And, then I get to make a salad like this. This is magic salad. 17 different varieties of greens. A simple homemade orange vinaigrette, which means that I can tell the self-proclaimed "salad-hater" in our household that I've found a bunch of awesome new lettuces for him to try to see if he likes any of 'em. Guess what?
He tried. This is huge. Huge, I tell you!
But, did he like?
Yeah!! "These are Awesome!! Look at me, trying new foods. I'm getting to be a big boy. Hey, Mama, I love these new lettuces." 
He cleaned his plate, and had seconds on the salad. Like I said, Magic Salad! He devoured the wild mushroom bucatelli, and the melon too.
What does the sister think? "Finally! I told you that salad is awesome, and you finally know!! Thank Goodness!" 
We got some amazing organic strawberries recently, and then rhubarb from the Farmer's Market, so I hunted down a crisp recipe. It's adapted from a recipe off Allrecipes, but I cut the sugar and the butter, and next time I'll make it in an 9x9-inch pan instead of a 9x13. It's a keeper, and easy!
at the Farmer's Market this afternoon, intending to make Jerrie's rhubarb custard pie. First time I've ever made a fruit and custard pie, and in spite of the fact that I should've given it about three more minutes to bake, it was absurdly excellent.
Ben's Mashed Parsnips
Then, since the kids were napping, I made a "relish" to top our roasted salmon with: shreds of orange peel from 2 small organic oranges and 1/4 c. raisins—pour boiling water over to cover and let sit while you toast 1/4 c. pine nuts. Finely chop 1/4 c. of whatever greens you want (parsley, fresh spinach), then add the juice of 1/2 on orange, 1 tbs. orange vinegar (or lemon juice) 3 T. good olive oil and salt and pepper to taste. Drain water from orange peel and raisins and add those goodies and the nuts to the relish. Stir and use to top salmon or whatever you want!
Dinner is served! Madeline's plate, so it's a little smaller portion. I put down a handful of fresh spinach, a scoop of parsnips, a piece of salmon, then a scoop of relish. Delish and easy!!
I found organic heirloom tomatoes at Trader Joes today, and although I'm certain that they can't be local, I couldn't resist making the salad from the Best of The Harvest cooking class I took several weeks ago. I did use organic rosemary from my backyard for the rub on the eggplant though...
