On the small patio behind my Los Angeles apartment, I have a garden. Well…actually, I like to think of it more as an urban farm. Whatever it is, it’s a fun, informative, and delicious hobby.
Recently, I’ve been spending time at the ‘ol patio farm watching last season’s plants reach the end of their lives as I get ready to plant for this season. Sitting off to the side of the patio, I have a dwarf lime tree. In the two years I’ve owned this tree, I’ve watered, named, and developed an emotional attachment to it (you’re so special, Limey!) but it hasn’t ever produced a single lime.
Over the past 4 months, the leaves have fallen off, slowly but surely. Only a few tenacious leaves remain. I’m sure the tree needed more sun these past few months, but unfortunately, my space restrictions couldn’t accommodate my needy tree’s desires. So, I’m getting ready to emotionally say goodbye.
I had originally felt sadness at the inevitable parting, but now I realize it’s needed. Part of growing a garden is saying hello to new plants, and goodbye to old ones, as they return to the (potting) soil. Something about a lion cub, a baboon and the circle of life.
This weekend, as I was watering my plants on the patio, I turned and caught a glimpse of Limey.
Did Limey look like that yesterday?
Is that green I see?
And lo and behold, my tired lime tree had grown a hundred tiny new leaves! I was shocked. The garden hose in my hand clattered to the ground as I climbed over empty pots to better view this gardening miracle.
Just about every half an inch, these leaves had sprouted out of every thin, previously barren branch. They appeared so suddenly, all at the same time–it’s as if they were coiled and waiting to spring into action as soon as they got the signal! Well, the signal is here: it’s spring!
The days are longer, it’s almost time to change the clocks, and the world is renewed. I sense a certain joie de vivre in my step.
In honor of this, it’s time to eat the green bounty of the season. This recipe can easily be adapted to include whatever is most available to you, so grab some greens and spring into the kitchen!
- 4 fresh eggs
- 2 large handfuls of broccoli
- 4 stalks of asparagus
- 4 large kale leaves
- 1 handful of spinach
- 2 tbsp of feta cheese
- Splash of olive oil
- Salt & pepper
- Chop up all vegetables into bite-sized pieces.
- Heat a non-stick pan over medium heat. Add splash of olive oil.
- Add broccoli and asparagus to the pan, cooking until soft and slightly browned.
- Add kale and spinach to the pan, cooking for one more minute, until wilted.
- Remove veggies from pan and set aside on a plate. Add another splash of oil to the pan.
- Whisk the eggs in a bowl and pour into the pan. Cook until no longer runny.
- Loosen sides of the egg from the pan and in one smooth motion, flip over.
- Put veggies into the middle of the egg and sprinkle with feta cheese.
- Remove from pan, serve, and enjoy!