Boxing Day, March 30

Lettuce and spinach and dandelion greens and parsley.

Dear John,

The equinox has come. Easter is quick on it’s way. Garden scheming time is here. This weekend we pulled out our box of seeds to start scheming. I’m surrounded by slips of paper scribbled with notes. Trying to decide what goes where. This year we’re going to try planting the tall plants on the north end of the garden and the shorter on the southern end.

Currently in the north end of the plot, it turns out the plants that we thought were the garlic that we sowed but then never figured out when to harvest are actually garlic chives. Which can take over as much space as we give them. So maybe let’s give them less space? And harvest a bunch? Which means cooking a bunch. Make some compound butter. Dehydrate some and make into a salt. Try some egg noodles where the chives are the noodles. Or just some eggs. If we ever make it to the Asian grocery, pick up some dried shrimp and try these or see if the spiced tofu is gluten free and we can make this stirfry.

Today’s Box

  • Italian Parsley
  • Jerusalem Artichokes
  • Little Gem Romaine Lettuce
  • Purple Daikon Radishes
  • Spinach
  • Yellow Carrots
  • Yellow Onions
  • Green Dandelion

Things in the fridge

  • Cranberries
  • Chioggia Beets
  • Purple Daikon Radishes
  • Robins Koginut Squash
  • Shallots
  • Jerusalem Artichokes
  • Red Beets

In the Garden

  • Garlic chives
  • Rosemary
  • Dahlia bulbs
  • Sunchokes

Open Preserves

Goes well with garlic chives (or not)

  • It feels like a stir-fry week. Mix up some sauce, put some rice in the pressure cooker, chop some veggies, and play.
  • We have beans in the freezer that are waiting to be cooked with dandelion greens. Let’s pick up some sausage and see if we feel comfortable pinching sage leaves from the herb plot in the garden. We have some dried if not.
  • Salads! We’ve been talking about adding more fish into our diet, perhaps we try a variation on a salmon salad? The ladolemono dressing sounds yummy! Or in for a vegetarian, but add oil, approach time to top with smashed sunchoke. I’m wondering if there’s a way to use the sunchokes instead of artichokes in a quinoa salad dish like this. Maybe easier to try adapting a pasta salad that’s halfway there first? (Use last summer’s pesto from the freezer!) Or just a straightforward green salad.
  • We haven’t been eating risotto as much recently, probably because we ate it so much for required diets previously. This sunchoke risotto intrigues me.


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