peacefrog's lilypad

• 2 Acorn Squash
• 2 Butternut Squash
• 2 bunches Chard
• 8 Cucumbers
• 2 bunches Cilantro
• 10 Beets
• 2 lbs Green Beans
• 8 Apples
  = 32 lbs

+ Bread share: Multigrain Loaf

+ 1 bunch Rainbow Chard
+ 1 big Tomato
+ 6 heads Garlic

I made what may have been my last batch of bruschetta for the season. Hard to say, though, because some of the local farms could still have greenhouse tomatoes for some weeks yet. Big piles of greens went into a Greens Peanut Stew. Cilantro went to a neighbor. The cukes were of pickling kind and are currently sitting in brine. I'm thinking I may pickle (in the vinegar sense) the beets and can them. Those were ten huge beets.

It's also pizza season, so we had some with my homemade dough, homemade roasted tomato sauce, homemade pesto, and homemade cheez! It was damn good, especially with the pesto, which always feels so special. I wonder if I will regret not making even more of it. I think I can still do another batch with the final harvest from my gardens.

• 2 bunches Red Russian Kale
• 2 bunches Radishes
• 2 bunches Arugula
• 2 bunches Yellow Beets (+greens)
• 2 bunches Japanese Turnips (+greens)
• 2 bunches Leeks
• 10 Hungarian Hot Peppers
• 10 Bell Peppers
• 10 lbs Tomatoes(!!)
  =36.5#

In addition to this, I picked up a friend's share from another farm. All was acquired shortly before the start of Yom Kippur, which meant I actually spent the first part of my fast cooking because that was the only way it was all going to fit into the fridge. I made sauteed turnip greens with garlic and also mashed turnip (which always seems to cook the way you can get two very different veggie "sides" from the one veg :), froze the beet greens for smoothies, and finished freezing the wax beans from last week. (Brought the turnips to the shul's break-fast and they were hovered.)

Yesterday I made bruschetta for lunch then last night an awesome salad with lettuce (other share), sweet pepper, some of the earlier bruschetta+liquid, raisins, and sesame seeds. I have been rocking the impromptu salad this season. The big change has been mixing it all in a giant bowl with room for tossing rather just making a bowl for myself. I also made arugula pesto, which made me feel very bad about how much of the previous arugula we've gotten ended up rotting before we could finish it. The pesto is so easy and so delicious.

I'm thinking potato (other share) leek soup is in order, and I need to freeze most of the peppers for later use. Last week's tomatoes turned into roasted tomato sauce which was used in eggplant pram (more of an eggplant lasagna, really, and so amazingly good!)

Occasionally I wonder if it might be a good idea to ditch the share and just go the farmers market route so as to not be quite as overwhelmed with all the veggies on one day, but I eat so much better during share season, I know giving it up would be a bad idea. And only a few more weeks left... Not looking forward to winter.

Week 15

• 12 ears Corn
• 2 lbs Tomatoes (yellow)
• 2 lbs Banana Peppers
• 2 lbs Zucchini
• 4 Eggplant
• 2 bunches Beets
• 2 bunches Chard
• 2 Butternut Squash of Unusual Size*
• =(I couldn't even carry it all at once)

Week 16

• 8 ears Corn
• 2 lbs Green Beans
• 2 lbs Zucchini
• 2 lbs Cubanelle Peppers
• 2 lbs Shells Beans (Kidney)
• 2 lbs Tomatoes (yellow)
• 2 bunches Arugula
• 2 bunches Radishes
• 2 bunches Broccoli
• 2 Delicata Squash
  =(see above)