Another winter under the belt, and suddenly it’s springtime! Of course we did get a hard frost and a bit of snow a day ago, but that won’t hurt the early spring garden I’ve started, or the perennial herbs. So far it looks like we’ve got tarragon, oregano, sage, chives and parsley coming up. Those last two are already producing plentifully, so I used chives and parsley to perk up an old beef stew I got out of the freezer for dinner. Dried herbs (supplemented with ones grown inside under lights) were fine for the winter, but you just can’t beat walking outside and plucking fresh green flavors from the soil. Hooray for spring!