“To have complete satisfaction from flowers you must have time to spend with them. There must be rapport. I talk to them and they talk to me.” ~ Princess Grace of Monaco
Happy April Everyone!
I’ve been having so much fun digging in the garden that there are days when I’ve totally lost track of time…
How do you keep track of time?
When I was teaching elementary school my time was scheduled around the academic school year. Christmas break, Spring break, Summer vacation
Time changed after retirement of course
And now at this time and (it being the second Spring) since moving to the Oregon coast
I can safely say that much of my time is measured by the weather. RAIN=Fall/Winter, DRY=Summer, SUNSHINE= Spring.
The seasons of the earth in some way seem to effect the seasons of my mind.
With that said it feels as if the year also begins in the Springtime since it’s a time when the days start gaining on the nights, regeneration, new fragrances, and the fabulous feeling of sunshine on my face. heavenly
On a recent drive through the countryside I experienced some beautiful cherry trees in blossom and sheep were grazing in the nearby fields.
There’s something very satisfying about having your own outdoor space however small it may be (some of the most beautiful gardens occur in small spaces).
When I returned home all I wanted to do was go outside and listen to the sounds of my garden in hopes of discovering where I might be able to create just a little more beauty in my corner of the world. To live according to the season for me is to be alert to this awakening.
How is your garden planning coming along?
During the summer of 2005 Joe and I traveled to France. read more Before our departure I learned as much as possible about this beautiful country. I enjoyed reading a book French Women Don’t Get Fat by Mireille Guiliano it was here that I discovered this fabulous recipe. Of course I tweaked it to make it my own. I hope you enjoy it.
Marcia’s Springtime Pasta Primavera
1 lb Farfalle pasta (or pasta of your choice)
2 cups fresh broccoli florets
2 cups asparagus spears, trimmed & cut into 2-in pieces
1 large sweet pepper, diced
1 cup roasted pine nuts
1 medium onion, diced
4 cloves garlic, minced
3 tablespoons olive oil
1 cup fresh spinach, roughly chopped
1 cup cherry tomatoes, halved
1/4 cup lemon juice
2 tablespoons minced fresh basil
Salt & pepper to taste
Grated Parmesan cheese for topping
1. Cook pasta according to package instructions, reserving 1/2 cup pasta cooking water. Set aside.
2. In a large skillet over medium-high heat, saute broccoli, asparagus, pepper, onion, and garlic in olive oil until veggies are just tender, about 7-10 minutes. Stir in spinach, peas, and cherry tomatoes & continue cooking an additional 5 minutes.
3. Remove cooked veggies from heat and stir in cooked pasta. 1/2 cup reserved pasta cooking water, lemon juice, and basil. Season with salt & pepper to taste and top pasta primavera with grated Parmesan cheese. Serve warm.