Salad and pre-carpentry
Today the biggest part of my salad saga was not the salad I ate — Colorado pears, local greens, blue cheese with a Dijon-white wine vinaigrette. Rather, it was acquiring lumber to make three cold frames in the backyard. My summer procrastination meant that I didn’t get these built in time to plant some greens in July for winter-long eating. The stuff I’ll be putting outside now will mean that I’ll get a few leaves in the fall, but more in the very early spring. Although I like to believe that living in the moment is the best thing — so very intentional and all — I’m already wishing myself into the future to eat those greens. In the meantime, I’ll also be attempting to raise spring mix inside under the flourescent lights I generally use to start seeds of warm weather vegetables. Read more



