magid

• two pounds of white potatoes (red or yellow skin)
  
• two pounds of sweet potatoes
  
• one pound of smallish yellow onions (I chose the largest I could find; some were as small as large cloves of garlic)
  
• four stalks of broccoli
  
• two small heads of cauliflower (yay cauliflower!)
  
• two bunches of beets with greens
  
• four leeks
  
• eight small eggplants
  
• two pounds of spinach
  
• four green peppers
  
• two medium heads of green cabbage
  
• take-what-you-want hot peppers (I didn't take many, having a bunch from previous weeks to get through)

First thoughts: no carrots! I have the chance to catch up! Sweet potato-leek-apple soup, possibly with some carrots. Roasted cabbage. Potato-leek knishes*. Roasted cauliflower. Roasted peppers + eggplant. Baba ganoush. Sauteed greens (spinach & beet) with sweet potatoes and berbere seasoning, plus alliums and some kind of sausage (vegan more likely).


* OMG the first recipe that Google queued up said one can sub bacon grease for schmaltz, and includes cheese & sour cream as well. So very very treif, which is Just Wrong for knishes.

• three pounds of carrots
  
• six medium red onions
  
• four heads of garlic
  
• six eggplants (I chose larger ones, which in this context means medium)
  
• four sweet peppers (I chose a mix of red and yellow, long and bell)
  
• two bunches of Bright Lights Swiss chard
  
• two heads of romaine lettuce
  
• ten really long scallions
  
• eight stalks of broccoli with greens
  
• take-what-you-want herbs, including oregano, thyme, shiso, sage, rosemary, and something else (I passed; I haven't been keeping up with herbs at all)
  
• take-what-you-want hot peppers (I chose a mix of banana, jalapeno, what I think might be cayenne, and habanero (it's minoanmiss' fault :-) ))

First thoughts: some kind of green salad with the romaine. Habaneros in honey. Roasted eggplant and peppers. Stir fry with onion, carrot, Napa, broccoli, scallions, tofu, and whatever seasonings. Roasted garlic. Sauted chard with garlic.

The tricky part is that RH starts next Wednesday night, so I really have to figure out what will last to be cooked Tuesday night for the holiday, and strategize how I'll deal with an influx of produce just before chag. (This will repeat in two weeks, and the week after that.)

• three pounds of carrots
  
• six red onions (I chose medium over small, where possible)
  
• two heads of Napa cabbage
  
• four sweet peppers (I chose long over bell, two red and two yellow)
  
• six eggplants (medium to small)
  
• four heads of garlic
  
• two bunches of cooking greens (ie kale/collards/Swiss chard; I chose all kale)
  
• twenty-four tomatoes (most fairly small)
  
• two-thirds of a pound of basil (I swapped half for three more eggplants)
  
• take-what-you-want herbs (I took some shiso, rosemary, and sage; there was also thyme, oregano, and holy basil, plus probably something else I'm forgetting)
  
• take-what-you-want hot peppers (jalapenos, little red curled ones, and light yellow-green ones; I chose a mix of all three, but least of the little red ones, since they seemed to be close to their use-by date)

First thoughts: roasted ratatouille with basil. Pureed basil. Baba ganoush with roasted garlic. Plain roasted garlic. Baked carrots. Kale salad with lemon-tahini dressing. Some kind of slaw with Napa cabbage, carrot, lime, soy sauce, etc., possibly also with seasoned tofu. Jalapeno poppers. Hot pepper jam.

• three pounds of carrots
  
• three pounds of potatoes (not large, most with purple skin)
  
• eight heads of garlic
  
• eight sweet peppers (I chose a mix of long Italia ones, all yellow, and bell ones that each were an Impressionistic mix of bright colors, including red, yellow, and purple; I've never seen peppers with so many different colors on each fruit before!)
  
• a pound of mixed salad greens (spicy mix, with arugula, mizuna, and red mustards)
  
• two medium bunches of kale (I swapped one for more garlic, since I haven't been keeping up with leaves very well)
  
• twenty medium to small regular tomatoes
  
• eight small eggplant (I chose mostly regular dark Italian ones, but a few variegated with purple striping)

First thoughts: mashed potatoes with kale. Green salad with peppers and tomatoes. Garlic pickles. Shahee polo, possibly vegan by using Impossible (not sure that will work well in this application, since the recipe is for cubes of meat or bone-in poultry, though). Roasted eggplant and potatoes. Long-sauteed eggplant with onions, soy sauce, sesame oil and seeds. Or baba ganoush. Roasted peppers. Crushed tomatoes canned. Roasted tomatoes frozen.

• three pounds of carrots (just regular orange ones this week)
  
• two bunches of kale
  
• a pound of mixed salad greens
  
• twenty-four tomatoes (just regular red ones, not heirloom types, ranging in size from medium to large-ish)
  
• six sweet peppers (I chose long red ones over green bell ones)
  
• four hot peppers (I chose what I think are banana peppers over jalapenos)
  
• four small eggplants (I chose Italian over Asian, three regular dark ones and one albino)
  
• eight large heads of garlic
  
• two cucumbers
  
• ten uncured red onions (mostly a long thin variety, closer in shape to the banana peppers than the more spherical onion I expected)

First thoughts: open-faced tomato sandwiches topped with salad greens. A batch of smoky, spicy tomato jam. Cucumber salad with red onion (if I pick up dill at the farmers market tomorrow). Israeli salad (could add olives and/or feta (if I buy some feta)). Something salsa-y, or a peppery relish. Roasted eggplant, tomato, and pepper. Pickled onions. Carrots cooked with chicken fat. Lemon-tahini kale salad, or massaged kale with potatoes. Maybe attempt giardiniera if I find cauliflower at the farmers market tomorrow? Oh, and possibly another batch of torshi seer, since I'm definitely behind on keeping up with all the garlic. Maybe a batch of shahee polo (using chicken instead of red meat, perhaps).

A short older woman, who I think was not born in the US (based on her English) and possibly Muslim (based on her head covering), showed up just after I did at the distribution site. The coordinator has to deal with folks who see people picking up their veggies and thinking either that it's a farmers market, or it's one of the free pantry food events. Usually the site coordinator explains that this is a farm share pickup, and they meander off, sometimes with information about how to join partway through the season. But this woman really didn't seem to understand, even after he pointed her at the free fridge right next to the distribution, if she wanted food now. She kept on trying to buy veggies. In the end, I gave her some of the bounty, and my friend LindaK who also picks up at this location added something she didn't want either, so at least she wasn't going away with no food. What I didn't think to say until I was halfway home was asalaam aleikum. Ah, well.

• two medium heads of green cabbage
  
• two pounds of the purple outside, orange inside carrots
  
• two pounds of incredibly tiny beets (think: radish-sized)
  
• two large-ish summer squash (I got the yellow and light green two-toned type)
  
• ten Ailsa Craig fresh onions
  
• six big heads of (cured) garlic
  
• six large green bell peppers
  
• six medium-small eggplants (a choice of Italian or Asian types; I chose Italian because I don't seem to have the knack of cooking the Asian ones as well as I'd like (one of which was a vibrant purple, the rest the usual almost-black)
  
• four large cucumbers (two given to the woman, partly because I don't care for cucumbers that large; the other two swapped for three more eggplant)
  
• two pounds of basil (one given to the woman, since a pound of basil is really quite enough, especially considering I didn't get to all of last week's basil in time)
  
• two large bunches of green curly kale
  
• TWENTY big red tomatoes (!!!!)

First thoughts: Clearly, this is a week for roasted ratatouille, roasting a lot of eggplant, squash, pepper, tomato, garlic, and onion together, then cooking on the stovetop with a bunch of basil, and possibly more tomato if necessary. Tomato-basil pizza, and/or Caprese salad. Carrots baked with a lemon-tahini dressing (also possibly some beets). Kale massaged to be small enough to fit in the fridge (possibly also dressed with lemon and tahini, plus sunflower seeds). Carrot pickles. Beet pickles. Garlic pickles. Roasted cabbage (with potato if I make it to the supermarket), or a batch of cole slaw with some of the carrots. Tomato sandwiches (channeling my inner Harriet).

• two pounds of small carrots
  
• two medium heads of cabbage
  
• six uncured onions with their greens (aka scallions; I think these might be Ailsa Craig varietals)
  
• eight summer squashes of various types
  
• four pickling cucumbers (I chose small, as usual)
  
• a pound of mixed salad greens
  
• two medium-small Italian-style eggplants (wholly unexpected, and very happy-making!)
  
• four heads of garlic
  
• two bunches of the herb of the devil (aka cilantro; swapped for two more heads of cabbage, since that seemed easiest of the options in the swap box)
  
• two bunches of cooking greens (I chose one of green curly kale and the other Bright Lights Swiss chard)

First thoughts: it is too hot to apply heat to food. However! Cabbage and carrot slaws (Asian-ish or US-style). Green salad with the lettuces and cucumbers, or maybe something around deconstructed spring rolls/wraps? Perhaps it's time to start some sauerkraut, or roast cabbage chunks. Saute the greens with garlic. Massaged kale with mashed potatoes (also maybe the scallion tops, which are hearty enough to do better with a little heating, at least), or a kale salad with lemon-tahini dressing again? Not sure about the eggplant yet, though I do have pureed basil from last week to pair with it. I might try the summer squash baba ganoush recipe in last week's farm share email.

• two medium heads of green cabbage
  
• six summer squashes of various sizes and types (I chose a mix, including two-tone summer squash, golden zucchini, cousa, and more; I still have some from last week)
  
• four pickling cucumbers (I chose small ones)
  
• eight heads of uncured garlic (smaller than last week's ones)
  
• eight scallions
  
• two bunches of herbs* (tarragon/oregano/thyme/sage; I swapped for two bunches of only-in-the-swap-box broccolini)
  
• two pounds of beets
  
• a bunch of dandelion greens
  
• one and a half pounds of salad mix (I still have some from last week, so swapped it all for more beets)
  
• two big bunches of greens (green curly kale/collards/Swiss chard; I chose one collards, and swapped the other for yet more beets, since I still have collards and kale from previous weeks

* I love the idea of fresh herbs, but most of the time don't manage to use/dry the big bunches that come in the farm share (all those little fiddly leaves to get off the stems), so I often swap them (also, I have some herbs growing on my porch). If it had been parsley, which is what the weekly email forecasted, that I'm all over.

First thoughts: roasted beets. beet pickles. beet-cabbage relish with garlic and horseradish. some kind of cole slaw (possibly dressed with mayo/mustard, possibly with soy sauce/sesame oil + scallions and nuts). sauteed dandelion greens with garlic, maybe with mushrooms, or over mashed potatoes. cucumber salad. roasted squash. squash-fennel relish with garlic and lemon. sauted broccolini with garlic and lemon.

• a pound of garlic scapes
  
• ten "heads" (stalks, actually) of broccoli, with greens
  
• two bunches of medium-small beets with greens
  
• four bunches of greens (a choice of kale, collards, and/or Swiss chard; I chose two kale, and one each of the others, which I then swapped for more beets)
  
• two very small fennel bulbs
  
• two pounds of mixed salad greens (I swapped one pound for more garlic scapes)

First thoughts: roasted beets, possibly then put in salad with walnuts and feta. Shaved fennel, orange, salt-cured olives, and greens salad. Kale salad dressed with tahini-lemon dressing. Some kind of cold pureed soup with greens, broccoli, plus potato and seasoning. Sauteed beet greens with garlic scapes.

• five pounds of carrots
  
• two pounds of potatoes
  
• two pounds of purple-skinned tomatoes
  
• a large bunch of broccolini
  
• three three-quarter-ounce packages of basil (Full Bloom Farm)
  
• two bags of spinach (total is at least a pound and a half, maybe two pounds)
  
• a jar of tomato puree (Red Fire Farm, swapped due to lack of kosher certification; I would have chosen potatoes, but the options were leaves or carrots, so I went for roots)

First thoughts: Some kind of delicious saute of greens, with onions, potatoes, and either eggs or seasoned tofu. Carrot pickles, roasted carrots, carrot soup. Also, hang on to some carrots to can kfP carrot pickles in three weeks. Maybe basil on improv pizzas?