Boxing Day, May 13

planorcan
Green to white ombré.

Dear John,

We hosted. Success! We reset, at least a little. We home maintained–getting both HVAC and plumbing professionals out to diagnose leaks. We came down with colds and have had soup for three of the past four meals. Here’s some things I’m thinking about if we get to feeling better. Perhaps to serve to our next guest who arrives in…40 hours or so. Hopefully we’re feeling better by then!

Today’s Box

  • Baby Hakurei Turnips
  • Collards Fennel
  • Green Garlic
  • Green Romaine Lettuce
  • White Scallions

Things in the fridge

  • Asparagus ends
  • Sunchokes
  • Rhubarb
  • Radish
  • Lettuce

In the Garden

  • Radishes
  • Carrots
  • Hardy Greens Mix (Kale/Collards/Mustard)

Open Preserves

  • Still to be done. Though we did use a vinaigrette on a celery and chickpea salad we took to a picnic with friends this weekend. One fewer jar!

Sniffling through springtime
(still dreaming of the celebrations though)

  • Despite the lack of rhubarb in our first box, I had plenty to work with when it was delivered from a visitor’s yard. I made a rosemary rhubarb crisp and two rhubarb custard pies. And then we got more delivered in last week’s box. Another custard pie is tempting. But so is rhubarb vanilla jam. Or rhubarb mulberry jam. Nevermind that I haven’t spotted mulberries yet.
  • It’s spring allium season. I think it might be time for triple threat galette. We didn’t make it for Easter this year, but we can still celebrate.
  • I picked up the fennel from the swap box (and left collards) thinking of the fennel sardine pasta. Looking at my search bar history, I’m tempted to try the fennel fritters again. But fennel and white beans sounds yummy too. Perhaps in another soup? Or maybe make the cassoulet?
  • The soup we are making in the next day or two is one more round of the asparagus ends soup. Use the leftover potato peels instead of oats!
  • How do we want to use the turnip tops this week? I’m tempted to go beans and greens route and cook up the kale and collards from the garden at the same time. (Coming soon: an inventory of our beans so that we can better consider which beans might integrate into our menu each week.)
  • Turnip bottoms into the Six Seasons turnips and yogurt salad.

Love,

Sarah

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