Need ideas what to do with your beets, kale, potatoes and carrots. Judi has some great suggestions.
Here’s Judi’s suggestions for cauliflower, turnips and potatoes. Never knew you can refer to large pieces of cauliflower as steaks.
UPDATED LIST — Posted Monday evening
- Green beans – 1 pound
- Tomatoes – 2 (These are probably the last of the tomatoes.)
- Asian eggplant – 2
- Edamame -1 bunch. (Edamame are soybeans. Pluck the pods from the stalk and rinse. Steam the pods for 5 or so minutes. Drain. Sprinkle salt on the warm pods and pop the beans out of the pod.
- Carrots – 4
- Dill -1 bunch
- Broccoli – 2 heads
- Red onions – 2
- Cabbage-1 head (The cabbage will keep in your refrigerator. Great for making sauerkraut in a Mason jar or coleslaw. Recipes for both can be found on the farm website in the recipe section.)
- Potatoes – 2 pounds
- Peppers- 2
- Habanero hot peppers – take as many as you like. (Habaneros are a very hot pepper, and caution is needed when preparing and eating.)
- 1 bag Bartlett pears
- 1 bag nectarines
- 1 box Concord grapes
Full Vegetable Share
Bright Lights Swiss chard – 1 bunch
Summer Squash – 2 pieces
Marketmore Green Cucumbers – 2
Eggplant – 2
Scallions – 1 bunch
Caraflex Cabbage – 1 head
Currants -1 basket. Currants are a fruit that we grow on the farm. Slightly tart. You can add them to cooked dishes or make a sauce by cooking them with some water and sugar. I use currant sauce with poultry as you would cranberry sauce.
Dill – 1 bunch. You can’t have all these cucumbers and not have dill.
Boothby Blonde/Poona Kheera cucumbers – 4
Half Vegetable Share
Even gets cabbage
1 box each of local no-spray blueberries and local sweet cherries.