Hi John,
It’s a new CSA season! We’re at a new site, picking up on Tuesdays (after a pandemics worth of Thursday pickups). We’re back to getting a small box every week instead of splitting every other week.
Meanwhile, we’re getting back to the garden plot. Despite our rapid abandonment of the plot once we were under contract, some plants survived the winter. We have some spinach that’s finally mature enough to start picking. The cilantro that I started from seed, survived the transplanting and the season, and is thriving. The carrot seeds that never took off last fall, are actually growing this spring. The garlic that we planted at the end of fall, looks to be coming up. The dahlia returned, despite not harvesting the tuber for safer preservation over the winter. And of course the rosemary and oregano are thriving.
We’ve planted short rows of radishes. Spattering of a mix of stir-fryable greens. A bean tent with a variety of peas. Dill, though I’m not sure if what’s coming up is volunteers or from our seeds. A half border of nasturtium. Planning on buying starts for the basil and tomatoes and tomatillos and peppers and maybe a cucumber or three. Hoping the ground cherries have self-sown, as promised/threatened. We’ll see what the season truly brings.
In This Week’s Box
- Green Garlic
- Green Kale
- Red Butterhead Lettuce
- Red Chard
Still in the Fridge
- Strawberries (farmer’s market)
- Cranberries
- Mushrooms
- Greens: Lettuce, Cabbage, Microgreens
- Black radishes, Purple Daikon radishes, Winter Radishes
- Potatoes: Sweet
- Jerusalem Artichokes
Growing in the Garden
- Spinach
- Radish sprouts as we thin them
- Radishes
- Cilantro (as we want)
- Weedy wild onions (if we trust our nose)
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
- Salads are obvious. Lettuce or microgreens and radishes? Top with beans as desired. Or make the kale, quinoa, sweet potato fritters.
- Riffing off this, let’s try risotto with sunchokes and the mushrooms
- We did not make okonmiyaki last week, after all (though did make multiple shaved cabbage salads). Offer visitors a choice between that and cabbage with glass noodles?
- Pizza with sunchoke and kale?
- Sweet potato and swiss chard gratin
- Always, tacos?
Love,
Sarah
Planning Inside The Box 