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Already, I can feel the earth tilting towards summer. All across the lawn, the crocuses are punching up through the moss and grass, opening the closed fists of their flowers to the sun. Through the leaf mulch and dead stalks of cover crop, the first fava beans are uncurling in the garden. Soon, the daffodils will follow. When I walk the between the vegetable beds, mapping imagined crops with my stride, I daydream of delicate cotyledon and the first true leaves, of muddy knees and muddier boots, of weeds and rain and a riot of new-green growing up from the wet earth. No matter that yesterday I passed children skipping ice shards across frozen puddles as I walked downtown, my jacket zipped all the way to my throat, and my hands held close in my pockets. No matter that we still face five more months of rain. It’s almost time to plant the first peas and greens, to scatter poppy seeds, and tuck sweetpeas in along the fence line. The calendar may call this the depth of winter, but for me, February has always marked the beginning of spring.  Wednesday 2/14 CHOCOLATE ($10) A bittersweet black bread, with dark cocoa, Theo milk chocolate chunks, and candied orange peel. MOUNTAIN RYE ($7) VOLLKORNBROT ($8) Wednesday 2/21 TOASTED SESAME ($8) Umami and crunch. MOUNTAIN RYE ($7) VOLLKORNBROT ($8) Wednesday 2/28 OAT & HONEY ($8) Sweet, tender, and perfect for toast. MOUNTAIN RYE ($7) VOLLKORNBROT ($8) See you soon!
Sophie Owner | Baker Comments are closed.
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