In the large bento: caprese skewers, a few slices of Armenian cucumber from Redwood Empire Farms, steamed corn on the cob from Ortiz Farms, fried padron peppers and tamagoyaki omelette from Crescent Moon Farms, and rice with a nori flower and beni shoga pickled red ginger.
This is an onigiri box, but I was too lazy to make an onigiri rice ball for this bento. In the lower compartment: edamame tossed with soy sauce, toasted sesame oil, powdered ginger, a bit of sugar, and black sesame seeds, plus some cherry tomatoes from Ridgeview Farms. In the upper container: more rice with beni shoga and black sesame seeds.
Happy Bentoing! I'll chat with you again when I come up for air. :)