Today’s Box
- Blueberry Jam
- Braeburn Apples
- Honeycrisp Apples
- 898 Squash
- Beauregard Sweet Potatoes
- Orange Carrots
- Purple Daikon Radishes
Things in the fridge and counter
- Pears
- Apples
- Cranberries
- Brussels Sprouts
- Green Kale Hearts
- Napa Cabbage
- Celery
- Carrots
- Red radishes
- Green beefsteak tomatoes, but baby-sized
- 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
- Green tomato salsa
- Cran-kin kraut (currently fermenting)
- Apple butter
- Applesauce
- Probably still more uninventoried
Meal Plans
- Vegetarian Cassoulet. (That’s different than what we made on Sunday night. But uses the same beans!)
- Oknomiyaki. And, now that my digestive track is cooperative, we can use the pickled fennel.
- We didn’t make the Thai carrot sweet potato soup last week, so we will this week.
- We’ve had winters dominated by sweet potatoes and winters rolling in radishes. We got both this week and I’m so curious what the coming season will bring. (I bet the farm already has a good guess based on what they have in storage.)
Love you,
Sarah
Planning Inside The Box 