Organics to You – October 4, 2010

by Sherri Koehler on October 4, 2010

Still in produce catch-up mode, getting back into the swing of things and using up what we have on hand. That said, here’s today’s box full of goodies:

  • a BIG eggplant (yikes – I’m overrun with them)
  • red grapes
  • Romain lettuce
  • carrots
  • red beets w/tops
  • green cabbage
  • baby bok choy
  • green beans
  • 3 Russet potatoes
  • 4 chilies (green bell, red bell, Pasilla, and a big fat Jalepeno)
  • 3 apples
  • 3 green pears
  • 3 Asian pears

In the fridge:

  • 2 ears of corn
  • 3 pluots
  • carrots
  • fava beans
  • 50 pounds of apples (we went to Kiyokawa Family Orchard this past weekend)
  • 2 onions
  • 1 red beet
  • a bunch of radishes
  • 2 limes
  • 1 enormous mango
  • a couple of pears
  • a peach
  • a Delicata squash
  • several tomatoes, including many from our garden
  • Orange Turkish eggplant in the garden
  • ginger
  • many peppers out in our garden
  • there’s quite a bit of kale out in the garden too
  • red grapes
  • a lot of celery
  • a leek
  • a good-sized fennel bulb
  • 3 summer squash
  • 4 waxy-type potatoes

The Compost Pail of Shame (what we didn’t use and had to compost):

  • a bunch of lettuce
  • an eggplant
  • a cucumber
  • beet greens
  • dill
  • Italian parsley

I am overwhelmed with eggplant. I keep trying to get the ones made from the delivery while there’s probably a good pound of the small Turkish variety we grew out in the garden. I’ve had to compost two eggplant already and may be seeking a good home for the huge one that was delivered today. I’m trying to figure out some kind of dish with the Turkish eggplant & fennel – wondering if those would pair well in a casserole with tomatoes and some kind of legume.

This evening I’m making, by request, a Japanese inspired stew that will make good use of the garden tomatoes, Delicata squash, some carrots & celery, and a bit of the green cabbage that arrived today. I believe the green beans, bell peppers and bok choy will star together with some tofu in a stir-fry. I’ve also been wanting raw squash pasta & marinara which will put to use some tomatoes as well as the summer squash in the fridge.

We’re just entering the soup/stew & casserole season and I couldn’t be more thrilled!

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