April Harvest

We left some Swiss chard and greens under the cold frame all winter and finally harvested them today to use in lasagna instead of frozen spinach. The Brit also pulled out some leeks, which he sauteed “low and slow” in butter, following a recipe from his new Nigel Slater vegetable cookbook. The result is tender leeks with a touch of sweetness, even if the amount of butter was a bit Paula Deen-esque.

Almost makes up for it being so dry that the peas we planted three weeks ago haven’t sprouted (and maybe have been baked in this heat).

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