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

[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.