What seemed impossible even two weeks ago is suddenly a reality- all the snow is melting. Fast. It's a bit surreal watching more than a foot of snow disappear in a couple days. Bare ground and warm sunshine = dreams of digging in the soil once again and getting one step closer to heaps of delicious fresh produce.

Meanwhile the leeks and artichokes planted in February are growing strong and several more trays have been added to the grow room- fennel, parsley, celery, celeriac. The artichokes are an experiment this year, and even if the economic return isn't worth growing them as a commercial crop who doesn't at least want some artichokes for their own table? I grew accustomed to having them while living in California- they can literally grow wild there. My first taste of fresh artichoke actually took place in Connecticut, straight from the garden of my friend's father, and was one of those revolutionary food moments only something that fresh can inspire. So, in homage to that first experience, and to my time in CA, 2015 will hopefully be the Year of the Artichoke at Apis Verdi.

Having seeds sprouted and seedlings to take care of is a great way to begin shaking off the fog of winter that descends when there is little to do and the hope of Spring is such a long way off. As important as a period of rest is to a farmer (a title I still feel uncomfortable using, especially after such a long stretch of idleness) in order to recharge the body, it can be taxing on the spirit and the mind. Reading new books and planning for next season helps, but only full on Spring and the rush of a new season can truly heal a winter weary spirit.

So for now I'll sit tight and finish using what's left of last years harvest (garlic, onions, canned tomatoes) to whip up warm meals and chase the winter blues away.