One of the things that is going well is dinner planning. Do you know why? Because I stopped planning! This is the time of year that I abandon all my freezer and pantry meal ideas and let the garden dictate and inspire what I make.
We're not getting enough to make entire meals from the garden yet, but the sides of asparagus, salad, mint tea, fresh strawberries and strawberry-inspired desserts round out our meals and are so refreshing.
There is freedom with this kind of meal plan. Come fall, I'm ready to plan again, but for the rest of the summer, I keep some basics on hand (tortillas, brown rice, pasta, canned beans, ingredients to make salad dressings) and let the garden lead the way.
Now I await sugar peas, mushrooms, raspberries and that spinach we'll replant. Isn't spring wonderful?