Dear John,
It’s been a busy week of writing for both of us as we usher papers out the door. Reading an evergrowing stack in the search for the right citation. Banging angrily on keyboards. Sighing heavily. Sending off to colleagues when the words are as good as they’re going to get that day. Fitzing with formatting like a student trying to match a teachers’ page requirements. Neither of us are getting graded, but the spirit remains more or less the same.
My paper’s back to the editor’s inbox. You’re about to begin the process for publishing yours. Weekend’s coming early today, and I am so ready.
In This Week’s Box
- Gala Apples
- Kiwiberries
- Carnival Squash
- French Breakfast Radishes
- Frisee
- Green Mustard
- Mixed Yummy Peppers
- Rainbow Chard
- Yukon Gold Potatoes
- White Garlic
Garden Potential
- Starfish pepper
- Paprika
- Jalapenos
- Lombok peppers if we want them
- Few tomatillos, hopefully
- Volunbeans
- Maybe a tomato?
- Dahlias
Still in the Fridge
- Apples: Honeycrisp
- Greens: Arugula
- Herbs: Cilantro, Fennel tops,
- Peppers: Yummy, Habanada, Paprika, Red Jalapenos
- Squash: Delicata, Red Kabocha, Butternut
- Sweet onions
- Fingerling Potatoes
- Celery
- Sunchokes
Open Preserves
- Preserved eggplant
- Pickled cucumber skins
- Lacto-fermented & Lacto-fermenting green cherry tomatoes
- Lacto-fermented blueberry 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
- Peach jam
- Apple butter
- Apple sauce
- Quince jelly
- Strawberry freezer jam from your mom
- Veggie stock
- Probably still more uninventoried
Comfort Food for Mindful Meals
- The writing took up all the time, which meant I never made the mole verde squash last week. Hopefully tonight!
- So many greens this week! Mustard greens make me hope for palak paneer or saag feta or chana saag. Frisee for salads, with radish to emphasize the kick.
- We’ll see how the weather plays. But it may be time to start soup season. Squash Apple Ginger soup from Simply in Season, perhaps?
- Chard garlic spaghetti from Six Seasons until we choose something else to do with it.
And a few more plans
- I think I want to try drying paprika and grinding it to a powder. Fingers crossed!
- Let’s roast the jalapenos and combine with the habanadas for a brine mash ferment. It’ll be another experiment.
~s
Planning Inside The Box 