Breakfast was hard boiled eggs with a splash of vinegar and nutritional yeast and some turnips that I grew and fermented.
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@FarmGirl-Z6A, your post reminds me to harvest my French tarragon. They are nice to add to salad.
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Lunch was all my doing: collard greens picked this am mixed with sweet potatoes harvested last fall. Alfalfa sprouts and fermented turnips. Let’s hear it for a self-sufficient nutritious lunch, lol! 
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@FarmGirl-Z6A — love it when I can put every thing on the plate.
Congrats.
PS… I would need a rib eye to go with that.
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@FarmGirl-Z6A, your post reminds me to sprout some of my broccoli seeds, I bought them for sprouting purpose only.
@TNHunter, I had tri-tip yesterday with all my garden vegetables, so delicious that my daughter went back for seconds.
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been eating my fermented Korean radish. its delicious!
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Eating some upland cress I planted last year.
Plus fish I didn’t raise.
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I’m thinning my leeks and picked one carrot for lunch.
Leek - potato, leek, ham casserole
Carrot - cole slaw with cabbage
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White pine tea, made with needles from a cheeky sprout trying to invade my flower bed.
It smelled like Christmas tree, but the flavor was more subtle. Apparently it has a lot of antioxidants.
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Rutabaga fries are delicious too!
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how many native Americans kept scurvy at bay in winter. most conifer needles have high vitamin c. JesseS has alot of experience with the different conifer teas.
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makes a sweet kimchi also.
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It is good to know, I have never had rutabaga fries. Next time if I see any restaurant has it, I will order some to try it out
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very delicate . . . beautiful.
What variety of kale is that? It looks more like a type of lettuce.
I really don’t know, I just threw a bunch of seeds down. This recipe I massaged the kale with olive oil.
Collard greens and leeks, I think the leeks are sending scapes. My daughter actually likes collard greens from my garden, music to my ears, lol.
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