Tonight we enjoyed a true sign of spring; the first fresh vegetable of the year. Last fall, we left one bed of spinach to overwinter, though we never took much care of it or offered any protection. Nevertheless, the plants survived and began to green and regrow over the last few weeks’ warm weather.
So tonight, along with some excellent pasta and fresh bread, we had fresh spinach salad, topped with toasted Missouri pecans, shredded non-local carrots, sprinkles of cheese, and oil & vinegar. Just delightful, and a great preview of the months to come, when food comes fresh from the garden and field rather than from the freezer or jars.