Happy New Year John!
Last weekend we took another round of Covid tests to reassure ourselves that the cold we’d had all week was not that particular virus. And then we revived my traditional cookie party. We kept it small (peoples wise) and long (time wise). Windows cracked to increase ventilation. But, ah, it filled my heart. Thumbprints. Biscotti. Sugar cookies that spread everywhere. Rugelach with blueberry jam from last year’s fruit share. So many crumbs and so many nubbly nibbles all week long.
I think that’s going to be emblematic of my goal for us this year. Still being extra attentive to sickness and caution. Trying to find ways to socialize little bit by little bit more. We’ve made lots of progress outside, and I want to continue that. We can mask when we go to known crowds (ahem, or the grocery store). But maybe we don’t need to aim for indoor dining quite yet. Hearing the stories of long covid continues to justify our current way of life.
Today’s Box
- Baby Hakurei Turnips
- Carnival Squash
- Cilantro
- Jerusalem Artichokes
- Parsnips
- Red Cabbage
- Beauregard Sweet Potatoes
- Green Kale
Things in the fridge
- Apples
- Cranberries
- Cabbage
- Carrots
- Baby-nut squash
Open Preserves
- Preserved eggplant
- Lacto-fermented green cherry tomatoes
- 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
- Cran-kin kraut
- Applesauce
- Blueberry jelly
- Probably still more uninventoried
Home meals
- Cilantro! And squash! We can make the mole verde that got skipped this fall because seeds are too much fat for that diet. Hooray! (Belated realization that could’ve made the cranberry salsa. But happier for the mole verde.) Serve with squash. Then sweet potato. Sides of rice, beans, and tortillas.
- I have sausage in the fridge from the hoppin’ john. Potato because we’re in the season where it’s good to have potato on hand. Let’s make kale potato soup.
- Roasted sweet potatoes, sauteed greens (our turnips have greens!), and eggs for breakfast.
- Sunchoke pizza is too similar to the dahlia bulb pizza we had earlier this week (with the bulbs that got sacrificed to the shovel when we dug up the plants for the winter). Burger time it is.
- Cabbage + turnip + apple + peanut ginger dressing = lunchting salad
- That leaves parsnip. I’m defaulting to maple parsnip soup.
Love you,
Sarah
PS I published the drafts of the last two posts rather than let them linger. Let’s be honest, whatever meals were made and we’re moving on the new year, new foods. And I don’t remember what all got eaten in between.