Hey John,
Low-fat diet continues. I’ve been microwaving popcorn without oil (and learning, ah, that’s what diet popcorn tastes like), roasting chickpeas with abandon (and spicing them with abandon too), baking tofu (because we realized the store brand wasn’t gluten free, so it’s on me to eat), and eating no-fat yogurt (like I’m a smiling lady in an advertisement). We haven’t ended up back at the doctor this week, which I’m counting as a win. Even though there were a couple of times when maybe we should’ve gone? Managing new health conditions is a challenge!
Today’s Box
- Little Sweetie Cantaloupe
- Yellow Peaches
- Watermelon
- Green Kale
- Ping Tung Long Eggplant
- Red Tomatoes
- Spaghetti Squash
Things I think are in the fridge
- Fennel fronds
- Canary Melon
- Peach
- Nectarines (farmers market)
- Blackberries (farmers market)
- Roma tomatoes
- Tomatillos
- Cranberries
- Edamame
- Yummy peppers
- Celery
- Sweet corn
- Centercut squash
- Greens: Kale
- New Potatoes
- Jerusalem Artichokes
Coming in from the Garden
- Basil
- Kale
- Tomatillos
- Roma tomatoes
- Occasional ground cherries
- More peppers?
- Dahlias and marigolds
- Papalo when we want it
- Rosemary
Open Preserves
- Preserved eggplant
- Lacto-fermented green cherry tomatoes
- Lacto-fermented blueberry jalapeno hot sauce
- Pickled banana peppers with oregano, basil, and black pepper
- Pickled fennel stems with orange
- Spicy pickled fennel stems
- Radish kimchi
- Green tomato chutney
- Applesauce
- Probably still more uninventoried
Low fat ideas to eat the veggies
- Fruit salad with honey yogurt dressing (~1 generous tablespoon of honey for each half cup of fat free yogurt)
- Rice-stuffed tomatoes (reducing oil in the cooking)! Is it risotto in another form? Yes. But I NEED other forms of my rice porridge right now. Do you know how much congee I ate last week?
- Kale from the CSA, huh. Hahahahaha. So much kale this season! How about the braised beans and greens Dad made. Or maybe go the pasta route.
- I expect we’ll keep making tacos with roasted veggies or scrambled eggs. There’s brown rice in the fridge. Beans already cooked. Let’s roast the tomatillos to make some salsa and the meal will be ready for quick prep whenever we need it.
- I don’t especially want to try spaghetti squash with kale and beans and marinara and no cheese. It should keep for a couple of months. Let’s see when the surgery is scheduled and maybe save until then.
- I love eggplant! With oil.
*cue the sad trombones*
I may decide to roast the eggplant and mix with yogurt and spices. Or may say this is perfect time to make more preserved eggplant from Six Seasons to ration throughout the rest of the year. - A final note, not for using up produce: Last week, my loaf from the Neighborhood Bread Lady’s monthly subscription was an apricot sourdough with fennel and coriander and maybe some other spices. When my friend picked up our loaf, NBL said to “think of it like a cheeseboard.” It was amazing. I have found a recipe for apricot fennel bread that I may need to make. Even though it won’t be sourdough and I’ll use dried apricots instead of fresh.
Love you,
Sarah
Planning Inside The Box 