I was going to rant about Daylight Savings Time, but then I remembered that I already did.

We have run out of one of our stored foods. The apples were gone in January and this weekend I used the last of the frozen spinach. Turns out Caitlyn loves crispy filo but doesn’t think so much about feta or about spinach, and both together are inspiration for all sorts of “Eeeewww” faces. I expect the baklava will meet with more approval.

Anyway, I’m not too worried about the end of the spinach. My pantry notes say I put up 3 quarts and 3 pints, and I don’t feel like I scrimped on spinach any time during the winter. Not sure that the distinction between pints and quarts turned out to be such a big deal; I froze the blanched spinach loose on a cookie sheet before moving it to jars, which resulted in less than efficiently packed jars. One pint packed that way is enough spinach to add to something but not enough to make spanikopita or spinach ricotta calzones. Perhaps I should try packing a pint jar with blanched-but-not-frozen-spinach and see if that really works out to be too much spinach (as that was the logic behind last year’s method).

With any luck, the seeds will sprout soon. “Watched seeds never sprout,” I know, but I’m haunting the garden beds anyway, looking for that first uncurling leaf.