This is the weekend I put in my garden – starting today. I’ve planted my seeds, tended the seedlings, transferred them into bigger pots and now, I’m ready for the real deal.
I will be tilling the plot, getting rid of the grass and weeds, amending the soil, making rows, then TA DA!!!, planting the vegetables and flowers. This is a pretty labor intensive way to save money, but, it is a labor of love. And, it is well worth it.
Nothing tastes better than home-grown vegetables that you have tended with your own hands. Not only do I get to have yummy veggies and lovely flowers, I get to have the pleasure of accomplishment, the gratitude for the blessing of the earth and a connection to generations and generations going back forever who have planted seeds to grow food and flowers for their homes.
Here is some gardening wisdom from Mary Anne Potter of Herban Renewal Farms of Ponca City, Oklahoma. She is an herbal gardener who wrote a lovely book called Herbal Pleasures. Her words of gardening wisdom are wise words for life as well.
Gardening Wisdom
1. Begin early. But it’s never too late to start.
2. If it doesn’t work, try something else.
3. Life is fragile. Protect it.
4. Life is enduring. Trust it.
5. Life is daily. Water it. Weed it. Prune it.
6. Life is indescribably beautiful. Enjoy it and say thank you.
7. Growth takes time. Be patient. And While you are waiting, pull a weed.
8. There’s something for everybody – different blooms for different rooms.
9. Pruning hurts. Pruning helps you grow.
10. Recycle. Reuse. Restore. Repair. Reduce. Redo.
11. Sometimes the tiniest flowers smell the sweetest.
12. To everything there is a season.
13. Dream big. But try not to let your joy turn into drudgery.
14. Grow what you love. the love will keep it growing.
15. Remember, never kiss by the garden gate. Love is blind, but the neighbors ain’t.
Isn’t that lovely? My mother gave me this lovely little book. Okay, off to the garden. I’ll take pics to show y’all next week.
Have a wonderful and blessed weekend!
Today’s Lagniappe: Garden Veggie Quiche
* 1 tablespoon olive oil
* 1 cup sliced mushrooms
* 1/2 med. zucchini, halved lengthwise and sliced
* 1/2 small onion, diced
* 1/4 cup red bell pepper, diced
* 1/3 cup shredded carrots
* 2 cloves garlic, crushed
* 1 teaspoon salt
* 5 eggs
* 1/2 cup ricotta cheese
* 1/3 cup grated Parmesan cheese
* 1 9-inch pie crust
1. Heat olive oil in medium size pan.
2. Add veggies, garlic, and salt and saute until soft.
3. While veggies are cooling a little, mix together eggs, ricotta, and Parmesan until fully combined.
4. Stir veggies into egg mixture and pour into pie shell.
5. Cook at 350 for 25-30 minutes.
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