For dinner on Monday, I made soup using 1 ¾ cups of Bob's Red Mill mixture of green and red lentils and split green and yellow peas and barley. I add sauteed ground turkey, carrots, celery, yellow bell pepper, mushrooms, a tablespoon of dried onion that I rehydrate, and about 7 cups of turkey broth from the freezer. I use a tablespoon of Penzey's Ozark blend. At the end, I sauté kale in olive oil and then stir it into the soup along with freshly ground black pepper. We have leftovers for later in the week.
I'm sad for you, Mike, that the asparagus grew when you weren't looking.
Joan--are those blackberries from nearby bushes? Our wild blackberries are blooming in the woods. The black raspberries are about finished with their blooms. Now we need the right kind of rain, so that the fruit can develop.
.
