This is a typical dinner these days as we try to use up the last of the winter garden. The arugula is bolting, the spinach is almost gone, the cabbage is ready for harvest, and the kale, mustard and collards have stopped growing new leaves. We try to avoid the grocery store as much as possible, although we buy fruit here and there. One of Adam and my favorite dinners is to pick a variety of greens from the garden along with herbs and garlic chives and make a delicious, not very colorful, salad. You never know what your next bite will taste like. It might have a bit of kick from a mustard green or a little bitter from arugula or a lovely sweet crunch from cabbage leaves. This week our salad was topped with grilled rabbit.

As we look toward spring, we are trying to use what we have for fertilizer and soil. The kids muck out the goat stable weekly, but today they scraped to the bottom for a complete clean out. We now have a beautiful pile of hay fertilizer for spring garden beds. We are also trying to make sure the stable is ready for Reba’s kidding. She is about 40 days out.