"Take these," Greg Reynolds says, handing me a handful of rubber bands and a clipper.
"Ah, uh, mmm…," I stammer.
"They’re for the arugula," he offers. Pull 'em out and clip 'em just below the crown. Then rubber band 'em two times around." Maybe Greg doesn’t realize who he’s talking to, or maybe, more likely, he's having fun at my expense.
