…the prodigal returns

Back where we came from, reluctant returnees.

The serenity of spring


I’ve moaned about our terrible weather so much this winter, that I thought I’d tell you all how, finally, it is gorgeous here! Heavenly, warm, sunny spring, at long last!

It happened almost as soon as I returned from grandmother duty in England, so I really must take some credit for it. One day it was cold and dreary, the next…it wasn’t! How does that happen? Didn’t we used to have a gradual move to spring, not this full-on, sprung spring? (sic)

I don’t know, and I don’t care. All I know is, it’s here! We celebrated in style by planting our potatoes, onions and garlic, a month late. Then we planted carrots, beans, peas and broad beans, 2 months late. We’re hoping for the best with the veg garden, planting late can mean poor harvests, but we’ll see.

We also laid in some sage, chives, lavender, and rosemary, not to mention loads of flowers! We planted our summer veg in the greenhouse, too – okra, squash (4 kinds), tomatoes (6 kinds), peppers (5 kinds), more herbs. Wonderful. Marvelous. Words can’t describe how happy it makes me to plant; it is truly something about the renewing of spring that makes me feel like this.

Talk about the best laid plans, though – last night, wild boar decided to trip the light fantastic through our newly planted, newly watered herb garden. The garden is only 20 feet from the house, what in the world are those piggies doing up here? They should smell humans, and dogs, and be terrified! Guess not.

The first veg of spring is ready now, too. We picked our first asparagus from the asparagus bed last night, and had it in an omelet – heaven.

Asparagus omelet

The first of many asparagus omelettes

Springtime omelet

6-8 spears freshly-picked asparagus (don’t bother if it’s not super fresh)
1 onion, finely chopped
3 free range eggs, beaten
chopped ham (optional)
olive oil
salt, pepper

Cut the woody bits away from the asparagus spears and cut into 1 inch pieces. Fry the onion and asparagus lightly in olive oil until tender, then mix the hot veg into the beaten eggs.

Pour the mixture back into the hot pan, and cook until the bottom is golden, then flip and cook on the other side. Remove immediately and cut into  slices.

Great on its own, or in a sandwich!

 

Author: Ann Larson

One-time IT executive who lives on a 22 acre olive farm in Spain with husband Kenton and 2 boxer dogs. We make Yunquera Gold olive oil, and soap and skincare products from same. We aim to make natural, fresh, and handmade products at affordable prices!

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