I Made It Through the Winter

What I bought at the farmers’ market yesterday: broccoli rabe, mixed baby salad greens, spinach, scallions. Notice a few things conspicuous by their absence? That’s right, I was no longer limited to root vegetables, cabbage, kale, and storage onions. Yay! The growing season has begun.

Some indigenous signs of spring are also popping up in my garden: mayapple and wild ginger, the spicebush leafing out, my juneberry showing a bountiful number of buds, which, if all goes well, means a lot of juneberries in my near future.

The garlic mustard is already about to blossom, which means the leaves are about to turn bitter. But that’s okay, because now I have other salad greens like spinach and arugala. I picked a final bunch of garlic mustard to go into tonight’s salad, along with some dandelion. The dandelions, too, are starting to bloom and the leaves turn bitter, so it’s farewell to those particular wildling salads for now.

If you poked around in the crisper bins of my refrigerator, you’d see a lot of leafy greens. That’s spring. Now is not the time for red peppers or purple eggplants. It’s the time for green, and I, maybe more than most, am happy to see the green time arrive.

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Not sure what this is about? Read Getting Ready for the 250-Mile Diet and The Rules