On Wednesday we received 1 quart of small potatoes, 1 bulb of garlic, 4 onions, 2 acorn squash, 1 bunch of beets, 4 beefsteak tomatoes, 1 jalapeño pepper, 1 bell pepper, and 1 pint of small tomatoes.
J. made a huge salad this weekend that was mostly grocery-store produce, so that’s where we’re at with the share now — aside from the tomatoes, it feels like fall. I still have a small eggplant from last week to use up, and right now I have a pot of water on the stove to boil the beets for a salad. I’m roasting poblano peppers from last week, the bell pepper, and 1 leftover Carmen together and may combine them with the eggplant as a vegetable side dish. The potatoes from last week and this week are headed to our first Rosh Hashanah dinner, as Crispy Smashed Roasted Potatoes (I made them for Passover and they were a big hit). I’m also going to be using the acorn squash for Rosh Hashanah, with a maple-bourbon topping.
Although I like this season’s vegetables — squash, potatoes, and so on — I do miss the wash and eat easiness of summer crops. As the season gets cooler, more and more of our produce needs to be cooked before eating. I like the idea of “processing” my share all at once: doing a couple of hours of prep and cooking to get everything ready for use in the week ahead.