Hi John,
It’s Wednesday and I am walking for my errands. I’ve wandered through to the next neighborhood over, because it is my favorite place to listen to episodes of a favorite podcast, and I am thinking about things I love.
I love Little Free Libraries, and pop-up protest art, and the Little Free Art Gallery that make each walk a hunt for treasure.
I love the sparrow splashing in the bird bath in the front lawn.
I love the feel of sunlight through green-brown leaves, and the shelf of fungus around the tree trunk.
I love all the different ways that parents are carting their kids on bicycles, from the dad walking his bike with his little in the seat clinging on the handlebars, to the full-on cargo bikes, to the back-wheel kiddo racks.
I love the way this neighborhood throws itself into holiday decorations and being a quaint little town, despite it’s actual location centered in the metropolis. I love the house that has become a pirate ship and the garden boxes crawling with spiders and the robotic raven that squawks whenever anyone walks by. I love the scarecrows and pumpkins and my memory of the chute that people built last year to deliver candy.
I love not knowing what the fruit is on the trees on the center of the boulevard, asking the guy who is also waiting for the light to change if he does, and the camaraderie of shared curiosity.
And you.
In This Week’s Box
- Bosc Pears
- Granny Smith Apples
- Baby Hakurei Turnips
- Jalapeno Peppers
- Leeks
- Mixed Carmen Italian Peppers
- Red Dandelion Greens
- Red Leaf Lettuce
- Thumbelina Carrots
- White Cauliflower
Garden Potential
- Starfish pepper
- Deciding how long to wait on the final jalapenos
- Lombok peppers if we want them
- Last of the tomatillos, hopefully
- Volunbeans for drying
- Maybe a tomato? Maybe?
- Dahlias
- Radish sprouts when we thin them
Still in the Fridge
- Apples: Gala, Empire, Jonagold U-pick
- Bartlett Pears, Asian Pears
- Greens: 1/2 a cabbage, 1/2 bunch collards, Savoy Cabbage, Romain lettuce
- Herbs: Fennel tops
- Cherry tomatoes
- Tomatillos
- Broccoli
- Edamame
- Peppers: Yummy, Lombok, Starfish, Banana
- Carrots
- Squash: Delicata, Red Kabocha, Spaghetti, Robins Koginut
- Garlic
- Potatoes: Blue, Sweet
- Sunchokes
Open Preserves
- Preserved eggplant
- Dill pickle juice
- Lacto-fermented green cherry tomatoes
- Lacto-fermented blueberry jalapeno hot sauce
- Lacto-fermented habanda jalapeno hot sauce
- Pickled red onion
- Pickled banana peppers with oregano, basil, and black pepper
- Plain pickled banana peppers
- Radish kimchi
- Sunchoke relish
- Green tomato chutney
- Sour cherry chutney
- Blueberry peach jam
- Apple sauce
- Apple butter
- Quince jelly
- Probably still more uninventoried
Things we may enjoy eating
- Soup of the week: Curried apple soup from Enchanted Broccoli Forest looks interesting. And can help keep our fruit drawer manageable.
- The edamame’s been around too long wanting for the right moment. We gotta just boil it and snack on it. It is time.
- It’s still looking like side salad season. Though greens + turnips + granny smith apples + blue cheese + vinaigrette = meal
- Volunbeans and dandelion greens and fennel and miso! Basically follow the recipe from Cool Beans.
- Time to roast up the last of the tomatillos, some onion, a few of those jalapenos for one last salsa verde. Freeze what we won’t eat immediately. It’ll be gone soon.
- Broccoli should be tossed in salads or roasted or stir-fried. I don’t know how we want to use it, just that we really should.
- Are the pomegranates looking good in the grocery store? My notes for the roasted cauliflower and hazelnut salad say to make again when the pomegranates are in season.
- I think I’m going to hold onto the leeks for one week, in case we get potatoes next week (and make potato-leek soup). Or chard (and try to adapt the wheat berries & swiss chard with pomegranate molasses from Jerusalem).
Love,
Sarah
Planning Inside The Box 