This week we have two kinds of lettuce, red potatoes, asparagus, zucchini, green onions, and a giant bag of parsley.
For dinner on Saturday, Max and I made fresh pasta and a parsley pesto to go along with it. Divine. I also made some hardboiled eggs and tea eggs for Max. Yesterday's dinner took a little work but it was so good - we had scallion bread with some Asian-flavored grilled flank steak. The beef was picked up at the farmer's market that morning, grass fed and organic. It was delicious.
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