Food for Shabbat, not quite vegan edition

[magid]

* white bean-fennel soup, with last year's vegetable stock, white and pinto beans, sauteed (onion and fennel), salt and pepper

* sauteed onion, carrot, and summer squash with tofu and soy sauce

* brown rice

* purslane potato salad with cucumber and scallion

* black raspberries

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notes: fennel, onion, summer squash, cucumber, and scallion from the farm share; purslane and raspberries foraged in Belmont