I was lucky to have a big harvest and plenty of veggies for making a nice birthday dinner. In the morning I picked a large number of snap peas, some baby beets greens (that badly need thinning) and broccoli, lots of lettuce (I haven’t bought lettuce in at least a month now), and some parsley, cilantro, thyme, dill and arugula.

The menu was appetizer: grilled shrimp, dinner: tortellini salad with snap peas, broccoli and greens, rotisseried chicken, and grilled corn-on-the-cob. Of course dessert was birthday cake.