magid

two pounds of potatoes
two pounds of purple-skinned potatoes
four pounds of carrots
two pounds of parsnips (spring dug)
a jar of giardiniera (from Kitchen Garden Farm; not hechshered, so swapped for two more pounds of mixed potatoes; I don't really need more pickles, but the cauliflower part was particularly enticing, because I never have enough cauliflower to can any for later)
a bag of mixed salad greens (perhaps a pound?)
two pounds of spinach

First thoughts: I have not been keeping up with the spinach; perhaps mashed potatoes with spinach will help fix that? Also, salad on 3/15 seems apropos (Caesar salad for the ides of March :-) ). Otherwise, continue to work my way through all the roots, which are forgiving for storage purposes.

four pounds of carrots
a pound of parsnips
two pounds of yellow potatoes (Natasha variety, from Sparrow Arc Farm)
two pounds of purple potatoes (Peter Wilcox variety, also from Sparrow Arc Farm) (weirdbrain wonders why the purple gentleman potatoes get a last name but the lady yellow potatoes don't; clearly, potato sexism is alive and well? :-P )
a pound of daikon (I chose small ones)
a package of Mi Terra tortillas (made this morning, but unhechshered, so swapped for more purple potatoes)
a big bag of spinach (one and a half to two pounds)
a four-ounce package of broccoli sprouts (from Gill Greenery)
a four-ounce package of salad mix sprouts (alfalfa, china rose radish, and crimson clover; from Gill Greenery)

First thoughts: I will have to make some interesting salad/sandwiches to use the sprouts. I finished the last of the previous spinach just this morning, so I seem to getting through that fine, adding some here, some there. And the rest are roots that have more flexible timing (I will get through the potatoes just fine, especially once I acquire alliums; I'm backlogged on carrot and daikon, but will make my way through slower, or pickle some).

There are only two distributions left, and because of the leap month, the last won't be even close to Pesach, so I'll have to consider what I want to do for local produce during the holiday.

So, the farm I'm getting my mushroom share from offered a teaser deal of one week of their winter "classic" share (regular box, not the half-sized small) for free. I managed to take advantage of the deal, and just picked up the box (it's heavy; I think I need to put things in my backpack for the trip home).

What was included (from this farm unless otherwise listed):

a 2-ounce package of rose harissa by Curio Spice Co. (unhechshered, going to a co-worker to avoid carrying more than I need to)
a "sourdough long loaf" by Nashoba Brook Bakery (ditto, alas)(not super long, but not a round loaf either)
a small bag of arugula
two medium-large sweet potatoes
a huge butternut squash (Plainville Farm)
a ginormous Macomber turnip
two small purple starburst daikon
a watermelon radish
four small yellow onions (Hepworth Farms)
a bunch of medium-small carrots
two ears of popcorn (given to a coworker b/c I don't love popcorn, and don't have a microwave)

(Both coworkers I'm giving stuff to have a birthday today or less than a week from now, so it feels particularly apropos.)

four pounds of sweet potatoes
four pounds of carrots
two pounds of potatoes
two pounds of spinach
a small head of green cabbage (one of the slightly flattened head types, not spherical)
a tetsukabuto winter squash
a bag (half a pound?) of mixed shiitake and lion's mane mushrooms

First thoughts: I still have a lot of shiitakes from last week's mushroom share, plus I'll be getting oyster, pioppino, and more lion's mane tomorrow, so I need to find something delicious that uses a lot of mushrooms. Not sure what, though; soup is a possibility, but for some reason doesn't feel exciting. Suggestions welcome. Otherwise, it's all fairly standard veg. I don't think I've had this particular variety of winter squash before (a quick look elsewhere says it's a cross-bred squash developed in Japan in the 1960s, and quite popular in parts of South America), so while I can follow the standard winter squash templates, if anyone has favorite uses for this particular kind of squash, happy to hear them.

a head of green-leaf lettuce (astonishing for this time of year!)
two pounds of spinach
two pounds of purple starburst daikon (large enough that two pounds means two daikon)
two pounds of sweet potato (except I ended up with more, because it's one *large* sweet potato)
three pounds of potatoes
three pounds of carrots
three pounds of beets
one jar of Kitchen Garden salsa (not hechshered; swapped for another ginormous sweet potato)

First thoughts: roast all the roots. Mashed potatoes with spinach. Green salad with tuna, a variety of pickles, and corn. Sweet potato biscuits. Pickled carrot/daikon/beet.

four pounds of biggish sweet potatoes
three pounds of parsnips
four pounds of carrots
a medium head of cabbage (I chose red over green)
a pint of Real Pickles (they don't have a hechsher, so I swapped mine for four more pounds of sweet potatoes (I could've chosen parsnips instead, but felt like sweet potatoes would be a bit more useful))(there was a choice of pickle flavors; I wasn't paying a lot of attention, but I'm pretty certain the options were any of their pickle types except cucumber pickles, dilly beans, and beets)
two pounds of spinach (some of the leaves are LARGE, like, as large as my face large)

First thoughts: red cabbage, carrot, and daikon slaw (I still have a bunch from previous pickups), likely with a mustard-lime dressing, maybe with a hint of gingered lightly fermented honey; sweet potatoes cooked with spinach, onions, garlic, and either some kind of fake meat or a pouch of Indian food (or my own attempt at Indian seasoning, maybe with some lentils/chickpeas); peanut butter sweet potato soup, with onions, garlic, berbere, coconut milk, spinach, perhaps some tomato paste; roasted carrots and parsnips, or a parsnip-sweet potato soup; maybe a spicy sweet potato puree.

three pounds of smallish white potatoes
three pounds of sweet potatoes (which in this case means two potatoes)
three pounds of daikon (I chose a mix of small ones that were white and purple starburst)
four pounds of carrots
a medium head of white cabbage
a pound of kale
two pounds of spinach

First thoughts: sauted sweet potato with spinach, onion, garlic, and an Indian food pouch. Mashed potatoes with massaged kale (also the end of the turnips from the last pickup). Carrot-daikon slaw, maybe with a lime-mustard dressing. Kale salad with lemon-tahini dressing. Diced sweet potato roasted with chickpeas and cumin. Maybe a root vegetable soup.

The last pickup in 2023.

three pounds of sweet potatoes
two pounds of purple-top turnips
four pounds of medium-small potatoes
four pounds of carrots
four pounds of parsnips
two pounds of green curly kale
two pounds of spinach

First thoughts: parsnip-carrot soup, perhaps with chestnuts; kale salad with lemony pesto tahini dressing; mashed tatties and neeps; sauteed spinach and mushrooms (with garlic; note to self to get garlic); a hearty stew with sweet potatoes, kale, peanut butter, hot sauce, etc; carrot pickles (I really need to do this; the carrots have taken over more than the vegetable drawer in my fridge).

I signed up for a winter share of mushrooms from Siena Farms. I pick up (conveniently at a location across the street from my office) two pounds of mushrooms each Thursday for 12 weeks, except not the last week of December or the first week of January. I'm aggregating what I get here, in lieu of a short post each time.

This is also where I remind myself that leaving mushrooms out in sunlight increases their vitamin D content.

Week 1, 30Nov23: shiitake and black oyster mushrooms (oddly, the former are in plastic clamshell containers, while the latter are wholly loose) (according to the email, some folks got blue oyster mushrooms; maybe I'll get to try those another time)
Week 2, 7Dec23: pioppino, king oyster, and lion's mane mushrooms
Week 3, 14Dec23: black oyster mushrooms
Week 4, 21Dec23: shiitake, lion's mane, and black oyster mushrooms
Week 5, 11Jan24: black oyster mushrooms
Week 6, 18Jan24: black oyster and lion's mane mushrooms
Week 7, 25Jan24: blue oyster and shiitake mushrooms
Week 8, 1Feb24: black oyster, pioppino, and king oyster mushrooms
Week 9, 8Feb24: black oyster and shiitake mushrooms
Week 10, 15Feb24: blue oyster, lion's mane, and pioppino mushrooms
Week 11, 22Feb24: black oyster and shiitake mushrooms
Week 12, 29Feb24: black oyster and a lone king oyster mushrooms

Since the email notification includes information about the regular winter share pickup, I get to compare what they're getting with what I'm getting from Stone Soup Farm; so far, I'm happy with the one I chose (since I'm not super fond of radicchio, couldn't use the bread, and can get butternut squash elsewhere when I want to, though some local honey would be a nice addition).

four pounds of small russet potatoes
three pounds of carrots
two pounds of watermelon radishes (some were large, so I ended up with three)
two heads of green cabbage (I chose plain over the smaller Savoy ones for both)
three medium red onions
a pound of spinach (enormous leaves)
two pounds of kale

First thoughts: cabbage-carrot-radish slaw, with an Asian-ish dressing, maybe cashews and/or sesame seeds. Mashed potatoes with massaged kale. Onion-potato-spinach frittata. Kale salad with lemon tahini dressing. Vinaigrette salad variant with boiled potatoes and carrots, beet pickles, peas, hard boiled eggs, pickled kale stems, etc. Vegetable soup, maybe with some beans and barley.

four pounds of sweet potatoes
four pounds of parsnips
two pounds of carrots
four small yellow onions (there are never enough alliums!)
two heads of green cabbage (I chose regular over Savoy)
a medium bag of spinach
half a pound of mixed salad greens
a pound of collards
a pound of green curly kale

First thoughts: sweet potatoes and parsnips will do well in Thanksgiving food, as will carrots. I need to get a lot more onions (and white potatoes). Salad greens in a salad with cucumber, avocado, and vegan feta. Possibly kale salad. Collards sauted with onions and potatoes.

At least, I think it's 11. I'm getting a winter share from Stone Soup Farm, the same one I got my summer farm share from. Same time/place, except every other week (and disrupted for the end of Dec, unsurprisingly).

This week included:

a little perfect-bound cookbook, Cooking for Winter Health Wellness: Stocks, Soups, Stews and Herbal Remedies, by Brittany Wood Nickerson
three pounds of carrots
two pounds of purple-top turnips
a medium winter squash (I chose kabocha over butternut, since I still have butternut from last week)
a medium head of cabbage (I chose Savoy since I still have a lot of green cabbage from last week)
four medium-small yellow onions
a bunch of collards
a bunch of curly kale (swapped for two more onions and another pound and a half of carrots)
a head of green-leaf lettuce
as much as you want herbs (I chose to skip them this time, still having some from last week)
four pounds of seed garlic*

First thoughts: squash with greens and onions; green salad; roasted root veggies; carrot pickles.

* The farm offered an optional one pound of seed garlic for those who emailed. I emailed, knowing it would be too much, but I could plant some and offer some to local gardeners. I did not expect quadruple the amount, so now I have to revise the plan. Technically it's not food-grade, because briefly under flood waters before they were harvested.

AKA, last pickup of the main season. It was heavy!

two pounds of carrots
two pounds of daikon (I chose purple starburst ones over white ones, because purple! Also I chose littler ones over the huge two-pounders)
two good-sized butternut squashes
two heads of cabbage (I chose the larger heads of green cabbage over the smaller heads of Savoy cabbage)
two stalks of broccoli (with greens)
two stalks of Brussels sprouts
take-what-you-want herbs (I took some thyme that smelled amazing, a bunch of parsley, and didn't take any tarragon)

First thoughts: if there'd been alliums, this would have been perfect :-).
Slices of peeled butternut baked on puff pastry sheets with some thyme, maybe some other herbs from the porch, onion, (vegan?) feta. Sauted broccoli and carrots. Some kind of carrot-daikon slaw (or pickles, but likely not a ferment, because I already have a lot of ferments right now), and/or a cabbage-carrot slaw. Roasted Brussels with frizzled leeks. Herbed rice.

Next week starts the autumn/winter share, which I *think* I signed up for, with pickups every other week.

three pounds of sweet potatoes (Next Barn Over)
two pounds of carrots
four medium yellow onions
two medium-small heads of Napa cabbage
four stalks of broccoli with all their foliage
two bunches of collards
parsley to taste (I took a small amount)

First thoughts: Asian-flavors Napa and carrot slaw, maybe with cashews and chives as well. Stir fried onions, carrots, and broccoli with tofu. Sauted onions, sweet potatoes, and collards (plus broccoli greens), maybe with some nuts (almonds? hazelnuts?) and hot sauce/berbere seasoning/coffee rub.

Also, there are never enough onions. (I used about 5 pounds of onions last weekend alone, so I may be an outlier here...)

three pounds of potatoes
two pounds of carrots
two fennel with exuberant fronds
two bunches of kale (I swapped one for another fennel)
a pound of baby lettuce leaves
take-what-you-want parsley

First thoughts: prioritize green salad, which for me is easier to do with tuna (a meal salad = tuna with corn, a variety of pickles, greens, maybe some nuts or sunflower seeds). Roasted fennel, onion, and lemon, topped with fish. Perhaps yet another ghormeh sabzi variant with the parsley. Blend extra fennel fronds and parsley, then store under olive oil (maybe add some other herbs from the porch, too). Kale with sweet potatoes, or with mashed potatoes. Carrots with parsnips (Monday farmers' market) in split pea and barley soup.

three pounds of sweet potatoes
two heads of cabbage (I chose smaller red ones over larger green ones, because red cabbage makes better kraut)
three pounds of purple-top turnips
two pounds of carrots
a pound of salad greens (I swapped half for another pound and a half of sweet potatoes)
two bunches of hearty leaves (I chose two bunches of collards, because I still have last week's kale available)

First thoughts: maybe I should have swapped half the purple-top turnips for yet more sweet potatoes or a green cabbage, since I don't think in turnips very fluently?* Red sauerkraut. Sauted collards and sweet potatoes with onions, chickpeas, and berbere spice/hot sauce. Split pea soup with barley and sweet potatoes, possibly some turnips, also onions and tarragon. Fermented turnips, or roasted, or sauteed with something buttery.

* We never had turnips growing up, because Dad only like them cooked, and Mom only liked them raw.

two pounds of beets
two daikon of extremely unusual size (the length of my forearm, but bigger circumference)
two large bunches of curly kale
ten small green tomatoes
two small bunches of parsley
two bunches of tarragon
four good sized heads of lettuce (I chose two red- and two green-leafed varieties)

First thoughts: massaged kale with mashed potatoes; fermented daikon with a shredded beet; some starch (barley? pasta? rice? potatoes?) with parsley and lemon; green tomato chutney, maybe; lots of green salad.

I do like greens, but this feels a lot more like an early summer week for the proportion of leaves vs everything else!

three pounds of sweet potatoes
two purple kohlrabi with greens
a pound of baby lettuce leaves
a pound of spicy salad mix
two bunches of thin scallions
two bunches of cilantro (swapped for more sweet potatoes)
two bunches of collards
ten Roma tomatoes
six long green peppers

First thoughts: something stew-ish with collards, kohlrabi greens, and sweet potatoes, also onions, garlic, hot sauce, maybe chickpeas or other beans. Lots of green salad with scallions and peppers, maybe tomatoes. Kohlrabi slaw with mustard dressing (or ferment another batch). Maybe scallion pancakes? Maybe a meaty Mediterranean-inspired stew with tomatoes, lemon, and olives (possibly also some of the spicy salad mix added at the very end)?

two pounds of carrots
four of the baby Italian eggplants we've been getting all along
four sweet peppers (I chose long red ones over bell light-green ones)
six tomatoes (I got some yellow and some red)
two bunches of kale
a pound of young lettuce leaves

First thoughts: lots of green salad with tomatoes and peppers. Roasted eggplant. Kale salad (already requested by my RH1 lunch host, so that works out perfectly as long as I get some more tahini). Maybe use the carrots in a homemade kishke, depending on what else I make?

eight ears of corn (Warner Farm)
two large-ish white onions (Next Barn Over)
four small Italian eggplants (the whole season, these are ones smaller than my palm in both length and width)
two green bell peppers (I found ones that are just starting to ripen to red)
two long peppers (a choice of red and yellow; I chose one of each)
a pound of baby lettuce leaves
a pound of spicy salad mix
four small red tomatoes
two bunches of tarragon

First thoughts: no kale or carrots this week, which is a nice break, however much I like them! Corn and tomato salad. Possibly some corn relish (but given the heat, possibly not). Roasted eggplant and peppers (and then possibly put on pizza, with some of the basil puree I made a couple of weeks ago). Lots of green salad.

I'm not sure what to do with that much tarragon, other than do another herb puree with some salt and store with olive oil. Suggestions welcome.

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magid

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Winter share, 10 of 11

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Siena Farms: one-off veggie box

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Winter share, 4 of 11

Winter mushroom share

Winter share, 3 of 11

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Farm share, week 20

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Farm share, week 13