I opened the kitchen door at lunchtime today and caught the heavenly scent of pizza in the oven.
Kevin topped a delightful white parmesan pie with broccoli florettes picked fresh this morning from our brave remaining plants.
The main heads are distant memories, picked and eaten months ago, but the side shoots keep coming.
Yesterday, he added a few to a wild rice stirfry that included our own carrots and our own cauliflower — seasoned with our own hot peppers and garlic.
I am so spoiled!