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.
This week we received 1 cantaloupe, 6 ears of corn, 1 quart of beets (a mix of red & yellow), 1 tiny eggplant, 2 bell peppers (I snagged a red one!), 1 pint of saladette tomatoes (saladette is another name for plum), 1 quart of slicing tomatoes, 4 Carmen peppers, 3 jalapenos, 1 bowl of salad mix, and 1 small handful of parsley.
I am still not caught up on last week’s vegetables, and I am swimming in corn. No one in my family really eats it (J. and I will occasionally slice some off the cob on top of a salad), and though we did make corn ice cream a couple of weeks ago that only used up four ears. So, I have decided that I must make a big corn dish for Rosh Hashanah! Any ideas would be welcome, but right now I am thinking of a simple bowl of herbed corn — it would be vegetarian, gluten-free, egg-free, nut-free, and carrot-free. That covers all my extended family’s varied allergies and preferences!
Tonight I’m going to make a spicy ratatouille with the eggplant from last week and this week, lots of Carmen and bell peppers, and also the Mariachi (hot) peppers and carrots from last week. The saladette tomatoes will go in as well. I’ll also put together a garden salad with last week’s Salanova head lettuce and this week’s salad mix. Finally, I’m going to simply boil the beets — we like them with just a little salt.
I’m also planning on making a little Jalapeno Hot Sauce for J. He loves food so hot it makes him sweat, and I have enough jalapenos from the past few weeks to make a little as a treat. I will be donning gloves before I start cutting up those suckers, though.
If I can get all of the above done, I’ll be caught up. Vegetables shouldn’t stress me out, should they?
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: