Lemon water, lemon and ginger infusion, two big fat celery hearts, a head of romaine lettuce, hand full of fresh parsley, lambsquarter, purslane, 6 fresh picked apples, and a big knob of ginger juiced....saved the pulp to make some more flatbread. Lunch will be a big chunk of the last of this years homegrown watermelon, snack will be local pears and peaches, dinner will be local roasted spaghetti squash topped with homemade marinara with added portobella mushrooms and garden veggies, sprinkled with my homemade brazil nut "parmesan cheese" and a small salad of some sort.