Dear John,
It’s a week of visitors. We’ve got plans for a pasta bar night, a taco bar night, and a potato bar night. Dips and crackers and veggies for lunches. And letting the hotels cover continental breakfasts.
We’ve got a red sauce and a green sauce (pesto from the basil above). Squash and corn taco filling. Black beans cooked up. Chard sauteed. Hummus hummed and dips ready to blitz.
Today’s Box
- Athena Cantaloupe
- Little Baby Flower Watermelon
- Plums
- Bicolor Sweet Corn
- Gold Grape Tomatoes
- Lemon Cucumbers
- New Red Potatoes
- Sweet Basil
Things in the fridge
- Herbs: Hyssop?, basil
- Celery
- Cucumber
- Red Spring Onions
- Fennel bulb
- Greens: Cabbage, Kale,
- Turnips?
- Green plums
- Green tomatoes
In the Garden
- First of the tomatoes!!
- Maybe a couple of ground cherries
- Rainbow chard
- Basil leaves getting pinched with flowers
- Flowering dill if inspired
- Rosemary
- Oregano
- Calendula and cosmos and gomphrena bouquet
- Communal blackberries
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
Dahilas and mint from a neighbor. Mixing up our bouquet.
I picked the first of our tomatoes, the Oaxacan Jewel. They weren’t beefsteak size, but they are a pretty gold.
Meals between visitors
- Melon + cucumber + chickpea salad from Pulp
- Spiced tomato + white bean and onions + yogurt herby cucumbers salad from Six Seasons
- Raw corn + tomato + herbs salad from Six Seasons
Love,
Sarah
Planning Inside The Box 