Hi John,
We made a garden trip on Friday. It’s amazing how well our plot is doing, considering how much less attion we’ve been able to give it this summer. Would the beans be doing better if they got regular waterings? Probably. Ditto the tomatillos? Perhaps, but we’ve still made at least four cups of salsa verde. The tomatoes? Almost for sure, but there’s still enough coming in that we’ll make a pasta sauce sometime this week. When I tried pulling up garlic, it wasn’t yet ready for harvest. Now the remaining plants are blooming. Ah, well. It’s a hobby plot not a sustenance plot. The flowers are pretty and make the pollinators happy.
We started our first rows for fall radishes and turnips and lettuce. Planted the last of the stir-fry greens seed pack–the one whose previous planting gave us kale all season long. I forgot to pack cilantro. We need to see if we can pick up heirloom collards at our local store or if we should order. Seasons are changing and still full of the promise.
Today’s Box
- Bartlett Pears
- Italian plums
- Magness Pears
- Delicata Squash
- Mixed Cherry Tomatoes
- Rainbow Chard
- Red Little Gem Romaine Lettuce
Things I think are in the fridge
- Peach
- Cantaloupe
- Pears
- Nectarines (farmers market)
- Blackberries (farmers market)
- Roma tomatoes
- Cranberries
- Celery
- Spaghetti squash
- Jerusalem Artichokes
Coming in from the Garden
- Basil
- Kale
- Tomatillos
- Roma tomatoes
- Green tomatoes from when I pruned some errant tomato stems
- 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 banana peppers
- Pickled banana peppers with oregano, garlic, 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
- I’m intrigued by lettuce soup. I don’t think this is quite the time for it, but noting.
- Salad with slices of roasted squash, crunchy chickpeas, and a yogurt dressing
- Risotto with swiss chard and the last of the sunchokes
- More green tomato chutney? We don’t have hot peppers, but maybe play anyway?
- Chickpea-Tomato Sauce and Pasta inspired by what Dad made from Cool Beans
Love you,
Sarah
Planning Inside The Box 