Tantre farm share, week 11 (plus 2 interlopers)

Vaguely left to right and bottom to top: basil, Roos Roast (interloper #1), eggs from Amos Coblentz (interloper #2), peppermint, 1 pt mixed cherry tomatoes, garlic, 2 qts potatoes, 1 qt mixed green and wax beans, Italian kale, melon, 4 eggplants, 2 heads of lettuce, broccoli, 4 cucumbers, onions, beets, lots of summer squash, carrots. Much easier to see in the pic with notes here.

This week's menu plan:

• Thanks to Noelle and her mention of a wonderful sounding Vietnamese cook book, Into the Vietnamese Kitchen by Andrea Nguyen (which I promptly requested from the library), tonight we'll have rice topped with fried tofu, Vietnamese deep fried eggplant, nuoc cham, and cucumber-red onion-cilantro salad.
• On the night I have my yoga class we'll have a salad night of totally mashed together cuisines (Alsatian, vaguely Greek, sort of Japanese and French-ish) accompanied by wine, crusty bread and a hunk of deliciously stinky Muenster d'Alsace I was gifted: a lettuce, carrot and cucumber salad with tarragon vinaigrette, the rest of the eggplant, tomatoes and mint in a half batch of my favorite eggplant salad and green and wax beans with walnut miso dressing. I know none of these things go together and I don't really care!
• I'm going to try to get some melon into the small people by pureeing it and making it into popsicles (probably with some lime juice and agave nectar or honey). The rest will get eaten at breakfast with granola and plain yogurt.
• Bi bim bop with copious quantities of vegetables will join the beef, egg, rice and kim chi: broccoli, green beans, carrots, cucumber, summer squash.
• Grilled pizza with caramelized onions, roasted beets, pine nuts, olives and goat cheese and accompanied by super thin sliced raw summer squash with shaved Parmesan, salt, olive oil, and basil.
• Brian is planning on smoking some brisket this weekend, so I'll use the potatoes to make some sort of potato salad to go with it. Maybe the kale will get the southern treatment and be braised and doused in hot pepper vinegar. And some cucumbers will get made into quick tarragon pickles.
• Some garlic and basil will go into pesto (to be frozen in ice cube trays for a taste of summer in the depths of winter).