Easter (Spring!) Feast

I have these photos backwards, but this past Sunday, I invited my neighbors and two friends from school (one brought her very sweet 14-year-old son) to Easter "dinner," served at 4pm. As you can see, the greens are in, though it's almost too warm now for lettuces. Carrots and beets are big players, radishes and turnips, too. Peas are in, and tomatoes have started. Cucumbers, too. Is it possible that summer is nearly here?

I need a little makeover for my red potato salad: right now I blanch string beans and cut scallions (maybe shallots are better)... and dress the lot with Australian pink salt flakes and a mustard vinaigrette. I sometimes add hard-boiled eggs. Suggestions?

Coming Out

I have, for the last several months, been eating the "lesser" intelligent animals. Every other week or every three weeks, I purchase organic ground turkey and make a meatloaf.
Here is a chicken from the market - pasture raised - that I bought yesterday. I'm including the "pasture raised" bit, but I'm sure it doesn't make a lick of difference. My lesser consumption is the half lemon, which I saved even though it was squeezed. I had to look online for the cooking temperatures and times. I couldn't (gasp!) call my mother.