Share Contents for 1998 Season
Listed below you will find the contents of ONE SHARE for each week we
receive vegetables during the 1998 season.
(go to Share Contents 1997 page)
(go to Share Contents 1999 page)
(return to Share Contents 2001 page)
June 13, 1998
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1 head of lettuce
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2 bunches radishes (they will keep a long time in the fridge if you cut
off the greens and put them in a plastic bag)
-
1 bunch pak choi (stir fry, saute, or in soup)
-
1 bunch spinach
-
2 bunches arugula
-
1 bunch MIZUNA !!! (good raw or in stir fry - what isn't it good for?)
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1 recipe sheet (not good in stir fry or raw - unless you are really hungry!)
June 20, 1998
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2 heads of red oak leaf lettuce
-
1 bunch "easter egg" radishes - purple, pink, & white (they will keep
a long time in the fridge if you cut off the greens and
put them in a plastic bag - you can eat them or use them as a centerpiece)
-
2 stems broccoli, small but intense
-
1 bunch pak choi (stir fry, saute, or in soup) or kale
-
1 bunch spinach
-
1 bunch arugula
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1 bunch MIZUNA !!! (good raw or in stir fry - what isn't it good for?)
-
1 bunch "hakurei" white spring turnips with cooking greens (cook the greens;
the turnips are good raw like radishes, or slightly cooked)
-
2 lbs. sugar snap peas (eat them while watching TV, instead of candy)
-
1 bunch tatsoi (use like pac choi or any other asian green)
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1 bunch dill or cilantro
June 27, 1998
-
2 heads of lettuce (one small, one large)
-
1 bunch "easter egg" radishes - purple, pink, & white (they will keep
a long time in the fridge if you cut off the greens and put them in a plastic
bag - you can eat them or use them as a centerpiece)
-
5 stems broccoli, small but intense
-
1 bunch pak choi (stir fry, saute, or in soup)
-
1 bunch spinach
-
1 bunch arugula
-
1 bunch MIZUNA !!! (good raw or in stir fry - what isn't it good for?)
-
1 bunch "hakurei" white spring turnips with cooking greens (cook the greens;
the turnips are good raw like radishes, or slightly cooked)
-
1/4 lb. sugar snap peas (eat them while watching TV, instead of candy)
-
1 bunch tatsoi (use like pac choi or any other asian green) or kale
-
1 bunch dill or cilantro
-
1 organic food guide
July 4, 1998
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1 head of lettuce
-
1 lb. broccoli/cauliflower
-
1 bunch pak choi (stir fry, saute, or in soup)
-
1 bunch spinach
-
1 bunch arugula
-
1 bunch MIZUNA !!! (good raw or in stir fry - what isn't it good for?)
-
1 bunch "hakurei" white spring turnips with cooking greens (cook the greens;
the turnips are good raw like radishes, or slightly cooked)
-
1 bunch tatsoi (use like pac choi or any other asian green)
-
1 bunch dill or cilantro
-
1 bunch beets: here's some advice on beets, from Moosewood Restaurant Cooks
at Home: We peel beets after they're cooked, because it is easier and more
efficient than peeling raw beets. Scrub raw beets to remove any grit, trim
the leaf stems to about an inch, and then boil or steam the beets until
tender. Steaming is more appropriate for small beets up to 2 inches in
diameter. Drain the hot beets and rinse them under or plunge them into
cold water. When the beets have cooled enough for comfortable handling,
the peels slide off easily just by squeezing the beets in your hands. (Advice
from Sue the farmer: Don't forget to eat the beet greens! Steam or saute
greens alone or with the beets, or try in one of the greens recipes. Remember
to try the beet burger recipe in the newsletter.)
-
1 cabbage
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1 list of recipes
July 11, 1998
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1 head of red boston lettuce
-
1 head of green boston lettuce
-
1 head red leaf lettuce
-
1 head green leaf lettuce
-
1/2 lb. broccoli/cauliflower
-
1 bunch pak choi (stir fry, saute, or in soup)
-
1 bunch spinach
-
1 bunch arugula
-
1 bunch turnips with cooking greens (cook the greens; the turnips are good
raw like radishes, or slightly cooked)
-
1 bunch dill or cilantro
-
1 "conehead" cabbage (try to consume mass quantities with your parental
units)
-
1 bunch carrots
-
1 bunch sorrel (lemony flavored - use in salads, sandwhiches, tuna sald,
sorrel soup, etc.)
-
1 bunch basil thinnings
-
2 zucchini/summer squash
-
1 bunch kale
July 18, 1998
-
3-4 heads lettuce - mixed
-
1 head romaine lettuce
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3 heads salad bowl leaf lettuce
-
2 lbs. green or purple beans
-
1 head chinese cabbage (Mizuna member Beth says: use like bok choi or regular
cabbage. I like to make (or buy) a peanut sauce & add it to noodles
with shredded cabbage & other veggies (cilantro, carrots, zucchini,
beans, etc.)).
-
1 "conehead" cabbage
-
1 bunch basil thinnings
-
1 bunch cilantro
-
1 bunch swiss chard
-
3 green zucchini
-
1 bunch beets with cooking greens
-
2 specialty squash/cucumbers
-
1.25 lb. broccoli sideshoots
-
1 bunch carrots
-
1 bunch turnips
July 25, 1998
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1 nevada summer crisp lettuce
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1 larger blushed butter lettuce
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1 smaller blushed butter lettuce
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3 (!!!) lbs. green beans
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1 lb. specialty beans (purple or yellow)
-
1 "conehead" cabbage
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1 bunch basil
-
1 bunch cilantro or dill
-
2 eggplants
-
3 green zucchini
-
2 mixed specialty squash
-
8 (!!!) cucumbers - these are truly excellent cucumbers, ultra-crisp
-
1 bunch kale
-
1.5 lb. carrots
-
1 pint orange sungold cherry tomatoes - the finest cherry tomatoes anywhere!
-
1 lb. beets
-
1 jalapeno pepper
-
1 cayenne pepper
One issue that arises each week is: how do you eat all this produce? Most
recipes stretch out the veggies - what we need to do
is consolidate! With that in mind (& a need to bring a lunch to
work every day), I have devised a "quick 'n' easy" solution. All
you need is:
-
a microwave
-
a microwave safe container (dinner plate size)
-
a smaller container (I use the pint-size Boston Chicken containers)
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olive oil
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garlic powder
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salt
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maybe red wine vinegar
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the veggie you want to get rid of (I've used zukes, green & purple
beans, & broccoli)
Here's what you do:
-
clean & cut up the veggies, about 2 cups
-
put in microwave safe container with some water in the bottom
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microwave 1 minute (for zukes) to 3 minutes (for green beans)
-
while microwaving, put a dash of olive oil/salt/garlic powder/(vinegar
too if cooking green beans)/other herbs as desired in the boston chicken
container
-
when veggies are cooked, throw them in the container too. Put a lid on
it, shake it around a bit, & voila! Marinated veggies for lunch.
I do this recipe every morning & it means I eat better (my 5 plus servings
of veggies), save money, & I clean out my fridge at
the same time! Now, that's what I call multi-tasking!
Let me know if you have any other quick recipe suggestions!
August 1, 1998
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1 head of lettuce
-
2 bunches of basil
-
5 cucumbers
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5 tomatoes
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1 bunch dill
-
2 green zucchini
-
3 mixed specialty squash
-
1/2 lb. "dragon langerie" yellow/purple long flat beans---cook like normal
green beans
-
1 pint orange "sungold" cherry tomatoes
-
2 hot peppers
-
2 green bell peppers
-
1 bunch chiogga beets - pink & white striped inside!
-
1 bunch swiss chard
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1/3 lb. broccoli
-
1 bunch carrots
-
1 recipe sheet
August 8, 1998
-
1 head lettuce
-
1 bunch carrots
-
1 bunch cilantro
-
2 big bunches of basil (store with roots in a glass of water in a cool
place. Cool countertop or in fridge with a bag around the glass)
-
5 cucumbers (some large, some small)
-
2 zucchini
-
3 specialty squash
-
3 green peppers
-
2 eggplant (I got the world's longest eggplant, about 15 inches long -
John Holmes has nothing on my eggplant!)
-
2 hot peppers
-
1 bunch kale
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3 lbs. tomatoes (a mix of red, yellow, and orange)
-
2 (!!) pints orange sungold cherry tomatoes
August 15, 1998
-
3 heads lettuce
-
2 bunches of carrots
-
1 bunch cilantro
-
2 big bunches of basil (store with roots in a glass of water in a cool
place. Cool countertop or in fridge with a bag around the glass. Or: If
you don't want to make pesto, you can freeze whole leaves, and crumble
them to use in the winter.)
-
4 cucumbers
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3 squash
-
2 green peppers
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1 apple & triangle-shaped pepper
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1 cubanelle light green pepper
-
2 japanese eggplants
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2 fuschia eggplants (there are some odd-looking varieties--use them all
the same, & don't forget to eat the skin!)
-
2 hot peppers, one cayenne, one super chili - Red super chili small hot
peppers will dry for later use.
-
7 lbs. tomatoes (red, yellow, orange)
-
2 pints orange sungold cherry tomatoes
-
2 dozen ears of corn (refrigerate so the worm hibernates; break away damaged
tips before freezing. Worms & damage are obvious: if you don't see
them, they are not there!)
-
5 heads broccoli
Freezing tips:
Green and hot peppers: You can chop and freeze without cooking. Broccoli,
eggplant, and zucchini can be blanched (boiled
briefly) and frozen.
August 22, 1998
-
4 eggplants (Sue says: Slice and broil. Store in fridge and use on sandwiches
(try tomato, basil/pesto, mozzarella), pizza, etc.)
-
4 green peppers
-
3 head broccoli
-
1 summer squash
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1 ribbed zucchini
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1 cucumber
-
6 lbs. of tomatoes (make & freeze sauce)
-
1 pint sungold cherry tomatoes (i.e. perfection in the shape of a tomato)
-
1 bunch basil (basil: you can freeze whole leaves without cooking them
first)
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1 bunch dill
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1 bunch cilantro
-
2 heads of lettuce
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1 bunch carrots
-
1 bunch spring onions
Freezing tips:
Definition of BLANCH: Boil or steam briefly. Then dunk in cold water
to stop the cooking process.
-
Corn: Blanch whole ears 4-6 min. Freeze whole or cut kernals off ear.
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Broccoli: Blanch approx. 3 min.
-
Eggplant: Slice or chop in to chunks and blanch.
-
Green and hot peppers: Chop and freeze. No need to blanch first.
August 29, 1998
-
4 eggplants (Sue says: Slice and broil. Store in fridge and use on sandwiches
(try tomato, basil/pesto, mozzarella), pizza, etc.)
-
4 bell peppers
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2 hot peppers
-
1 crookneck squash
-
1 zucchini
-
1 cucumber
-
6 lbs. of tomatoes (make & freeze sauce)
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2 lbs. paste tomatoes
-
1 pint sungold cherry tomatoes (i.e. perfection in the shape of a tomato)
-
1 bunch basil (basil: you can freeze whole leaves without cooking them
first)
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2 melons
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1 bunch dill
-
1 bunch cilantro
-
2 heads of lettuce
-
1 bunch carrots
-
2 heads of lettuce
September 5, 1998
-
2 neon eggplants (Sue says: Slice and broil. Store in fridge and use on
sandwiches (try tomato, basil/pesto, mozzarella), pizza, etc.)
-
2 black eggplants
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2 green peppers
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2 red or yellow peppers
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2 cubanelle light green peppers
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1 cayenne pepper
-
1 jalapeno pepper
-
2 squash
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1 cucumber
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10 ears of corn
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1/2 lb. beans
-
6 lbs. regular tomatoes (make & freeze sauce)
-
1 pint sungold cherry tomatoes (i.e. perfection in the shape of a tomato)
-
2 lb. paste tomatoes
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2 heirloom tomatoes
-
3 lb. onions
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3 lb. red potatoes
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1 lb. garlic
-
1 bunch basil (basil: you can freeze whole leaves without cooking them
first)
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1 bunch dill
-
2 heads of lettuce
-
1 bunch carrots
September 12, 1998
-
4 japanese eggplants, skinny, purple (Sue says: Slice and broil. Store
in fridge and use on sandwiches (try tomato, basil/pesto, mozzarella),
pizza, etc.)
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2 neon eggplants (fuschia)
-
2 Cubanelle light green peppers
-
1 red bell pepper
-
2 superchilis (hot red peppers)
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1 cayenne pepper
-
1 squash
-
1 cucumber
-
1 watermelon, yellow inside
-
1 cantaloupe
-
4 lbs. red tomatoes (a mix of regular "slicers" and paste, which are good
for eating but best for sauce because they have a lower water content)
-
4 heirloom tomatoes (brandywine, which is pinkinsh, and/or striped German,
which is yellow/red)
-
1 pint sungold cherry tomatoes (i.e. perfection in the shape of a tomato)
-
1.5 lb. cut Chiogga beets (pink & white striped inside - psychedelic,
man!)
-
1 bunch celery
-
2 bunches of basil (basil: you can freeze whole leaves without cooking
them first)
-
1 bunch dill
-
1 bunch kale
-
2 heads of lettuce
-
1.5 lb. carrots
September 19, 1998
-
2 bell eggplants (Sue says: Slice and broil. Store in fridge and use on
sandwiches (try tomato, basil/pesto, mozzarella), pizza, etc.)
-
2 japanese eggplants
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2 green bell peppers
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2 sweet peppers
-
1 bunch mustard greens
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1 head of lettuce
-
1 bunch tatsoi (best sauteed/steamed; try with mustard greens)
-
2 hot peppers
-
2 summer squash/zucchini/cucumber
-
1 bunch of radishes
-
4 heirloom tomatoes
-
4 lbs. red & yellow tomatoes (make & freeze sauce)
-
2 bunches of basil (basil: you can freeze whole leaves without cooking
them first)
-
8 ears of corn
-
1 lb. tomatillos
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1.5 lbs. carrots
-
1 light green watermelon/yellow inside
-
1 dark green watermelon/red inside
September 26, 1998
-
1 neon eggplant (Sue says: Slice and broil. Store in fridge and use on
sandwiches (try tomato, basil/pesto, mozzarella), pizza, etc.)
-
1 dark eggplant
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2 japanese eggplants
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2 green bell peppers
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1 cubanelle pepper
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2 yellow bell peppers
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4 hot peppers (2 red, 2 green)
-
2 red bell peppers
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1 bunch arugula
-
1 head Sierra lettuce
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1 bunch tatsoi (best sauteed/steamed; try with mustard greens)
-
1 bunch mizuna
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1 head Nevada lettuce
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1 bunch celery
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1 bunch kale (red or green)
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2 summer squash/cucumber
-
5 lbs. red tomatoes (make & freeze sauce)
-
1 bunch basil (basil: you can freeze whole leaves without cooking them
first)
-
1.5 lbs. carrots
-
2 watermelons
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1 + lbs. red beets
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1 pt. cherry tomatoes!!!
October 3, 1998
-
5 eggplants (Sue says: Slice and broil. Store in fridge and use on sandwiches
(try tomato, basil/pesto, mozzarella), pizza, etc.)
-
2 green bell peppers
-
2 cubanelle peppers
-
4 hot peppers
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3 red bell peppers
-
1 bunch arugula
-
2 heads lettuce
-
1 bunch greens
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1 bunch bok choi
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1 bunch radishes (they will keep a long time in the fridge if you cut off
the greens and put them in a plastic bag)
-
1.5 lb. Chiogga beets
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2 lbs. tomatoes
-
1 bunch basil (basil: you can freeze whole leaves without cooking them
first)
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1.5 lbs. carrots
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2 melons
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1.5 lbs. tomatilloes!!!
October 10, 1998
-
2 'lipstick" peppers
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1 branch red hot chili peppers
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1 small red/thin pepper
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1 yellow and 1 green bell pepper
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1 bunch lettuce
-
1 bunch kale
-
2 lbs. carrots
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1 lb tomatillos
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1 large or 2 small rutabegas
-
1 bunch cilantro
-
2 lbs. eggplants
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4 lbs. winter squash (mix)
October 17, 1998
-
4 red peppers
-
4 hot chili peppers
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3 green bell peppers
-
2 sweet apple peppers (green)
-
2 heads lettuce
-
1 bunch kale
-
1.5 lbs. carrots
-
1/2 lb. tomatilloes or broccoli
-
1 bok choi
-
1 red mustard greens
-
1 bunch cilantro
-
1 lb. eggplant
-
2 butternut squash
-
1 lb. parsnips
October 24, 1998
-
4 red peppers
-
4 hot chili peppers
-
2 heads lettuce
-
1 bunch kale
-
1.5 lbs. carrots
-
1 bok choi
-
2 rutabagas
-
1 lb. parsnips
October 31, 1998
-
4 peppers
-
2 heads lettuce
-
1 bunch kale
-
4 lbs. carrots
-
1 bunch bok choi
-
1.5 lb. garlic
-
1.5 lb. parsnips
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1 bunch choice of: red mustard greens, green chard, arugula, or beets
Helpful hints:
-
Recipe: Loran's Irish Mashed Root Crops: Boil chunks of any combination
of parsnips, rutabags, carrots, potatoes: Mash and add butter/olive oil,
salt & pepper to taste. Delicious! Great served with a side dish of
cooked greens (or mix cooked greens right in!).
-
Kale & Collards: saute in olive oil with garlic and/or onion and/or
hot pepper.
-
Store squash, garlic, root crops in cool, dark place.
-
Peppers are super easy to freeze. Chop & put in bags or containers.
That's it, no cooking necessary.
November 7, 1998
This was our twenty-second, and final week of vegetables. Unfortunately,
I didn't keep a record of what we got! Alas, all I know is that we got
(among other things) many pounds of carrots. About 20 of them. I've been
eating carrots ever since. The funny thing is: the day before I got my
share, I made some recipe that needed carrots, so I bought some (not expecting
the deluge). And you know what? My suspicions were confirmed: the store
bought carrots, although very much uniform in size & shape, and very
pretty looking, were no match for the dirty, funky, small organic carrots.
The store-bought carrots were not as crisp or tasty. And I have not bought
any carrots since that day, two months ago as I write this!
(go to Share Contents 1997 page)
(go to Share Contents 1999 page)
(return to Share Contents 2001 page)