Yum. A CSA favorite of mine: salad turnips. I make Japanese salt pickles with them. Trim, peel, slice, grab the tender little leaves nestled amongst the shoots...put them in a ziploc with some salt, knead them to distribute the salt...leave alone for 10 minutes, then knead them again, remove as much air as you can from the bag, seal it and let sit an hour...then stick 'em in the fridge and eat at will.
Gem is still under the weather. His body's m.o. tends towards feeling kind of crappy (and/or feverish) for four to five days and then bouncing back. He rarely gets intensely sick.
Sag snagged a play date with a friend who graduated from middle school yesterday so is now home for the summer.
I roasted some broccoli and summer squash from the farm and pickled the turnips. Enjoying an iced coffee...which should inject the gumption to wrassle up the carrot-tofu scramble I have been promising Gem for a week.
Loving this gentle breeze-y sunny dry day.
Peace and love.
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