3 heads baby lettuce
1 giant bunch of lacinato (dinosaur!) kale
a bunch of little red radishes
3 yellow onions
2 baskets of strawberries
a bag (maybe a pound?) of wheatberries
4 baby zucchini
a basil plant
The basil came roots and all, which I've set in a jar of water so that it will stay alive for the next week or so and I can have fresh basil every day. Or, since I also get a 1/2 dozen eggs, I'm thinking of an omelette with sun-dried tomatoes, zucchini, and lots of fresh basil. If you've never had eggs from pastured chickens before, seriously--they're amazing. Factory-farmed eggs pale in comparison, literally. I should do some side-by-side photographs to show the difference between a bright yellow pastured egg, bursting with sunny goodness, and a plain factory egg, where the chickens are supplemented with beta carotene to get an artificial yellow color and it's still not enough.
Given that I have dino kale and cattle beans (from last week's CSA box), plus some fabulous goat cheese from Achadinha, it's time to make my favorite recipe for beans and greens. I have so many onions right now that it is a good thing most of my recipes for ordinary home cooking begin with "saute an onion". In order to get the most nutrition out of the wheatberries, I'm planning to sprout them. I've never sprouted a grain before, so it will be an experiment. Yay, experiment!
Jumped right out of bed when the alarm went off (didn't even hit snooze), put on some walking clothes, and headed out on my usual 2-mile route. Everything was lovely this morning--I think the neighborhood dog-walkers are more pleasant in the morning than the evening, at least most of them. Plus, I saw two young deer. They were obviously rather accustomed to humans, because they simply froze and watched me walk by, rather than bounding away at first glance. It's so amazing, being able to walk outside in my neighborhood and see deer. I can't get enough of it.