Easter Time

It's still cold outside, of course, but we can bring a little springtime inside.

At the market they have all kinds of branches with buds but not yet blooms  - forsythia, cherry, hazelnut, apple.  Bring them inside and put them in water in a sunny place and you have blossoms.

We chose some apple branches last week to hang our painted eggs from and now the flowers are out.  How sweet.

Some of the eggs are purchased, many we've done ourselves, some have been gifts.  Lots of folks here hang plastic ones from outside trees, but we've never got into that.

And since it's Easter and Easter means eggs, I couldn't help but think of egg cozies.  Cute, huh??  I'm getting my chickens all in a row!

Awakening

Yes, spring.  At last.  Weather-wise, it was not a very bad winter.  A bit of snow, some cold and frost, but really, it was not one for the books. But spring unfolds here - slowly, deliberately.  I like that.

The snow drops come first.  We saw these when we met for the annual Kale-and-Sausage Fest with the usual crew a few weeks ago.

Now the crocuses are showing off.  In our little garden space in the back, the winter shade gives way to spring and summer sun gradually, so these beauties are a bit later than some. 

And last weekend, we went foraging for Bärlauch.  Just in time!  The wild garlic is up and we were not alone clipping the leaves.  But we certainly got our share.

It's supposed to be one of those cleansing things - helps get rid of the winter sluggishness and fat.  First it was Bärlauch soup  - shallots, wine, cream, Bärlauch and some left over potatoes made ever so smooth with the magic stick and a dollop of clotted cream.  Yum.

 
On to pesto!  It's made just like the traditional one with basil, but of course with Bärlauch instead. It's wonderful, too, and freezes like a charm.   The Bärlauch is only available for a few weeks, so though we love it best fresh and early, it's so nice to have some later, too.

And Bärlauch butter!  That'll jazz up a piece of bread!  This keeps well in the freezer, too, but we won't keep it long - just too good not to use a lot.

Later in the week, we're up for Bärlauch and ricotta stuffed ravioli with Parmesan and lemon sauce.  I think you should all come for dinner!