Food for Shabbat

[magid]

Started cooking late thislast week, a couple of hours before candlelighting (no surprise that I ran out of time to post before Shabbat, then....), and didn't have guests (again :-(), so it was again use-up-the-farm-share.

potato-leek soup
baked buttercup squash
chard sauteed with onions and sesame-soy sauce
chicken breasts sauteed with a bit of water-thinned eggplant-garlic spread (that I originally intdended to go into green salad, but in the cool weather, salad for one just seems not to happen)
boozy apple-pear sort-of crisp

Also made thislast week: four pints of spicy-sweet carrot pickles, three half-pints of hot cherry pepper pickles, and two big containers of sauerkraut. The square container is just napa cabbage and salt (just part of the larger cabbage; it didn't all fit in one jar), while the round container is napa cabbage (the rest of that head, and the other head), green cabbage (one of the two heads from earlier weeks' shares), a jalapeno pepper, and two tiny Pretty in Purple peppers (peppers from the porch). It won't be kimchee, but that's were I got the idea from. I started two batches of liqueur, one Bosc pear with vanilla, the other yellow heirloom tomato with basil. I hope they come out well. And I crocheted three hats (with another two completed after Shabbat over the weekend.)