Yipp yip yi yea!
In the warmth and light of late February’s lengthening days, the kitchen garden’s perennial vegetables are sending out new growth. Pink tips of asparagus poke through the dirt next to dried stalks of last year’s crop. Crinkled green rhubarb leaves open over red stems. Gray-green artichoke leaves unfurl above mounds of hay that protected their roots through the cold spells of winter. And bright green spears of garlic rise above rich dark soil. In another month they’ll all have doubled or tripled in size and seem less remarkable than they do now as they signal the start of the new season. The excitement then will be in eating them.
Over-wintered kale plants that survived the deep cold that began in November and returned several more times in December are now sending out tender, sweet new leaves from their sturdy stalks. We’ve been enjoying them in salads dressed with a little…
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