peacefrog's lilypad

• 2 Buttercup Squash
• 2 Butternut Squash
• 2 bunches Radishes
• 4 White Spanish Onions
• 2 bunches Carrots
• 4 lbs Red Gold Potatoes
• 4 lbs Green Tomatoes
• 8 Mutsu Apples
  = 34 lbs
  

+ Bread share: multigrain and caramelized onion & fennel focaccias

And then a neighbor decided they couldn't handle their own CSA bounty, so also:
+ 1 bunch mixed Kale
+ 3 Leeks
+ 1 Rutabaga
+ 1 Kohlrabi
+ 1 Daikon
+ 1 bunch Parsley
+ 1 bunch Fennel
+ Bag of String Beans (green/purple)

And another neighbor went off to Bhutan for vacation so cleared out their fridge:
+ More apples
+ Peppers
+ I can't remember anymore

And I made cinnamon rolls for a friend's birthday brunch, aloo masala and roasted acorn slices for a school potluck, a giant bowl of shredded salad for a party, and we made pizza again, and generally ate well. But yowza, I've got a lot more stuff to get through! The frost fear also prompted a final harvest of at-risk veggies, so I ended up making pesto at like one in the morning. But damn, that is some delicious pesto.

• 2 bunches Tuscan Kale
• 2 bunches Broccoli
• 2 bunches Parsnips
• 2 bunches Celery Root (with Celery)
• 2 bunches Mizuna
• 2 Sugar Pumpkins
• 2 Butternut Squash
• 10 St Nicks Peppers
• 20 Jalapeño Peppers
  =32#
  

I had a mizuna breakthrough this week! I decided I would bring it to a gathering last night (along with other stuff) since I figured just because it's not to my taste doesn't mean other people wouldn't enjoy it. So I looked around and found a slightly different preparation than what I'd done before, and the most amazing thing happened: I LIKED IT! So no more mizuna madness for me. Woohoo! My inspiration was this recipe, except I used bottled lemon juice and veggie fish sauce (and much less of it!)

Last week's tomatoes turned into an insanely great roasted tomato sauce (DD said it was probably the best he'd ever tasted), inspiring me to get a case of tomatoes this week to make more. These are all San Marzano whereas last week's were partly those and partly orange ones, so it'll be different, but hey.

It's definitely soup weather (and soup veggies!) so my plan is to start with some celery root soup, since the one we had at True Bistro a few weeks go was so good. Of course I have no idea what was in it, but I'll see what I can do. I'm thinking I'll make a big pot of veggie stock first, though, since the last of my frozen stash just went into a Leek and Bean Cassoulet with Biscuits on Sunday.

( Nummy Food Pic )

Also a reminder that I started counting at 0 this year since shares began early, so Week 17 is the 18th week. Winter's a-comin... But yay that kale is back! And Steve's broccoli is seriously the best thing ever. The man is a vegetable wizard. (Or would that be cleric?) And can I can Wonder Beans (isn't that the best name?) like regular green/wax beans?

• 2 lbs Kentucky Wonder Beans
• 2 lbs Zucchini
• 6 Green Peppers
• 2 bunches Arugula
• 2 bunches Red Russian Kale
• 2 bunches Carrots
• 2 bunches Tatsoi
• 2 bunches Broccoli
• 2 Delicata Squash
• 2 Butternut Squash
  =40#
  

[* That's code for zero]