Boxing Day, August 16

planorcan
Big peaches. Smaller squash.

Hi John,

I had a surprise hospital stay since the last post. You were able to successfully pause the CSA for a week. And the family that came into town to help care for us in the recovery also helped us catch up on produce. I’m doing better, though you’re still going to be on cooking intensive. Plus, there’s new dietary restrictions to follow. If anyone has suggestions for very low fat desserts (beyond fruit or straight up spooning sugar into my mouth), let me know.

Today’s Box

  • Athena Cantaloupe
  • Canary Melon
  • Yellow Peaches
  • Bicolor Sweet Corn
  • Centercut Squash
  • Collards
  • Mixed Yummy Peppers
  • New Red Potatoes

Things I think are in the fridge

  • Fennel fronds
  • Watermelon
  • Cranberries
  • Edamame
  • Shisito peppers
  • Celery
  • Greens: Kale
  • Sweet potato
  • 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

  • Collards and tofu. Probably with brown rice instead of the quinoa. Maybe with kale instead of the collards.
  • Speaking of collards and kale. Normally we save the stems for pesto. I can’t eat that! So pickled stems? Or dehydrate to powder them? Maybe I’ll like the kale in green smoothies better that way. Can’t hurt to try.
  • Similarly, no basil pesto for me. And since our freezer is full, I guess we’re dehydrating basil for winter use? So wrong, but so right.
  • There’s a recipe in the Indian cookbook for baby potatoes and tomatoes. We don’t have enough tomatoes at home right now, but I bet we will after the next garden visit. Cut most of the ghee though. Sad face.
  • Sweet potato, black bean, and corn hash from the Moosewood that I picked up from the Little Free Library.
  • Though Simply in Season’s stoplight salad could also use the corn and not much oil.
  • The squash wants to be grilled or roasted. (Or sauteed in a pan, but there’s that dang oil popping in.) Perhaps we stick to it as a side? Or in a bowl with some grains and a lime-basil-yogurt dressing? Topping for congee or risotto?
  • Save the melon guts and juice for my muesli fix. Honestly, I’m so glad that I tried Lindsay-Jean Hard’s recipe before I got sick. Oats + chia seeds + no fat yogurt + honey + spices prepped the night or two before, topped with fresh fruit when I’m ready to eat have been a great midnight snack/breakfast. Skipping the nuts and most of the seeds for now. Omitting dried fruit because there’s so much good fresh fruit.
  • Pie has too much fat in the crust. And crisps have the fat in the topping. But I think a fruit cobbler might work. Especially if we use the no-fat milk. So peach cobbler?

Love,

Sarah

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