No matter how dark or optimal the storage conditions, roots somehow know the changing of the season. Though the bulbs may be spent in the effort, their newly emergent greens are a welcome addition in my kitchen — chopped up, they’re sure to add a hint of spring to a soup, sauté or salad. As the light brightens and the days lengthen, happy vernal equinox, dear friends.
- Thinking globally, eating locally in Southern Coastal Maine, Seacoast New Hampshire, and beyond
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- My song of snow in sight
- Sushi and a Skate
- (Re)Learning to Ski in Craftsbury, Vermont
- Year of the Rooster
- Putting Up: Pickled Cranberries
- Tomato & Eggplant Tart
- Interlude: Mooncake — The Lost Art
- Putting Up: Crushed Tomatoes and an Anniversary
- Salad Days — Lobster with Corn and Basil
- First signs of spring
- Pan-Fried Noodles with Curried Chicken & Tofu
- farmers' markets
- fun jen
- local flour
- mastering food preservation
- salad greens
- season extension
- summer squash
- winter squash
Spring takes many forms. Happy spring to you.
Thanks, Lou, perfect way to put it!
Happy spring, friend.
The same to you, dearest, hope all is well!
Those colors are so fresh and vibrant! And oh, how I love Spring, with all the promise of gardening, sun, sand, and hikes. Happy Day to you!