Today’s Box
- Asian Pears
- Gala Apples
- Butternut Squash
- Fennel
- Green Kale
- Green Leaf Lettuce
- Red Radishes
Things in the fridge
- Apples
- Plums
- Pears
- Lemongrass
- Tomatoes
- Greens: Chard, lettuce
- Squash: Acorn, white acorn
- Yummy peppers
- Hot peppers
In the Garden
- Habaneros, jalapenos, fish peppers, other peppers, still getting peppers
- Rainbow chard
- Dried beans
- Edamame
- Beets? Maybe. We should pull them some day.
- Parsley if we want (we should pop some on the dehydrator)
- Rosemary
- Oregano
- Dahlias and cosmos and gomphrena for the table
Open Preserves
- Preserved eggplant
- Lacto-fermented blueberry jalapeno hot sauce
- 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
Meals that might make leftovers
- Squash and kale soup? I think I want to get sausage to put in it. Something like this. Maybe a fennel and bean soup?
- Though, also, fennel and lentils was really good in the spring.
- And let’s just make fennel pesto with the fronds. Can be mixed with yogurt for a dip, and you know how I feel about dips these days. (I want them all the time.)
- Check out apple and pear salads in Pulp.
- I still want that squash lasagna.
Love,
Sarah
Planning Inside The Box 