tag:blogger.com,1999:blog-4196839762405070691.post-72912179255272152922008-03-18T20:03:00.006-06:002008-03-18T20:24:37.712-06:00It didn't snow today here at 7,000 feet in the southern Rockies, so after last night's silvery coat of frost burned off in the morning sun, we took the row covers off the spinach in our kitchen garden. The crinkly green leaves are just starting to lift off the warm surface of the soil, but they're not quite big enough to pick yet. After an unusually long and cold winter, I'm eager to get back to eating food grown from my own soil.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp2.blogger.com/_7jldtsjaScY/R-B3pwI115I/AAAAAAAAALM/LPxyVZZbbfA/s1600-h/spinach.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="http://bp2.blogger.com/_7jldtsjaScY/R-B3pwI115I/AAAAAAAAALM/LPxyVZZbbfA/s400/spinach.jpg" alt="" id="BLOGGER_PHOTO_ID_5179271130656397202" border="0" /></a>I planted the spinach last fall just in time for them to sprout and grow a few tiny leaves before the weather got too cold and the days too short for them to do more than hang on under the insulation of the row covers. But now that the equinox is almost here, and the days are lengthening relatively fast, my spinach plants are perking up. I'll thin them this weekend, and by next week, I'll pick a few leaves for our lunch time salads. The localvore in me is getting impatient to taste my terroir again!<br /><br />It's time to plant the sugar snap peas too, plus some other spring greens. Last year we discovered chervil with its lacy leaves and delicate licorice flavor - it's a wonderful addition to sandwiches and salads. This year I'm going to plant tat soi (also called bok choi), turnips (I'll pick them tiny to steam greens and all), and I'm trying gala mache, also called corn salad or lamb's lettuce as well.<br /><br />As always, I rely on plantswoman and cook Renee Shepherd of <a href="http://www.reneesgarden.com/">Renee's Seeds </a>for my gourmet kitchen garden seeds. She knows gardening, and she knows flavor and cooking, and the combination makes for unbeatable seed varieties and prodigious and yummy harvests. Thanks for satisfying this localvore's hunger, Renee!Susan J Tweithttp://www.blogger.com/profile/07672965940786234043noreply@blogger.com