Despite a really long winter, I’m amazed every day at the beauty springing forth around me.
These guys were so hot today they were hanging out on the outside of the hive.
And they’re loving the crabapple!
A visit to my mother’s garden.
I do believe spring has finally arrived and it has ushered in a faster pace of life and a whole new level of craziness around here. The last snowman has been made…hopefully!
Yard cleanup has commenced. Oh yes, my heroes!
A new generation of gardener is in training…okay, maybe we’ll give this one another year or two!
The greenhouse is full of beautiful little plants holding the promise of beauty and deliciousness.
And daily, more tiny starts are moved from the depths of our basement up to the bright light of the greenhouse where they pause for a few days before being tucked into their final homes in the garden.
Every year I eagerly await the first tasty morsels from our gardens and this year one of the first things that will be available is kale, which is the “cool” vegetable of the year. If you ever peruse recipes via blogs, magazines, or Pinterest, you may have noticed that kale is EVERYWHERE. We Americans like to latch onto trendy foods and it appears that this is the year for kale. I can’t think of a more deserving vegetable! It’s easy to grow, good for you and can be used in so many different ways. If you’ve every wondered what in the world to do with kale here’s a recipe to get you started. It’s main ingredient is quinoa, another cool food right now, so serving this dish should really elevate you in the culinary ranks.
Quinoa and Kale Patties
1 c. quinoa rinsed, cooked with 2 c water and cooled to room temperature (2 1/2 c. cooked)
4 eggs whisked
1/3 c Parmesan or Pecorino cheese
3 spring onions, sliced thin
3 cloves garlic minced
1/2 t salt
1 c. steamed kale, drained and chopped
1 c bread crumbs
Mix all ingredients and let sit for a few minutes to absorb the moisture.
Heat 1 t olive oil in a large skillet over medium heat. Form small patties out of the mixture and cook until lightly browned on both sides. Serve with any of the following:
Any leftovers can easily be reheated on the stove top.
I’m feeling so blessed to be able to enjoy the beauty around me this time of the year…I love spring! No words of wisdom here…just enjoy the pretty.
Hannah’s been honing her flower arranging skills.
I think she’s getting pretty good… I might have to hire her!
Ah, some of my favorite things…beautiful flowers while listening to great music.
The campanula are starting to bloom.
Finally…the shot I was aiming for!
The Chantilly snaps are wonderful.
Enjoy the beauty in YOUR world.
We’ve been experimenting with micro greens this spring and WOW are they beautiful and delicious.
I love seeing peas sprout!
Combine the micros with some of the great lettuce that we’ve got this spring and you’ve got the makings for a beautiful salad.
And now that you have the perfect salad, here are three of our favorite dressing recipes to try.
1/2 c red wine vinegar
2 t minced or pressed garlic
2 t Italian seasoning
2 t fine ground sea salt
1 t black pepper
1 t ground mustard
3/4 c olive
Blend well and enjoy! Oh, and by the way, we use WAY more garlic then the recipe calls for.
Wild Greens Salad Dressing
4 cloves garlic
1/2 c balsamic vinegar
2 T Tamari
1/2 c nutritional yeast
2 T fresh thyme
2 T Dijon mustard
2 T honey
Blend all of this well and then add the following slowly while the blender is running.
1 c olive oil
1 c water
Enjoy on all kinds of mixed greens salads.
Sweet Salad Dressing (isn’t that an original name?! someone please help me come up with a better one)
1/4 c white grape juice concentrate
3 T white wine or cider vinegar
2 t olive oil
1/2 t salt
1/4 t onion powder
Put all in your dressing bottle and shake well.
Enjoy the tastes of spring!
With the lovely spring temps we’ve been having, everything is growing by leaps and bounds around here.
Our little greenhouse is full and overflowing.
The overflow benches outside are, well….overflowing!
The lisianthus are taking off and the lilies are going to be gigantic! Notice all the maple seed pods. They’re absolutely thick outside and have even blown into the hoop houses. Guess what we’ll be pulling all summer!
The snaps and campanula are looking good. I’ve never grown what I would consider a good crop of snaps but, maybe this year?
In the veggie tunnel the first tomatoes are getting acclimated.
The peas are blooming.
Lettuces and green onions are looking beautiful.
The cucumbers are caged.
I love this red lettuce!
The fennel is lovely.
The kale is beautiful. Some of it will probably make it into a bouquet or two.
A nice little patch of carrots is off to a good start.
Enjoy the beauty of spring!