Pickup was in the rain, so the veggies are drying out before I put them away. Also, the timing meant that I picked up during the waning hours of RH, which is definitely less than ideal. Ah, well.

• 2 pounds of carrots (I eyeballed it, not using scales on yomtov)
  
• 2 heads of cauliflower
  
• 4 onions
  
• 4 heads of garlic
  
• 2 heads of Napa cabbage
  
• 6 scallions
  
• 8 green peppers (I chose long thin ones over bell-shaped ones)
  
• 16 smallish tomatoes (I managed to get some yellow ones, not just all red)
  
• 2 huge heads of red-leaf lettuce
  
• 1.5 pounds of spinach (there was a bag already filled; I don’t know if it was the full amount or half, but again, not with the scales, so this is fine, whichever it is)
  
• 2 big bunches of French breakfast radishes with their greens
  
• take what you want herbs and hot peppers (amusingly on the whiteboard as “hot peps”; there was a kind I hadn’t seen before, that the site coordinator (Martin) didn’t know either, sort of a longer, smoother habanero; in any case, I didn’t need more, especially not in the rain, so I chose none)

First thoughts: sauteed radish greens with spinach and garlic. Fridge-pickled radishes. Roasted cauliflower. Stir fried Napa with onions, carrots, and tofu, plus seasonings like ginger, soy sauce/miso paste, scallions. Scallion pancakes. Big green salads with lettuce and tomatoes (or open-faced sandwiches) to use the lettuce. Roasted peppers.