This time of year in New England can seem almost bleak, as one rattles the last of the garden squash around the cellar bin, yanks the last of the parsnips from the garden during a warm spell, and roasts potatoes with snippets of the rosemary brought in from the late summer herb garden. The punky potatoes get a soup treatment and then, we start to anticipate Spring fruits and vegetables. Getting fresh green vegetables involves kale and spinach, hydroponic greens and tomatoes from the area growers, and yes, buying asparagus from 'far, far, away'.
May and June seem ages away but we dream of going into the back yard and snipping our own salad greens and lopping off our own spears of asparagus (or getting them at the farmer's market). Right now, though, we begin to feel the return of a more intensely warm sun and the maples are beginning to waken. Sap is flowing and, in our hearts, we know Spring can't be far off. Still that ache for green is urgent. That is why, when asked to choose a theme for March's Virtual Supper Club, I chose "All Things Green".
