I really used to dread January. After all of the color and celebration of the Christmas holidays, January just seemed so dull. What changed my mind about January was gardening! Yes, gardening in January. When I finally got around to enjoying gardening, I was in my late 30′s.
As with most things, I got into it full force. I went from reading gardening books to going through Master Gardening training and then was an active Master Gardener for three years. Two months after Master Gardener graduation, I was chairing the Master Gardener booth at our local home and garden show. See, I tend not to do things half-way. Some would say I go a little overboard!
Anyway, back to January. Now January is the time to peruse garden catalogs and start sorting through seeds to see when to start those little seedlings that will eventually go out in the garden. I now notice the silhouette of trees in the late evening winter light – lifting their arms to God!
In the South, we even have some flowers that will bless us with their lovely blooms in the winter. One of my favorites, which also happens to be the state flower of Alabama is the beautiful Camillia.
It comes in many colors but I like this pink one for Pink Saturday.
Another winter bloomer is the Lenten Rose (sometimes called the Christmas Rose).
And one more that I love is Daphne – fragrant and pretty and early-blooming.
None of these will be blooming here in my part of the South in January, but I still love thinking about them and knowing they will be here soon.
I hope your January will be a wonderful one. If you are a fellow gardener – Happy Planning!
Today’s Lagniappe: Spinach Grapefruit Salad
This is a good time of year for grapefruit and here is a wonderful way to enjoy it.
5 oz of fresh spinach.
1 teaspoon of olive oil.
1 garlic clove, minced.
Salt and freshly ground black pepper, to taste.
Stem and rinse the spinach. Spin or gently pat it dry. Tear the large leaves into smaller pieces but keep the small leaves whole.
In a bowl, mix together the olive oil and minced garlic. Add the spinach and toss well. Set aside.
Peel, seed, and section the grapefruit.
Halve the avocado, remove the pit, peel, and cut into 1-inch slices.
In a small bowl, combine the grapefruit and avocado.
Add them to the bowl with the spinach.
Sprinkle with salt and pepper to taste, then gently toss.