Dear John,
Last week went remarkably according to plan. Black Futsu was stuffed with artisan (gluten free) bread cubes, Gruyère, Emmenthal, four strips of bacon, thyme, garlic, pepper, nutmeg, cream. It really was, oh so good. A couple of days later Kabocha with wild rice, mushrooms, cranberries, carrots, celery, shallots, raisins, rosemary, oregano, thyme. Still delicious, if not quite as decadent feeling.
Cabbage was shredded with carrots, apple ginger dressing, and the seeds for the squash that was on the table. Later more was shredded, doused with garlic-lemon-anchovy dressing, topped with toasted hazelnuts and sourdough croutons (for those who could partake).
Those who would miss turkey, missed the turkey. Those who are mostly vegetarian, surely didn’t. Except, it would be nice to have the carcass to make broth for all the soups of the season. Ah well, that’s what the veggie stock bag is for.
Today’s Box
- Cranberries
- Crispin Apples
- Fuji Apples
- Arugula
- January King Cabbage
- Leeks
- Rainbow Carrots
- Red Radishes
Things in the fridge and counter
- Pears
- Apples
- Cranberries
- Celery
- 1/2 a Beet
- Carrots of the rainbow
- Green beefsteak tomatoes, but baby-sized
- Roma tomatoes, mix of green and reddening
- Carnival Squash
- Robins Koginut Squash
- Potatoes (only the gold)
- Onions
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
Making the most of the greenery
- Leek and Potato soup! More with Less has a recipe as does Good Food Cook Book. Combine those for fun.
- We have radishes. With greens! Carrots. With greens! Arugula! And, of course, cabbage. Let’s have fun with the greens that won’t last before settling into the months of cabbage and storage greens. One more batch of carrot top pesto. Salads with arugula and pear and blue cheese. Or arugula with roasted beets and goat cheese. Breakfast of roasted potatoes, fried eggs, and sauteed radish greens.
- I’m proud we finished the last cabbage before this one arrived. (Barely.) We did cabbage and butter pasta this weekend. May be time for okonomiyaki. Or the Polish Potato Casserole of my childhood.
- We have some left over stuffings that’ll go in the squash. Make the Thanskgiving cooking last.
- But, let’s work on the cranberries. I think we have ~15 cups in the refrigerator right now. (To be far, about 10 came today.) We might have to candy some or string them with popcorn. Until then, more sauce? Newtons? Make cranberry curd and freeze it? Cranapple pie?
Love you,
Sarah
Planning Inside The Box 