Just to get the ball rolling, here is some of the food we had over the weekend.
Saturday Lunch: Corn and Summer Squash Soup, Fresh Relish, Toast with Cheese and fresh raspberries.
Sunday Dinner: Taco Salad (ground beef, lettuce, cucumber, harukei turnip, cilantro, salsa, cheddar cheese, and tortilla.
Greens for Breakfast: Egg cooked amongst chard, with butter and toast.
Monday Lunch: Crudites (carrots, cucumbers, lettuce, a little leftover broccoli and kohlrabi) chickpea dip with cumin seeds, fresh raspberries and root beer (local- picked it up during the winter at Wayland farmers market)
Midday Monday snack: Fiore di Nonno's Fig Burrata and fresh raspberries. The burrata is to die for.
More later about our PYO and preserving endeavors, as well as last night’s meal.