For our dinner menu, we have Grouse caught by Vince, with some fresh garden vegetables – swiss chard, kale, and onion tops.
For our brunch menu, we have poached eggs topped with garden kale and chard sauteed in lemon and butter, with a garnish of onion tops and cilantro.
In other garden news, our rapini bolted. Bolting is pretty common up here due to the long days and hot temperatures in the summer. The pollinator insects were loving it, but we trimmed it back to give more space to the other plants in the garden.
Our little cauliflowers are starting to grow:
And the leafy greens are still doing great:
