[local eating] Farm share, week 19

[magid]

Lots of stuff this week.

• three leeks
  
• a carnival squash
  
• another kind of squash I'm blanking on the name of, but like a buttercup squash without the 'turban' on top(and beginning with the letter k, I think)
  
• a bunch of parsley
  
• half a pound of mixed color chard leaves (medium young; the stalks are rather narrow)
  
• a pound of salad greens
  
• two heads of napa cabbage (both of them huge....; they were out of regular green cabbage)
  
• two pounds of sweet potatoes
  
• a bell pepper (I chose purple)
  
• two adult bok choy

I definitely have to start some sauerkraut. I think that won't deal with enough of the inundation; perhaps cabbage soup is necessary as well. Also lots of salad (which means figuring out other things to put in the salad, and I'm not incredibly inspired for that, now that the weather's changed). I need to saute greens, perhaps to freeze for later (today was a caramelizing onions for the freezer day, also making carrot and hot cherry pepper pickles); I need to start packing the freezer more carefully, with all the corn and apricots and tomatoes and hot peppers and strawberries in there, in addition to the usual meat and cranberries and nuts.

Comments

[surrealestate.livejournal.com]

kabocha?

[magid.livejournal.com]

Yes! Thank you.

(I kept on thinking "kombucha", knowing it wasn't right.)

[ruthling.livejournal.com]

I think i have one of those unnamed squashes, too.

[magid.livejournal.com]

Surrealestate got it!

[(Anonymous)]

Purple bell pepper!

"Adult bok choy" continues to crack me up.

So, were there any caramelized onions left to freeze? *grin*

[magid.livejournal.com]

There were, in fact, caramelized onions left to freeze: I packaged them up before leaving some for now. (Also, it was a lot: I don't know how many pounds of onions I started with, but it was more than 4-5, completely filling my fairly-large cast-iron skillet, up to the top of the sides, when I started.)

[cellio]

Coleslaw? Sort of as a variant to sauerkraut?

Stuffed cabbages? (Won't help much with the volume because you can only use the big outer leaves, but it's something.)

Stewed cabbage with apples is yummy.

[magid.livejournal.com]

Coleslaw's good, though better if I had a potluck or something to bring it to. I'm too lazy to deal with stuffed cabbage, though, between making the filling and blanching the outer leaves and such. Stewed cabbage with apples and maybe some spicy meat thing, for Shabbat mebbe...