Tantre farm share, week 18

Bottom row (left to right): two red onions, wee head of garlic, arugula, tomatillos, hot peppers, poblano peppers, cilantro, parsnips, basil
Middle: two quarts russet potatoes, carrots, lots of red peppers, French radishes, pt grape tomatoes
Top: almost 3 lbs of green beans, Red Russian kale, bag of baby lettuces, bunch of Asian greens, Sunshine Kabocha squash

• I'm feeling a little maxed out on the simple steamed green beans and blanched green bean salads so this week we're going for the much less photogenic, but meltingly tasty slow cooked Greek green beans with tomatoes and potatoes, grilled lamb chops and Greek salad (with the red onions, cherry tomatoes, radishes, baby lettuces, feta, cucumber, olives)
• So long as the hot humid weather we are having goes away and I can stand to turn on the oven, the parsnips, carrots and potatoes will get roasted and then tossed with feta and a squeeze of lemon when they come out, which should go well with an arugula, radish and cherry tomato salad (If the stinky heat continues the root vegetables will get chucked in the crisper bin while I wait for cooler weather.)
• I'm going to have to do something Mexican with the red peppers, hot peppers, poblano peppers, cilantro, tomatillos and garlic. I'm thinking of some sort of vegetarian enchiladas with roasted peppers and roasted tomatillos combined with corn cut off the cob, cilantro and cheese and rolled up in corn tortillas and baked. Might crack out a jar of the homemade salsa and some sour cream to top it off.
• Soy braised kabocha squash will be served with stir fried Asian greens and tofu with garlic, and rice
• This week's bounty of peppers and beans means I'll also be roasting and freezing some of the peppers and blanching and freezing some of the green beans.
• No great plans for the kale or basil yet...ideas anyone?