National Gardening Day: A Celebration of Spring

Today is National Gardening Day. A great day to celebrate spring as well as Holy Week culminating in Easter this coming Sunday. Hallelujah.

In our neck of the woods green grass is overtaking dormant brown hues. Tulips bloom at the botanical gardens. The Redbuds are in bloom, and then the Dogwoods—Just in time for the Resurrection of Christ.

My daily garden tour reveals forgotten perennials sprouting up in through the soil. And leaves on the trees are breaking bud, ready to debut of new growth.

The vegetable garden has a new try for me: Brussels sprouts along with the regular crops of potatoes, lettuce, radishes and greens. But still just a bit early for tomatoes and corn. Hoping for a bountiful harvest. Especially those brussel sprouts.

Spring screams hope after the dormant, cold winter.

The last frost in Northeastern Oklahoma is normally April 15. So hopefully all those fragile plants are now safe from frost.

Yes, spring is a time to celebrate and good things are sprouting on National Gardening Day.

What’s sprouting and blooming in your neck of the woods, desert, plains, ocean view or porch pots?

The hope of spring is blooming. And hopefully your Holy Week is full of the Passion of Christ.

Blessings to all.

Scripture for the Day

“And the angel answered and said unto the women, Fear not ye: for I know that ye seek Jesus, which was crucified. He is not here: for he is risen, as he said. Come, see the place where the Lord lay” (Matthew 28:5-6 KJV).

I thought I’d share my favorite recipe for Brussels sprouts:

Garlic Roasted Brussels Sprouts–serves 12

2 lbs fresh Brussels sprouts, trimmed and halved
2 medium onions, cut into 1 inch pieces
3 Tbsp olive oil
7 garlic cloves finely chopped
1 tsp salt and 1/2 tsp pepper
Preheat oven to 425 degrees. Place Brussels sprouts on parchment paper lined baking pans. In a small bowl mix oil, salt and pepper; drizzle the mixture over the pan and toss to coat. Roast until tender, 20-25 minutes, stirring occasionally. Recipe from Katherine Moore-Colasurd, Cincinnati, OH in Taste of Home