We started out with rain and snow on Monday, but Saturday was a brilliant blue, sunny Colorado day of almost 80! It’s been so warm and dry the past month that most of the daffodil, tulip and hyacinth bulbs in my garden are sadly done. The plum tree is in full bloom now, abuzz with bees happy to find an early flower source. But if we get our typical spring weather, cold and snow will freeze many of the early flowering fruit trees on the Front Range. I have yet to harvest a crop of plums or apricots from my ten year old trees, so I enjoy the abundance and fragrance of these earliest flowers.
Our warm spring start has coaxed a few early greens in my garden and my closest farm neighbors, Isabelle and New Moon. We’ve already eaten a couple pounds of spinach from Isabelle sautéed with butter, baked in a polenta and homemade ricotta cheese casserole and of course raw in salads. Ann of New Moon has a geodesic dome greenhouse that stays warm through the winter on solar and thermal heat. I got sorrel and herbs from her along with beautiful multi-colored eggs (no dyes required for Easter eggs here!) These early farm offerings, plus over-wintered leeks, chives and garlic chives from my garden were how we ate locally green, finally!
What are your first spring greens?