Dear John,
The leaves have (mostly) fallen. The hard frost has arrived. And the single bronze dahlia bloom from the plant outside has been cut and brought inside.
Today’s Box
- Cranberries
- Goldrush Apples
- Granny Smith Apples
- Carnival Squash
- Celery
- Fennel
- Green Cabbage
- Onions
Things in the fridge and counter
- Pears
- Apples
- Carrot (but not their greens)
- Celery
- Radicchio
- Lettuce
- Green beefsteak tomatoes, but baby-sized
- Roma tomatoes, mix of green and reddening
- Sweet Dumpling Squash
- Stripetti Squash
- Potatoes (purple and gold)
Garden Finale
- Green tomatoes! Ours and ones other people had put in the compost *gasp*
- Basil
- Dahlias and marigolds and cosmos (gather seeds as we go!)
- Nasturtium
- Rosemary
- Oregano
Open Preserves
- Preserved eggplant
- Lacto-fermented green cherry tomatoes
- Lacto-fermented blueberry jalapeno hot sauce
- 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
- Apple butter
- Applesauce
- Probably still more uninventoried
Strategic eating before the big meal
- The cabbage is gorgeous. It will also keep. Let’s use the few outermost leaves that are falling off for a salad now. Stir fry?
- Time to make some apple date chutney, adapted for the freezer bags of apple and pear cores and cranberries that had been in the fridge for far, far too long. And apple scrap jelly.
- More of the Six Seasons celery salads. With apples! And dates! And nuts!
- Stuff the stripetti squash this week. Top with the leftovers from the cauliflower steaks last week. (That topping was so good. I can’t wait to make it again.)
Love you,
Sarah
Planning Inside The Box 