While it looks like a lot, I have some plans....I will blanch and freeze most of the tomatoes, make and freeze salsa verde with the tomatillos and give away some of the cabbage (I now have 6 cabbages!)
One thing I do with some vegetables is roast them....
On the left is roasted eggplant. Last week we got a ton of tiny eggplants, the last of the season, so I cut them up into small pieces, drizzled them in olive oil then sprinkled with salt and pepper. Once cooked, I divided it into baggies and threw them in the freezer. I will use the eggplant for pasta and maybe pizza.
On the right is roasted acorn squash, carrots (yes they're purple) and onions. I cut up a bunch of carrots, an onion and cut a squash in half and seeded it. I drizzled all with olive oil, sprinkled with salt, pepper and fresh thyme (from the freezer from last year). I baked all of the veggies at 400 for about 45 minutes, until they started to brown. These I roasted for a recipe for Acorn Squash and Carrot Soup. It was amazingly delicious, but it turned out brown because the purple and orange carrots mixed with the yellow squash is not a pleasant combination. Needless to say, I will not be posting that recipe.
I love getting the boxes of vegetables every week and miss them desparately in the winter. I count down the months and weeks until we get fresh, locally grown vegetables again. In the meantime, I try to slowly portion out the zucchini, eggplant parmesan, herbs, pesto, salsa verde and tomatoes so they last as long as possible.