[local eating] Farm share, week 18

[magid]

I 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).

• 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.

Comments

[magid.livejournal.com]

PS. This is what I did for salsa this time (which was cooked, not raw, but whatever):

1. Broiled a halved red onion, three cloves of garlic in their skins, half a dozen tomatillos, three light-green peppers, and a jalapeno pepper until somewhat charred, adding some corn I'd frozen at the very end.
   
2. Peeled the peppers, garlic, and tomatillos, then chopping it all up.
   
3. Mix together with some lime juice and a touch of salt.

It went over pretty well :-)

[(Anonymous)]

That sounds really, really good.

With what did you serve it?

[magid.livejournal.com]

Corn chips, the kind that are formed to scoop better, since this seemed like it would be rather drippy. Also a vegan stew, with rice pudding for dessert.

[(Anonymous)]

I had been picturing something with black beans, but your simple presentation would certainly showcase your wonderful salsa better. Good call. And smart about the scoopiness. And a nice rest of the meal too.