This week we received 1 head of broccoli, 3 yellow onions, 1 bunch of leeks, 3 slicing tomatoes, 1 bell pepper, 3 Carmen peppers, 1 pint golden rave tomatoes, 1 basket of green beans, 1 bowl of broccoli rabe greens, 1 bowl of salad mix, and 1 head of garlic.
I was hoping to get some more squash, but I’ll settle for no more corn. I think we’re officially done with corn for the year, thank goodness. This was a pretty small share, and my fridge isn’t nearly as overflowing as it usually is on Wednesday evenings. I washed the lettuce immediately and along with the broccoli, a pepper, and some tomatoes I made a big salad for dinner. I also washed the broccoli rabe while I had my salad spinner out, so that’s ready to be sauteed tomorrow.
As for the leeks, well, my son and I have been cracking up over previews of Cloudy with a Chance of Meatballs 2, particularly this little snippet: http://youtu.be/jbNvPoumEVU. And that’s all I can think of when I look at the leeks.
This week our share included 5 ears of corn, 1 delicata squash, 1 bulb of fennel, 1 quart of green beans, 7 plum tomatoes, 1 pint of Golden Rave tomatoes, 3 Carmen peppers, 3 slicing tomatoes, 1 small bowl of arugula, 1 small bowl of spinach, 1 small bowl of salad mix, and a head of garlic.
A lot of the tomatoes are coming to the site split this year, and as a result we’re having trouble with fruit flies. I may need to keep them all in the fridge though that’s not great for their flavor. Can’t stand those little buggers flying around!
You’ll notice there are two bulbs of fennel and in the photo above, and no corn. That’s because I got to use our site’s exchange box for the first time. I really had no desire to pick up my corn, and a member before me had left their fennel in the box for someone else to take. Lucky me! I exchanged my corn for the fennel. The corn is really at the end of the season now, and these ears were sent to our pick-up site with the tops cut off. I’m sure they were starting to get rather gross. I’m going to roast the fennel with some onions and the red peppers tonight, along with the dumpling squash from last week and the delicata from this week.
Speaking of last week, I picked up our Week 13 share just an hour before we headed out to our first Rosh Hashanah dinner, and there wasn’t time for a picture nor did I write down what we received. I know there was corn that I left at the site (all leftovers are donated to a local women’s shelter, so nothing goes to waste), the dumpling squash mentioned above, and otherwise some spinach, lettuce, assorted tomatoes, and garlic. Whatever else was there, I’m not sure — nothing that made it into my Rosh Hashanah cooking.
I’ve said this a hundred times already, but having Rosh Hashanah so early that the boys won’t start school until after the holiday is really messing with my head. Usually I can wait until September rolls around and then start leisurely thinking about preparations, but this year the calendar changed and all of a sudden we are days away from our new year. Today, I’m planning some deep cleaning and I’ll be planting a pot of mums — my mom and dad always plant pansies in the spring for Passover, and have mums in the fall for Rosh Hashanah. I like to continue that tradition!
We are hosting the second night of Rosh Hashanah this year, and here is our menu plan. Asterisks mean someone else is bringing it or making it, so I’m just going to ignore it until it’s time to eat!
As people arrive:
Dried fruit & nut platter*, grapes
Our Week 12 vegetables included 6 ears of corn (these are going to a friend, I have had it up to my… um… ears with corn), 1 quart of potatoes, 1 eggplant, 1 big head of broccoli, 1 cucumber, 3 Carmen (sweet) peppers, 1 head of bok choi, 1 small head of Salanova lettuce, 1 quart of plum tomatoes, 1 quart of slicing tomatoes, 3 jalapenos, and 1 head of garlic.
I have been saving up our potatoes for Rosh Hashanah, since my family of four doesn’t eat them much. I saw Ina Garten prepare Mustard-Roasted Potatoes on TV and that recipe has stuck with me — I think that will be my recipe of choice for the holiday. Everything else just goes into a simple salad or saute.
The previous week, Week 11 on August 21, went to my sister-in-law, as I was on a family vacation in Canada. She was kind enough to take a photo of the haul for that week so I didn’t miss out completely!
It was a perfect week of vegetables: all the items were easily recognizable and I don’t think they had any trouble using up all the produce. I was sorry to miss a week, but I had some terrific food in Niagara Falls and Toronto to make up for it. And none of it was vegetables, unless you count the fries in my poutine.
I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two school-aged boys and husband. Feeding my family something more diverse than a different shape of pasta each night. Read more about me and CITK, and keep in touch: