Our spring veggies have finally reached the point where they constitute a major portion of our dinner. Here is today's harvest. I also ran back to pick toppings (green onions, oregano, thyme, chives) as I was cooking.
We don't grow rice ourselves, but get it from relatives. The onions are from a neighbor. The konyaku (icky-looking gray triangles), mushrooms, cherry tomatoes, milk, tofu, and miso are store bought. And we didn't catch the tuna (negitoro donburi). The eggplant is in the soup and I used one of the zucchinis for tomorrow morning's bread. The girls' dessert of a few raspberries and half a blueberry each was supplemented by loquats from the next door neighbor's tree (some of the branches hang over our yard).
October 22, 2017
5 hours ago