Spring is in the Air

Though it is still chilly, there is no lack of farm fresh fruits and veggies to choose from while we wait for the cherries, berries and other spring bounty.

Your Garden is in the “Grow Mode”

Flowering and deciduous trees need water (before and after) fertilizing and application of  nutrients as they bud out.  Plants need to have moist roots to access nutrients.  Strawberries and asparagus benefit well from compost or a balanced fertilizer.  Start garden vegetables:  beets, carrots, celery, collards, endive, fennel, kale, lettuce, mustard, peas, potatoes, radish, spinach, Swish chard and turnips.  Indoor seed might be squash, peppers, eggplant and tomatoes….ready to go in the ground in late April or May.


Almond Blossoms have white petals. Two or more varieties may be planted in the same orchard for cross pollination by bees. Harvesting, usually done mechanically, runs from late Aug. to early Oct.
Plum Blossoms are white. At least two varieties will be planted in an orchard for cross pollination. Over 200 varieties are grown commercially. Harvested in mid to late September.
Apricot Blossoms have pink petals. Fewer than 12 varieties are grown commercially. Harvest season lasts two to three weeks during mid to late May.
Peach and Nectarine Blossoms feature pink to red petals and bloom at the same time. Over 100 varieties are grown commercially. Harvest runs mid-May to October.
Apple Blossoms have white petals. Up to six varieties are grown commercially in Fresno County. Harvest is Aug. to Nov.
Citrus Blossoms are white with most aromatic fragrance. Navel and Valencia oranges, and lemons are the most common citrus grown locally.

Meanwhile, Back in the Kitchen, cook up some hearty late winter fare


1 lb. ground grass-fed/finished beef or organic turkey
2 golden beets, shredded
2 carrots, finely shredded or chopped
1/2 cup chopped onion
1 egg
3 T golden flaxeed meal
1 tsp. EACH nutmeg and fennel seed
1 tsp. celery seed
3 T chopped fresh parsley
s/p to taste

Preheat oven to 350º.  Lightly mix all ingredients and press into an 8×9 glass pan.
Bake in pre-heated oven 35+ minutes until top looks caramelized and edges shrink.

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