Aside from the cataclysmic pollen levels of late, the arrival of Spring has been wonderful. For whatever reason, maybe because of the endless rain this fall and our long and painfully cold winter, I’m more appreciative of the green bursting everywhere and the rebirth of my perennials, Hostas and Ferns sprouting from under the pine straw and flowers all over.
Spring has already delivered us an abundant harvest. Spring lettuce (Butter Crunch and Arugula) planted a few months ago has been fabulous and the planting of the summer garden is virtually complete. By garden, I mean a raised 70′ x 4′ organic garden, with organic soil, plants and organic fertilizers… I don’t mess around folks.
Thus far, we’re nurturing: Yellow Squash, Zucchini, Jalapeños, Tomatillos, Thyme, Rosemary, Basil, Pineapple Sage, Italian Flat Leaf Parsley, Blueberries, Cucumbers, Lemon Grass, Yellow, Orange & Red Sweet Peppers, Chives, Red, Yellow and Sweet Onions, Grape Tomatoes, Tomatoes and a soon to be planted Heirloom Tomatoes. I’m still looking for my Thai Basil.
I am giddy and counting the days until I can start reaping my rewards!
After four days of battling Strep, I’m finally starting to feel human. I’ve regained the ability to swallow without bargaining with god to make the razors go away, and I no longer feel as if I was beaten to a pulp. Thumbs up to modern medicine!
So, with my new-found health I found some culinary inspiration watering those adorable Tomatillos and Onions in the garden. Tonight we celebrated a razor free, yet still utterly swollen throat with one of our new dinner favorites… Enchiladas Verde. Complete with homemade Salsa Verde and fresh made tortillas; these babies are quickly climbing our go-to ranks and happy bellies are plentiful.