My goal of eating only from the pantry/fridge/freezer is proceeding. Yesterday morning it was melon, toast with homemade strawberry jam. For lunch, leftover pasta with chard and purslane yogurt salad. Last night went to dinner at a French restaurant for a 50th wedding anniversary party.
this morning, scrambled eggs with garden tomatoes (sliced, olive oil, salt, pepper and broiled). Lunch will be more chard and pasta with melon and blueberries. I have no idea what to do with dinner but thought I would give Sean the list of vegetables and see what he suggests.
Here are a few plants that are in bloom this week
Coneflowers and Russian Sage
Dill in foreground with Anise Hyssop