Dear John,
I’m posting the plans for the past two weeks, and then going to figure out what to make for dinner tonight by planning for the coming week. Whirlwind time indeed!
Currently here
- Bartlett Pears
- Kiwiberries
- Banana Peppers
- Broccoli Rabe
- Green Acorn Squash
- Green Romaine Lettuce
- White Cauliflower
Expecting soon
- Asian Pears
- Empire Apples
- Kiwiberries
- Beauregard Sweet Potatoes
- Fennel
- Green Romaine Lettuce
- Green Zucchini
- Habanada Peppers
Community Produce
- Sweet potatoes
- Potatoes
- Zucchini
- Onion
- Pears
- Oranges
Things in the fridge
- Sunchokes
- Muscadines
- Heirloom tomato, red tomato
- Cucumber
- Peppers
- Fennel stems
- Greens: Lettuce, Bok Choy
- Leeks
- Onions
- Beets
- Peaches
- Pears
- Apples
- Oranges
- Kiwiberries
Expected at the Garden
- Collards
- Cherry tomatoes
- Tomatillos enough for one batch of salsa
- Parsley that should be left for the swallowtails
- Eggplant
- Radish
- Assorted non-spicy peppers
- Hoping for Bundles of Dahlias
Open Preserves
- Fridge still organized!
- Fridge still not inventoried!
- Fig jam
- Preserved eggplant
- Pickled banana peppers
- Pickled fennel
- Pickled peach
- Fermenting curdito again
Pantry Beans
- Yellow Split Pea
- Split Red Lentil
- Black Caviar Lentil
- Garbanzo Bean
- Buckeye Bean
- Black Calypso
- Good Mother Stallard
- Pinto Bean
- Christmas Lima
- California Corona
- Royal Corona
- And maybe one more on the shelf?
Cook something. Somehow. Somewhen. Again.
- I bought pomegranate from the grocery store so we can make the roasted cauliflower and pomegranate dish from Ottolenghini.
- Okay, but also, I’m cooking the calypso beans and there’s a recipe in the Q1 Rancho Gordo Newsletter for Calypso Beans and Caulifower. Hmmm… maybe freeze some beans? Maybe buy some frozen cauliflower?
- We still need to make the leek soup. Maybe try this one with the calypso beans?
- Remember the brussel sprouts roasted with grapes that the one friend of a friend introduced us to back when we lived in the apartment? I’m thinking of that, but finishing off the muscadines and using the broccoli rabe.
- Sweet potato with celery salad!
- Pickle the banana peppers! Use them the next time we have cauliflower.
- I’m getting better about making a quick salad for dinner. If the dressing is premade and toppings prepped, washing the lettuce when we’re home is the biggest step. Let’s keep that going.
- Feel like I’d love to use the zucchini and potatoes together. Smitten’s focaccia is tempting! And poison for you. (BUT THE TEMPTATION.) No? This isn’t time with your travel? Fine. Can we buy the fancy cheeses and make this project of a meal? (Or maybe I make the focaccia for my lunches.)
- Not sure how we want to use the habanadas this go round.
Love,
Sarah
Planning Inside The Box 