In this yet another crazy weather year, the entire month of February was one cruel joke: such sunny, springlike weather that some of the wildflowers began to bloom. It gave us a too-early taste of the beauty and hope of spring. And then, winter returned—with a vengeance. It must have decided it liked it here because it stayed and stayed. Those heavy winter coats we wanted to put away back in February were called into frequent action all through April.
I wondered if spring would ever come. Seriously, I began to have my doubts. Back in April, my Facebook memories taunted me. There I was with a healthy handful of asparagus in early April a few years ago. This year, though, not the tiniest hint of an asparagus spear more than a full month later. Next, a three-year-old memory popped up showing our big rhododendron bursting with beautiful clusters of pink. That was a few weeks ago. Meanwhile, our rhodie remained bereft of color.
Finally, of course, spring did decide to emerge, and when it did it came on like a house afire. Pretty, white trillium flowers began dotting our forest landscape. One day the ground broke in a couple of spots in our asparagus bed. The next, we were deluged with asparagus. (I am not complaining.) We hadn’t been able to get our early crops planted as early as usual this year. It was either too cold or too wet. When we did have a decent break in the weather, our schedules demanded something else of our time.
Now we’re making up for it. We took to the garden on the first clear day of May. We may have gotten a little ahead of ourselves—our last average frost date is May 25th, but the long-range forecasts look so hopeful we’re taking a chance. We’ve forced ourselves to hold off on the things that demand more heat, but we couldn’t wait to get most everything else in the ground, even those seeds that say not to plant until there’s no more danger of frost. At this point, I’m okay with replanting if some of our seedlings get zapped by a late frost. It just felt too good to get out there and get dirt under my fingernails.
So far, we’ve planted onions, spinach, radishes, carrots, parsnips, rutabaga, kohlrabi, cucamelon, shelling and snow peas, runner beans, potatoes (purple and yellow), yellow squash, zucchini, lots of herbs, cabbage, broccoli, eggplant, beets, and more, as well as new raspberries, blueberries, and blackberries. Still to come: Christmas limas, scarlet runners, tomatoes, green beans, okra, and cukes.
Here are a few photos of long-awaited growing things—both wild and from the garden.
We’re eating asparagus everything these days!
Lots of strawberry blossoms—yum!
The peas are up.
So are our salad greens—already they need thinning. Fine by me.
We’re giving Jerusalem artichokes a try this year, safe and secure in their own little bed so they don’t take over the whole garden.
Garlic is so special—plant it in the fall and forget it. It’s the first thing to appear in spring.
Bright Lights chard with stems in beautiful rainbow hues, interplanted with marigolds for even more color
Wild mustard–leaves and flowers are edible.
Star chickweed with purple violet. Both are edible. We also have yellow and white violets.
Edible wildflowers–what a gift! Violets (sugared, for jelly, or in salads); wild mustard flowers and leaves add color and tang to salads; star chickweed is another salad option; mayflowers grow a sort of apple-like fruit that can be used in pies—assuming you can get to them before the deer. We never have.
Trillium—they have three of everything, it seems. And they’re all over the place right now.