I love the way that green tomatoes when frozen on the vine transform into translucent orbs. My tomato plants were loaded with them after our recent hard freeze.
Despite the cold temperatures, I managed to keep several green, leafy vegetables alive. This week I harvested the last things I’m likely to get out of my garden for the year: mesclun, tatsoi, and cilantro. I used a “spring soup” recipe to cook them up. Poetically, I probably used the same recipe to cook up the very first things from my garden this past spring. It’s a wonderfully adaptable recipe that makes a creamy sausage, potato, and vegetable soup, and it comes from one of my favorite cookbooks: Simply in Season.
With these greens harvested, I know my garden will shift more and more into a color palette of browns and greys as we move into the darkest part of the year. Still, I remember that there is beauty to be found in the muted colors of winter.
And in clearing leaves from under the magnolia tree, I decided that the art bundle that I’d secured to the tree in March, 2013 had eroded to the point that I couldn’t re-hang it. I’m not sure what I’ll do with it next, but the pieces of it have weathered beautifully.