What We Been Eatin'

Potatoes! Red and blue. I always dig for the first batch right around the 4th of July.

Eggplants are so eggs-citing. (Sorry. I couldn't stop myself.)

Beans are beginning to get beany.

Spring-planted garlic gets cut like green onions for a light, garlicky flavor.

Papaya pear squash. Ate just one early one. Waiting for the motherlode. And because it's a squash, I have no doubt it will arrive.

Anuenue lettuce is so crisp and sweet. Mmmmmm. I love this. Watch me hug it.

Costata romanesca squash haven't gotten very big before I've plucked them for tiny stir-frys. There are always a few early ones that wilt and droop, so I picked them before they got that chance.

Flying carrots!

Jammin'

It's black raspberry season here! I love all berries, but black raspberries have always been my favorite flavor. The land around our house is full of them, and I've picked two and a half gallons so far. Let me tell you my secret: find the densest poison ivy, swarming with the hungriest mosquitoes, put on long-sleeves, fingerless gloves, and a bug net. Otherwise, you'll be paying a painful price for the berries. I've made some jam but it's time to make more.

Chris likes berries, too.