Dear John,
A new year. A new rhythm. Community produce arrives approximately every other Friday. CSA on Thursdays when we don’t cancel it. Garden when we can get to it. We haven’t failed out yet.
CSA Box
- Apples
- Honeynut squash
- Mixed sweet peppers
- Heirloom tomatoes
- Sugar cube cantaloupe
- Tokyo Bekana Cabbage (I think this is the bag of mystery greens)
Community Produce (week old)
- Corn
- Cucumbers
- Green bell peppers
Other Lingering Produce
- Watermelon rind
- Ground cherries
- Sunchoke
- Collards
- Potatoes
- Handful of green beans
Freezer Items in Focus
- Corn stock
- Fennel pesto
- Beet puree
- Roasted jalapeños
- Frozen beans
- Summer stock bags
Garden
- Cherry tomatoes
- Volunteer hot peppers
- Shishisto peppers from the communal plot picked with purpose.
- Tomatillos. So many tomatillos.
- Basil
- Not Shiso only because we decided to let it flower instead of making more Shiso Juice
- Eggplant that appeared from the communal plot
- A single zucchini also from the communal plot
- Sunchokes harvested
- Dahlia tubers divided which means some are good for baking?
Open Preserves
- Fridge maybe less organized…
- Fridge still not inventoried!
- Fig jam
- Preserved eggplant
- Pickled banana peppers
- Pickled fennel
- Pickled peach
- Cran-kin-kraut
- Fermented green cherry tomatoes
Pantry Beans
- Yellow Split Pea
- Split Red Lentil
- Black Caviar Lentil
- Petite Garbanzo Bean
- Buckeye Bean
- Pinto Bean
- Christmas Lima
- California Corona
- Large White Lima
- Midnight Black Bean
- Rojo De Suelo
- Cranberry Bean
- And maybe one more on the shelf?
To cook. Maybe.
- One Discord chat was going off about the Shisto Corn Salad. So I saved the corn until we could get to the garden to pick peppers and basil. Hoping to make this for dinner tonight.
- Let’s make the watermelon rind into kimchi. First dinner after that can be a variation of gimbap. And then we’ll use the rest in a fried rice.
- I surveyed multiple Discords about what to do with all our tomatillos and someone suggested posole. Which is perfect because I have been feeling guilty about the hominy in the pantry. Win-win. We made one batch a few weeks ago and will make another in the coming days.
- I made the chili-oil tofu and cucumber noodles for dinner earlier this week. But think I might make it again.
- I’ve been hoping we get enough green beans to make the pesto-beans-potato salad, but they’re just trickling in. Maybe try a Nicoise salad of some sort instead? Though we might skip the lettuce if we don’t get it from a farm stand.
- The greens that are a bit of a mystery cabbage? Feels like we can’t go wrong putting them in a stirfry. I tend to go to the braised glass noodles.
- The squash is the most petite fall squash I have seen. I think they want to be cut in half and roasted. Or maybe cut into eighths and roasted and served with tahini sauce and a side of toasted chickpeas?
- Pesto the basil. Roast the cantaloupe seeds. Roast the squash seeds. Turn the mango pits in the freezer into a sauce to eat with my yogurt. Maybe feel ambitious and make granola again. Maybe keep buying from the store for another season.
Love,
Sarah
