We’re sneaking back to this routine. I’ll write more later. For now, let’s brainstorm some meals for the week ahead so we know what to shop for at the grocery store tomorrow.
The board looked a lot skimpier when it was just the peaches and blackberries. Thankfully, the missing vegetable share found its way back to us.
Dear John,
Let’s talk cabbage salad. Because when I said that you should take cabbage salads to work it wasn’t with the intention that you eat the same salad every day. It was the thought that shredding cabbage and a few other veggies is a fairly easy prep you can do at the beginning of the week. Mix up a few dressings, think through a few bonus toppings, and then you can choose your own adventure. For instance:
The tomatoes may need to be re-staked. They’re nearly falling over. I’m hesitant to damage roots and yet more wary of toppled over plants. (And very excited for them to come in.)
The volunbeans have shot straight up. One plant has reached all the way to the top of its pole and is coming down the cucumber scaffolding.
The peppers are looking promising. I’m hopeful that the set-up this year gets them better light and better yield.
The dahlia, planted late, is up and pinched. It will probably be a while before it starts to bloom. But it gets better light and is in better soil than the ones at our house, so it might catch up quick.
Eating now (aka clear counter space for Six Seasons)
Celery cucumber salad from Six Seasons (alternate adaptation here).
We will be eating the corn tomorrow Either as raw corn salad (alternate) or as creamed corn.
It’s been month with you doing the bulk of kitchen duty and me being too otherwise occupied to menu plan in advance. And, spoilers, I’m guessing that’ll hold for the next month too.
We’ll hang out in the air conditioning–letting you take quick trips to the garden and I’ll do a stroll around the neighborhood in the breaks we manage. Now is the time to let friends come visit us (instead of trying to get to them). To spend time together relaxing (as best we can). And to eat whatever you make (or order)!
Predicted for the Next Box
Celery
Slicing Cucumbers
Sweet Fresh Onions
Yellow Patty Pan Squash
Red Seedless Watermelon
Yellow Peaches
Things I think are in the fridge
Blueberries (farmer’s market)
Cantaloupe
Watermelon
Fennel
Cranberries
Greens: Stirfry mix, Napa Cabbage, Lettuce
Black radishes, Purple Daikon radishes
Potatoes: Sweet
Jerusalem Artichokes
Growing in the Garden
Edamame
Dahlias
Basil
Tomatillas (maybe ripening soon?)
Tomatoes should start to come in this month
Peppers? What are the peppers doing?
Garlic? How’s it looking? Will I make it to the garden again anytime soon to see for myself?
Open Preserves
Preserved eggplant
Lacto-fermented green cherry tomatoes
Lacto-fermented blueberry jalapeno hot sauce
Pickled banana peppers with oregano, basil, and black pepper
Meals that you can maybe make in the coming days (slash weeks)
Salad with blueberries and cucumbers. Lettuce and shredded beets and blue cheese and walnuts. Watermelon, feta, and basil. Cantaloupe, fresh mozz, and basil. The celery salads from Six Seasons.
Fennel and Kale Pasta from the greens cookbook I checked out of the library. Turn the leftovers into a frittata/spaghetti pancake by adding egg, cheese, and raisins.
Spring rolls to eat salad in another form.
Agua fresca with watermelon or cantaloupe
Smoothies with all the fruits. (Just don’t dehydrate them and try to rehydrate….)
Planning Inside The Box 