There’s so much to do every spring but we’ve not really had “spring” weather, it’s been cold and rainy. Now the temps are warming up and a little sun is out some days, so we’re busting butt, trying to get caught up. Today, while I went to town to mail seeds and pick up a truck part for Will’s big red Dodge truck, he got busy and ran the disc over the Wolf Garden. Then, when I got home, he had me open gates for him and he drove the disc down to the North Garden. As it’s late, he wanted to get the ground prepped before rototilling and beginning to plant. I was sure impressed at how nicely the disc chopped up the remaining corn stalks and manure he’d spread earlier. And, as the North Garden is on white clay, I was happy to see how nicely fluffy it had become, despite all the rain. That’s a sure sign that adding lots of rotted mulch and manure changes the composition of difficult-to-work-with garden soil. Before it was just clumps — hard clumps. Each year it’s gotten better and better. We’re pretty happy with that!

The Wolf Garden after Will ran the disc over it.

As spring is really here, the wildflowers and tree leaves are starting to appear. This morning, the first Marsh Marigolds opened in the drainage through the north pasture. Years ago, there were none. I transplanted one ten years ago. And since then, they’ve spread every year, now creating a yellow path through the woods where it’s wet. So pretty!

Aren’t these Marsh Marigolds pretty? (They’re edible too, if you have enough. You must boil them in a couple of waters though, first.)

The asparagus is going full tilt now. I’ve picked it twice, giving us two scrumptious meals. Now it’s ready to pick again so I plan on canning up that batch. That way, we get to enjoy it during the winter. I use it in omelets, stir-fries, soups, and lots more. We also enjoy eating it raw. (It’s been two years since we spread a layer of manure over the bed, so no bacteria on it.)

The asparagus is wonderful this spring.

The rhubarb is nearly ready to pull too, and I can hardly wait to make my first rhubarb pie! Now if I can just get Elizabeth’s tomatoes transplanted, the Glass Gem popcorn started in flats, my dishes washed, and the laundry done… — Jackie

23 COMMENTS

  1. I have done two cuttings on my asparagus also, and have made our favorite Dairy-Free Asparagus Soup (my DH is lactose intolerant). It is such a treat to enjoy asparagus soup in the winter!

    Just waiting for my garden to be tilled so I can get planting too. Spring is definitely a busy time.

    • I would love to get the recipe for your soup from you. I’m dairy free and have an asparagus patch.

    • Boy, isn’t it? Will just cut a HUGE bundle of asparagus for me to can. I had no idea we had so much in the berry patch!!

  2. Sounds like Spring is definitely bringing a lot of busyness and things to be done. We’ve had a lot of rain here and some wind. Sun was shining today and almost 80 degrees.
    Good to get back out and plant again and weed.
    I’m looking forward to rhubarb strawberry pie and hope my rhubarb will be ready and strawberries soon.
    It’s wonderful your asparagus is going full tilt. I’m sure it’s so delicious.
    It’s nice to see how your Marsh Marigolds have spread. Adds such beauty.
    Happy planting. I know you have to happy to be getting stuff done to get everything going.
    Nice Will was able to get to Wolf Garden and North Garden ready to go further too.

    • Yep, he’s out there, after a big storm yesterday, trying to spread a load of manure. Hopefully that’ll go okay. My rhubarb is getting nice now so I’m dying to have that pie!!

  5. Never a dull moment. I still have to get carrots, corn and squash planted. So far the tomatoes and peppers have been doing well.
    I have more bull nose peppers and hopis started in the hoop house.
    I’m looking forward to rhubarb sauce and jelly.

    • So happy your veggies are doing well. We haven’t planted anything outside yet, but that’ll change late this week when we hit the ground, running. Love that rhubarb!!

  6. So happy for ya’ll and how you live, your lifestyle, the wild land beauty, the quiet!

    • We thank God every single day for our life! It’s wonderful to stand outside at night, look at the stars and listen….hearing absolutely nothing but the wind sighing in the trees.

  7. Thankyou for sharing your wonderful life.
    Do you have a favorite rhubarb pie recipe?
    (Warming up here in Michigan)

    • I do. It was Mom’s recipe and it sure tastes great. Here it is: (It’s on page 176 of my Pantry Cookbook.)
      Pastry for one-crust pie
      6 C cut rhubarb pieces
      2 Tbsp flour
      1/2 tsp salt
      1 1/2 C sugar
      1 Tbsp butter, melted
      3 egg yolks, slightly beaten, whites reserved
      water or reserved rhubarb juice

      In mixing bowl, mix flour, salt and sugar. Mix in melted butter. Add egg yolks and just enough water or juice to make a batter which will pour thickly from a spoon. Put rhubarb in unbaked pie shell and pour on batter. Bake at 375 degrees F until edges are golden brown and rhubarb is tender.
      Meringue:
      3 egg whites (or more!)
      pinch of salt
      3 Tbsp sugar
      While pie finishes baking, beat egg whites with salt until soft peaks form. Gradually add sugar and continue beating until stiff peaks hold when beater is held up from meringue. Spoon meringue on baked pie, completeley sealing to edges of crust. Lift up peaks with spoon. Bake in oven at 375 degrees F until meringue is golden brown.

      This pie is much less tart than a rhubarb or rhubarb/strawberry pie, due to the added egg yolks, which tame the “sour”.

  8. I can’t believe how BIG your gardens are! Just the wolf garden alone would be a huge undertaking! Those marsh marigolds are beautiful!
    I LOVE Val’s saying “housework you will always have, spring comes but once a year”
    I’m going to live by that. This is such an overwhelming and beautiful time of year.
    Jackie, you amaze me with all you and Will accomplish.

    • We’ve learned that there are only so many hours in a day and you do what you can do; no more. And we’re happy with that. *Usually*

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