This week we headed down to pick up our share, thinking we’d get another small sugar pumpkin. After all, the produce list mentioned assorted baking pumpkins; probably like most people, we could only think of the standard orange pumpkins, or perhaps those ghost pumpkins. Once there, we were confronted with a choice of at least five different varieties of pumpkins, but we settled on this flying saucer-shaped yellow and green version.
So, here is what we received:
- Baking pumpkin (1)
- French breakfast radishes (1 bunch)
- Okra (1 basket)
- Red Cimarron onion (1) traded for another basket of okra
- Basil (1 bag)
- Red LaSoda potatoes (4)
- Salad mix (1 bag)
- Tendergreens (1 bunch)
We also snagged an additional bag of basil from the surplus basket. We can see a pesto pizza in our near future. Other plans are, of course, Fried Okra, pesto, and we’ll just eat the radishes. The radish tops might go into a batch of Greens Latkes. We’ll wait and see. For those who don’t know what tendergreens are, check last Wednesday’s post.
Update 13 November. We did just eat the radishes, and the basil was turned into a batch of Basil Pesto Rustico that we used in place of a tomato sauce for pizza. One basket of okra ended up as fried okra, the other basket ended up in a batch of home fries, which also used two of the potatoes. For our first batch of Greens Latkes this season, we used both the radish tops and the tendergreens. Mmm. One of us even added a bit of Harissa on top of each for a kick! And the salad mix became a huge salad made with pecans, fontina, apples, with a raspberry vinaigrette dressing.