We are relishing the abundance of this season. Salads are prolific and I enjoyed a whole head of Buttercrunch lettuce for my lunch the other day. My two year old son said tonight (with a leafy green in his hand), "Me love salad so much." A rhubarb cake was on the menu for my mom's birthday menu along with the first handful of sugar snap peas. Last week I was served a large store bought strawberry with a meal and was tempted to indulge but gave it away to wait for the first berry from our patch. A few days later our oldest son brought in the first red strawberry and we carefully sliced it into 6 pieces, the flavor made it definitely worth the wait!
The last of the greenhouse starts are going into the ground and the winter squash hills are getting planted in hopes of a good rain. All my bean and pea trellises are up and I'm not done planting pole beans so I'll need to be creative for the rest of the climbing apparatus. Sixteen foot heavy wire cattle panels are my trellis of choice and I may need to add to my collection.
Even though most of my time is consummed outdoors I did a bit of experimentation at the stove as I made yogurt. We tried lemon verbena and stevia infused yogurt the other week and my most recent batch included a quart of peppermint infused yogurt. Herbs definitely add an unexpected zing to yogurt and I think I'll keep trying some different flavors.