There's not much to eat in the garden in February, but coldframe spinach is still looking good and all the weeks of frost have really brought out those sugars. I like to brave the snow to harvest it and then steam it up and serve with a hearty wheat bulgar pilaf, a couple of fried eggs, and a simple sausage onion fry-up. Choose a jar of whatever you pickled last season and add some zing as well as live-culture goodness.