(Here’s your friendly reminder to sign up for my now-quarterly newsletter. The first issue for the year goes out next week and will help you get garden-ready for spring. For some reason the subscribe info is not showing up on mobile, so until I figure that out you’ll have to do it from a laptop or desktop.)
My two year old loves holidays of any kind, so I’ve been telling her about groundhog’s day. It must have stuck because yesterday on our walk she started talking about “in the springtime the groundhog will come out of the ground and look around!” Well, today is the day, and I guess the groundhog didn’t see his shadow. So I guess it’s six more weeks until spring? Regardless, here in my zone 5b garden we are still under a “thick blanket of snow”, just like the city of Geopolis (we’ve also been reading Katy and the Big Snow a lot at our house lately, in case you’re wondering). But just because we’re still under snow – with more in the forecast – it doesn’t mean that plants aren’t growing and getting ready for spring. Continue reading
You know that song “Sisters” from White Christmas? You know… “Sisters, sisters, there were never such devoted sisters…” This has become the theme song for my sisters and me. I’m the second of five kids, and four of us are sisters. My brother is smack dab in the middle. And he loves it. Right, Nate? Continue reading
We are well in to autumn now and everywhere you look (in the gardening universe, anyway) you can find information on which bulbs to plant now for a colorful spring. But have you ever wondered, what exactly is a bulb?
‘Tis the season for all things pumpkin-y; and not just in baked goods, though those are delicious. Porches, store-fronts, and even parks are all decorated with pumpkins, squash, and gourds at this time of year. And it begs the question: what is a pumpkin and how is it different from a squash or gourd? (Or maybe only I wonder about these things?)
If, like me, your basil plant(s) performed well this year, and are still going strong thanks to the still-warm temperatures, I’ve got a quick and easy recipe you need to try.
Thanks to my friend Alyssa for sharing the deliciousness with me.
Pesto Cream Cheese Spread
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup coarsely chopped fresh basil leaves
- 1/4 cup pine nuts, coarsely chopped (I actually used sliced almonds since that’s what I had on hand, and I’m generally too cheap to shell out the big bucks for pine nuts)
- 2 cloves garlic, minced (or pressed)
- pinch of salt
Process all ingredients in a food processor until well blended. Store in airtight container in refrigerator.
Enjoy on all your toasts for the rest of the season.
What’s your favorite way to use basil?