Korean sauce (premade and stored in fridge), lotus root (renkon) in shoyu mirin sauce, steamed broccoli, a grape tomato and some raw star-cut baby carrots. The sakura blossoms are cut from steamed purple potato with sesame seed detail. For fruits he gets a giant strawberry, past-their-prime red grapes, and slices of blood orange.
So simple, right? But in the magic round bento box, it all looks like a bright spring day. More and more life is emerging in my humble backyard garden, and each new sprout and leaf bud makes me feel more excited each day. I have Blenheim apricot and nectarine trees in my yard, and I'm crossing fingers for buckets and buckets of fruit this year! I remember one year we couldn't give them away fast enough; we had so many.
I haven't started any seeds yet, but I have big plans for this growing season. Heirloom tomatoes! Basil! Cilantro and green onion! Mizuna! Shiso! Edamame? How about you?
The Week in Bentos: Camp Lunches 2015 #4
2 days ago