Last night was our "old and new" dinner. It is sort of an unofficial tradition, a head nod among lengthening busy days, as we use the last of winter's storage and combine it with spring's first crops.
We used up the last of our winter squash, a Spaghetti Squash turned into pizza earlier in the week, and there was only one lonely pumpkin left. We collected parsnips, greens (spinach, lovage, dandelion, chard, kale & chive) and fiddleheads from the spring garden and turned the pumpkin into curry soup and muffins for our Old/New Dinner.
We are already feeling well-fed again by our little farm, with abundant eggs and ample meat, greens, herbs and parsnips. We feel such gratitude for this little slice of paradise!