We didn’t get much of a winter around Phoenix this year. I think I covered plants to protect them from freezing one time. I’m not complaining. Flowers still bloom and in fact thrive from last fall’s plantings.
Today’s post is in homage to spring, or what few weeks we have left of it here. It’s not long before the heat locksteps itself into its summer encampment. So I’m reveling in what I can.
If you’re still cabin-bound with snow and ice and freezing temps, maybe this can give you hope of things to come.
Here’s this year’s version of my recipe for Spring.
To one small plot of ground add the following:
And don’t forget Basil
Newborn tiny lettuces, which hopefully grow quickly before the heat makes them bolt could liven up the flavor of your spring.
Add some newborn flowers of various types. (Hopefully, unlike me, you mark which kind you planted where so you know what they are when they sprout.)
Mix well and water often and gently.
Bake for a little bit of time and with some patience thrown in for good measure.
Top off with some fragrance as well, like grapefruit blossoms, which in the evening become particularly intoxicating on the cool air.
Serve on a platter of surprising wildflowers, this pink one showed up among the yellows and oranges, all by itself and makes a sweet addition.
What garden is complete without a gnome?
I added two as a nice garnish.
Although real birds will visit, I also garnish with a little bird of my own.
Serve alongside anything else you might want to add: new leaves, penstemon, or even a bird bath.
I think you’ll enjoy this recipe, or any variation you decide to make of it.
You can never go wrong with Spring. It’s fresh, lively, invigorating, and full of hope.
Dig in and enjoy as soon you can!