A great thing about this time of year is that we have plenty of fruit to eat without going to the store. This quart container heaped with (mostly) blueberries, Yellow Marble cherry tomatoes, blackberries, and three tiny plums is from this evening’s walk through the yard after work.
In the last two-to-three weeks, we have had berries made into syrup for pancakes, berries by the handful as snacks throughout the day, berries packed into little containers for the freezer, and berries in the dehydrator to use like raisins in recipes later in the year. I take little yellow tomatoes in my lunchbox to eat at work. I am guessing that, currently, none of us is in danger of developing scurvy.