Today's farm share pick up was fairly uneventful. It started with me driving by the pick up location at 3:30 only to remember that the vegetables don't get set up until 4:30. I occupied the hour I had to kill by performing a 173 point parallel park into a sweet vacant space.
Later on I walked over to pick up our share this week. In the share we got: 2/3 pound of arugula, 1 bulb of celeriac, 4 beets, 1 eggplant, 1 head of red leaf lettuce, 2 bell peppers, 1 bulb of garlic, 1 head of bok choy, 6 ears of corn, some snap beans, and 16 pears. A woman picking up was complaining about several things including the amount of corn we were getting. "What am I supposed to do with all this corn?" she griped.
I offered her some advice. She should try freezing the corn. I'd done this the previous two weeks being unable to use the corn quickly enough. The grumpy woman seemed unimpressed but the rest of the women there were quite interested in how they could best do this.
When I got home I cored, peeeled, and cut the remaining apples from last week and threw them in a pot to make applesauce.
I made a salad using the arugula, red leaf and sliced pears. Combined with a little Parmesan, olive oil and lemon juice it made a pretty tasty salad.
I used up the eggplant with the zucchini from last week to make a white vegetable lasagne. I wasn't incredibly impressed with the result. The eggplant was very woody. Also, my laziness may have affected the final product. What I should have done was par cook the sliced squash prior to assembling the lasagna. What I did do was just layer the squash in the pan raw which resulted in a thinner and slightly more watery lasagna.
So it goes.
We had some of the warm applesauce with a sprinkle of cinnamon as dessert. Afterward we also made some yogurt with some of the raspberries Jen's dad had given us before we left Chicago. I think he may have given them to us just to brag about the fact that they only cost $0.99 per container.
Regardless, they were delicious.