Community Sponsored Agriculture, specifically the Lancaster Farm Fresh Cooperative) and my collection of herb pots. On today's menu:
Red Potatoes tosssed with Dill and Parsley
Toast and Orange Juice
I used Mark Bittman's awesomely good scrambled eggs method, without the cream, which gives the cook a little more time to prepare everything else. Steamed asparagus was set aside when the potatoes took their place in the steamer, while roughly chopped garlic and onion was softened (not browned) with olive oil and water to toss with the asparagus. A bit of butter and olive oil carried the chopped dill and parsley onto the potatoes, and we were ready to eat. The working boy had the lion's share, which, it turned out, was a potato or two too many.
Hooray for bunch, local food, and hungry sons!