Wednesday, October 06, 2010

It has been a while...Tantre Farm Share, week 19

From vaguely left to right: (Top) butternut squash, sweet potatoes (yams? They don't look pale enough to be real sweet potatoes...), kale, lettuce, arugula
(Middle-ish zone) delicata squash, head of garlic, tatsoi, sorrel, radishes, kohlrabi
(Bottom) carrots, red potatoes, green tomatoes, red tomatoes, hot peppers, tongues of fire shell beans, turnips

Only one more week of overwhelming (and overwhelmingly good) produce! I know I haven't been doing these updates much--summer got pretty crazy since I did not book enough critter activities to keep them out of my hair for long enough to lay out and admire my produce. Thank god for school!

So what to do with all that stuff up there? Here's what I've come up with so far:
  • The shell beans will go into some sort of minestrone-style soup (they are fantastic in soup--super creamy dreamy). I'll probably chuck in a couple of carrots, the 2 plum tomatoes, a couple of potatoes and some kale too.
  • One butternut will get cut into cubes and roasted, then tossed while still hot with the arugula, some cheese ravioli, olive oil and a little balsamic, lots of black pepper and shards of Parmesan or pecorino. The rest of the squash will probably go in the basement to be stored for later.
  • the sorrel will go in an omelet. I love sorrel omelets.
  • I'll probably try and ripen those green tomatoes in a paper bag (toss in an apple for good ethylene gas).
  • According to Tantre the sweet potatoes (yams?) need to be cured, though last year that resulted in mine going rotten, so I must have done something wrong. If I don't rot this batch then I'll probably peel, shred and make them into burrito filling (like this Moosewood recipe for sweet potato quesadillas).
  • kohlrabi? Akk. I've been pleased that Tantre cut way back on the kohlrabi this year. The one I got is about the size of a softball so maybe I'll go play catch-the-kohlrabi with the critters!
  • lettuce + radishes = salad (duh)
And the rest of it...will probably get the same old (boring but tasty) treatment of heat, olive oil, garlic, salt, and some sort of acid.

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