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. It was cool, but for how long? 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. I leaned over and got a snootful of future pesto. An onion, ready to walk itself to the kitchen. Peaches, undiscovered by birds–so far. Collard greens, on a roll. From the front garden. Tomatoes, braced by fencing. The plants have grown much taller, sheltering their little treasures. Concord grapes. Another lesson in patience, because these require several more weeks on the vine to ripen. Zucchini: the invasion has begun. Asian pears, starting to form. These will be tasty (if we get them past the birds and other critters). Cylindrica beets in the front garden. We can roast them and serve on spinach with goat cheese and pecans or walnuts. Cabbage and kale. What we don’t eat goes to the chickens, who pay us back with eggs.