every day is a good day
The magentaspreen get more colorful each week. Each Thursday I pinch off the bright purple and green shoots, and the following week the stems are loaded with more shoots. A few of these on a salad will entice anyone to devour it.
The Swiss chard captures the morning sunshine like a forest of stained glass. It’s early in the morning, but these hens are on the early shift to lay eggs today.
Some of the Tennouji Kabura are large enough to cook. They have a comical look. Their white root balls look like doll heads and their tall, long leaves like whimsical hairdos. They are a great vegetable because not a bit of them is wasted.
Everything is at one time a baby. And this is what baby lettuce looks like. Even the tiniest leaves fold in delicate, fantastic shapes. A few more weeks and they will be young adults. And a few weeks after that, ready for the table.
Late season rhubarb, green beans, potatoes, and eggs. Just a few things to make a great supper.
This is a humorous time of the year when it comes to eggs. The hens that hatched this spring are starting to lay eggs. The first few eggs which they drop are often small, a half to a third the size of normal eggs. You can make cute sunny side up eggs with them.
