Hi John,
It’s been a busy month, and the next few weeks are forecast to be even more chaotic. Holidays, and conferences, and packing, and travel, and cleaning, and testing, and vaccines, and exhaustion, and ickiness, and packing, and laundry, and painting, and chores. And…well…we’re taking this week off of the delivery, but I’m still not sure we’ll catch up on the vegetable consumption.
Rather than see what was in the boxes, let’s just review what we have available to work with over the next week.
Still in the Fridge
- Apples: Many apples, many types
- Asian Pears, Bosc Pears
- Cranberries
- Greens: Cabbage, Green Romaine Lettuce
- Celery
- Peppers: Bell
- Baby Hakurei Turnips
- Carrots
- Red beets
- Squash: Spaghetti, Butternut
- Potatoes: 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
- Pickled fennel stems with orange
- Spicy pickled fennel stems
- Radish kimchi
- Sunchoke relish
- Green tomato chutney
- Sour cherry chutney
- Freedom berry jam
- Apple butter
- Quince jelly
- Probably still more uninventoried
See what I mean? I think it’s more than we’re actually going to eat. (Especially if my hunch is right and we end up with take-out for a meal or three.) The lettuce is only enough for one or two more side salads. And we have a plan for the peppers. Honestly, half the trick is excavating the fruit from the bottom of the drawer instead of the most recently added apples on top. The good news is most of these are the hardy fall vegetables that will keep lasting in the fridge. (Though really, we should use the sunchokes some day. Make the burgers whenever!)
Tabs I have open so we remember what we ate
- Sniffles call for soup with spice and vitamins
- Skipped the pancakes. Made an oatmeal of carrot cake instead.
- Stretchy noodles are fun. And they pair well with veggies.
- Regular noodles are good too though. Roasting squash to make a sauce worked well.
- The rest of the ricotta was dolloped on pizza. Once with squash ribbons and blanched lemons. Again with squash and tomato sauce and frozen cherries.
- Tomato butternut bisque. Eaten without a spoon–just a grilled cheese sandwich dipped in every bite.
- Beet and pear salad with mustard-pear vinaigrette
- Sweet potatoes stacked with chevre and celery. The “salad” part of this was so good. I ate it on toast and want more.
Quick things to prepare when we sneak off work
- Squash lentil salad looks good. Though we’re close to out of greens for it.
- The cranberry curd tart is so pretty. I’m not sure it’s for us right now, but it is what I want to use the cranberries for. Maybe we should toss the cranberries in the freezer until we’re ready for them.
- Fried rice with lots of peppers and some turnips and carrots
- Have a few more squash ribbons to put on a pizza. Out of ricotta though.
- Really, the big question is how we should use the cabbage. (Translation: what form of cabbage sounds most likely to be eaten?) Probably the braised cabbage noodle favorite. But maybe we do Singapore noodles to mix it up? (And to not necessitate a trip to buy more glass noodles.)
- I’d love to make sweet potato gnocci. But this is not the week with the energy or the time for that mission. Perhaps after the move? If not, the potatoes will keep until the new year. Probably.
Let’s do this!
Sarah
Planning Inside The Box 