March 16, 2021 Two weeks ago I seeded the first greens of the season—kale, chard, lettuce, parsley, and bok choy. Several days later, a group of volunteers joined me in the basement to tackle the alliums—scallions, shallots, onions, and leeks, 66 flats total. Now the greens have sprouted, the alliums are close behind, and the greenhouse is an inspiring place to be, especially when it’s 30° outside. Meanwhile, back at the Tin House, the 2020 season isn’t quite over. We’re stil