I’ll leave it to others to debate fluke mild winter vs. global warming. I’ll just point out that I spotted five daffodils blooming in our yard on Thursday, and two days later the number has quadrupled. I shouldn’t be surprised — we had them peeking up through the ground at Christmas, and temperatures hit 70 again this week.
Here’s what the blog tells me about when we first saw daffodils in other years:
2010 — March 19
2012 — March 2
2013 — March 21
2014 — April 1
Obviously my record-keeping is a bit(!) inconsistent.
Here are three of the blooms spotted this March 10:
It’s nearly 60 degrees today. February’s not quite over, but it does feel like winter is gone.
Two more signs that spring is here, or nearly so:
And we spotted that damn groundhog today.
Going back a week: 70 degrees on Christmas Day and the daffodils think it’s spring. Weeds too:
We still had food to harvest in the garden (and there’s more to cone!):
And the birds seemed equally confused about where they should be. Watch hundreds of — crows? –as they moved in a pack, lifting off almost simultaneously with a big whoosh and moving from yard to yard. They’re now gone.
Heck, I was confused! The state shattered the record for warmest December ever by more than five degrees.
I tried not to be too greedy, but I did get enough to make this pear ginger jam and then share it with her. She pronounced it awesome, so I guess it’s one I’ll be making again (especially if she keeps offering up pears).
Here’s the recipe for pear and ginger preserves, from “Canning for a new generation; Bold, fresh flavors for the modern pantry” by Liana Krissoff:
3 pounds pears, peeled, cored and diced (about 7 cups). I can’t remember my neighbor’s variety, but it’s not the usual kind you find at the store. And they were pretty hard.
3 tablespoons finely diced fresh ginger (I’m lazy — I just grated a big chunk, more than 3 tablespoons)
grated zest of 1 lemon (oops, I skipped)
3 tablespoons strained fresh lemon juice (I cheated and used bottled lemon juice)
1 1/2 cups sugar (I liked that it was so little)
Put a small plate in the freezer.
Put all the ingredients in a wide preserving pan (ok, a big pot). Bring to a boil over high heat and cook, stirring occasionally, until the pears are very soft and translucent (these pears were so firm that I took a potato masher to them, leaving some texture) and a small dab of the jam spooned onto the chilled plate becomes somewhat firm (it will not gel), 15-20 minutes.
Remove from heat, stir gently for a few seconds to distribute the fruit in the liquid.
Ladle the hot jam in the jars in the usual way, water-bath for 5 minutes, make sure seal pops… Done.
I just discovered Liana Krissoff has a blog, though it looks like she struggles to keep it going. Just like most of us.
Filed under: flowers, garden, summer | Tags: amsonia, bee balm, black-eyed Susan, coneflowers, crocosmia, daisies, David phlox, day lily, phlox
The black-eyed susans are starting their annual invasion. This year the phlox are showing signs of spreading too, despite some mildew and munching by the deer. And those coneflowers!
Bees are happy, butterflies are happy, hummingbirds are happy. I’m happy!
Some shots on what is supposed to be a scorcher of a day:
The lovely crocosmia are now in three or four spots, and they need to be divided again this fall (well, some of those baby bulbs dug out with fingers?).
Dividing the amsonia (below) could add the feathery leaf structure to another spot. More phlox (white!) needed in the center of the long front bed. Daisies from the side bed could work too.
And I WILL break up the black-eyed susans into sections, promise!
Filed under: garden, vegetables | Tags: broccoli, shallots, tomatoes, vegetable garden
First tomatoes of the season (nicely hidden), plus broccoli and shallots. A couple of hot red peppers. Oh yeah, zucchini too.
I’ve harvested five oversized zucchini from the garden in the last few day (and I think there was a sixth that we grilled). Now I need to decide what to do with them.
Zucchini bread? Chocolate zucchini bread? Even better, chocolate zucchini cake?
Work them into a lasagna I need to make for Friday night?
I’m taking suggestions.
My sister-in-law just told me about a spiralizer/Veggetti that turns (normal-sized zucchini) into spaghetti with a few twists of the wrist. Could I use a mandolin to slice mine finely, then cut them into fatter-than-spaghetti strips and make a version of Pad Thai?