Tender spring leaves are delicious to munch on while I deadhead daffodils. I must dry more this year for next winter. I ran out last year. Mint tea is one of my favorite winter drinks.
Tender pea pods with fresh mint are amazing together.
The salad bowls have sprouted.
I have swiss chard planted in the center with red oak leaf lettuce
around the edges of the bowls. They will be my center pieces for my Easter table.
Soon I will plant them into the herb garden.
The bronze fennel has sprouted. It is a gorgeous plant where ever it grows. This year I will try to keep it cut back. Not only do the Black Swallowtails use it for a host plant but I love the smell and enjoy having a few leaves on my desk. I seldom dig the bulbs. Maybe this year I will have enough fennel for the Swallowtails and my stir fry.
The lemon balm my friend gave me last October has returned.
I have it growing in one of the front flower beds. A very pretty plant and one I will harvest often to keep it under control.
So refreshing in iced tea and in salad.
The French Lilacs are just opening.
During Lilac time I enjoy a fresh spray on the kitchen table.
The scent goes perfectly with my Spring suppers.
I am making up my meal plan for the next two weeks.
I like the way this cookbook is laid out.
I am entertaining my husband
and myself this month.
I am gathering ideas for refreshing drinks,
I am gather recipes for fresh garden vegetables.
We watched "Julie & Julia" over the weekend.
I want to write a cook book that shows how fun a kitchen garden can be.