers both, since I have most of the ones I picked at the farm last week, and ten more jalapenos from my porch (with more ripening quickly).

Tonight is Shmini Atzeret, then Simchat Torah, followed by Shabbat. Lots more meals, one of which I'm out for (bringing the salad greens and likely some golden raspberries in their syrup). I've made whatever food needed using up before today's vegetable infusion, and will likely be cooking a bit more over the holiday, since I'm leaving the oven on low (it'll heat up the house some, but I'll live). Since I'm not hosting any meals, it'll be whatever I'm in the mood for, which makes things pretty easy. Already made:

• collards and baby bok choy sauteed with onions and sesame-soy sauce
  
• roasted broccoli
  
• roasted carrots and beets
  
• baked sunshine squash
  
• maple apple allspice bread pudding (if one can call it that, given the high ratio of apple to anything else....)
  
• chicken slowly baked with rice, tomato, potato, already-roasted tomato, and black pepper

I'm likely going to roast the cauliflower, and make some kind of pepper salad with feta (and perhaps tomatoes and olives). I have nice When Pigs Fly tomato florentine bread and lots of hummus. And there's lots of pickles and sauerkraut, of course.

Chag sameach to those celebrating, and I'll see you on the flip side :-).

Comments

[(Anonymous)]

Helpful perspective, thanks! I'm just very protective of that recipe (or whatever the word is for directions that do not include quantities or other precise instructions), as I made it up and am proud of it and it has significance attached to it.

Best tomato wishes!

Are you certain there will be no tomatoes at the Farmers' Market tomorrow? I guess even if there are, bulk is non-trivially less expensive.

How tomato paste would be made would have been my next questions. Yes, much more complicated than sauce. (Isn't that funny!)

Thanks! Hope you liked the joke.

[magid.livejournal.com]

I hear you about familiar recipes. I've been surprised by how people have permuted things I cook regularly, too.

There might be tomatoes at the farmer's market. I could check. It feels a bit silly, since I'll be getting my farm share, but I'm fairly sure there won't be tomatoes in that. And I don't need bulk quantities for a liqueur experiment :-).

If you make paste sometime, I'd love to hear about it.

[(Anonymous)]

Thank you for your continued validation!

Doesn't sound like you'd need to feel silly about buying some tomatoes.

If I ever make tomato paste, I will plan for you to be the first to have the full report!