Heya John,
After two years of pandemic, a flood, a rebuilding, a death, and I don’t even remember what else, we made the trip to visit your parents at their home. The snow was timed perfectly for us to be able to go skiing. (Though my rental skis resisted sliding so it was somewhere between skiing and snow-shoeing in long, narrow shoes.) You provided tech support. We both considered which furniture might be worth making the cross-country move. And, we mostly let your mom do the cooking.
There are more unused veggies this week than sometimes. I think we’re making a dent in them, but it might be time to make some meals to freeze.
In This Week’s Box
- Beauregard Sweet Potatoes
- Broccoli
- Celery
- French Breakfast Radishes
- Italian Parsley
- Purple Top Turnips
- White Mushrooms
- Green Kale Hearts
Still in the Fridge
- Cranberries
- Greens: Red Cabbage, Green Cabbage
- Kohlrabi
- Carrots
- Parsnip
- Black radishes, Red radishes, Winter radishes
- Turnips
- Squash: Butternut
- Potatoes: Sweet, Purple
- Onions
- Jerusalem Artichokes
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
- Freedom berry jam
- Cranapple
- Probably still more uninventoried
Can we talk about that sweet potato?
In the back of the veggie pile, the potato looks large. But then you actually see pick it up and realize that is closer to the size of my head than a baby’s head.
It’s a lot of sweet potato.
My plan is to wash it, prick it, and then put it in the instant pot for, oh, let’s start with an hour. It should go quicker if I cut it up first. But it looks a bit unwieldy for the cutting.
Anyway, later today we should have much sweet potato mash. Once it’s cooled, I’ll put it in the freezer. We can use it for sweet potato waffles/kofkas/crème brûlée/whatever. Presumably for quite a while. (Especially considering we have other sweet potatoes to use between now and then.)
Meal-spiration
- Sweet potato + celery = revisit these rounds?
- Sweet potato + kale = fritters?
- Unless kale + mushrooms = the lasagna from Six Seasons
- Though maybe mushrooms + turnips = the grain salad on page 374 of Six Seasons
- I’m not quite sure what to do with the broccoli. Maybe just add it to the crunchy cabbage salads. Maybe put in a stir-fry (like the turmeric-black pepper chicken subbed with tofu instead).
- And, please, oh please, may we have the energy and time to make the shepherd’s pie that I’ve been scheming on for a month…
Love you,
Sarah
Planning Inside The Box 