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Bryon and the boys spent the prior weekends harvesting and freezing greens while I was trapped in a data slog for work. Today I made it outside before the morning fog lifted. The garden did not notice my absence.Behind My Back It was cool, but for how long?Behind My Back We have loads of kale, but today Bryon was tilling a row he had left fallow while I planted a few rows of green choi. Behind My Back I leaned over and got a snootful of future pesto.Behind My Back An onion, ready to walk itself to the kitchen.Behind My Back Peaches, undiscovered by birds–so far. Behind My Back Collard greens, on a roll. Behind My Back From the front garden. Behind My Back Tomatoes, braced by fencing. The plants have grown much taller, sheltering their little treasures. Behind My Back Concord grapes. Another lesson in patience, because these require several more weeks on the vine to ripen. Behind My Back Zucchini:  the invasion has begun. Behind My Back Asian pears, starting to form. These will be tasty (if we get them past the birds and other critters). Behind My Back Cylindrica beets in the front garden. We can roast them and serve on spinach with goat cheese and pecans or  walnuts. Behind My Back Cabbage and kale. What we don’t eat goes to the chickens, who pay us back with eggs.

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