Autumn Greens

Our Fall greens are cranking and have never tasted better. Cooler evening temps have crisped and sweetened the tender leaves.

Bright green spinach, arugula, mesclun, cilantro, parsley and asian mix became the foundation for todays picnic lunch. I'm getting it while I can before deep frosts soon make such a pleasant bowlful nothing more than a tasty memory.

Eventually I will brush up on Elliot Colman's Four Season Harvest, and enjoy such meals throughout wood stove season. Until then, salads will be savored while they naturally last. Soon it will be time to say goodnight to the garden soil when a clear, starry sky drops a heavy blanket of ice crystals, sweeping away all that remains.

Sleep ground.

Sweet dreams.

Early Wonders

Somehow the kale made it through the winter. As did the cilantro. This is a first. As the fruit trees begin to entice pollinators with their newly hatched blooms, we are enjoying forkfuls of tender spring greens daily while preparing the garden soil for seeds. Mesclun mix, arugula, garlic, mustard greens and spinach are beginning to emerge.

This is just the beginning. . .