I started to make an omelet with broccoli and spring onions, until I realized I had piled on so many vegetables that everything would be torn apart in one flip. Instead, I kept the eggs underneath, treating them as the plate or the pizza crust or the injera. I threw on some of my garden thyme, which lately has grown into more of a bush than an herb and produced flowers which I think might subdue the flavor. The omelet was as filling as a steak, and I could only eat a couple slices.

I found some tomatillos for the garden, which means I now have all the ingredients for salsa growing outside. I planted some eggplant and cucumbers, and a type of low perennial called a balloon flower.

(Photo: Vegetable garden, June.)

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