to plant our Just Simply... Cuisine spring vegetable, flower and herb gardens.
And... yesterday was pivotal as we tediously thinned out our red and green lettuces while sowing our border flowers of marigolds, zinnias and nasturtium.
Sunflowers joined our sage and oregano behind the garden fence in our sunniest southward alley. Our mint is also contained back there. So if your ever in the neighborhood... please help yourselves.
Since early February, we've been prepping, digging and planting every inch of our sunniest earth to welcome nature's bounty.
With a constant flow of compost to fortify our soil... worms and birds love our garden plot. We have arugula and kale, spinach, beets and turnips. And... chard and lettuces, leeks and fennel, peas and beans, sorrel, cilantro, lemon verbena, parsley, marjoram and thyme.
Plans for our summer garden are already in the works while we wait to reap what we've sowed this spring. Can't wait!!!
is a slogan Homestead Creamery lives by. A small locally owned dairy nestled near the Blue Ridge Mountains in Burnt Chimney, Virginia... Homestead Creamery produces milk, cream, butter and ice cream of the highest and purest quality.
Raising their own cows and processing their own milk... Homestead turns out pure freshness in glass bottles that are environmentally friendly while preserving quality of taste.
Take a day trip this spring and visit the Homestead Farm Market to eat some hand-dipped ice cream while you enjoy southern Virginia's countryside.
"Friday Nite Pizza Nite" as eight of us gathered for Coppola's pizza made with my marinara and Vace's amazingly fresh mozzarella. It's been over fifteen years now that we've ended our work week making pizza for whoever might stop by to eat it.
We also served a medley of early spring vegetables as "on the side" toppings... caramelized onions... braised leafy spinach and garlic... leeks, carrots and spring peas with a splash of port wine vinegar... blanched asparagus with a hint of meyer lemon and a salad of spring lettuces and shaved carrots with a refreshing shallot mustard vinaigrette.
We just can't wait until next Friday rolls around for another go of it!!!
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