Hi John,
This weekend we took our picnic to the local fireworks display. We found a spot on the grass, spread out a blanket, unloaded our bikes, and took off our masks. In a crowd. It felt normal and weird and like the kind of thing that shouldn’t be noteworthy but it absolutely is. I felt mostly safe? Mostly because we were outside. And because blankets make easy boundaries and everyone was still giving each other a bit more space than we would have two years ago.
It was a better viewing experience than two years ago, when we tried watching from the apartment’s roof. And better than last year when we watched the show as reflected in the windows of the grocery store across the street while eating sausage with Jerusalem Artichoke Relish by our window.
I confess to mixed feelings about fireworks. They’re pretty and can be fun to watch. They’re loud and keep me up and we don’t even have pets or small children or PTSD to have extra reasons to hate them. The environmentalist side of me will be glad when they’re gone and not adding to fire risk or traumatizing birds. And there’s still the awesomeness of sitting with your group, part of a larger crowd, all looking up together and saying, “Wow.”
In This Week’s Box
- Blueberries
- Yellow Peaches
- Celery
- Dill
- Fennel
- Green Savoy Cabbage
- Green Zucchini
- Pickling Cucumbers
- White Spring Onions
- Yellow Wax Beans
Garden Potential
- Occasional ground cherry
- Red onions
- Basil! Thai or lime or purple or Italian
- Some apricots and blackberries from the communal area (I even snuck some into the photo.)
Still in the Fridge
- Cherries
- Herbs: Fennel, Dill
- Greens: Dandelion, Cabbage, Lacinato Kale
- Radish: Red and French Breakfast
- Baby Hakurei Turnip
- Onions: white and red
- Gold Zucchini
- Beets
- Sunchokes
Considering the options
- Pickling cucumbers + dill = Probably time to try making pickles. There’s just three cucumbers, so I pulled out Joy of Cooking and went with a recipe from there. They’ll be curing in the fridge, ready to eat in a week’s time.
- Dandelion greens and white beans from Cool Beans. They’ve been here for two weeks. They need to get used. If we don’t feel like eating the dish, I bet it’d be a good one for dehydrating for a future backpacking trip.
- I expect we’ll do more of the Six Seasons celery salads. They’re quick and don’t require heat and right now both of those are winning propositions.
- Peanut, tofu, and wax beans! That’s my first thought. But then I’m also remembering the Smitten Kitchen salad with green beans and fennel and red onions. And wouldn’t you know that I tossed the last of the garden plot’s inherited onions in the brine yesterday. We’ll get more green beans for the tofu dish in a week or two. I spied some on our volunbeans earlier today.
- Zucchini pasta? The zucchini pie/pizza/quiche thing from Simply in Season?
- Do we want to make more of the sunchoke burgers? Or use them on pizza with the zucchini?
I’m not sure what I’m feeling with the cabbage and kale right now. They feel mostly too heavy for the salads I want right now (though it hasn’t stopped their appearing with chickpeas and parm for a meal or two over the past week). I don’t really want the soups that I associate with them. Maybe spring rolls? Maybe in a stir-fry? Maybe I should think more about grain bowls? I bet that beet yogurt would be pretty on a bowl.
~s
Planning Inside The Box 