Come Into My Garden: 3.1

I say it every year:

This time, I’ll keep a notebook all the way through the last harvest.

I’m not going to say that right now. I’ll just begin, because even though it’s snowing today, the work has begun.

raspberries

For several Springs, we’ve hesitated on a tree order. It’s a big commitment. It means that we expect to stay here a while, or that we’ll do grand things to transform this land, and may not be around when the fruits of our labor one day appear. But, we’re in this for more than just our personal rewards. Every year, we have made the tiniest of baby steps in transforming the eroding, muddy hillsides of our wee plot into what we hope will be a flourishing food forest someday. This year, it feels already as though we’ve taken a great leap.

We transplanted berries that had been suffering, and gave them more sun and some new friends to hang out with. We planted cranberries (!!!!!!) and willows in the wettest of the wetlands, and a pie cherry tree in the most perfect place ever (in ten years). Lavender, tarragon, oh and dahlias into the place where the Jerusalem artichokes were literally choking out everything else. Now, the latter have their own bed.

All this on a gorgeous sunny weekend, and tonight it will be 25 degrees.

parsnipsblog

It still felt safe to sow peas, though, if not any other seeds, and when I started to prepare the bed, the scuffle hoe caught on something. It turned out the entire bed was filled with forgotten parsnips! Our first harvest of the year! If you’re wondering how I could forget about an entire bed of parsnips, I have this to say in my defense: we had a tremendous deer problem last summer. They came through and ate all the tops from the parsnips when they were young, down to the ground, along with almost everything else in that section of the garden. I gave them up because I figured they wouldn’t be much bigger than fingers, if they had a chance to grow at all, since the tops had only barely begun to re-sprout when winter came. And now, I have a five-gallon bucket’s worth of root candy.

parsnips2blog

Oh, the sweetness of over-wintered roots! Unbelievable.

It gives me such hope for the growing season to come.

Here’s a quick and lovely thing to do with parsnips:

  1. Peel and slice whatever quantity suits your needs, and put the sliced parsnips in a wide skillet
  2. Add about a tablespoon of butter per cup of sliced parsnips, and water to cover
  3. Simmer, uncovered for 15 minutes, or until the parsnips are tender
  4. Add salt and pepper to taste, some minced swiss chard and parsley, and simmer another 5 minutes, or until your greens are wilted. If your parsnips aren’t candy-sweet, you can add a bit of honey with the water and butter, and it will caramelize to fantastic effect.
  5. Enjoy!

Oh, and there’s this:

mistymorningblog

And, when the mist departs mid-morning, the forest is aglow with red budding maples.

Sppprrrrinnnngggg!!!

Advertisements

Mind Games

It’s hanging on by a mere thread, at this point, but my world is pretty well stuck in a drab color palette until Winter finally lets go.

curry

Color is my work, but I’m feeling the need to push the issue. I’m going for full mind/body injection of rich color. Waking Up kind of color. I play with dye all day, but it’s not enough. I want to taste color. I want it to stain my skin and brighten my cold-dampened spirit. I want it to help me see past the icy muck, the bare trees, and the grey sky.

Oh, turmeric, you dreamboat.

turmeric

Also, the annual, most precious care package of golden, California sunshine in the shape of meyer lemons arrived from the homeland, and after performing my usual First Ferment of the Year, this happened:

lemons

If you love lemon curd, I have to tell you that David Lebovitz’s recipe is absolute perfection. The lemons are the stars, rather than sugar; just tart enough to create a happy buzz on your tongue. We used our duck eggs and, yes, 12 tablespoons of butter, and a delicious dessert of some sort will become of most of it this weekend for the extended celebration of my son’s 10th birthday. There, I just wrote that out loud. TEN.

Yeah.

He requested salmon for his birthday dinner, and it was the perfect dish in which to stick 10 candles!

salmoncake

Did I mention there were TEN candles?

Okay.

Anyway, there were blood oranges in the salad because: COLOR. So far, it’s a pretty decent trick I’m playing on myself. I feel rather sunshine-y from the inside out.

lemoncurd

Deciding that flowers are in the grocery budget even though they’re not is a pretty good one to keep up my sleeve, as well.

What do you do to keep yourself from going insane when Spring is reluctant??!?

ps: Maybe finally changing my header will help, too. Bah!

 

And March, it came in…

…with bird song, duck eggs (for the first time in months), and tiny, glittering snowflakes. I didn’t even mind that last bit, because they were backlit by a rising sun.

I’ll be honest; I was starting to feel a bit like this knitting project:

brokenneedleblog

Tired. Broken. And with only the potential to be a warm thing.

It’s still not warm, by any stretch, but there’s something about the way the word March sounds coming out of my mouth, and the way it feels like hope. It stokes an inner fire I thought I’d let go out.

duckeggs

We lost too many of our girls to bitter cold temps this winter, and will be collecting some eggs to hatch. Looking out at this thick blanket of snow, I can hardly imagine duckling feet padding around, but the thought makes me smile. With ducklings will be soil and seeds and digging and barn-raising and all the goodness of warm, bright days ahead. Bring it.

In the meantime, audio books and neon knitting are keeping me sane.

springproject

Happy March!