Yesterday evening we ate the first salad from the garden. It’s hard to imagine greens (and reds) being sweet until, on an early spring day around the first of April, you harvest lettuce and spinach and endive, wash, toss into a salad bowl, and then eat. Its texture was almost creamy, and the taste, pure sweetness. I’m pretty sure part of its sweetness is that it came from my own garden.
Tossed goodness: the first of a long line
