Yesterday’s lunch: 2 farm fresh fried eggs (say that 5 times fast) and a braising mixture of red mustard, baby kale and chard, braised in olive oil and then drizzled with some balsamic. The amount of greens you get in a farm share early in the season can be a bit overwhelming, but if you try to include them in every meal, you’ll get through them — and you’ll enjoy them. Trust me.

This week’s veggie haul: harukei turnips, garlic scapes, basil, rosemary, mint, beets, chard, pak choi, escarole, komatsuna, mustard greens and u-pick strawberries (3 more quarts!) and sugar snap peas (2 quarts!). I have plans to make a garlic scape pesto (and to bake some bread to go with it).

I imagine the 2 quart mixing bowl will get a lot of use this week…

Also of note: I turned the heel of my first lacy ribs sock!

I am extremely pleased with the way the heel looks and feels: no holes! This is my first truly successful heel involving the wrap + turn. Here’s one more photo of my progress (note the sleeping dog lounging on the bed in the background):

If I’m going to finish the pair by the end of the month for the Socks From the Toe Up KAL, I need to finish sock #1 in the next day or two. I’m moving much more quickly now that I’ve memorized the pattern repeat, and I’m really enjoying these socks.

My kitchen timer is hollering for me to check on the granola in the oven, and then I need to get in a few solid hours of reading before a quiet walk with Boh and an evening yoga class that I’m psyched to check out.