Dear John,
Between catching Covid and stomach bugs and broader health stuff….it has not been a month for cooking. Naps, yes. Kitchen, ugh, no.
We’ve made some meals that used our produce–tomatoes in blackened shrimp pasta, salads with tomatoes and carrots and peppers, pears and brie. Peppers are in need of dehydrating, because they have not been cooked quickly enough.
Today’s Box
- Bosc Pears
- Smokehouse Apples
- Leeks
- Mixed Yummy Peppers
- Red Kale
- Red Leaf Lettuce
- Stripetti Squash
Things in the fridge
- Watermelon
- Plums
- Asian pears
- Lemongrass
- Celery
- Greens: Cabbage, chard, lettuce
- Squash: Acorn, white acorn, Robins Koginut
In the Garden
- Habaneros, jalapenos, fish peppers, other peppers, many peppers
- Rainbow chard
- Dried beans
- Edamame
- Beets
- Parsley if we want
- Rosemary
- Oregano
- Dahlias and cosmos and gomphrena for the table
Open Preserves
- Preserved eggplant
- Lacto-fermented blueberry jalapeno hot sauce
- Pickled kale stems
- Pickled fennel stems
- Radish kimchi
- Green tomato chutney
- Tomatillo salsa
- Cran-kin kraut
- Cranapple chutney
- Watermelon rind dill pickles
- Probably still more uninventoried
Garden glimpse
We pulled the tomatoes and tomatillos. We have clover seeds ready to go (you’re understandably wary of rye), but haven’t gotten the cover crop sown yet. Hopefully later this week we’ll be well enough to make it over to the garden and get them in the ground.
Meals that sound yummy
- We have a backup of squash. Last week brought lemongrass and I found two squash–lemongrass soups. This roasted squash lasasgna has been sounding so good and I bet we could totally put half in the freezer (which is looking rather lower on pre-made meals at the moment). I think we treat the stripetti like spaghetti squash and make more baked squash bowls.
- This week’s box isn’t coming with potatoes, but a potato leek soup sounds pretty good. Maybe I’ll pick up potatoes at the grocery store.
- Lettuce has been going in side salads. Honestly, that still sounds good. Yummy peppers and the last of the tomatoes to join.
- One of the meals from the freezer that hit the right spot for me was the chard quiche. If there’s a day with energy to make a crust and a filling, then making a quiche either with chard from the garden or kale sounds delicious. And freezing slices if we manage to make two.
Love,
Sarah