beautiful pork chops from Gum Creek Farms
strawberries (I bought an extra pint from the store.)
eggs and granola
peas and spring onions
green cabbage and purple sweet potatoes
field greens
sage with flowers, winter savory, rosemary, oregano, and fennel
Fran had some instructions for making herbed vinegar, but I’ve been using the herbs as herbs so far.
Here are two meals we’ve made with veggies and herbs:
sweet potatoes with savory, broccoli, and peas with fennel
green onions sautéed in rosemary-fennel-garlic olive oil, broccoli, and purple sweet potatoes with rosemary and savory
The purple sweet potatoes are pretty but drier and not quite as tasty as their orange brethren. We’ve got one more, and I think I’ll make bigger chunks, add more olive oil, and roast them at 300 degrees instead of 350.
thoughtful consumption 
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