Dear John,
Happy Easter! We walked to the cemetery this morning for Sunrise Service. As we snuck out of our house, a neighbor was across the street scattering eggs for a hunt. (Kid is two, you don’t really hide them yet.) The sign at a church we passed illuminated a “Happy New Year!” message, and while I know it hasn’t changed in months, spring really does feel like a resetting of the calendar. We found our place in the gathering crowd. The trees had confettied the graves with pink petals–a celebration of life in the midst of death. The promise that life continues, beyond all our fears.
In This Week’s Box
- Cilantro
- Green Cabbage
- Green Kale
- Green Romain Lettuce
- Mixed Winter Radishes
- Red Scallions
- Rainbow Chard
Still in the Fridge
- Asparagus (farmer’s market)
- Strawberries (farmer’s market)
- Cranberries
- Celery
- Greens: Dandelion, radish, kale
- Black radishes, Purple Daikon radishes
- Turnips
- Potatoes: Sweet
- Jerusalem Artichokes
Open Preserves
- Preserved eggplant
- Dill pickle juice
- Lacto-fermented green cherry tomatoes
- Lacto-fermented blueberry jalapeno hot sauce
- 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
- Applesauce
- Cranberry orange marmalade-ish
- Probably still more uninventoried
Meals for now, meals for later
- As soon as I post this, I’m heading to the kitchen to start a galette of onions and scallions and goodness. (Goodness=cheese.)
- I bought asparagus and strawberries at the farmers market and will probably be buying more strawberries. We’ve made the asparagus lemon pasta from Simply in Season, which needs to be done at least annually. Maybe easiest to roast the rest? Maybe use on flatbread/pizza? Maybe a quiche?
- We used up the last cabbage in okonmiyaki. And, while it feels weird to do the same thing immediately, it was a successful enough meal series that I’m absolutely okay with a repeat.
- Beans and greens. Let’s do the dandelion + miso + beans from Cool Beans. And maybe also a version of the Hoppin’ John Pilaf.
- I tempted to try a preserved daikon radish recipe. I didn’t buy any on my latest run to Hmart, but I did get goji berries and the recipe uses them both with congee.
- Debating the favorite chard and cilantro soup. It’s known and good and I have plenty of stale bread at the moment. May be convinced to switch to a lentil version though.
- We got some potatoes from the store. Twice bake’em, stuffed with kale and scallions and cheese?
Love,
Sarah
Planning Inside The Box 