This Sunday August morning begins with a hen and her chicks taking a pause after waking up. There are three chicks on the roost with her. You can see one peeking out from under the safety of her legs.

A box of garlic wrapped and ready to be shipped Monday morning.

And a sure sign that it is August, blackberries ripening. This is going to be a banner year for blackberries. And for supper, a riot of colors out of the garden: colorful chard, tomatoes, mustard greens, herbs, blackberries, and a pullet egg. The hens born in early spring are starting to lay eggs.

• “In the reddish-purple stems of chard and the reddish-purple veins in the leaves, scientists have identified at least 9 betacyanin pigments, including betanin, isobetanin, betanidin, and isobetanidin.” ~ the world’s healthiest foods
• “Intake of tomatoes has long been linked to heart health. Fresh tomatoes and tomato extracts have been shown to help lower total cholesterol, LDL cholesterol, and triglycerides.” ~ the world’s healthiest foods
• “The cholesterol-lowering ability of steamed mustard greens is second only to steamed collard greens and steamed kale in a recent study of cruciferous vegetables and their ability to bind bile acids in the digestive tract.” ~ the world’s healthiest foods
• “Blackberries provide a great deal of health benefits. They help to lower risk your heart disease and stroke, and they may lower your risk of certain cancers. Blackberries may also help to prevent diabetes and age-related cognitive decline. Their low fat and high dietary fiber content makes them ideal for weight loss as they are satisfying without adding on the pounds.” ~ Fitday: The Nutrition of Blackberries