Getting the Winter Greens in, Putting a Garden to Bed, and a Good BLT

Today the sun is shining brightly down, taking the sting off the chill. The greenhouse soaks up all that sun and makes it feel like July. Which is good, since that’s where I spent most of the day, planting the Winter greens. There will be spinach and arugula, beet greens and kale, wheatgrass and the lettuces. Some will be for the animals (they like a nice green treat in Winter, too), but most will be for us.

The culinary/medicinal herb garden was officially put to bed today, with the last row being tucked in with leaves, then coated with mulch (that helps to keep all those leaves from blowing right back into the yard). Leaves are so good for your garden; they bring all those good worms and bugs and nutrients.

Tonight I’m slicing into the last tomato from our garden in the way of a good BLT. And by good, I mean a thick cut of bacon cooked to just this side of crisp, freshly torn lettuce, a warm garden-fresh tomato sliced thin, all on freshly-baked bread just toasted and coated with a slather of fresh-made olive-oil mayo. A simple BLT, simply done right.