Here peas shall grow!

With winter's grasp finally loosening, and the blessing of glorious sunshine and temperatures in the mid-60s, the family spent a fair chunk of time getting dirty this weekend. After all, as true as brown bread and stew or corned beef and cabbage, St. Patrick's Day is northern gardener's cue to get those peas into the ground. And with the first round performances of Boston College and the University of Illinois, we had no real reason to stay indoors.
"It's a bit early for planting," I was warned, by more than one with good intentions. "They'll be buried by three inches of snow," declared another.
But peas are a hardy treat, as is spinach, and so too early varieties of lettuce and carrots. So, we were were busy, turning over earth, stunning fat earthworms who'd burrowed themselves in the warming soil.
Signs of spring are everywhere, not only in the flower beds where the purples of native violets tickle the bright yellows of swaying daffodils. It's not only the flowers that rejoice. The birds have returned from their winter hiding spots full of vigor. The robins dance across the yard, brazen cardinals call at us, just making sure we know the silver maple is theirs, not ours, and the Cooper's hawk makes a daily check for napping doves.
The herb garden has shaken Jack Frost as well. Bright greens now explode across the faded mulch. The tarragon has used the cover of winter to spread its roots across the bed, and now sends up jade envoys alerting us to their arrival.  The oregano peaks out from under last year's remains, it's spring sprigs offering a peppery bite to that classic pizza spice. And the chive, now well adapted after being freed from its clay captivity on my kitchen windowsill two years ago, has sent up a thousand curious fingers to beckon the rays  of the sun, as if to say, "it's too nice to stay indoors, come out, come out, come out!" Already we've taken the opportunity to snip a fistful to toss it into a potato salad.
Grilling season is upon us, and with the real chance to cut back on food costs. Sunday night the family feasted for just under $12. Three bone-in chicken breasts, grilled asparagus, and potato salad, as I mentioned, with fresh chives. Bridget and I each had a homemade Irish Red Ale as well. And a toast to springtime. Soon here will be peas!