Coltsfolt was in full bloom in the sun yesterday, yet hardly noticeable the previous few cloudy days. The first I saw it blooming this year was on 15 April.
Spring continues to bring out the posies. In the flower beds the crocus blooms are dying back and the anemones and hyacinths are taking their turns blooming. Tulips are still making leaves and starting to push up their flowers. Forsythia buds grew out last week to first blossom on 14 April.
Red-spotted newts were seen floating around in the pond, too!
Another plant showing the elevation effect on bloom time is a Star Magnolia on our ridge. It had half-opened three or four blossoms on 15 April, while another one down in the valley was in full bloom on the same day.
Now that we’re almost a third of the way into Spring, the dandelions are out. This past weekend the first dandelion flower was picked. Once the dandelions show their happy faces, it’s notable for kicking off the lawn care season. Some people can’t stand to see the bright yellow flowers “messing up” their yards. We don’t mind them and prefer to leave things in more of a natural state.
Grass is starting to get long enough to cut in some areas and the downed wood from winter and windy spring weather has to be picked up. Gardening activities can resume when the weather allows, but the early spring salads have already been enjoyed. Including dandelion!
Ham and dandelion dinners are common around these parts in the week or two just before Easter. The idea is to pick the leaves before the blossoms emerge because then they are too bitter to enjoy. A fellow who was involved with making ham-n-dandelion dinner for 300 people admitted that his group buys the dandelion commercially. I’m sure there are a lot of country people and Amish that pick their own dandelion leaves.
Dandelion salad is a leafy salad with a hot dressing. Hot bacon dressing gives a nice flavor and wilts the greens just enough to soften them a little…a real Spring time treat.