Today’s Box
Fruit
*Black Muscadine Grapes – NC
*Little Sweetie Cantaloupe
*Yellow Seedless Watermelon
*Bicolor Sweet Corn
*Green Beans- *Mixed Yummy Peppers
*Spaghetti Squash
*Yellow Straightneck Squash
Things in the fridge
- Watermelon
- Plums
- Peaches
- Celery
- Greens: Cabbage, chard
- Green plums (might want to check on them)
In the Garden
- Habaneros, jalapenos, fish peppers, other peppers, many peppers
- Tomatillos
- Tomatoes
- Ground cherries
- Rainbow chard
- Dill seed
- Parsley if we want
- Rosemary
- Oregano
- Calendula and cosmos and gomphrena for the table
- Communal figs if we want
Open Preserves
- Preserved eggplant
- Lacto-fermented blueberry jalapeno hot sauce
- Pickled kale stems
- Pickled fennel stems
- Radish kimchi
- Green tomato chutney
- Tomatillo salsa
- Cran-kin kraut
- Cranapple chutney
- Watermelon rind dill pickles
- Probably still more uninventoried
Garden glimpse
We are having pepper success this year! Maybe we bought more plants? (I’d have to go back to the garden journal to check.) But more importantly we have them in an area where they aren’t being overshadowed by the taller plants.
Maybe we can add eggplant to that section in the future?
Cooking things down, before we leave town
- So, with lots of hot peppers, comes lots of hot sauce? I have a pint jar with ~cup of peppers fermenting on the table. I made a serious eats hot sauce. And we still have a five cup container of peppers in the fridge.
- It’s a lot of green beans. I’m copying from last week. Maybe the usual way with tofu. Maybe a variation. Oh! Maybe in a curry. It’s been a while since we’ve done a curry and now I want that. Add some peppers and some squash?
- I was wondering how to do the corn and then looked at smitten kitchen and now I know. (Though corn enchiladas sound good too.)
- I grabbed an extra spaghetti squash. You know how I like the baked spaghetti squash bowls. Bet we could do one with chard?
Love,
Sarah