Oh, and I've been stress-baking a lot lately. You know, when you have a million things to do and somehow end up doing none of them but just bake cookies instead. Yeah, that kind of baking.
Fresh green beans, which I prefer to eat raw. Is that weird? Whatever, that's just what my family does.
Zucchini and yellow summer squash at 50 cents a piece.
I fell for this Swiss Chard at only $1 a bunch. I wasn't really sure how I was going to use it, but the vibrant pink stalks were so pretty.
Mmmm, fresh basil smells so good. Again, only $1 for a large bunch...much cheaper and more efficient than the $4+ plants I can only keep alive long enough to grow 6 leaves.
Crunchy cucumbers. I made a batch of pickles yesterday, but really I just prefer to munch on the raw cucumbers. One day I will like pickles, especially if I keep making them.
This Russian Kale came from the garden of a generous friend. She also shared her sweet corn and tomatoes. Thanks!
Everything but the green beans and cucumbers went into a super tasty quinoa dish based off of these Farmer's Market Skillet and Easy Summer Quinoa recipes from Iowa Girl Eats. I've made this twice in the past two days and both times I inhaled it quicker than the click of a camera. Don't skip the honey-lemon dressing. Fresh basil is also a must. And now that we've eaten our vegetables, I'd say it's time for some baked goods. Cookies are coming up next.
Food for Thought: "I have loved you, my people, with an everlasting love. With an unfailing love I have drawn you to myself." -Jeremiah 3:31 (NLT)
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