kabocha squash

Boxing Day, September 9

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I plum forgot the plums. Whoops

Hiya John,

So turns out that preparing on Thursday to go camping on Friday leaves little time for considering what to eat in the week ahead. It also turns out that wild cranberries and wild huckleberries and dehydrated apples combine to be an amazing oatmeal for breakfast prepared on a campstove. So not complaining. Just know that tomorrow’s still in the fridge list will probably be long.

Speaking of, since I don’t remember what was in the fridge last Thursday, we’re going with what I think is there now.

When this is how I wake up, I’m not complaining at all.

In This Week’s Box

  • Stanley Plums
  • Yellow Seedless Watermelon
  • Banana Peppers
  • Beauregard Sweet Potatoes
  • Delicata Squash
  • Italian Eggplant
  • Red Bell Peppers
  • Red Grape Tomatoes
  • Red Kabocha Squash

Garden Potential

  • Ground cherry
  • Few tomatillos
  • Volunbeans
  • Cherry tomatoes
  • Roma tomatoes (The Amish paste plant is doing still thriving)
  • Jalapenos as we want them
  • Dahlias

Still in the Fridge

  • Pear
  • Watermelon
  • Greens: Carrot
  • Peppers: Cubanelle, jalapeno, bell
  • Green Beans (which I, for one, had forgotten about until now)
  • Kohlrabi
  • Carrots
  • Herbs: None (because I tossed the fennel out)
  • Onions: white and red
  • Celery
  • Sunchokes
  • Spaghetti squash

Open Preserves

  • Preserved eggplant
  • Dill pickle
  • Lacto-fermented green cherry tomatoes
  • Lacto-fermenting blueberry jalapeno hot sauce
  • Pickled red onion
  • Radish kimchi
  • Quince jelly
  • Peach jam
  • Veggie stock
  • Corn stock
  • Plenty of others that I just haven’t inventoried

Schemes for the things

  • There was a twitter thread asking for favorite quick, pantry meals. (I submitted dragon noodles, pasta e ceci, and enfrijoladas.) Most of the suggestions were meat that we wouldn’t eat. But the Mediterranean Baked Sweet Potato caught my attention. Adapted to do the 8-minute sweet potato linked to at the bottom of the post. And using the miso-tahini dressing that’s already made. And subbing carrot greens for parsley. So, y’know, totally the same dish.
  • We’re getting so many tomatoes! More pasta with cherry tomato sauce!
  • More tomatillo salsa. When the oven’s already turned on.
  • I’m nervous that this might be the last eggplant we get this season. Nevermind that the eggplant in the garden has two babies. The beans have shaded them and I just don’t trust that we’ll get the fruit I want. I’m mostly craving the soba noodle eggplant, but I want the soba noodles that you can’t eat. Roasting for a spread seems reasonable too. I dunno.
  • Pickled banana peppers? That’s what you do with banana peppers, right? Unless they go in a salsa with the tomatillos….
  • I’m leaving the squash inspiration for tomorrow’s self to come up with.

I’m still not sure what dinner’ll be tonight. Probably a squash dish just to spite myself.

~s