Boxing Day, June 25

Dear John,

Two years ago, the Stir-Fry Greens mix was successful, especially the kale. Last year, we grew rainbow chard. This year, the greens of choice are collards.

I grew up in collards country. They’re a frequent side in the meat and three menu, where macaroni and cheese counts as a vegetable. But I didn’t grow up with them at home. New Year’s! Not everyday.

I do love the Lee Brother’s Four Pepper Collard Greens. Especially on a grilled cheese sandwich. And a simple sauteed side is always good, especially with a pot of beans and rice like we had for dinner tonight. Or as a topping on a greens and grits bowl. Here’s some preemptive brainstorming for other ways to use them:

The collard and kohlrabi salad the past few weeks has been good.
I like kale salad, maybe a raw collard salad would be good?
Or blanch them and make collard wraps? (Check out Vegetable Kingdom and try the jerk tofu if we’re feeling ambitious.)
Side prepped with oj and raisins
While I’m looking at Bryant Terry recipes, green rice is good.
And I think zucchini with collard greens pesto might go on our menu this week…

Today’s Box

Blueberries
Red Seedless Watermelon
Gold Beets
Gold Zucchini
Purplette Onions
Thumbelina Carrots
Red Kale

Things in the fridge

Broccoli
Celery
Cauliflower
Kohlrabi
Sunchokes
Greens: Lettuce, Cabbage
Roots: Fingerling Sweet Potatoes
Alliums: Garlic scapes, Green garlic, Onions

In the Garden

Collards
Herbs: Dill, Basil (as pinched), Zatar, Rosemary, Oregano, Mint
Calendula and Cosmos

Open Preserves

Ha! We need to do a fridge check. I’m just going to leave this as a placeholder.

Forever trying to keep the cooking cool during this heat. But cooler this week so maybe we can do a roasting night?

The beet greens ended up with some collards for dinner tonight. (Last minute plans having friends come to dinner is the life I want to live. It was not a fancy meal. But it was delicious. And, hey, rice and beans is their toddler’s favorite food!)
When I picked up the box, another woman was getting her veggies. She commented on the carrots and I said I’m excited for the greens. Time to pull out Scraps, Wilts, and Weeds and make carrot top pesto! I don’t have any specific plans for the little knobs of carrots though.
I was serious about trying the zucchini with collard greens pesto. If we can brave turning on the oven.
That roasted beets with avocado and sunflower seeds from Six Seasons was yummy AND made a dent in our pickled peppers. Maybe let’s do that again! Else the beet slaw with pistachio butter on the previous page.

Love,

Sarah

Planning Inside The Box