It’s that time of year again. Wet, muddy messy farm. Old flimsy carrots and the bottom of the parsnip bin. Mashed potatoes–AGAIN. But there is hope in the greenhouse. The onion and tomato starts, yes, but I’m talking about something even better.
Look down. The beautiful mass of green below our feet comprising of an amazing blend of mustards, asian greens, lettuces, cress, chicories, weeds and herbs to make one heck of a salad mix. The lifeblood of spring. Just like a dramatic dip in blood sugar, we begin to crash and burn with the lack of fresh food in March.
Slowly but surely, all winter, the greens have been popping up underneath floating row cover, and now they are flourishing. Salad for breakfast with a poached egg on top. Salad for lunch surrounding a sausage on a heaping plate. Salad for dinner with chicken soup. It is time! So rejoice, and fear not. Spring is around the corner.