Contents of my Medium share this week:

• Baby Fresh Ginger
• Green Acorn Squash
• Green Romaine Lettuce
• Habanada Peppers
• Lacinato Kale
• Mixed Specialty Eggplant
• White Garlic
• Yellow Straightneck Squash

Regularly checking the stored squashes is important. My Week 21 butternut squash has a soft spot and needs to be dealt with immediately. My Week 20 buttercup squash is still perfectly fine. The acorn squash will join the buttercup squash for now. Here’s a chart on number of months to store various squashes.

I like fresh ginger root. I bought some from the Hollywood Farmers Market last Saturday. The Saturday LFFC newsletter predicted the Medium Shares would include sage, which ended up being ginger. Even if I had known ginger root was coming, I would have bought more ginger root anyway. Lots of recipes include ginger root (or white garlic), but here are a few specific recipes:

• Ginger bug ( for homemade ginger ale)
• Fried ginger shreds
• Garlic confit

Habanada peppers have the flavor of habanero peppers but without any spiciness. It’s a thin-walled pepper that can be eaten on its own or incorporated into pretty much anything.

I found this recipe for Whipped Eggplant Dip, which adds creme fraiche (or vegan cream cheese) for an extra creme-y mutabal.

Something about finely chopping up green romaine lettuce makes it easier to eat. This maroulosalata recipe will also use up the last of my meadow mint from Week 21 that’s still looking fresh. For another green salad, here’s a basic lacinato kale salad recipe.