Over the last week, the frost has killed any remaining tomatoes, zucchini, or cucumbers, so we are truly at the end of the harvest season. This week’s share included red potatoes, butternut squash, beets, radishes, peppers, parsnips, garlic, sweet potatoes, celeriac, broccoli, broccoli rabe, lettuce, and PYO cilantro, dill, and flowers. I’m tempted to call celeriac the “new eggplant” because I keep getting it and don’t know what to do with it. A couple weeks ago, I was going to make a puree with it, but I never quite got around to it. So now I have three enormous celeriacs in my fridge. I hate wasting food, but I think I’m going to have to throw one out into the woods. I’ve just been really tired lately and lacking a whole lot of motivation to search for new recipes for esoteric vegetables, and I don’t know if I want to go through the hassle of freezing the celery root. I still have to finish processing apples and pumpkins (and I’m sure I’ll freeze some of that broccoli — wow!). I am losing steam (as well as freezer space) when it comes to food preservation.