From Quackadoo Farms blog
In purely visual terms I suppose yesterday, the first day of Spring, could be classed as ‘diamond’, being that for the first half of it everything was coated in a shiny skin of freezing rain, which came after the snow, but before the sleet or the ice pellets; none of which was in any way conducive to Spring-like frolics.
Micro greens on the kitchen window sill don’t believe this is the first day of Spring as freezing rain coats the pane… or is that pain.
Even so, it was definitely time for Old Man Winter to vacate from his place of honour on the kitchen shelf in favour of the first Sylph of Spring.
The fact is, us gardeners are eternal optimists! How could we believe anything other than that Spring is truly here… well, at least near?
And of course it can’t come soon enough.
To read more of this post, visit Some Days are Diamond, Some Days are Not.
During the summer of 2011, I grew onions in a raised bed beside marigolds.
I recently had the pleasure of leading a food skills workshop with some lovely women at Autumn House in Amherst, NS. We got together to cook a lunch from scratch and while it may not sound too eventful, it was more than just spending a couple of hours together in the kitchen. It was a relaxing and intimate opportunity to make new connections and to discuss what food means to us.
We started this very informal food skills class by having tea and coffee while looking over the recipes, sharing our thoughts on what we liked and how to express creativity and personal preferences in the dishes we were going to prepare together. We decided on a work flow, duties, and time frame. And then, we got to it. We helped each other along the way, stirring, tasting, chopping, and adjusting flavours. All the while, we chatted and got to know each other a little better. That’s the best part about slow food – we not only get to eat something delicious, but we have time to have some fun in the kitchen! Preparing a meal from scratch allowed us the chance to be part of a team where we could collaborate and be creative. And in no time at all, we were sitting down to a fabulous meal of homemade carbonara sauce on fettucine noodles, followed by warm corn bread fresh out of the oven.
To read more and get a corn bread recipe, read Local farm contributes food and fun-filled learning.
If we look back to last year–and we in Nova Scotia don’t want to–we would see snow. Or perhaps if you lived on ground level, the only thing you saw was snow because it buried your windows. I’m just joking–that didn’t happen until mid-March.
On the last day of February 2015, we had only about two feet of snow in our yard. Several storms, one after the other created a thick layer of the white stuff. By the third week of March, after a few blizzards and heavy-snow storms, we had on average five feet of snow in our yard. We feared the donkeys would walk over the fences because the fences were buried. Here and there, the tops of some posts could be seen, but otherwise, they wouldn’t be seen until April 1st.
It was quite a trek through the snow today to reach the horses, and when I did, I found them basking in the sun. Here are a few photos I took as they munched on hay or rested. It was a beautiful, warm day on the hill. Besides this hay bale, there were three other large bales on site. Two of which the horses already started to devour.
NOTE: Although I visit these horses regularly–they are in walking distance of my home–only people with permission can enter the property. It is private property and trespassers will be charged.
I visited the horses again today and took these photos. The sun was shining, and it was a beautiful day.
Some one was caught dozing in the sunshine.
Getting a friendly pet at the gate.
Enjoying the sun.
Look who we met on the way to the pond.
Can’t play now; we’re eating.