We are just starting to get our small harvests in, but it has been enough to net us a good lunch. We went out and weeded the garden, planted the summer seeds (like watermelon, cucumbers, cantaloupe and basil) and harvested the early summer bounty.

The Raw materials from the garden for our backyard salad included: eggs from the Leghorn, strawberries, radishes, spinach, lettuce (arugula, romaine and bibb), mint and garlic scapes.

The Prepared Lunch

I think lunch was about 90% from the backyard. We only added suntea, lemon and homemade dressing that included the scapes. The rest was washed, chopped up or, in the case of the eggs, boiled and served. It was very delicious and reminded us of why we spend so much of our time toiling in the soil. I love making these locavore meals. I can’t wait till I can do it year round in the tropics. You truly reap what you sow! Yum.