Thursday, April 23

Spring in the Kitchen

17/49 Journeying through Easter in Celebration and Gratitude
We left for four days and when we returned the sprouts and blossoms we left had doubled in size. We had our first salad with fresh greens and fresh chard in our veggie soup this week.  And for any first year gardeners out there, hang in there, the second year is so much better.  It isn't that we have crazy amounts of harvest, but I think my expectations are more realistic and I'm willing to just plant what I have and see what happens.  I just planted our melons, squash and pumpkins and we sectioned off a bed to make an herb garden.  Yes, I'm loving the garden this year.

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