Tantre farm share, week 14

Bottom row: Asian greens, two small bunches of chard, 3 yellow summer squash, 4 red torpedo onions, bunch of purple carrots, 6 big heirloom tomatoes, wee bunch of dill
Middle: 1 qt fingerling potatoes, eggplant, red peppers, assorted beets, 1 pt cherry and grape tomatoes
Top (looming over it all): a tremendous quantity of basil

Menu/preserving plan (We're headed out of town for part of the week so what doesn't fit into our dinner plans will get put into things that can be prepared and frozen. Beets and potatoes are going to be set aside since they won't rot right away):

• All that basil will be made into pesto for freezing in ice cube trays.
• The Asian greens will get sauteed with garlic, ginger and tofu. Add some rice and frozen dumplings and that's dinner!
• I'll make a small batch of ratatouille with the eggplant, tomato, and summer squash (I like the Cook's Illustrated recipe) and will probably freeze that too.
• I'm thinking that this recipe for swiss chard with anchovy butter would be good with a red quinoa salad that uses up some tomatoes and red onions.
• The cherry tomatoes will be made into a tart with puff pastry, dry jack cheese and some mustard, probably based on this recipe. Since I'll have the oven on already I'll also roast the purple carrots and toss them with some dill and a little lemon juice.
• Any leftover tomatoes that aren't consumed with a drizzle of balsamic, olive oil and a little fleur de sel will probably just get hacked up and frozen.