I came back from my week in Seattle and found that the hoop houses have been a huge success. The photo above is my first batch of spring greens — arugula, broccoli rabe, komatsuna, and a few dandelions from the yard. I was just thrilled. There were enough thinnings that I’ve been eating my own greens, fresh from the yard, for the first time since last summer.
I have to say, I think part of the reason I came down with strep is that after growing my own veggies, the ones in the store, especially in the winter in Montana, look so sad and tired that I just can’t get excited about cooking or eating them. My greens, on the other hand, are vibrant and fabulous and bright green and were growing and alive just yesterday. This morning, I made my favorite breakfast, greens and eggs rolled up in a tortilla, and it just felt like everything is going to be okay again. I’ve got greens coming up. Spring is back.