Green beans

are growing faster than I can eat them, almost.

I pick them all week. Weekends I snip and steam a big pot. Maybe add some early carrots. I scoop out the hot vegies and dump them into lunch containers, containers to which I've added, in various combinations: balsamic vinegar, apple cider vinegar, Italian seasoning, hummus, hot peppers, slivers of garlic or ginger, and/or pinches of turmeric. Chill.

Lunch. I add seeds: sesame, chia, flax, and sunflower.

Meanwhile, I planted peas last month. Am waiting to see if I'll get a second crop. And there are armloads of kale out there.