Farm bounty, week 9

[magid]

Lots and lots of stuff, at least by weight.

• three pounds of tomatoes (one heirloom tomato)
  
• a head of lettuce (I chose red leaf.)
  
• a bell pepper (I chose one partly molted to red.)
  
• a head of garlic
  
• a pound of beets (no greens)
  
• two pounds of potatoes (red-skinned)
  
• two small heads of fennel
  
• a choice of a bunch of kale or a head of cabbage (green or purple, either about the size of a baseball or just a bit larger. I took a cute purple cabbage.)
  
• two yellow seeded watermelons (small, for watermelons, large for carrying a mile)

So now I ponder: dig up those tomato-watermelon-feta salad recipes that were floating around a couple of weeks ago? Make watermelon rind pickles? (What to do with them afterward? I don't have a tradition of odd sweet pickles.) Maybe some kind of lurid magenta beet salad? (I think I have a mental block on salads with beets in them due to my parents getting beets at salad bars when I was young; I was, for some reason, really repulsed by how the other salad around it magenta-ized. I should get over it, though, since I like beets. I just need to figure out how to use them in things, rather than as a standalone.)

Side note: I still have the fennel from last week. I might make a little bitty batch of roasted fennel, if I roast the beets (and maybe the garlic, since I have last week's head, too).

Comments

[gnomi.livejournal.com]

Side note: I still have the fennel from last week.

Yea, verily, I am a dork. Recipe has now been e-mailed to you.

[magid.livejournal.com]

A bit forgetful, perhaps shown. Dorkiness still unproven.

PS

[magid.livejournal.com]

The side note wasn't intended as a dig or a reminder to you, but to me.

Re: PS

[gnomi.livejournal.com]

I knew that. It just reminded me that I'd not sent it (though I had it all typed up), and so I sent.

Watermelon pickles

[magid.livejournal.com]

Google netted one, two, three reasonable recipes. I'm most inclined to the one that doesn't take days... and to including the ginger. Somehow that totally transforms it to something more related to chutney, and therefore more likely to be used.