This week marks the inauguration of our tiny Missoula kitchen garden. On Sunday–which turned out to be a brilliant sunny spring day–I pulled out two shovels, a hoe and rake and set to work. My assignment: to weed, dig up, loosen and aerate the small irregular-shaped plot of dark brown, western Montana soil we intend to plant in tomatoes, squash, tomatillos, carrots, spinach, chard, onions, beans, garlic, lettuce, potatoes, herbs and more.