Foraging for Farm Camp

I'm always amazed at how I can pull together a meal when I look in the fridge and feel like we're out of food. Some leftovers, berries from the bush, the last few pieces of bread, mother-in-law's rhubarb jam...voila!
Ryan & AJ's lunches: spicy baked tofu; shiitake mushrooms; berries (for Ryan) & raisins (for AJ); cucumber slices; carrot sticks; 1/2 pbj sandwich. They also shared some of the farm's daily Stone Soup, having contributed a can of kidney beans.
This was AJ's first time at "Farm Camp". The weather couldn't have been more perfect for him...overcast and 70.
I told him, "I'm glad you had such a great time at camp today."
And he said, "No, you mean, The Best Day Ever!"

An hour after they got home, I went back to the farm to pick up our weekly share: a couple heads of lettuce, mixed baby salad greens, beets & greens, cabbage, various summer squash, carrots, swiss chard, peas, peas shoots, garlic scapes, strawberries, and all manner of herbs.

Just as the strawberry season
comes to a close, the raspberry
season begins. I picked a pint
of black raspberries from our
bushes yesterday, and my
husband picked another pint
today...in addition to what goes
directly into the boys' mouths,
or Ryan's "iron chef" creations.