Boxing Day, September 2

planorcan

Dear John,

I’m stressed. Last week was hopeful excitement of new routines. This week is the exhausted anxiety of disruption.

Admittedly, hormones probably don’t help. And national politics definitely don’t help. The implications of those politics on personal and local affairs don’t help. The news covering the implications of those politics on the global scale is even more horrifying. It’s hard to stop the spiraling.

The disrupted routine makes it feel like there’s no time to plan. Less time to cook when I expected more. Less time to rest and reset.

I think we need to lean into the super-quick meals. Or meal prepping the night before. Or over the weekend. I also have no idea what that looks like with our actual dietary needs and produce usage.

I don’t know. Please share your ideas.

Today’s Box

  • Bartlett Pears
  • Moon & Stars Watermelon
  • Little Sweetie Cantaloupe
  • Fennel
  • Green Kale Shishito Peppers
  • Red Carmen Italian Peppers
  • Yellow Onions
  • Cilantro

Things in the fridge

  • Sunchokes
  • Muscadines
  • Pepper
  • Beets
  • Cabbage: Red Cabbage, Green Cabbage
  • Peaches
  • Pears

In the Garden

  • Handful of basil
  • Parsley that turns out to have swallowtails growing on it
  • Pint of cherry tomatoes and ground cherries
  • Another pepper
  • Few tomatillos
  • Green tomatoes
  • Sunflowers! Dahlias!

Open Preserves

  • I organized the fridge.
  • But have not inventoried
  • So off the top of my head
  • Fig jam
  • Preserved eggplant
  • Pickled banana peppers
  • Pickled fennel
  • Curdito

Pantry Beans

  • Yellow Split Pea
  • Split Red Lentil
  • Black Caviar Lentil
  • Garbanzo Bean
  • Buckeye Bean
  • Black Calypso
  • Good Mother Stallard
  • Pinto Bean
  • Flor De Junio
  • Christmas Lima
  • California Corona
  • Royal Corona
  • And maybe one more on the shelf?

Cook something. Somehow. Somewhen.

  • Pasta with sardines and fennel
  • Smashed beets with green sauce from Six Seasons
  • Roast the shishito peppers. Serve as a side with, uh, stirfry? Cabbage salad?
  • It’s an assortment of other peppers. Maybe we make pepperonata? But also, the Six Seasons recipe calls for four pounds and it’s not nearly that much. Nor do we have the tomatoes for it.
  • You picked several green tomatoes. Do we want to see how long it takes to ripen? Make green tomato chutney?
  • I don’t know when we make more curdito with the cabbage. Maybe it should be used in stirfry? Or maybe it’s make a big fridge salad and eat on it all week long?

Love,

Sarah

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