Hi John,
Our CSA doesn’t do small boxes in winter, and we’d gotten behind enough in consumption that we very nearly didn’t participate for the season. Then someone asked the listserv about splitting a box. So now, we have a box every other week.
Meanwhile, we have very, very many boxes in the house. Someday, we’ll retrieve our car from the shop and head to a store in search of some extra kitchen storage. Until then, the dining room will be a jumble of boxes and piles of plastic containers and pictures that haven’t yet been hung on the walls. Someday, we’ll find a dresser that suits me and then there will not be a stack of boxes holding clothes in the other bedroom. Someday, we will decide which bookshelves need replacing and, maybe, which books we no longer need. Of course, plenty of boxes are unpacked and collapsed and waiting for someone to respond to our Freecycle post. It’s just that moving is a process and it still feels
In This Week’s Box
- Beauregard Sweet Potatoes
- Black Radishes
- Green Kale
- Parsnips
- Red Beets
- Red Cabbage
- White Mushrooms
- Yellow Popcorn
Still in the Fridge
- Apples: last of the season
- Cranberries
- Greens: Mustard greens, parsley
- Celery
- Carrots
- Red beets
- Squash: Spaghetti, Butternut
- Potatoes: Sweet, Purple
- Sunchokes
Open Preserves
- Preserved eggplant
- Dill pickle juice
- Lacto-fermented green cherry tomatoes
- Lacto-fermented blueberry jalapeno hot sauce
- Lacto-fermented habanda jalapeno hot sauce
- Pickled red onion
- Pickled banana peppers with oregano, basil, and black pepper
- Plain pickled banana peppers
- Pickled fennel stems with orange
- Spicy pickled fennel stems
- Radish kimchi
- Sunchoke relish
- Green tomato chutney
- Sour cherry chutney
- Freedom berry jam
- Probably still more uninventoried
Dishes that will hopefully yield leftovers so we have fewer cooking days
- Earlier this week you made the peas and the rice for the Hoppin’ John Pilaf in Cool Beans. One day we will actually make the pilaf. And that day we will cook up the mustard greens.
- Kale and mushroom lasagna from Six Seasons. I’m so excited that we get to try this again!
- Parsnip soup with celery leaf relish, also from Six Seasons
- We’ve been eating sweet potato on pizza with last summer’s pepperonata pulled from the freezer. That can be repeated another time or two. Maybe another round of the sweet potatoes stacked with chevre and celery. (I’m not certain how much celery we have though.) Maybe baked and stuffed with black beans, or as filling for enfrijoladas?
- Red cabbage shredded into salads. One with craisins and carrots. Another with sesame or peanuts and ginger.
- Oh gosh, we need to use beets and I am just not in a beet mood recently. Maybe try that beet and pear salad but with apples instead of pears. Beet gnocci? Roasted beet and citrus salad (adapting from Six Seasons)? Beet risotto to dehydrate for future camping trips? I dunno. I expect these will be with us a while.
- I’m similarly uncertain about the black radishes. After the winter of radishes (Was that 2016 or 2017?), I actually enjoy radishes. Black radishes are my least favorite though–I don’t love the sharper flavor or the rougher exterior texture. Maybe that’s a reason to try pickling them? I don’t think I’ve tried pickling black radishes before. And I do like a pickled radish for tacos.
Here’s hoping that by the time I write again the kitchen will be more functional and the boxes will be a bit fewer!
Sarah
Planning Inside The Box 