Breakfast was a rooty-tooty-fresh-n’-fruity yogurt bowl (IHOP anyone? Anyone? Bueller?). On top of some Greek yogurt I put some strawberries, blueberries, a sliced apricot, some pineapple, cherries, a handful of yogurt and a drizzle of honey. Yum!

For lunch, I sautéed up some of our snap peas and new potatoes in a little bit of butter and some fresh oregano and sage. So delicious. Alongside, I had a slice of toast with cheddar cheese, purslane and a runny egg. Have you guys heard of purslane? Most folks consider it a weed, but it’s totally edible and grows wild pretty much everywhere in the world (we harvested a bunch from our tomato patch). To me, it tastes like really mild spinach, and I love it because it’s ridiculously high in vitamin C, vitamin A and omega-3s. It actually has more omega-3s per serving than most fish oil capsules! Oh, and since it grows pretty much everywhere, it’s free. And I like free food. It is so prevalent  we even had a little patch of it growing in the cracks of our concrete patio when we lived in the city.

For lunch dessert, I had a little square of chocolate walnut fudge. When we went strawberry picking, we hit up the store at the farm and got an obnoxious amount of fudge for a ridiculously cheap price. We’ve been milking it—only taking a little piece each a day—trying to make it last. Fudge is so good.

For an afternoon snack, I whipped up a quick fruit smoothie. In the blender went coconut water, frozen strawberries, a banana and some fresh pineapple. All blended up! So yum.

Dinner was a quiche made with the last of our asparagus, dill, mushrooms and some brie (I went back and got a second piece later). Alongside we had a salad with lettuce, green onions, blue cheese, raisins, toasted almonds and a cinnamon-balsamic vinaigrette.

Dessert was a small bowl of Feta and Strawberry Swirl ice cream. Seriously. Best ice cream ever.