July 16: setting up the veggie stand.
The summer harvest begins: eggplant, peppers, broccoli, zucchini, mixed lettuce, kale, swiss chard, radish, basil, dill, thyme, sage, beets, carrots, kohlrabi. Along with granola, quebec organic pocorn and sunflower oil.
Skye and Anne still leisurely unpacking unaware of pending 9:00 a.m. onslaught. We were sold out by 11:00 a.m.
