Hi John,
In the heat wave that’s been happening, I have not wanted you to turn on the oven. Last night, the temperature came down enough that we finally got to use the pizza dough that’s been sitting in the fridge, make those candied nuts I’ve been asking for, and refill my crouton stash.
I’m a bit nervous about how we’re going to use the produce this week. A cousin is bringing dinner tomorrow. Your parents are here this weekend. On the one hand it’s more mouths to make a dent in the burgeoning list of things in the fridge. On the other hand, I’m ceding the meal planning to all y’all and I don’t know your intentions. Letting go of control is hard, even when I desperately want to.
Supposedly in Today’s Box
- Peaches
- Watermelon
- Cantaloupe
- Carmen Peppers
- Green Beans
- Green Zucchini
- Mixed Heirloom Tomatoes
Things I think are in the fridge
- Blueberries (farmer’s market)
- Peaches
- Fennel
- Cucumber (farmer’s market)
- Cranberries
- Lemon squash
- Green bell pepper
- Celery
- Greens: Napa Cabbage, Savoy Cabbage, Kale
- Black radishes, Purple Daikon radish
- Sweet potato
- Jerusalem Artichokes
Coming in from the Garden
- Edamame
- Basil
- Kale
- Tomatillas (just a few, but they’re here!)
- Tomatoes (only two so far, but again, they’re here!)
- Occasional ground cherries
- Peppers? Soon?
- Garlic? Perhaps
- Dahlias and marigolds and nasturtium
- Rosemary for remembrance
Open Preserves
- Preserved eggplant
- 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
- Green tomato chutney
- Applesauce
- Probably still more uninventoried
Meals that probably won’t get made because of that aforementioned letting others plan the meals scheme
- I’ve dissected the cantaloupe into its various parts. Already mixed up the muesli-like cantaloupe-pulp oats from Lindsay-Jean Hard‘s book. Seeds are drying and can be roasted the next time the oven is on. Fruit is chopped up in the fruit drawer for snacking, and freezer for a papaya-melon-dragon fruit smoothie. But…if the bounty of summer fruit overtakes us, I am very intrigued by this risotto.
- You’re making peppers stuffed with lemon squash (adapted from the Moosewood New Classics cookbook) for dinner tonight. I’m considering the Enchanted Broccoli Forest’s green pepper and zucchini enchilada filling for later. Bet it’d go well with a tomatillo-tomato salsa.
- Green bean and pesto potato salad season!!!
- Keep the summer slaws coming to work through the massive cabbage from last week. Maybe to top a taco?
- The stuffed zucchini from the Moosewood cookbook (a page before what you’re working on right now) looked really interesting. Tomato-cinnamon sauce!
Love,
Sarah
Planning Inside The Box 