Today we received our first spring greens from semi-local Sidehill Farm. We carpool with friends to pick up veggies from their greenhouse. This week: teenaged chard (above — I’m calling it that, since it’s not baby, but not big), bok choi, white radishes, pea shoots (LOVE), salad mix, and spinach. Spring is here!

Tonight we sauteed the chard with olive oil and thinly-sliced local garlic, and ate it along with a rustic homemade pizza topped with Twig Farm Fuzzy Wheel cheese, home-grown marjoram and rosemary (seedlings from Putney, VT!), olive oil, garlic, and grilled onions.

Oh my goodness, I love spring vegetables!

And now, on a completely different note, I’m going to go watch an episode of 30 Rock!