Tantre Farm Share, week 13

Top zone: pint of cherry tomatoes, quart of red potatoes, 4 heirloom tomatoes, leaf lettuce, parsley, melon

Bottom zone: green and wax beans, 4 red peppers, sweet potato leaves, red and yellow onions, hot peppers, kale, 3 cucumbers, two ears of corn, 2 huge shitake mushrooms 

(not pictured: a basil bush)

We're heading out of town for a week so the following will come with us to be prepared very simply in a cabin kitchen: kale, onions, melon, red potatoes, one or two of the firmer tomatoes

Here's the plan for the other stuff:

• red and hot peppers will get roasted and jarred in a garlic/vinegar/olive oil mixture. 
• green beans, sweet potato leaves, shitakes and some basil will get made into thai noodles (recipe in the next post, really!) with cucumber salad
• lettuce, tomatoes, parsley and remaining cucumbers will make a simple salad, and corn will just be enjoyed on the cob with a nob of butter, as sides with something basic like turkey burgers or grilled chicken thighs.
• cherry tomatoes just for snacking!
• more pesto for freezing to get us through the dark winter months.