Dear Farm Journal,
Today I made my absolute favorite summer snack, spring rolls. They are the perfect combination of fresh, cool vegetables on a hot June day. Most of the preparation time was spent chopping and enjoying the bright pink peony blooms outside the kitchen window. Now that I eat so much more fresh food, I spend a lot of time chopping. Also, I end up cutting one of my fingers, usually my left thumb, at least once a week. I’m sure daydreaming and looking out the window does not help my odds. Bandaids have become part of my daily reality. Right now I have one on my left thumb, a chopping wound, one on my left ring finger, a poison parsnip lesion, one on my left big toe, a basic barefoot toe stubbing injury, and one on my chin, a fainting laceration. I have been accident prone since childhood and the ever present dangers of the farm have caused quite an uptick in personal injuries. Anyways, I always press on, and the spring rolls turned out beautifully. They were a delectable consolidation of our fields and gardens, rolled into a tight little portable package, add peanut sauce, and chow down; asparagus, carrots, kohlrabi, radishes, tomatoes, lettuce, spinach, dill, cilantro, and basil…heavenly, too bad they never last long.