broccoli

Boxing Day, June 20

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Dear John,

Summer means interns. And this year, interns in residence (vs remote). So for the first time since March 2020, we have five days a week working separately. I was so stressed out when work-from -home began. Too much together time! This side I was anxious about the time time apart. What can I say? Change is scary.

Spoiler: It’s been fine. We need to make sure you take salads to the office so we don’t get too much of a backlog of produce. Buying your favorite of carrots and celery is just too much with the CSA and garden plot producing.

Today’s Box

  • Dark Sweet Cherries
  • Mini Watermelon Seedless
  • Broccoli
  • Green Zucchini
  • Red Romaine Lettuce
  • Sugar Snap Peas

Things in the fridge

  • Blueberries
  • Breakfast radishes
  • Fennel + stems still waiting to get pickled
  • Lettuce
  • Greens: Cabbage, Chard, Collards, Kale, Lettuce
  • Zucchini
  • Green plums

In the Garden

  • Rainbow chard
  • Radishes + their greens
  • Peas for the sampling–snap, snow, and shelling
  • Lettuce, when we’re ready
  • Basil leaves getting pinched
  • Calendula flowers getting dried
  • Beets if we want them
  • Rosemary
  • Oregano
  • Calendula and cosmos and oregano flowering for a wild bunch of a bouquet

Open Preserves

Garden glimpse

As I type this part, on Wednesday, the window is open to the porch and the cool breeze that accompanies rain is teasing round my shoulders. We need the rain. The plants were doing better than I expected when I last got by to water them with the hose. But spigot is not the same as a good, daylong sprinkle.

Meals to consider and pickles to prep

  • Between the CSA and the garden, I think we’ve tipped the line to a chard bounty this year. We’re pickling some stems. I asked some friends for their favorites to add some variety and got suggestions for green shakshuka and quesadillas on the stove to maximize crispiness. I saw a recommendation for a chard salad a la the kale salad that Joshua McFaddan popularized. There’s also chard hummus, but I wasn’t especially impressed with the white bean and beet green dip last week, so maybe we save that for later in the year.
  • This week’s zucchini looks young and tender. Perfect for eating in a salad where it’s mandolined, salted, and dressed. Use the basil flowers that I pinched at the garden.
  • And we could combine the chard and the zukes if there’s time for a more involved cooking project.
  • A mix-up meant that we didn’t get our cherries last week. So we got a special delivery of two weeks worth of cherries this week. We could devour them by the handful, no problem. But I’m excited for the excuse to try the snap peas and pickled cherries salad.
  • While we’re mixing the pickling brine, go ahead and make a batch of radishes. They’ll be great on tacos later.
  • Maybe time for the oven roasted broccoli with lemon and feta? Though, tossing it all in a blender again is still a quick and easy way to consume a lot, fast.

Love,

Sarah

Boxing Day, June 6

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Dear John,

Happy Birthday! It was around this time two years ago that we got our garden box built and filled with the starts we got from the neighborhood seedling shop. Which makes me feel better about not yet having gotten a cucumber start yet this year (hopefully we’ll find one soon!). Or bought poles for this year’s bean tent. Nevermind, plant the beans around the tent. We do however have peas coming up around their tent. So, y’know, there’s plenty going on.

Today’s Box

  • Cherries
  • Mini Red Seedless Watermelon
  • Strawberries
  • Broccoli
  • Green Romaine Lettuce
  • Green Zucchini
  • Green Chard

Things in the fridge

  • Breakfast radishes
  • Fennel (I think just the tops)
  • Some bitter greens from the neighbors
  • Red Lettuce
  • Collards
  • Scallions, Green Garlic, Garlic Scape. Honestly not sure what all is in the green alliums bag
  • Green plums

In the Garden

  • Lettuce, so pretty, so many slugs
  • Radishes + their greens
  • Turnips + their greens
  • Baby rainbow chard
  • Calendula flowers gracing our table
  • Rosemary
  • Oregano

Open Preserves

Garden glimpse

The peas flowered! And they formed pods! We might get to eat some! Maybe!! Not many mind you. But any is still exciting.

Meals to consider

  • Chard + chevre omelettes
  • Chard spaghetti a la Six Seasons. And with the goal of having enough leftovers to make the frittata.
  • Fennel salad dressing to go on salads of lettuce and turnips. Perhaps with some diced watermelon tossed on top.
  • I see the zucchini and the Six Seasons tuna melt is gonna happen. So many other good things to do, but that one is calling.
  • Meanwhile, I’m not immediately yearning for one broccoli recipe or another. It’s the time of year when I’ve often done the velvety broccoli and feta pasta. So maybe that that’s the way.

Love,

Sarah

Boxing Day, November 8

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Fractal greens!

Dear John,

Meals, so often, don’t actually turn out the way I expect them to. Inspiration and actualization shift during the week. Different things come in from the garden, or the farmers market. Or time constraints get realized. Or what we’re in the mood for shifts with the weather and moods.

Last Wednesday, I took my sister to the garden plot to show off the dahlias. (After all, she gave us the tubers.) I was getting the shears to harvest some basil when another gardener approached with a veritable handful of basil (no space in hands for any more!) and asked if we could use it. Sure, here’s my bag. Oh, yeah, I can take your scrawny green peppers. Yes please, I’ll use your tiny eggplant nubs. Why not take your green tomatoes too? I sent them home with dahlias and best wishes for their international move two days later.

So I made green tomato chutney with green bell peppers from not our plot and Kung Pao peppers from my sister’s plot. We all ate omelettes with fresh basil as the greens and chevre that tasted of decadence. The honeynut squash pizzas were made with pesto (the squash was mostly there for color, turns out basil is strong when you use a lot of it). And there’s basil frozen in olive oil for some summer brightness (fall color?) in the depths of winter.

It took until last night for us to make the radicchio beet cranberry salad. I know why we didn’t make it when we had company, but if we wouldn’t serve it to my sister I’m not sure who we’ll break out this experiment of a meal for. Eating it, I remembered my impression from the first time, that this was my fanciest salad. The thing that I have cooked most likely to end up on a restaurant menu. Because who’s serving radicchio and cranberries at home on a Tuesday night? And at a (pretentious) farm to table place, because that is where you get the beets and hazelnuts and chèvre on a salad. It’s so good. Maybe next time we’ll share with company. (Or maybe we’ll eat it all ourselves.)

Today’s Box

  • Bosc Pears
  • Jonagold Apples
  • Green Kale Hearts Swapped for Celery
  • Purple Broccoli
  • Romanesco Cauliflower
  • Stripetti Squash

Things I think are in the fridge or on the counter

  • Pears
  • Apples
  • Beets (but not their greens)
  • Cranberries
  • Carrot (but not their greens)
  • Radicchio
  • Lettuce
  • Green beefsteak tomatoes, but baby-sized
  • Roma tomatoes, mix of green and reddening
  • Eggplant
  • Sweet Dumpling Squash
  • Potatoes (purple and gold)

Straggling in from the Garden

  • Basil
  • Dahlias and marigolds and cosmos (gather seeds as we go!)
  • Rosemary
  • Oregano

Open Preserves

Just us meals for a justice week

  • More radicchio salad!
  • I wanted to swap the kale for the celery because 1) we’ve had a lot of kale already and 2) the apple, celery, date, and parm salad sounded so good in my mind. Adapt from Six Seasons.
  • While Six Seasons is out, flip over to cauliflower. Let’s try the cauliflower steaks with provolone and pickled peppers please.
  • Debating about the broccoli. I recently remembered Friday nights 15 years ago, cooking up Mollie Katzen’s peanut-butter molasses broccoli tofu stirfry (Enchanted Broccoli Forest), and am craving it. But we made that with frozen broccoli and this looks so good for the roasting. Maybe in a soup?
  • Seeing the eggplant has me craving eggplant with soba noodles. You can’t eat soba noodles. This should be my lunch on the day you go to the office.
  • The internet says stripetti is a cross between spaghetti squash and delicata squash. I vote we use it the same as we would spaghetti squash and bake them as bowls.

Love you,

Sarah

Boxing Day, March 17

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We had enough sweet potato from the last box. We gave our fellow share splitters the sweet potatoes from this week.

Hi John,

Friday afternoon I was curled up in your office, just starting the next book for bookclub, when you answered a phone call from my dad. Everything’s fine. But they were on the road home from visiting my sister and realized that the weather for the weekend wasn’t conducive for travel. With three hours notice, we managed to prepare for our for guests since we moved–slightly organize the moving chaos, wash the towels, and make dinner.

We’ve done minimal hosting these past two years. Occasional picnics with friends. Two visits from my sister, once where we had my cousin come over for dinner the day after he moved to town. Sometimes taking a dish over to a friends’ house. I think that’s it.

So it was reassuring to realize that we could still cook for more people (than just us). We had turnip fried rice, butternut and bean soup (using the volunbeans!), shaved cabbage salad with a lemon-garlic dressing, baked oatmeal, and wood ear mushroom congee. Successful hosting! Without intentionally stocking up for the visit! Or running to the grocery store! (To be fair, we have been able to keep a stocked fridge and pantry. And, while I’m trying to stockpile fewer dry goods than I was at this point of 2020, we still try to keep food on hand so that we could quarantine for two weeks.)

In This Week’s Box

  • Broccoli
  • Cilantro
  • Flat Leaf Spinach
  • Jerusalem Artichokes
  • Orange Carrots
  • Purple Topped Turnips
  • White Scallions

Still in the Fridge

  • Cup of cooked volunbeans
  • Cranberries
  • Broccoli
  • Mushrooms
  • Celery
  • Greens: Green Cabbage
  • Carrots
  • Parsnip
  • Black radishes, Red radishes, Breakfast radishes
  • Turnips
  • Potatoes: Sweet
  • Onions
  • Jerusalem Artichokes

Open Preserves

  • Preserved eggplant
  • Dill pickle juice
  • Lacto-fermented green cherry tomatoes
  • Lacto-fermented blueberry jalapeno hot sauce
  • Lacto-fermented habanda jalapeno hot sauce
  • Pickled red onion
  • Pickled banana peppers with oregano, basil, and black pepper
  • Plain pickled banana peppers
  • Pickled fennel stems with orange
  • Spicy pickled fennel stems
  • Radish kimchi
  • Sunchoke relish
  • Green tomato chutney
  • Freedom berry jam
  • Cranberry orange marmalade-ish
  • Probably still more uninventoried

Meals for now (and maybe later)

Love,

Sarah

Boxing Day, March 3

planorcanLeave a comment
End of day photo means the greens look a bit wilty. It’s okay. Water will perk them up.

Heya John,

After two years of pandemic, a flood, a rebuilding, a death, and I don’t even remember what else, we made the trip to visit your parents at their home. The snow was timed perfectly for us to be able to go skiing. (Though my rental skis resisted sliding so it was somewhere between skiing and snow-shoeing in long, narrow shoes.) You provided tech support. We both considered which furniture might be worth making the cross-country move. And, we mostly let your mom do the cooking.

There are more unused veggies this week than sometimes. I think we’re making a dent in them, but it might be time to make some meals to freeze.

In This Week’s Box

  • Beauregard Sweet Potatoes
  • Broccoli
  • Celery
  • French Breakfast Radishes
  • Italian Parsley
  • Purple Top Turnips
  • White Mushrooms
  • Green Kale Hearts

Still in the Fridge

  • Cranberries
  • Greens: Red Cabbage, Green Cabbage
  • Kohlrabi
  • Carrots
  • Parsnip
  • Black radishes, Red radishes, Winter radishes
  • Turnips
  • Squash: Butternut
  • Potatoes: Sweet, Purple
  • Onions
  • Jerusalem Artichokes

Open Preserves

  • Preserved eggplant
  • Dill pickle juice
  • Lacto-fermented green cherry tomatoes
  • Lacto-fermented blueberry jalapeno hot sauce
  • Lacto-fermented habanda jalapeno hot sauce
  • Pickled red onion
  • Pickled banana peppers with oregano, basil, and black pepper
  • Plain pickled banana peppers
  • Pickled fennel stems with orange
  • Spicy pickled fennel stems
  • Radish kimchi
  • Sunchoke relish
  • Green tomato chutney
  • Freedom berry jam
  • Cranapple
  • Probably still more uninventoried

Can we talk about that sweet potato?

That is seven pounds + nine point two ounces.

In the back of the veggie pile, the potato looks large. But then you actually see pick it up and realize that is closer to the size of my head than a baby’s head.

It’s a lot of sweet potato.

My plan is to wash it, prick it, and then put it in the instant pot for, oh, let’s start with an hour. It should go quicker if I cut it up first. But it looks a bit unwieldy for the cutting.

Anyway, later today we should have much sweet potato mash. Once it’s cooled, I’ll put it in the freezer. We can use it for sweet potato waffles/kofkas/crème brûlée/whatever. Presumably for quite a while. (Especially considering we have other sweet potatoes to use between now and then.)

Meal-spiration

Love you,

Sarah

Boxing Day, November 11

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Yes, the sweet potatoes are larger than the broccoli and the cauliflower.

Happy Veteran’s Day John,

We biked the trail along the river to a restaurant we visited in the first month of living here, and hadn’t been back to since. We’ve done takeout, but this was our first dining out locally since February 28, 2020. Outdoor patio. Masked when we weren’t eating. It was familiar and delicious and so, so foreign. Maybe that’s what everything feels like these days. The return of beloved experiences that were familiar. But with the edge of awareness of different risk tolerances, different boundaries.

Sometimes I manage to be intentional about the small interactions. Asking the Dad if he wants a picture of both of them after he’s posed his kid and snapped a shot. Complementing the woman on her coordinating blues from glasses to shirt to shoes. Bigger conversations still feel awkward, but I can practice bit by bit. Maybe someday it will just feel familiar.

In This Week’s Box

  • Bosc Pears
  • Honeycrisp Apples
  • Beauregard Sweet Potatoes
  • Bok Choy
  • Purple Broccoli
  • Pink Celery
  • Romanesco Cauliflower

Garden Potential

  • Last volunbeans
  • Few more starfish pepper
  • Radishes

Still in the Fridge

  • Apples: Many apples
  • Bartlett Pears, Asian Pears, Bosc Pears
  • Greens: Savoy Cabbage
  • Tomatoes
  • Leeks
  • Celery
  • Peppers: Yummy, Lombok, Starfish, Banana, Jalapeno, Carmen, Cubanelle
  • Baby Hakurei Turnips
  • Carrots
  • Red beets
  • Squash: Red Kabocha, Spaghetti, Robins Koginut, Acorn
  • Garlic
  • Sweet onions
  • Potatoes: Blue, Sweet
  • Ginger
  • Sunchokes

Open Preserves

  • Preserved eggplant
  • Dill pickle juice
  • Lacto-fermented green cherry tomatoes
  • Lacto-fermented blueberry jalapeno hot sauce
  • Lacto-fermented habanda jalapeno hot sauce
  • Pickled red onion
  • Pickled banana peppers with oregano, basil, and black pepper
  • Plain pickled banana peppers
  • Pickled fennel stems with orange
  • Spicy pickled fennel stems
  • Radish kimchi
  • Sunchoke relish
  • Green tomato chutney
  • Sour cherry chutney
  • Freedom berry jam
  • Apple butter
  • Quince jelly
  • Probably still more uninventoried

Meal thoughts

  • Soup nomination: knock-off pho. Aka rice noodles in garlic-ginger broth with bok choy. Add some dried mushrooms, soft tofu. Top with lime, jalapeno. We’re out of basil, alas. And the cilantro isn’t quite established enough to want to pick its leaves. (It might die before we get there. That’s okay.)
  • Aloo gobi! I think this is the recipe we used for virtual Indian Friendsgiving. It feels weird to make it with the different cauliflower and blue potatoes. I bet it still tastes delicious.
  • Roast the broccoli? Serve with lemon juice and pasta and feta/chevre?
  • Celery salad with dates and parm + apples. Expand the recipe in Six Seasons.

Love you,

Sarah

Boxing Day, October 14

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It is not that the squash is that small. It is that the apples are that big.

Dear John,

We returned to the apple orchard on Monday. It’s the first time this year, and the first to this orchard. But we missed 2020, because, well, 2020. I’ve been finishing off the last of our 2019 apple butter and apple sauce in anticipation of new jars being put up. That might have been a mistake

I’m going to pause here to say that, although we did not have the excess of apples obtained from trips to pick many, many apples, in the past couple of years I have extended the trick of my veggie stock back to also include an apple stock bag. When I cut an apple (or pear) in half, I’ll core it with a melon baller. Drop that core in a bag that lives in the freezer. When it’s full, they all get cooked down and I make a jelly or a mostarda or a chutney. I might not have made applesauce or apple butter in two years, but had many successful cannings of apples. So it’s a bit of a surprise that my attempts this week have been disappointing.

First attempt, I was multitasking with the laundry and ended up burning the bottom of the applesauce pot. The bitterness from the burnt flavored everything, so I added sugar and spices and cooked it in the crock pot until it was thick. I think the caramelization process of making apple butter succeeded in muting the badness. And yet, it’s underspiced compared to the 2019 version. I must have been too nervous about already having ruined it?

Second attempt, I decided not to use the pot that I’d failed with the day before. Cooking everything in the crock pot from the start and avoiding burning things. But that is a slow way to get apples to turn to mush and by the time I processed it, the sauce was well on the way to thickening. To be clear, it’s not the flavor of apple butter. But it’s also not the consistency of applesauce.

We’re going to stick with those though. There are more apples, but they can go in tarte tartin, apple crisp, and apple ginger squash soup.

In This Week’s Box

  • Asian Pears
  • Jonagold Apples
  • Banana Peppers
  • Beauregard Sweet Potatoes
  • Broccoli
  • Green Kale
  • Green Romaine Lettuce
  • Green Savoy Cabbage
  • Orange Carrots
  • Robins Koginut Squash

Garden Potential

  • Starfish pepper
  • Deciding how long to wait on the final jalapenos
  • Lombok peppers if we want them
  • Few tomatillos, hopefully
  • Volunbeans for drying
  • Maybe a tomato? Maybe another few weeks. Probably some cherry tomatoes.
  • Dahlias

Still in the Fridge

  • Apples: Gala, Empire, U-pick
  • Bartlett Pears
  • Greens: 1/2 a cabbage, 1/2 bunch collards
  • Herbs: Fennel tops
  • Sungold cherry tomatoes
  • Tomatillos
  • Celery
  • Edamame
  • Green Beans
  • Peppers: Bell, Yummy, Lombok, Starfish
  • Squash: Delicata, Red Kabocha, Spaghetti
  • Sweet onions
  • Garlic
  • Potatoes: Fingerling, Blue
  • Sunchokes

Open Preserves

  • Preserved eggplant
  • Pickled cucumber skin
  • Lacto-fermented green cherry tomatoes
  • Lacto-fermented blueberry jalapeno hot sauce
  • Lacto-fermenting habanda jalapeno hot sauce
  • Pickled red onion
  • Pickled banana peppers with oregano, basil, and black pepper
  • Plain pickled banana peppers
  • Radish kimchi
  • Sunchoke relish
  • Green tomato chutney
  • Sour cherry chutney
  • Blueberry peach jam
  • Apple sauce
  • Apple butter
  • Quince jelly
  • Veggie stock
  • Probably still more uninventoried

What to do with the food

  • Super Side Salad! Use peppers liberally. Add carrots, celery, cherry tomatoes, broccoli as you wish.
  • First instinct is to make the carrot top pesto from Scraps, Wilts, and Weeds that I really like. But there’s a salsa verde on the same page that uses pickle juice and the dill pickles are pretty much consumed. Just a cucumber skin, a sprig of dill, and the garlic in brine. Let’s try this recipe to use both the juice and the carrot tops!
  • Simply in Season has a recipe for Sweet Potato salad that would use up our celery and make a dent in the peppers. I’m not sure how excited I am about it, but it’s on page 191 if you want to try.
  • Apple cabbage slaw. I thought I had a recipe saved from years and years ago. I do not see it in my bookmarks. RIP Delicious that was beyond the 1,000 that were exported?
  • Curdito if we feel like we have excess carrots. But don’t use the savoy cabbage for it. Green cabbage.
  • Now that we have broken into soup season, I anticipate the fridge continually having a jar of one leftover or another. (Currently it’s the squash-collards-peanut combo I suggested last week.) I have so many tabs open with soup recipes from threads where people share their go-to faves. It may be time to follow the crowds to Roberto.

~s

Boxing Day, June 24

planorcanLeave a comment

Hi John,

You’ve been busy with conference this week, so haven’t been keeping tabs on the kitchen or seeing the garden. So you didn’t know that we actually finished off our stock of lettuces at lunch yesterday. After a month or two of getting multiple varieties of lettuce each week, I think we’re shifting seasons. Appropriate, since it’s post solstice.

When I went to water on Tuesday, there were happy surprises. Our first ground cherries were ready! And our dill was too. We’ve read that dill is a good companion for tomatoes,but that mature dill isn’t. But I’m not sure what qualifies as mature dill. Guessing that it’s when the plant flowers, I pulled up what we have. It’s too early to use it for pickles, but perfect timing for your family tradition of dill dip.

In This Week’s Box

  • Blueberries
  • Dark Sweet Cherries
  • Patty Pan Squash
  • Broccoli
  • Green Cabbage
  • Green Dandelion
  • Green Kale
  • Red Butterhead Lettuce
  • Red Tomatoes
  • Spring Onions

Garden Potential

  • Occasional ground cherry
  • Raspberries for sharing
  • Thai Basil
  • Oregano
  • Rosemary

Still in the Fridge

  • Yellow Peaches
  • Herbs: Parsley, Fennel, Dill, Cilantro
  • Greens: Red Kale, Swiss Chard, Beet Greens
  • Fava beans
  • Broccoli
  • Radish, Red and French Breakfast
  • Baby Hakurei Turnips
  • Cucumber
  • Kohlrabi
  • Beets
  • Parsnip
  • Sunchokes
Two green tomatoes hiding behind a stem
Our first baby tomatoes!

Meals to Maybe Make

  • Tomato + lettuce = BLT time. I know it’s a classic, but it’s hard to get the good tomatoes in before the lettuce is disappointing. Here’s to trying anyway.
  • Dinner tonight is going to be the fava beans with potatoes and cilantro (picked from the herb plot at the garden) in a tomato sauce from Six Seasons. It looks like a play on shakshuka or eggs in purgatory and I’m so looking forward to it. Just yesterday was using garden goodies to make raspberry cheesecake and dill dip.
  • We have so much broccoli. And it’s very pretty broccoli. I may be leaning towards roasting it up with lemon and feta again. Munching on the stalks with the dill dip. Six Seasons has a pasta with broccoli and sausage that looks tempting if we want more meat.
  • If we can get more cilantro and it’s not too hot, maybe make this swiss chard soup? Include the beet greens too. And if not cilantro, we could try it with some of the remaining dill.
  • Patty pan squash with chickpeas
  • We can roast the beets to make beet yogurt. And we can keep shredding them to go on salads.
  • If we do pizza, let’s do the kale and sunchoke combo again. We don’t have a gluten free crust at the ready though, so I’m guessing no pizza.

The cherries need to be used ASAP. As amazing as that pie was, I’m not sure I want to make another one. If only because I want to eat the cheesecake first.

Last week’s greens weren’t stored the best while we went camping, so they should be cooked up sooner rather than later. We can consider whether we want to put the dandelions in with them or add to a salad.

The radish, turnips, and kohlrabi have been here fore several weeks. They’re getting used in salads and storing just fine. We’ve already cut into the cucumber, so we’ll want to keep using it up. When the salad fits.

We’re down to one parsnip lingering in the bottom of the box. Maybe we should roast it up at the same time as the beets just to get it done.

The cabbage will keep. I expect we’ll use it in a slaw sometime soon. Perhaps with leftover broccoli…

~s

Boxing Day, June 17

planorcanLeave a comment

Hi John,

So trying to pack for a camping trip and buying a house and meal planning all at once was not a success. We did not forget anything necessary for the camping trip! We got the offer in on the house! We got a contract on the house. We got earnest money deposited for the house. We did the home inspection. We walked on our contract for the house. Meals happened.

In This Last Week’s Box

  • Cherry plums
  • Yellow Peaches
  • Broccoli
  • Red Beets with Greens
  • Green Zucchini
  • English Peas
  • Fava Beans
  • Rainbow Chard
  • Red Kale
  • Sweet Basil

Still in the Fridge

  • Herbs: Parsley, Fennel, Green Onions
  • Greens: Spinach, Lettuce
  • Radish, Red and French Breakfast
  • Baby Hakurei Turnips
  • Kohlrabi
  • Parsnips
  • Sunchokes

What We Ate

  • Cherry pie using four types of foraged sweet cherries and a combination of multiple recipes
  • Campfire pocket stew with carrot and parsnip and potato and cherry tomatoes. Yours was fine. Mine got burnt.
  • Quinoa salad with turnip and raw zucchini and carrot and creamy ginger dressing
  • Pizza with pesto and mozz and lemon slices and broccoli and zucchini and feta
  • Tuna melt zucchini bake from Six Seasons
  • Peas Pasta Carbonara from Six Seasons. The gluten free pasta didn’t result in a sauce so much as a broth, but still good.

I’ll try to be back tomorrow with actual plans in advance.

~s

Boxing Day, June 10

planorcanLeave a comment

Hi John,

It’s CSA delivery day. It wasn’t too bad when I walked to pick things up, but the walk home was getting hot and humid. And then I hopped on the bike and went back for the bread and eggs that wouldn’t fit in my first bags. Still prefer that to your errand experience in this afternoon’s rainstorm. Even if we both arrived home dripping wet.

In This Week’s Box

  • Blueberries
  • Yellow Peaches
  • White Kohlrabi
  • Broccoli
  • Head Lettuce
  • Lacinato Kale
  • Slicing Cucumbers
  • Sugar Snap Peas
  • Vidalia Onions
  • White Scallions

Still in the Fridge

  • Herbs: Parsley, Fennel, Green Onions
  • Greens: Escarole, Spinach, Lettuce
  • Radish, Red and French Breakfast
  • Baby Hakurei Turnips
  • Kohlrabi
  • Parsnips
  • Sunchokes

Brainstorming Some Meals

  • Peas on bread with the garlic chive cream cheese I made last week!
  • Roasted broccoli with feta and lemon
  • Pizza! With broccoli and feta? With radish and chevre? With spinach and sunchokes (Again? But it was so good…)
  • We have kale AND kohlrabi! So we can make the kale and kohlrabi salad that I like.
  • Clearly we need to make more salad. Maybe a cucumber, onion, and yogurt salad? Maybe maybe lettuce with cucumber, blueberries, and poppyseed dressing?
  • Betsy texted a recipe for lettuce soup that she made. We might be at the point where we need to try that. Or the stir-fried lettuce we made last year. Or lettuce wraps, though I’m not sure what I want to put in them. The spring rolls from a few weeks ago
  • We have blueberries and peaches. Do we go ahead and make the pie now? It feels early for it and I might rather get more mulberries for another cobbler first….

We really should prioritize using up the escarole–I was hoping to repeat the salad we made last year with escarole, roasted beets and rhubarb, goat cheese, toasted hazelnuts, and mustard dressing. But it’s been three weeks and we haven’t gotten beets. Maybe try with turnips, even though they’re not as sweet as beets.

I think I’m going to try to eat the peas early too. It feels like a meal I want on bread more than toast. And using some of the broccoli for dinner tonight because it is bulky and sometimes you don’t want to give things all the fridge space.

Other than that, I don’t see any obvious priorities. Eat and enjoy!

~s