Our irises bloomed this week

I’m a little late getting a menu plan posted this week.  That’s because last weekend was Alumni Reunion weekend, and extraordinarily busy for band director/rifle coach/corps of drums director/Lancer Band director type folks.  Barely a moment to breathe!

However, our asparagus has recovered from the wacko weather, so we’re back to harvesting twice a day, and distributing it widely.  I’m actually a bit tired of eating it already this year, which is strange.  I think the weather had us actually eating a bit more, because there wasn’t really enough harvest to sell during the frosts and freezes, but there was some to eat.

Keeping up with the meal plan combined with busy season both at work and on the farm, plus the start of the farmers’ market season, has been rough.  I just don’t have the energy I used to before developing this autoimmune thingy.  Nonetheless, I feel good that we pretty much stayed on menu last week through Wednesday.  This week is a transitional one, then the following will be grad week – the most insane of the year.  But summer is in sight!

New from the farm: The asparagus and radishes are the main fare right now.  Hopefully salad greens will be along shortly.  Can’t believe they’ve been this long.

Groceries: Whole Foods – $13.  Kroger – $128.17.  Park N’ Shop – $42.92.