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Farm share, week 10
Lots of stuff this week, though less weighty than last week (thank goodness!).
I overheard Luke (the guy who oversees the distribution) saying that they'll have this distribution point next year (yay!), and might expand to have one at the Harvest in JP as well. If anyone reading would be interested in that, let them know.
I shouldn't be surprised still when people ask how much the produce is. Apparently 30-40 people ask each week, many of them without much English (which does explain why they might not have read the ever-increasing signs (in size and number) about how this is pre-paid by share members, yadda yadda yadda).
This week's also a Boston Organics delivery.
I think the kale will end up being cooked with sausage or ground turkey (I tried thinking of putting it with stew beef or chicken or even (*gasp*) without meat, but somehow, that's all that really appeals, so that's what it'll be. Lots of tomato salad, of course, with all these flavors and colors to make a beautiful salad (set off with bits of cucumber and pepper, plus some feta if I'm making a meal of it). I'll cut up the watermelon tonight; I'll snack on it if it's already chunked (and chilled). I think the rest of the veggies will end up being roasted or sauteed in different combinations, and some of the fruit might end up as pie (not the blueberries! They're going to be eaten just as they are, very soon; the smell is delectable.)
- a yellow watermelon (I was surprised so many people I offered a piece to over the last week had never seen/heard of yellow watermelon before.)
- a pound of onions (choice of white, yellow, or purple; I chose the first two.)
- two handfuls of basil (some already flowering)
- two zucchinis or summer squashes (I took the former, little narrow ones.)
- two pickling cucumbers
- a pound of carrots
- a bunch of kale (different varieties; I took dinosaur kale, my favorite.)
- a pound of peppers (some bell, some long, all sweet; I took a couple of purple bells and a long red pepper.)
- a pint and a half of plum tomatoes, or a half pint of sungold cherry tomatoes (I got sungolds yesterday at the farmer's market, so plum tomatoes for me.)
- three pounds of other tomatoes (!) (There were tons of heirlooms to choose from, including pink ladies, green zebras, a darker purply tomato, long pointy tomatoes trying to masquerade as peppers, green sausage tomatoes (pointy plum tomato size, but striped green and yellow-orange, a bit like really ripe green zebras), and just plain tomatoes, too.)
I overheard Luke (the guy who oversees the distribution) saying that they'll have this distribution point next year (yay!), and might expand to have one at the Harvest in JP as well. If anyone reading would be interested in that, let them know.
I shouldn't be surprised still when people ask how much the produce is. Apparently 30-40 people ask each week, many of them without much English (which does explain why they might not have read the ever-increasing signs (in size and number) about how this is pre-paid by share members, yadda yadda yadda).
This week's also a Boston Organics delivery.
- seven greenish bananas
- a mango (Kent variety)
- a half-pint of wild blueberries (from Maine! Though not likely picked by a girl named Sal :-)
- three ears of corn
- four Valencia oranges
- two zucchinis
- a tomato (a boring tomato compared to the riot of tomatoes from the farm. I should take them off my list for the rest of the summer.)
- a green pepper
- a medium-sized eggplant
- four pluots
I think the kale will end up being cooked with sausage or ground turkey (I tried thinking of putting it with stew beef or chicken or even (*gasp*) without meat, but somehow, that's all that really appeals, so that's what it'll be. Lots of tomato salad, of course, with all these flavors and colors to make a beautiful salad (set off with bits of cucumber and pepper, plus some feta if I'm making a meal of it). I'll cut up the watermelon tonight; I'll snack on it if it's already chunked (and chilled). I think the rest of the veggies will end up being roasted or sauteed in different combinations, and some of the fruit might end up as pie (not the blueberries! They're going to be eaten just as they are, very soon; the smell is delectable.)