I've mentioned this dish in a couple blog posts this summer, but have yet to post the exact recipe. This is a super simple recipe that has beautiful colors and flavors. And if you're able to grow your own squash, radishes, and scallions, you will really feel the love. 

This recipe is the tastiest, easiest, allergy-friendly, crowd-pleaser you'll come across. My friend Sarah Hamilton, the one who is the brilliant cook in our circle, introduced our family to this meal sometime last summer. I have made it for guests a literal dozen times since then.

I learned from The Wellness Mama about making elderberry syrup. I've been making it on an ongoing basis for probably a year and a half. I feel like it works, which is to say I like to have something on hand to give my kids, both proactively and reactively, to prevent and/or shorten sickness in our home.

I excitedly planted an entire row of beets in our garden this year. After waiting ten weeks, I recently harvested a few of them to check on their size and realized I have a row of tiny beets. Maybe it's because I failed to thin them properly when they began sprouting from the ground, thus not leaving adequate room for them to grow larger.

Swiss chard is usually the bottleneck for making this taco recipe. In other words, it's a main ingredient and I find it hard to come by, unless I'm making a trip to Whole Foods. Maybe Amazon will ship it to me now!?