Dear John,
A week ago, not long after we’d picked up our lettuce and bok choy for the week, some neighborhood friends texted. They’d gotten a CSA and now had a fridge full of greens that would surely go bad before they ate them all. Would we like some?
So, I came back home with a bag full of chard and kale and fennel and I don’t even remember what else. I suggested asking around to find someone to split the share for the rest of the season. And also sent an email with a few of our favorite ways to cook up greens, when salad won’t go through them quickly enough. I have a feeling we’ll be needing these in the coming weeks, so for easier searching.
- Instant pot Indian Curry – Can switch out potatoes for chickpeas pretty easily.
- Coconut turmeric rice with greens – What I made for dinner that night. Toss a can of beans in it to round out the meal.
- Beans and greens pasta – Classic.
- Braised beans and greens – Also classic.
- Green shakshuka – Kale and eggs! Maybe another way?
- Turmeric black pepper stir fry – Okay, not vegetarian as written. We sub the chicken for tofu and asparagus for greens. or green beans.
- Braised cabbage and glass noodles – They have some other cabbage and glass noodle recipes that we also use. Dried mushrooms are a kitchen staple for us now. Also, this is one that we haven’t tried with other greens.
- Steamed greens and tofu in a glaze – In case you have a health struggles and suddenly go on extra low-fat watch, but are still allowed sugar. But really, I’ve used this one for years. Usually with brown rice.
- Sweet potato, kale, and quinoa fritters – Maybe more in the fall when sweet potatoes are in abundance. definitely served on top of salad, using even more greens 😉
- Tacos! – Cannot vouch for this recipe. I read the list above to you and you said tacos were missing.
- Enfrijodlas – Ooooh. I do like this recipe though. And would totally stuff them like enchiladas, but with wilted greens
- When all else fails, Greens Jam – Legit good. Tips on how to use it here. Great for picnics!
Today’s Box
- Garlic Scapes
- Napa Cabbage
- Red Leaf Lettuce
- Strawberries
Things in the fridge (from last week and beyond)
- Cranberries
- Red Butterhead Lettuce
- Bok Choy
- Fennel
- Some bitter greens from the neighbors
- More greens from the neighbors
- Scallions, Green Garlic
- Hakurei Turnips
- Orange Carrots
- Sunchoke
- Green plums
In the Garden
- Lettuce, if we’d like
- Radishes + their greens
- Turnips + their greens
- Calendula leaves, from the thinning
- Rosemary
- Oregano
- 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
- Cranapple chutney
- Probably still more uninventoried
And when we peek at the garden
We bought starts on Saturday. Put them in the ground on Sunday. When we arrived, I was surprised at how green our plot already was. The radishes and turnips (pictured) were thriving–we left with a shopping bag full. The lettuce was actually forming. The calendula row from last year was quickly becoming thick with plants, so we’ve thinned and tried replanting at home. One edamame was actually recognizable. The peas were tall enough to think about training them on their tent poles. I think we have cosmos volunteering, but who knows, maybe those sprouts are actually weeds.
Beyond the greens
- Look, I picked up extra fennel from the swap box before we got fennel from the neighbors. We’ve already had fennel with braised lentils. Twice. And turnip yogurt poppy salad with fennel fronds as our herb. I’m eyeing this fennel and bean casserole. Planning to pickle up some stems (because we’ve actually used up the previous jars). Contemplating a fennel pesto vs fennel fritter.
- We have yet to make lettuce soup, but it has been mentioned previously. This might be the week for it. (Especially since the lettuce from yesterday’s box hasn’t made it to the refrigerator yet….)
- If we don’t feel like fried ricing it, salad from the cabbage?
Love,
Sarah
Planning Inside The Box 