Today, I am thankful for a small but perfect summer harvest.
To my delight, the Swiss Chard plants in my edible garden are growing quickly. Each evening, I pick a large handful of leaves for my dinner salad or stir fry.
The rhubarb looks ready to harvest - will have just enough for a pie, a crumble or jam.
Finally, we're ready for homemade Mojitos thanks to a bounty of sweet mint and endless batches of my special fresh herb-rich marinara sauce thanks to the thriving rosemary, oregano, sage, tarragon, thyme and lovage.
|Top to bottom: mint, rosemary, lovage, sage|