spring is like a perhaps hand
(which comes carefully
out of Nowhere) arranging
a window,into which people look (while
arranging and changing placing
carefully there a strange
thing and a known thing here)and
changing everything carefully
spring is like a perhaps
Hand in a window
and fro moving New and
people stare carefully
moving a perhaps
fraction of flower here placing
an inch of air there)and
without breaking anything.
(First Steinbeck, now E.E. Cummings. Sorry. Try as I might, my favorite literary genre seems destined to remain Dead White Guy.)
So: we find ourselves in the thick of it. April showers, birds and the bees, all that jazz. The forsythia is practically glowing, all my greens are in the ground, peas and favas and radishes are out too, and—the current highlight of my existence—there is a hen sitting on a clutch of eleven eggs. Today marks Day 10 for her—only about that many more days, cross your fingers, and we should have some fluffy little baby chickies running around here. I’ve been thinking about seasonality lately, how you can’t go anywhere without mention of “seasonal” or “in-season” nowadays, feeling a little cynical about how it’s all a marketing ploy.
Then, this morning, lying awake before the alarm went off, the air changed. A stiff breeze kicked up, the skies opened, a single crash of lightning lit the pre-morning. All before the sun rose. I take it all back: shedding winter for this time of year is still one of the most exciting things I know.
Warm potato salad with spring greens
- 1/2 cup buttermilk
- 1 clove garlic, peeled and crushed with the flat of a knife
- The white parts of two scallions, chopped
- A squeeze of lemon juice
- A generous punch of salt
- 1/2 cup loosely packed parsley, chopped
- 1-2 pounds baby or new potatoes, or regular potatoes chopped into 1-inch pieces
- 3-4 cups greens, such as watercress, dandelion greens, arugula, baby kale, or pea shoots, rinsed
- Shaved parmesan
- Freshly ground black peper
- Bring a large pot of water to a boil. Meanwhile, in a food processor or blender, process buttermilk, garlic, scallions, lemon juice, salt, and parsley until smooth. Taste for salt and add more if needed. Set aside.
When boiling, add the potatoes to the water. Cook for about ten minutes, until tender but still firm. Drain.
Toss the warm potatoes with the greens and dressing. Top with shaved parmesan and black pepper. Serve immediately.