At the beginning of the box life there are more “wait, what is this?” moments. Learning all the different greens that are given, for instance. A decade of on-and-off, but mostly on CSA–half of which we’ve also be gardening in one community or another–three of them with this particular set of farms, that feeling is pretty rare. But I saw blue hyssop on the predicted contents list this week and the only thing I could think of is “Purge me with hyssop and I shall be white as snow.”
I know the Bible is a compilation of many different types of texts, but I generally think of Psalms as the poetry/music collection. Not a cookbook.
Masterclass mastered the SEO. So…..I dunno. Use as one of our herbs of the week? Toss in a salad with the cabbage? Blend with yogurt or hummus for a dressing? Sneak into the morning smoothie?
Today’s Box
- Blueberries
- Yellow Peaches
- Watermelon
- Blue Hyssop (unless it’s mint. Or sweet basil. But it doesn’t look like either of those.)
- Celery
- Gold Zucchini
- Malabar Spinach
- Red Cabbage
Things in the fridge
- Cherries
- Peach
- Red Spring Onions
- Fennel bulb
- Greens: Cabbage, Chard, Collard, Beet
- Carrots, turnips, beets
- Green plums
In the Garden
- Rainbow chard
- Basil leaves getting pinched with flowers
- Dill flowers
- Calendula flowers still getting dried by the trayful
- Rosemary
- Oregano
- Calendula and cosmos bouquet
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
- Watermelon rind dill pickles
- Probably still more uninventoried
Garden glimpse
We hadn’t touched last week’s chard when we went by the garden this weekend. So bare minimum thinning for this week’s harvest.
In lieu of garden flowers, a picture of the new color of cosmo that popped open at home. Hello pink petals! Hello yellow center!
Meals to make to celebrate summer
- This is the spinach that I much prefer cooked. Maybe we mix with some rice or quinoa and stuff a zucchini or two? Or involtini.
- Celery and fennel salad.
- ‘Tis the season for blueberry peach pie.
- A few beet reds snuck into a smoothie and I think I liked it? Expect a repeat. After I finish my cucumber innards muesli (made with the seeds scooped out of cucumbers before making a salad last week).
- We haven’t used those collards for too long. How about a salad?
Love,
Sarah
Planning Inside The Box 