This Week from the Farm (October 13)

This week our full share consisted of:
1/2 pound tatsoi
1/2 pound arugula
1 pound summer squash
4 heads lettuce
1 large bunch lacinato kale
1 large bunch collards
1 bunch radishes
2 pounds beets
2 pounds sweet potatoes
3 pounds potatoes
12 green bell peppers
1 garlic
PYO: We only picked up the flowers, and they are beautiful golds and pinks and reds. We passed on the 20 hot peppers and herbs because D. came home with about 40 more habaneros from the middle school garden today.

I managed to give all the tatsoi and 2 bell peppers to my dad. I was hoping to unload at least 1 head of lettuce, because red leaf is not a favorite of mine, but no luck.

Making dinner after the farm excursion is always a bit challenging because it is usually late and we are all hungry and want to get dinner on the table fast. Plus there is the question of how to fit all the new veggies in the refrigerator. I managed to put a flavorful pasta dish with minimal effort by using our leftover marinated eggplant, which also helped clear space in the fridge.

Tuesday dinner:
Whole wheat spaghettini with seitan, marinated eggplant, and kale. Since the eggplant already had a lot of garlic and crushed pepper, there was little seasoning involved. Just chopped and browned the seitan, added the chopped marinated eggplant with its oil and juices, and finally the kale. Then tossed with the pasta, and served with a generous grinding of black pepper and a dusting of grated pecorino.