Time to wake up the garden

On the first day of Spring, David Martin and his team of international students sowed seeds in the greenhouse, weeded and prepared garden beds for planting. It was so warm on the first day of spring that the vents on the greenhouse popped open. Students planted chives, peas and lettuce seeds.

Some things have been thriving all winter. The garlic greens are already about 5 inches tall and the culinary sage is abundant. Drop by the garden and pick some sage leaves for cooking. If you are not sure what to do with them, try out this recipe from Saveur.

Fried Sage Leaves

Delicate, crunchy fried sage can be crushed and sprinkled on squash or bean soups, served as an accompaniment to burgers, and even eaten whole as a snack.
1 bunch fresh sage
1/4 cup olive oil
Coarse salt
1. Pinch off leaves from sage. Heat oil in a small skillet over medium-high heat until hot.
2. Fry 6–8 sage leaves at a time until crisp, 2–3 seconds. Transfer with a fork to paper towels and sprinkle generously with coarse salt.
MAKES ABOUT 30 FRIED LEAVES