Dear John,
The oven died and took too long to fix. I kept delaying posting until we got an appliance repair person here. Hindsight, not the most helpful way to plan.
But it is fixed and we have the next box now. So I will hit publish on this one. Thank you to the repair person and to the neighbors who passed along the phone number to text.
Today’s Box
- All Purple Carrots
- Chioggia Beets x2
- Purple Daikon Radishes
- Purple Sweet Potatoes
- Onions
- Parsley
- Green Cabbage
Things in the fridge
- Cranberries
- Half a parsnip
- Robins Koginut Squash
- Black Futsu squash (from the farmers market)
- Shallots
Open Preserves
- Preserved eggplant
- Lacto-fermented blueberry jalapeno hot sauce
- Pickled banana peppers
- Pickled banana peppers with oregano, garlic, and black pepper
- Pickled kale stems
- Radish kimchi
- Green tomato chutney
- Cran-kin kraut
- Blueberry jelly
- Probably still more uninventoried
Home meals
- Sweet potatoes topped with celery and shallot and cheese. You know what, we have grocery store celery. We could totally make this again. It’s good. And so simple. Reminder that we could use the 8 minute sweet potato trick if we want to do this before we get the oven fixed.
- Chioggia Beets are the pretty striped ones. They begged to be mandolined into paper thin slices for salads. Probably pair with some citrus and some of the cheese that we need for topping the sweet potatoes. Toasted hazelnuts, warm from the oven. Top with some parsley if you’re feeling fancy farm-to-table restaurant style.
- That said, when we grow tired of raw storage beets (because, that is what these are, right?), maybe we try a beet tartare. (Totally inspired by me doing cntrl+f for beet on the menu at an old favorite farm-to-table restaurant. Their description is “avocado / radish / capers / egg.”)
- I do tend to use the cabbage for salads. Crispy and crunchy and feeling fresh.
Love you,
Sarah
Planning Inside The Box 