Hi John,
My parents texted this morning that they’re on the road. They’ll arrive tomorrow and be here through next Tuesday, when we switch from the one-size winter box we split to the small-size summer box that’s just us.
Today’s Box
- Baby Hakurei Turnips
- Cilantro
- Green Cabbage
- Green Dandelion
- Orange Carrots
- Purple Daikon Radishes
- Red Scallions
- Spinach
Things in the fridge
- Cranberries
- Purple Daikon Radishes
- Red Radishes
- Cilantro
- Carrots of the rainbow
- Sunchoke
- Red Beet
In the Garden
- Garlic chives
- Rosemary
- Oregano
- Dahlia bulbs
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
- Tomatillo salsa
- Cran-kin kraut
- Apple sauce
- Apple butter
- Cranapple chutney
- Probably still more uninventoried
Dinners with visitors
- It turns out that the parsley I picked up as a bonus last week is actually cilantro. And we got more cilantro today. And rotted cilantro is a heartbreak. So, let’s use this. Cabbage and peanut slaw with cilantro on breakfast tacos and maybe in spring rolls. Roasted beets and carrots in a Thai-inspired curry. Ginger-garlic-not-quite-pho. Note: all of these should also use up the scallions.
- Usually we’ve cooked up dandelion greens with beans. But we have pizza dough left from earlier in the week. Dandelion greens, garlic, and goat cheese?
- The cilantro slaw will presumably be our main salad of the week. But let’s have spinach + turnip + carrot as our go to side salad.
Sarah
Planning Inside The Box 