salad greens

Boxing Day, March 9

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It is important that we keep the garden sunchokes separate from the CSA sunchokes. Nevermind that the garden sunchokes were sprouted from last year’s CSA sunchokes.

Dear John,

With the health complications of the fall, we sorta-kinda killed the yogurt starter. I tried starting up again with a sample from a Meditarrian restaurant near my parents, but it hasn’t really taken off. So I bought some packets of starter. And apparently it can take a few activation rounds before it gets good. And the milk that we were using went off quickly.

We have a lot of yogurt that I don’t want to eat but don’t really want to throw out.

So….baking projects it is! Subbing the yogurt for milk in our favorite chocolate muffins (not these, but same person). Maybe we should try her chocolate chip muffins too? Cornbread with a pot of beans and greens? (Looking at you, kale.) Morning glory muffins with shredded carrot and parsnip? Use some in the pancakes this weekend. The lemon-poppyseed scones that I made in college and keep in the freezer even though it is poison to you? I’m trying to think what else will bake and freeze decently well. Maybe it’s just chocolate muffins forever. They are a yummy recipe (she types after licking her fingers from the one nibbled while writing).

Today’s Box

  • Jerusalem Artichokes
  • Purple Carrots
  • Rainbow Chard
  • Red Beets
  • White Scallions
  • Green Kale Hearts
  • Asian Greens Mix

Things in the fridge

  • Cranberries
  • Parsley
  • Half a parsnip
  • Carrots
  • Chioggia Beets
  • Purple Daikon Radishes
  • Robins Koginut Squash
  • Shallots

Open Preserves

For when we’re not baking yogurt

  • Chard and spaghetti from Six Seasons.
  • We need to restock our Asian pantry items. We’re out of the good chili oil and low on dried shiitake. Nevermind the rice flour and rice noodles and kimchi and soon tofu. Which is to say the scallions won’t be topping stirfries until we make it to the specialty grocery. Which means…..scallion-onion-garlic galette time again?
  • Purple beets! (I know they’re red, but, have you seen them? They look purple.) These are getting roasted, pureed, and frozen. To be tossed into hummus and yogurt as we need the flavor/vegetable boosts.
  • Speaking of putting things in the freezer, time to make another batch of sunchoke burgers and stock our freezer.
  • But some of the Jerusalem Artichokes (from the box? from the garden?) should end up in a relish. (Linking to one, but let’s check the church/community cookbooks shelf too.) And of course, save some for pizza. And maybe, if we have enough, fry ’em and smash ’em and put ’em on a salad.

Love you,

Sarah

Boxing Day, February 23

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The return of greens. Chard and lettuce and mix. Don’t worry, we still have plenty of roots.

Dear John,

In the time between when I started this draft and, ahem, starting the next draft we had some produce experimentation. We dug up some sunchokes from our pots–surprisingly easy to clean off the the soil. I guess the potting mix is better aerated than our yard. The pizza was delicious and I am eagerly anticipating the burgers.

We also split our dahlia tubers. Sorted between viable and edible. Washed and peeled a few of the latter. Sauteed in butter with salt and pepper. They felt more like radishes than potatoes. Decent chip though. Not a food I’d seek out (bred for looks as it were), but might as well with the ones that are otherwise destined for the compost pile. I’m scheming what pickling we might attempt.

Today’s Box

  • Asian Greens Mix
  • Baby Hakurei Turnips
  • Gold Beets x2
  • Purple Daikon Radishes x2
  • Purple Viking Potatoes
  • Rainbow Carrots
  • Red Chard

Things in the fridge

  • Cranberries
  • Parsley
  • Half a parsnip
  • Half a cabbage
  • Chioggia Beets
  • Purple Sweet Potatoes
  • Robins Koginut Squash
  • Black Futsu squash (from the farmers market)
  • Shallots, onions

Open Preserves

Home meals

  • The greens look so perfect for salads. We should make a dressing and keep it simple and on the side. Chop a turnip. Add some fruit. Maybe add some roasted beet wedges. Toasted pumpkin seeds. Oh look, it’s a meal size salad now.
  • I’m cheating cause you already made it, but twice baked potatoes. (We should have used the turnip greens for that instead of the frozen spinach. But whatevs. It was yummy cozy.) Prep them all and freeze what we’re not eating for that meal.
  • The radishes are calling for a fried rice situation. At least that’s how I’m feeling at the moment.
  • But some of them can go in okonomiyaki. With that half cabbage from the last box.
  • Swiss chard and sweet potato gratin? (Unless we do the sweet potatoes discussed last week.)
  • Purple potatoes for gnocci!

Love you,

Sarah