Our garden is cranking out arugula, kale, and radishes as fast as we can eat them. The cool and drizzly weather (aka Junuary) isn’t great for the tomato and pepper plants, but the greens are loving it.
Emily found this great way to transport salads to work – layering them in mason jars. It’s perfect. We have lots of reused jars, they don’t leak, and as long as the the salad dressing stays at the bottom, it doesn’t get soggy.