CSA Farm Share 2011: Week 14

[surrealestate]

Once again, this is last week. Once again, there was more bruschetta. I also made pot pie for the first time since last winter, which was distressing in the sense of cold-weather-food, but datum, it was so SO good! Last time I made it, I was pregnant and it caused some nasty heartburn (as did many things), so it was especially nice to enjoy it without any side effects. (While pregnant, I definitely gained a new sympathy for those who suffer from chronic heartburn.)

This weekend we also did a big batch of tofu scramble with home fries from the remaining potatoes. Cooler weather does make cooking easier, anyway. I predict many soups in coming weeks.

• 2 bunches Yellow Carrots
• 2 bunches Purple-Top Turnips
• 2 pints Jalapeño Peppers
• 4 lbs Green Tomatoes
• 4 lbs (Red) Tomatoes
• 2 lbs Potatoes
• 2 bunches Baby Fennel
• 2 bunches Kale
  =25#

Comments

[pekmez.livejournal.com]

No, I have to say that the distressing thing there about the onset of cold weather is the purple-top turnips, which are such a lovely, lovely, WINTER vegetable. WINTER, I said.

Aaand I picked up celeriac (with celery tops attached, though I guess they're not quite the same plant, you can eat both parts) at the farmer's market so I could make caponata with the tops.

[surrealestate.livejournal.com]

I hear ya. The first time I see winter squash at the farmers market, I do a very dramatic, hands-to-the-sky NOOOOOOO!!!!!!!!!!!!!!!!!

And yeah, local celery isn't generally the best for munching, but it'll cook just fine. I have no eggplant and don't really expect to get more, but I'm still happy to cook with you.