Farm share, week 12

[magid]

A bag and a half, with

• a green pepper
  
• a cubanelle pepper
  
• a big bunch of basil
  
• a pint of grape tomatoes
  
• two heads of garlic
  
• two red onions
  
• four tomatoes
  
• a bunch of kale
  
• an eggplant
  
• a delicata squash
  
• a bunch of four medium beets with greens

I've been pretty happy with the share, though I'm ready for non-green peppers, and would love to have some heirloom tomatoes. I wonder if they ask for feedback at the end of the year.

Debate: tomato salad, or pizza? Hm.

Comments

[bitty.livejournal.com]

tomato salad.

but i can quit any time...

[magid.livejournal.com]

Heh. And here I was sure you'd suggest embracing the power of and.

[bitty.livejournal.com]

too redundant. definitely an "or." putting tomato salad on garlic bread is like pizza, but better. oh gawd, infinitely better.

[magid.livejournal.com]

Yum. That does sound good. I haven't had garlic bread in ages; it sounds particularly yummy.

The scale tipped against tomato salad, just because I don't have any mozzarella or feta. Flatbreads with fresh tomato and basil (perhaps other cheese), or roasted garlic and onion, or olive, etc, seems to be what I'm heading towards (the oven being full of things roasting: eggplant, onions, garlic, beets, and delicata, though not all mixed together :-).

[bitty.livejournal.com]

you can make tomato salad without mozzarella, silly! i only started putting the mozzarella in regularly this summer.

[magid.livejournal.com]

*nod* I know, but I've wanted cheese with my tomato salad. Feta, actually, not mozzarella. Plus, these are reasonably boring tomatoes, not heirloom or anything. Plus the regular tomatoes need a bit more ripening (I mostly used the ones from last week, which were finally ripe). I still have all the grape tomatoes.

I think I'll end up stopping at the farmer's market for a couple of beautiful ripe tomatoes tomorrow...

(Btw, I found a tip in discussions in Hauntmeister's journal: keeping the basil in a glass of water, rather than in the fridge, is keeping it much happier, without any unhappy-looking spots.)

[bitty.livejournal.com]

yes, we tried that the first two weeks. still got rotten, moldy, and nasty. we're just having bad basil luck. the obvious answer is to pestoize it immediately, but that's annoying.

[magid.livejournal.com]

The bunches I'm getting from the farm don't seem quite pesto-sized, alas. At least, I'm not willing to deal with the nuisance for that little pesto.

[bitty.livejournal.com]

...that's why i keep not making it, and it goes bad. i can get a decent amount out, but it doesn't feel like the effort. "2 weeks' worth," i tell myself. only, it doesn't work out that way.