Dear John,
Happy Birthday! It was around this time two years ago that we got our garden box built and filled with the starts we got from the neighborhood seedling shop. Which makes me feel better about not yet having gotten a cucumber start yet this year (hopefully we’ll find one soon!). Or bought poles for this year’s bean tent. Nevermind, plant the beans around the tent. We do however have peas coming up around their tent. So, y’know, there’s plenty going on.
Today’s Box
- Cherries
- Mini Red Seedless Watermelon
- Strawberries
- Broccoli
- Green Romaine Lettuce
- Green Zucchini
- Green Chard
Things in the fridge
- Breakfast radishes
- Fennel (I think just the tops)
- Some bitter greens from the neighbors
- Red Lettuce
- Collards
- Scallions, Green Garlic, Garlic Scape. Honestly not sure what all is in the green alliums bag
- Green plums
In the Garden
- Lettuce, so pretty, so many slugs
- Radishes + their greens
- Turnips + their greens
- Baby rainbow chard
- Calendula flowers gracing our table
- Rosemary
- Oregano
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
- Pickled fennel stems
- Radish kimchi
- Green tomato chutney
- Tomatillo salsa
- Cran-kin kraut
- Cranapple chutney
- Probably still more uninventoried
Garden glimpse
The peas flowered! And they formed pods! We might get to eat some! Maybe!! Not many mind you. But any is still exciting.
Meals to consider
- Chard + chevre omelettes
- Chard spaghetti a la Six Seasons. And with the goal of having enough leftovers to make the frittata.
- Fennel salad dressing to go on salads of lettuce and turnips. Perhaps with some diced watermelon tossed on top.
- I see the zucchini and the Six Seasons tuna melt is gonna happen. So many other good things to do, but that one is calling.
- Meanwhile, I’m not immediately yearning for one broccoli recipe or another. It’s the time of year when I’ve often done the velvety broccoli and feta pasta. So maybe that that’s the way.
Love,
Sarah
Planning Inside The Box 