- 8 lbs Tomatoes
- 4 Italian Eggplant
- 2 heads Red Cabbage
- 2 bunches Celery
- 2 boxes Cherry Tomatoes (Sungold!)
- 2 lbs Green Beans
- 8 ears Corn
- 16 Apples
= 41 lbs
And bonus presents from Sun Moon:
+ 1 bunch assorted Kale
+ 2 ginormous Green Onions (at a glance, they look like good-sized leeks)
+ 1 bunch Flowers (decorative)
Plus a lovely loaf of bread from the bread share but I forgot to write down what kind it was.
Using up everything this week is extra challenging since we’ll be off making ice cream in the woods for a long weekend, so I quickly whipped up a big batch of eggplant caponata with all the eggplant and some of the tomatoes and celery (plus onions we still have from previous weeks, but those keep just fine). That went into the freezer, since I know how well it freezes. Woo! Also made a big batch of bruschetta to eat with the bread. Then yesterday, it was Indian feast time: all the greens beans and peas, bund gobi (one head of cabbage is a triple batch, oy), and chana masala (using more of the tomatoes and some kale) and had a friend over to help eat it (still plenty of leftovers, of course). The corn we’ve been eating one-off and it’s almost gone — I’m glad this was a light corn week. I may throw all the apples into the dehydrator today for a nice batch of dried apple rings. The rest of the celery and the other cabbage will keep til we get back (last week’s celery I mostly chopped and froze in recipe-sized batches — I use farm share celery in soups and stuff all winter long). A bunch of tomatoes still left, though, so I need to figure those out. I think I’ve now reached the point of the season when I am ready to stop just eating every tomato and start thinking about making some sauce. I may need to bite the bullet and actually can some this year, though, because our chest freezer is already pretty full.
As a side note, if you want to be a person we contact for a last-minute dinner invitation on a Wednesday (or sometimes another day) because there is a reasonable chance you might say yes, let me know and make sure I have your phone number to text you. Wednesday is the usual big cooking day, but sometimes it slips to later in the week.