Spring won’t officially get here until March 20th, but the poor bulbs don’t know it. Like most of the country, we’ve had unseasonably warm weather and hardly any snow.
Growing up in California, I never really appreciated spring until I lived through my first Maryland winter. Actually, as far as winters go, most of ours aren’t too bad. We do get snow, but it tends to not stay around for very long.
It’s nice to be home for a week. Home being California. As you might expect, the weather has been perfect. Not quite the low 40’s I left.
It’s funny how much we crave familiarity, and it’s sometimes hard to find it, isn’t it? It might be people (like your family), or a place (like the beach), or some other thing (maybe a favorite food). What might it be for you?
I know, its August. There’s two seasons yet to go before we get to spring, 2012. The bulb catalogues on my coffee table, however, are reminding me to get going or get left out.
You have to be a bit farsighted if you’re a gardener. In the midst of burned-up plants, hot, and humid weather, you have to force yourself to dream. Of tulips, daffodils, crocus, trout lilies, and all the other delights that come after a long winter.
So, are you one of the lucky one’s who presently have zucchini coming out their ears? Zucchini are one of the easiest vegetables to grow, and they are prolific at this time. If you aren’t growing them yourself, don’t worry. They are in abundance at a farmer’s market near you 🙂
This easy recipe is sure to please. Just a few ingredients and simple steps make short work of turning a fair amount of zucchini into a tasty appetizer.
It’s funny how things work. The hot weather has just about cooked my basil plants and they are looking a bit sad, but the heat is helping my tomato plants thrive. I guess I’ll have to go out and get a couple of more basil plants, since we’re nowhere near August, when Maryland tomatoes are at their peak.
I’m thinking the tomatoes I used for this recipe came up from Florida. They’re good, but Maryland tomatoes are better. 🙂
This is a very easy recipe to prepare. Serve it up with a baguette and salad, and you’ll have a terrific summer meal.
It’s hard to believe the first blooms of spring are gone. Sure, there might be a few late-blooming tulips still looking good, but for the most part, we’re moving into our second wave of spring.
There’s no doubt that it takes a lot of time, effort and money to turn a garden into your own little Eden.
Wherever you are, I hope you are enjoying as beautiful day as we have in Maryland. It is really starting to feel like spring, and I had the chance to do a little yard work this morning. There us much to do, and it will take quite a few weeks to get things back in shape.
On a happy note, as I cleaned up and fertilized around my azaleas and hollies in the front of my house, I saw all the tulips and daffodils just beginning to break the soil. It won’t be long now.
With all the winter weather we’ve been having lately, I think everyone’s been asking, will spring ever get here? My mom in California is asking. My friend in Utah is asking. My friend in Mississippi is asking. My dog, if she could talk, is asking.
March 20th is the date. Less than eight weeks. It couldn’t come any sooner. The thing is, those of us who live in Maryland know that February tends to bring the most snow to our area. Ugh.
Over the last couple of trips to the local Farmer’s Market, I’ve been eyeing they array of tomatoes at the various tables. Yesterday, I decided to take the plunge and bought two pounds of the heirloom variety known as Yellow Brandywine. The farmer told me that they were slightly sweet and less acidic compared to the red varieties. Since Yellow Pear tomatoes are one of my all time favorites, I was pretty sure I would like these too. I was right.
When I got home, I jumped on-line to find out a bit more about heirloom tomatoes. I bet you didn’t know that over 80% of the tomato varieties that were around in the 1940’s are now extinct. Thankfully, a few wise tomato lovers started saving seeds, and now we get the juicy benefit of their forethought.
Today is my mother’s birthday. She wouldn’t be happy with me if I told you how old she was, so I better not. She’s an amazing woman, and has always been an inspiration to me.
When she retired, she transformed herself. She took college courses,expanded her garden, bought a new computer, took on the world-wide web, and began serving in her community. I could go on and on, but let’s just say she’s been active, and continues to do be. When I tell people about our camping trip to Sycamore Cove this past spring, and how my 80-something mom slept in a tent, they’re impressed.
My mom raised eight children by herself, and took each day as it came. She still tries to do that today. She has always found consolation and inspiration in her garden, and she’s passed that on to her children. Without doing it intentionally, I think she taught us how to “find God in all things” and to trust that God is “making all things new.” Happy Birthday Mom!
Now, if you’re reading this and have the blessing of still having your mom with you, give her a call today and tell her how much she means to you. It will brighten both your days. 🙂