In the larder

Green vegetables. Lots and lots of green vegetables. One quart each of brussels sprouts, broccoli, green beans. 4 quarts of chard still in the ground. Three good sized bell peppers, including one yellow one. Still got a pound of turnips (and more in the ground, along with some beets). About 4 pounds of carrots (and more in the ground, oy). Two quarts of pumpkin pulp, and another pumpkin still, um, in the ground.

On the menu list are:

Pumpkin soup
Broccoli quiche
Some kind of slaw made with brussels sprouts, to go with crab cakes
Carrot bread
Pumpkin bread
Various casseroles

Are you reading this? What else can I make?