Dear John,
Easter dinner is upon us. Macaroni and cheese. Biscuits. Triple threat galette. Simple salad. Some sort of lemon cake, or cake with lemon curd, or lemon cream tart. Friends. Family. Seemingly straightforward. With luck, we’ll have leftovers to carry through a busy week of work. (Time to raid the freezer if we don’t!)
Today’s Box
- Asian Greens Mix
- Broccoli Rabe
- Cilantro
- Onions
- Orange Carrots
- Rainbow Chard
- Red Radishes
- Spinach
Things in the fridge
- Cranberries
- Chioggia Beets
- Purple Daikon Radishes
- Italian Parsley
- Spinach
- Yellow Carrots
- Yellow Onions
- Robins Koginut Squash
- Shallots
- Sunchoke
- Red Beets
In the Garden
- Garlic chives
- Rosemary
- Dahlia bulbs
Open Preserves
- Preserved eggplant
- Lacto-fermented blueberry jalapeno hot sauce
- Pickled banana peppers
- Pickled banana peppers with oregano, garlic, and black pepper
- Pickled kale stems
- Radish kimchi
- Green tomato chutney
- Tomatillo salsa
- Cran-kin kraut
- Apple sauce
- Apple butter
- Cranapple chutney
- Probably still more uninventoried
Quick meals for busy days
- We have cilantro. We have chard. You know what to do.
- Simple salads. Greens + carrots + radish. Add quinoa and a miso-tofu dressing. Add beans and the leftover oregano-lemon dressing. Switch it up for greens + beets + grapefruit + blue cheese.
- Really the broccoli rabe is the thing that isn’t essentially a salad or soup staple these days. I vote pizza.
- And we should see if that squash is still good…. It’s been a minute. Stuffing it would be a solid dinner.
Sarah
Planning Inside The Box 