The garden work has picked up drastically. We’re still on the twenty minutes a day mode, but it is happening every day. The spring cold frame is planted out with peas, kale, mustard, broccoli, and cauliflower. I’ve laid down seeds for lettuce and radishes in the corners. The hoop house is holding all of the alliums—leeks, scallions, and onions—and I’ll put in the root crops after the moon has crossed full, next weekend. Today, I started the greens for the summer bed: chard, collards, fennel bulbs, more broccoli and cauliflower. The tray is sitting in the dining room next to the tomato starts. When I am not planting, I’m trimming grass or building the new trellis to surround the whole garden.
In two weeks, I’ll have bees in the hive and four new chicks in the house. One Sunday morning, we will plant five varieties of potatoes in two of the ten foot beds. We’ll move the chicken coop one more time before summer. The light is coming and we are ready.
Greek Walnut Cake—straight from Moosewood Deserts
This is a great Springtime cake, with lots of possible variations. It works best in a nine inch spring-form pan, I think. And, most of the ingredients are local.
¾ cup ground walnuts
¼ cup butter, room temp.
½ cup of sugar
1 egg, preferably from the back yard
¾ cup of home made yogurt
grated peel of an orange and a lemon
½ t cinnamon
pinch of salt
1 cup white flour
½ t BS
Beat sugar and butter together. Add egg, yogurt, peels, and mix. Add flour, BP, BS, and nuts.
350 oven for about 25 minutes.
While the cake bakes, juice the lemon and orange and warm the juices with half a cup of sugar. Pour the syrup over the warm cake.
This could also take whipped cream, or brandy, or chocolate….