Dear John,
The visit was good, and I am, predictably, exhausted. We’ll have some easy meals of leftovers the next few days while you finish your conference. (Because making enough for everyone to have leftovers is more of a trick than I know how to do.) And maybe some other of our go-to easy meals. I’m optimistic that by the weekend I’ll be cooking to restock our freezer. Turn the accumulated apple cores into a chutney and a jelly. Fill the space with one last round of sunchoke burgers.
Today’s Box
- Green Garlic
- Jerusalem Artichokes
- Red Radishes
- Spinach
Things in the fridge
- Cranberries
- Cilantro
- Scallions
- Carrots of the rainbow
- Daikon Radishes
- Turnips
- Sunchoke
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
- Cranapple chutney
- Probably still more uninventoried
Meanwhile at the garden
Hello Peter and siblings.
Here’s hoping that we have done a proper Mr. McGregor and discouraged them from staying.
Dinners for just us
- You know what I’m thinking? This is probably our best opportunity to make a major dent in our produce stash. Smaller box (I’m ignoring the more frequent detail). Our produce isn’t coming in yet. Nevermind that I didn’t plant more last time I was there. Figured the bunnies had enough to chew.
- I’m back to simple side salads with the spinach and carrots and turnips and red radishes. Dressed up with beans if we need it to be the meal.
- With the sunchokes going to burgers (and maybe a relish), really the thing that’s left is the daikon. I looked at some turnip cake recipes to use them, but honestly, pizza and stirfry seem straightforward uses.
Sarah
Planning Inside The Box 