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State of the Garden
Growing some of your own food–even if just herbs on the countertop–connects us to the earth and the rhythm of growing things and to the place we are inhabiting. And if we all grew some of the basics, what needs to be shipped to us is reduced.

Green
The haze of pink on the flowering trees is turning to green, and the maples and oaks are starting to leaf. I love the pale green of new leaves before they have gotten dusty from smog and heat. I hope this time we will get the promised rain (last storm we only got a fourth of what was forecast).Another green: in the garden, my spinach is coming up, as is the new chard, kale, cilantro, and salad greens. I have been eating the romaine that seeded in the fall and the chard plants that weathered winter. Delicious!




