Buckets of rain and buckets of leafy green things—that’s the kind of April we’re having so far. I’ve been doing this long enough to know that when the green stuff is abundant, it can feel intimidating, especially when those vegetables fall into the “specialty” category. To quote Kelly, they taste “divine,” but we only get a short seasonal window to work with them every year. And some weeks, those plants are loaded. This is one of those weeks. Yes, things like Flowering Raab and Purple Sprouting Broccoli are a delicacy, and yes, you can comb through your cookbooks and search the web far and wide to dig up specific recipes for preparing specific green vegetables in very specific ways if that suits you. In spite of how much I love to cook and research, the long work days of Spring rarely allow me to tap into that level of nuance, so Mark and I have learned to keep it simple and enjoy these gorgeous gourmet greens without overthinking it. Since we’ve got so many leafy green and purple things on the harvest list this week, I figured this might be a helpful week to reprise a few ideas and helpful hints from our farm by way of our family’s kitchen. Here’s what happens with greens most frequently in our house these days: