Today, I decided I'd use the buds and flowers as well as the leaves in my cooking.
one full pot of vegan spaghetti sauce with
organic kale and spinach among herbs,
such as basil, oregano, Cuban oregano, chives, onions, dill, rosemary, turmeric, ginger, cherry tomato, and kalamungay.
The only store bought items are can corn and tomato sauce, and spices of cumin and chilli.
An assortment of beans give a savory flavor.
Pinto and kidney beans were processed.
Baby Navy white beans and lentils rounded out our spaghetti sauce.
barley, mixed vegetables, roast chicken, pasta and chicken stock.
We are getting ready for our weekend visit
when our family can have their picnic in our backyard
while we are careful to keep our 6 feet distance from them!