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I made a pot of applesauce this week. It was delicious. Of course. Homemade applesauce always is.

Here is my very scientific and detailed applesauce recipe: Fill your pot up with apples (chopped to your desired size – I quartered mine), add a little water, add a little heat, plop on a lid, and cook for a little while (until you decide the apples are done: between 15 minutes and 2 hours should suffice), run through a food mill (or a blender if you’re a fancy pants). If you don’t have a food mill or a blender, core your apples before cooking, and enjoy chunky applesauce. Then – and this is critical – take your bowl and go hide in the closet with it, because once people see you made applesauce, they will descend upon the bowl like locusts. True story.

I’ve been bugging Ruth for us to grow pink-fleshed apples so I could make pink applesauce. And she keeps giving me some mumbo-jumbo about how if I use just red skin apples, or add strawberries or raspberries or cranberries or even beets! I could easily get pink applesauce that way. But that’s not what I want to do. Really, I just think she doesn’t want me to be cool. Parents never want their kids to be cool.

If you want to be awesome-sauce like me, we do have apple seconds available for sale. $5 for 5 lbs. I’m told applesauce freezes well, but we always eat it all right away so I have no firsthand experience on applesauce’s freeze-ability.

(I’m also petitioning for us to grow the pear variety Highland, because how absolutely perfect: Highland Orchards growing Highland pears. But apparently, you can’t buy trees just because you like their name, you have to do research first. Such silliness).

Isn’t that pretty? And just think how much prettier it’d be with red-fleshed apples in it.

The first of the tomatoes are in the ground!

One of the seedlings and a red leaf lettuce have become best buds.

On 3: “1, 2, 3: Awwwww”

Even at such a young age, these two have already decided that they are destined to be eaten together.

One of the fun things about buying seeds and bulbs is sometimes a different variety gets mixed in.

I know some people find that upsetting, but I think it’s awesome because you get a chance to try a different variety without buying another packet of seeds (although one can never have too many seed packets or bulbs, it’s like a law).

The tulip varieties we pick all have just plain green leaves, nothing fancy.

And yet, this year there are about a half dozen tulip plants with some very pretty variegated leaves popping through.

Because we never miss a chance to voice our opinions, our guess is they are Greigii tulips. But we’ll have to wait and see what the flowers look like before voicing a definitive opinion.

It’s not just the tomatoes and lettuce deciding their own fate, this tulip apparently decided it was not going to be used for cut flowers. It is going to stay short and in the ground, thank you very much. And while we may not like the tulip’s decision, there’s not much we can do about it aside from grumbling every time we pass by.

Speaking of flowers – but not the ones that will stay in the ground – Flower Share sign ups are LIVE!

This year the season runs from April 30th through November 2nd. Get a bunch of our flowers each week (or every other week) to grace your table. In the summer the bouquets are so big, you can easily grace someone else’s table with flowers in addition to yours.

We have a select number of shares available for May; more shares will open up in June. But don’t wait to sign up because the price goes up April 1st.

Events I Think Sound Cool

Brown v. Board of Education: Fighting Segregation in Court. February 26. Elsmere Public Library.

Renovating the Aging Garden. March 6. Online.

Mischievous Creatures: The Forgotten Sisters Who Transformed Early American Science. March 7. UD Morris Library.

Art in Action: Calligraphy. March 24. Alapocas Run State Park.

Seasonal Inspiration

Apple Cinnamon Muffins

Sweet Potato Pancakes

Broccoli Breakfast Bake

Red Cabbage Hash Browns

Green Bread Using Spinach

Happy Eating!


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