In Our Spring Garden

There's a lot going on in the garden for spring. By our oregano and chives we planted six heads of lettuce, which are growing well.

My guy planted a bunch of brussel sprout plants for me (I love them) and they're really growing great.

I've used up all but three bunches of celery, which saves me a few bucks at the market every week.

The first cucumber just sprouted; these grow so fast we'll likely be having them in our salads this time next month.

We didn't know if the watermelon would survive winter, but it did and now it's flowering and throwing vines everywhere. Have to watch this one or it might take over the garden.

Ditto for the one bell pepper we were able to save from last summer. It's looking better now and has started budding.

We replanted the cosmic carrots, two of which sprouted within a few days, and more radishes, as they grow best and we love them.

Finally we have corn! We're going to try again to grow it because the first planting got flattened by hurricanes twice last year. Hopefully we do a little better with it this time.

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Better than Fried

I cut some chives from the kitchen garden to make garlic-chive baked fries for dinner. This is a great side dish for veggie burgers. Click here for the recipe from Taste of Home.com.

After finding this Caron one pound skein of lovely peach yarn in my thrifted lot I raided my stash for two cakes of Mandala in Pegasus, which matches it perfectly. For practice and hand therapy I'm going to make another Worth Street Afghan with this free pattern , but this time I'll use the yarn that was recommended for it plus the one pound skein. I'm not quite ready to do the vintage/recycled linen quilt I had planned (still a bit too nervous about the idea), so I'm going to use some color therapy and make a quilt from these thrifted green fat quarters. I considered doing another Yellow Brick road patchwork pattern, but I might go with a split rail fence like this one.

In the Kitchen Garden

Our strawberries are taking over the kitchen garden, but I don't mind. This week I want to make some strawberry banana nice cream (a vegan version of ice cream) and maybe a chocolate cake with berries and cream for the topping. There's thyme in the garden now, too, which I'll dry and jar for cooking along with the chives and the oregano. Next we'll plant cucumbers, as I use a ton of those in our salads and for snacks.

Rayen

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