Hi John,

In the past week, one of us went to urgent care in the middle of the night and the other of us spent a birthday banished in the basement due to fever. In between the unwell periods, we managed a trip to harvest the garden and used up all of the vegetables from last week’s box. I’m impressed with us.

Some ideas to get us started

• Noting for the future that this is the lima beans in tomato dill sauce recipe that I riffed on. Don’t trust the internal oven sensor. Check the thermometer so it actually cooks.
• Avocado and cotija mean this Mexican corn kale salad isn’t as low fat as written. But it looks yummy and we can ration the fat out.
• Despite being from the south, I don’t know how to cook okra. Let’s try this so we can use tomatoes and beans too.
• Roast the beets. Mix with yogurt. Maybe grate some ginger in there. Have a spread for my crackers or bread. (And maybe try planting some ginger? It seems fun. Though it is harvest time and not planting time.)
• Currently we have leftover congee and risotto in the refrigerator. If we make more rice porridge, tossing in fresh corn kernels is nice.

Love you,

Sarah

PS We need to do a grocery run to make that salad and the sheet pan recipe on hard mode requires peeling tomatoes and cooking beans. I don’t want a fourth day in a row of rice porridge. Wanna get takeout tonight?