Hi John,

You’ve been busy with conference this week, so haven’t been keeping tabs on the kitchen or seeing the garden. So you didn’t know that we actually finished off our stock of lettuces at lunch yesterday. After a month or two of getting multiple varieties of lettuce each week, I think we’re shifting seasons. Appropriate, since it’s post solstice.

When I went to water on Tuesday, there were happy surprises. Our first ground cherries were ready! And our dill was too. We’ve read that dill is a good companion for tomatoes,but that mature dill isn’t. But I’m not sure what qualifies as mature dill. Guessing that it’s when the plant flowers, I pulled up what we have. It’s too early to use it for pickles, but perfect timing for your family tradition of dill dip.

Meals to Maybe Make

• Tomato + lettuce = BLT time. I know it’s a classic, but it’s hard to get the good tomatoes in before the lettuce is disappointing. Here’s to trying anyway.
• Dinner tonight is going to be the fava beans with potatoes and cilantro (picked from the herb plot at the garden) in a tomato sauce from Six Seasons. It looks like a play on shakshuka or eggs in purgatory and I’m so looking forward to it. Just yesterday was using garden goodies to make raspberry cheesecake and dill dip.
• We have so much broccoli. And it’s very pretty broccoli. I may be leaning towards roasting it up with lemon and feta again. Munching on the stalks with the dill dip. Six Seasons has a pasta with broccoli and sausage that looks tempting if we want more meat.
• If we can get more cilantro and it’s not too hot, maybe make this swiss chard soup? Include the beet greens too. And if not cilantro, we could try it with some of the remaining dill.
• Patty pan squash with chickpeas
• We can roast the beets to make beet yogurt. And we can keep shredding them to go on salads.
• If we do pizza, let’s do the kale and sunchoke combo again. We don’t have a gluten free crust at the ready though, so I’m guessing no pizza.

The cherries need to be used ASAP. As amazing as that pie was, I’m not sure I want to make another one. If only because I want to eat the cheesecake first.

Last week’s greens weren’t stored the best while we went camping, so they should be cooked up sooner rather than later. We can consider whether we want to put the dandelions in with them or add to a salad.

The radish, turnips, and kohlrabi have been here fore several weeks. They’re getting used in salads and storing just fine. We’ve already cut into the cucumber, so we’ll want to keep using it up. When the salad fits.

We’re down to one parsnip lingering in the bottom of the box. Maybe we should roast it up at the same time as the beets just to get it done.

The cabbage will keep. I expect we’ll use it in a slaw sometime soon. Perhaps with leftover broccoli…

~s