[local eating] Farm share, week 18
Oct. 6th, 2010 08:08 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
magidI got to the distribution point as things were starting to be packed up, so I was a bit rushed (and not paying as much attention to how much of each thing, since it obviously didn't matter that everything be precise at that point; better to get something into a bag and on to the next item than fiddle too long with the scale).
I'm feeling a bit tired of canning (33 pints of pickled beets in the last two days alone), but if I can figure out a brine that would work for a couple of different kinds of veggies, it would be good to pickle most of the hot peppers and at least some of the carrots, perhaps also some onions (I have red ones from last week). Other thoughts: caramelizing onions; some kind of pancakes with already-baked winter squash (and/or some kind of yeasted bread with winter squash); something with winter squash, cumin, and chickpeas (perhaps a stew with the collards and/or spinach?); some kind of salsa verde with the tomatillos and peppers.
- a quarter pound of tomatillos
- a pound of green peppers (light green)
- a pound of carrots
- a head of (green leaf) lettuce
- a quarter pound of hot peppers (I chose cherry and a few jalapenos, avoiding the habaneros because I'm not sure what I'd do with that amount of heat)
- a quarter pound (?) of pea tendrils (I left them there, not sure what I'd do with them and not feeling inspired)
- a quarter pound (?) of spinach (the kind that's old enough to be better cooked)
- a quarter pound (?) of "braising greens"
- a smallish butternut squash
- a pound of yellow onions
- a large head of adult bok choy
- a bunch of collard greens
I'm feeling a bit tired of canning (33 pints of pickled beets in the last two days alone), but if I can figure out a brine that would work for a couple of different kinds of veggies, it would be good to pickle most of the hot peppers and at least some of the carrots, perhaps also some onions (I have red ones from last week). Other thoughts: caramelizing onions; some kind of pancakes with already-baked winter squash (and/or some kind of yeasted bread with winter squash); something with winter squash, cumin, and chickpeas (perhaps a stew with the collards and/or spinach?); some kind of salsa verde with the tomatillos and peppers.
no subject
Date: 2010-10-07 02:39 am (UTC)no subject
Date: 2010-10-07 03:28 am (UTC)Oh, maybe I'll follow your lead, and I even have a couple of apples I could put in, too.
no subject
Date: 2010-10-07 05:41 am (UTC)no subject
Date: 2010-10-07 11:25 am (UTC)I don't even have any right now!