Farm share, week 15

[magid]

• a pound of onions (I took all yellow, no red.)
  
• a pounds and a half of potatoes (ditto)
  
• a pound and a half of tomatoes (I took one Striped German, one boring red one, and a lot of the little red ones with orange stripes.)
  
• two winter squashes (I took a buttercup (it has wonderful texture) and a butternut (the only one easily peelable before baking, which makes it a lot more versatile).)
  
• a stalk of broccoli
  
• a bunch of dill/ parsley/ cilantro, or a handful of basil (I got none of these, trading for another stalk of broccoli.)
  
• a head of lettuce
  
• half a pound of salad greens (aka mesclun)
  
• a bunch of kale/ collards (I debated, and got dinosaur kale, rather than collards; the current plan is to make potlikker...)
  
• half a pound of carrots

ETA Not to forget, the two huge eggplants Queue's mother gifted me with should be used soon, too.

Comments

[infinitehotel.livejournal.com]

>a bunch of kale/ collards (I debated, and got dinosaur kale, rather than collards; the current plan is to make potlikker...)


Woot! You might need to be a little more careful with the cooking time(dunno how sturdy kale is, whereas collards are nigh indestructible...) but I'll bet it'll taste great anyway. Let me know how it turns out!

=J

[magid.livejournal.com]

And I think of kale as the Indestructible Green, with collards coming in a close second (I just couldn't take the collards when the kale was calling my name; it's so pretty). I've yet to find a way to overcook kale. Well, dinosaur (lacinato) kale; I haven't found a way I've liked the other kinds at all.

[jaq.livejournal.com]

Are yellow onions different from white onions?

[magid.livejournal.com]

Yes, actually, but I'm not exactly sure how, other than in color.