Fiddlehead ferns are unfurling. It's time to eat spring.
In the herb garden, the French sorrel is ready to leap into a lemony soup, and the Egyptian (or walking) onions somersault into salads, stir-fry skillets, and sauces of all sorts.
The lawn grows violets and dandelion greens in profusion--perfect for a spring-tonic salad.
In pockets of lime-rich soil in the woods, wild leeks grow in abundance.
Change is happening at a rapid rate as spring springs up all around us.
How do you feel about change?
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