Our front door is the color of the red rhubarb stem—one of my favorite hues in the spring garden. The first time I noticed rhubarb emerging from the ground in spring I mistook it for a discarded red rubber ball. Nice surprise. Afterward the crinkled leaves unfold from the ball, slowly smoothing into large floppy elephant ears when the stalks are ready to cut and cook with ripe late June strawberries.
The chives have broken through the straw mat of last fall’s growth. I cleared away the dry husks and made space for the new stems to thrive. They are keeping pace with my daily trimmings to add the emerald hoops to eggs, soup, or sauces. Are you cooking with chives these days?