Dear John,
Let’s talk cabbage salad. Because when I said that you should take cabbage salads to work it wasn’t with the intention that you eat the same salad every day. It was the thought that shredding cabbage and a few other veggies is a fairly easy prep you can do at the beginning of the week. Mix up a few dressings, think through a few bonus toppings, and then you can choose your own adventure. For instance:
The Six Seasons Caesar with hazelnuts and croutons.
The Budget Bytes crunch with craisins and peanut dressing (yes, I realize I am mixing and matching two different cabbage salads from her)
The Pulp lentils with peaches and a dried herbs vinaigrette.
Hummus dressing with chickpea croutons
Not yet tried, but eyeing the Mediterranean Dish’s mustard dressing.
Also eyeing Leanne Brown’s Banh Mi Salad. We could prep tofu in advance, I think.
We have tried (and liked!) Smitten Kitchen’s cabbage and lime with peanuts. She also has cabbage and apple and walnuts (maybe more fall than summer) and a date + feta version.
Today’s Box
- Blackberries
- Yellow Peaches
- Bicolor Sweet Corn
- Green Beans
- Green Kale
- Slicing Cucumbers
- Yellow Straightneck Squash
Things in the fridge
- Herbs: Hyssop?, basil
- Celery
- Peaches
- Bit of blueberries
- Red Spring Onions
- Fennel bulb
- Greens: Cabbage, Beet
- Carrots, turnips, beets
- Green plums
In the Garden
- The first ground cherries
- Rainbow chard given away by the bagful
- Basil leaves getting pinched with flowers
- Flowering dill if inspired for pickles
- Rosemary
- Oregano
- Calendula and cosmos and gomphrena bouquet
- Purple plums and green apples and black berries from the shared spaces
- Green tomatoes from the compost pile
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
The tomatoes may need to be re-staked. They’re nearly falling over. I’m hesitant to damage roots and yet more wary of toppled over plants. (And very excited for them to come in.)
The volunbeans have shot straight up. One plant has reached all the way to the top of its pole and is coming down the cucumber scaffolding.
The peppers are looking promising. I’m hopeful that the set-up this year gets them better light and better yield.
The dahlia, planted late, is up and pinched. It will probably be a while before it starts to bloom. But it gets better light and is in better soil than the ones at our house, so it might catch up quick.
Eating now (aka clear counter space for Six Seasons)
- Celery cucumber salad from Six Seasons (alternate adaptation here).
- We will be eating the corn tomorrow Either as raw corn salad (alternate) or as creamed corn.
- I really want to try the peach cornbread with coconut shrimp from Pulp.
- We’ve been having success with the zucchini tuna melts. I think my body wants more meat. Can definitely try it with the squash instead.
- Green beans with celery. (alternate) Does the herb patch at the garden include tarragon?
- Probably kale instead of cabbage in a salad from above? Unless we go for the original kale salad.
Love,
Sarah
Planning Inside The Box 