I have a greenhouse attached to my home, and by February and March, the broccoli raab I planted the previous August is growing profusely. Unlike broccoli, which tends to attract aphids, raab stays fairly clean—making it a great winter green for small-scale growing. Last year, I also experimented with straw bale gardening and thought, Why not try blewits? They took to it beautifully, giving me a fresh and freezer-ready harvest that has lasted well into March.

This simple, seasonal dish brings together the last of my homegrown blewits, tender raab, and a touch of fresh sage from a transplanted plant that’s thriving in the greenhouse. The mild, floral flavor of the blewits pairs perfectly with the assertive bite of the raab, while the sage adds a savory warmth that ties it all together. It’s a celebration of early spring from garden to plate—rustic, satisfying, and surprisingly elegant.

_{Photo by Connor Johnson via iNaturalist, licensed under CC BY-NC-ND 4.0}