ELROY! (finally!)

Pretty Cute, Isn't He?

Emerging Herbs

Things are Growing!

I thought I’d share some photos and descriptions of some early spring herbs that we’ve been enjoying. I’ve always found it easier to learn when there are photos… but it isn’t often that you can find photos of the newly emerging leaves; plant identification books wait till the flowers are present!

First is mustard greens:

MUSTARD GREENS

These bitter herbs are highly nutritious and easy to harvest; just pick ’em when you see ’em! In the past I would pick a WHOLE bunch and blanch them in hot water for a few minutes (to remove some of the bitterness) then transfer them to a pot with olive oil, garlic, and red pepper where they could sautee til tender. Salt and pepper to taste, then enjoy on crusty Italian bread. The only problem with this is that no one but me would eat them, as they are very bitter. So, now I chop them up and toss as couple handfuls into a pot of soup. I am planning on drying them as I pick them so that I will be able to use them in soups even as the season passes. You want to be sure and get them before they flower as then they get tough and stringy. The leaves are also nutritious.

Along with the mustard greens go dandelion greens:

DANDELION GREENS/FLOWERS

Almost everyone knows how to distinguish this ‘weed’. The leaves can be used just like the mustard greens; you can also use small quantities of both raw in salads; if you use too much the salad does get quickly bitter. The other day, Abigail picked a basketful of dandelion flowers and I pan-fried them up in a batter made of egg, milk, salt, pepper, parmesan cheese and flour. They were yummy! I am planning on making dandelion wine once the blossoms come out full force!

This is garlic mustard:

GARLIC MUSTARD

If you crush a leaf in your fingers it smells of garlic. Again, toss a handful of the fresh leaves in soup for added nutrition.

Here is burdock:

BURDOCK

The root can be scrubbed, chopped and sautéed in butter and garlic and it is supposed to taste like artichoke hearts. I have a bag full of the roots in the fridge that I plan on using either today or tomorrow. When I first started digging them, I was going for the big roots. I then found that I could gather many more of the skinny, first year plants much more quickly than I could dig up one second year root. I imagine that the first year roots are more tender than the second year, anyway. I’ll try and remember to let you know how we like them!

Edit: They ARE delicious! I sautèed them in butter with garlic, a pinch of dried mint, salt, pepper, and a squeeze of lemon juice. Very yummy!

FIRST YEAR BURDOCK PLANT WITH TAP ROOT

And this is yarrow:

EMERGING YARROW LEAVES

I don’t collect yarrow til it is blossoming in the summer, but it is exciting to identify it this early in the season. The leaves look like little ferns or feathers, curling close to the ground. Don’t let their delicate appearance fool you: Yarrow is a wonderful herb that is ideal for fighting cold and flu. I always have on hand a loose-leaf mix of yarrow, elder flower, and peppermint (called children’s composition) in order to make tea at a moment’s notice. Careful, though! Don’t let it steep too long or it will be too bitter to drink! Honey improves the taste, fore sure! You can also identify where yarrow is growing by looking for the dried flower stalks from last year’s mature plants:

LAST YEAR'S YARROW STALKS WITH DEAD FLOWERHEADS

Organic Protien

Phinehas discovered an organic source of protien, today. He thoroughly enjoyed swallowing some worms. He did turn his nose up at the grubs, though - I don't understand why. I tried encouraging him to collect worms for the chickens and newts, rather than devouring them. We'll see about that...

Achingly Beautiful

You all are going to tire of me going on and on about the glorious splendor of the emerging spring, but I can't help myself. The beauty that surrounds us is captivating, immense, and it simply begs to be savored and enjoyed. It demands that we stop. Stop. And soak in the glowing radiance of magnolia trees unfurling their blossoms; Stop. And admire with aching heart the hint-o'-red on the hills and the vibrant green of eager willows and birches as they stand whispering with the downy white of the first fruit blossoms; Stop. And feel the soft rain as it falls cooly on upturned cheeks; Stop. And jump back with surprise at the forsythias that have burst into flaming yellow, seemingly overnight. I love it, I love it, I love it! It makes my heart ache - that same ache of holding a sleeping baby in your arms, of dancing barefoot in the kitchen with the man of your dreams to a resounding chorus that only the two of you can hear, of hearing the unhindered laughter of your children as they laugh without restraint. I love it.

The Lord, He is a grand creator!

Lovely New Life (and a word on not-so-lovely GMO's)

From the back porch I can look out across the yard up toward Heart Attack Hill. A pale green haze is misting on the borders of the woods as baby leaves reach tentatively out from red hued buds. White violets, braver than their purple cousins, are scattered across the lawn. Scattered, that is, until they are gobbled up by Abigail. The wind is fresh and strong, bringing with its gusts the spring songs of twitterpated birds and white clouds leaping across the blue sky. The sun has warmed the earth and dried up most of the wet places so that now we can run along barefooted and feel the soft cushion of new grass and moss as they carpet the ground. School lessons have slowed to almost a stop and house chores are the last thing on anyone’s mind (specifically the laundry). And my fingers are itchy to start gardening – even though I know it is too early.

We are going to start small: The Carpenter is going to build three 4’ x 4’ squares and we are going to attempt square-foot gardening. I am super excited – especially now that lettuce and swiss chard are emerging in the window boxes on our enclosed front porch. I really want to get some Heritage Seeds.

[Speaking of Heritage Seeds, I just read a very disturbing book: Seeds of Deception by Jeffery Smith. It exposes the truth about GM (Genetically Modified) Foods. I can’t even begin to give a brief report on what was included in that book. Suffice it to say that the FDA and Big Agriculture do NOT have your best interest in mind. The foods we are eating may very well be killing us. I recommend that you try and get a hold of this book (I found a copy at my local library) and determine for yourself if GM Foods are something you want to be ingesting.]

Enough of that! We have been very much enjoying Elroy (though I’ve taken to calling him Rory) and the chicks (though we are down to 16 – no, we didn’t eat the others). I’ve been exceedingly glad that the weather has been warm and sunny because that has made it very easy to keep ‘Elrory’ outside all day long – which helps cut back on the number of accidents he has in the house. (Does anyone have any tips for housebreaking?) The chicks are growing like weeds. There is one little white one that looks absolutely TINY in comparison to the others; I hope she makes it. My favorites are still the brown ones. Andrew has been working on a coop so that by the time the chickies are big enough they’ll have a nice place to hide away from chicken-eatin’ critters. As you can see, we are pretty busy!

New Additions

With the arrival of Spring comes an increase of outdoor play and a decrease of typing on the computer. That doesn’t mean my mind has been lax… no, I’ve composed many an entry while sitting outside. But alas, my ideas quickly vaporize as my days fill with other thoughts and things. Filled with other things…

You’d be surprised if you visited our country home. The number of critters around the house has expanded exponentially. First, as you know, Sally and Mander entered our lives. They are very entertaining and very easy to take care of. The biggest problem I’ve had with these little newts is that I find myself watching them catch little water worms when I should be doing the dishes. In addition to these little amphibians, we now have 21 baby chicks chirping on our front porch. Liam is constantly commenting on how cute they are: “Chicks. Cute.” Abigail has begun naming them – the gray one with the pale yellow head is Gracie. And Phinehas, compassionate Phinehas, told me with a soft voice that he really doesn’t want to eat the little chickies. I assured him that most likely they are all hens and rather than eating them we will eat their eggs – someday.

The same day our chicks arrived, Elroy entered our life. Though I have tried to deny it, Elroy has stolen my heart and I really like the critter. He is soft, very cuddly, and he looks up at me with the most trusting, love filled eyes. I think he has claimed me as his mother. Yes, Elroy is a puppy. He is mostly black with a horizontal white stripe on his chest, brown boots and brown eyebrows. And, he likes me. Actually, to be fair, he likes everyone. And everyone likes him – everyone, that is, except for Lydia. The bouncing ball of dark fur that tries to lick her face intimidates her. I can’t really blame her; if I had a creature that came leaping at me with a gaping mouth and a lolling tongue, I’m pretty sure I would shriek, too. Especially if I couldn’t get away! Plus, to Lydia, little Elroy really isn’t so little!

So there you are! We have a whole slew of new additions to out household! Looks like we will be having a very fun filled summer!

Phin is Phour!

Phinehas, little man that he is, is now four. We celebrated his birthday with both sets of grandparents, a great gramma and a great Aunt. He eagerly counted down the days with a birthday chain and could hardly take his nap the day of his party. A few days later was his real birthday. The Carpenter woke him up early - rather, let him get up - and got him ready for work. As I was packing lunch for the fellows, Phinehas declared to me in an authoritative voice: "Mama. You need to make breakfast for me and Papa." Little did he know that he was going out to breakfast with not only Papa, but Grampa too!!!

After breakfast, Andrew took Phinehas to the shop where together they worked on a gun. I wish I had a picture of it to post but I wasn't thinking ahead (not new...) Anyway, it is made of maple and walnut with a 1 1/2" or so dowel painted black as the barrel. It is a very handsome gun! Sometimes, Phin is very imaginative and goes hunting. Other times he carries it around, puts it to his shoulder and "fires" it off; I ask him what he shot and he says, "The chair!"

Anyway, below are a few pictures of Phin's special days!

Phin's Train Cake, made from Rice Crispy Treats (and filled with goodies!)

A sailboat that Abbi drew for Phin on a piece of slate.