THE VILLAGE VOICE

"Now every field is clothed with grass, and every tree with leaves; now the woods put forth their blossoms, and the year assumes its gay attire." ~ Virgil Pansies, hyacinths and daffodils Yoshino cherry blossoms, shadblow serviceberry blossoms ( Amelanchier canadensis ), American Elm Forsythia Tulips Groundcover (myrtle, pachysandra , bergenia ) Trillium

"If of thy mortal goods thou art bereft, And from thy slender store Two loaves alone to thee are left, Sell one and from the dole, Buy Hyacinths to feed the soul." ~ Sheikh Muslih - uddin Saadi Shirazi ( The Gulistan of Saadi , 1270 ) ~ Hyacinth soul __________ ROSEMARY OLIVE FOCACCIA ~ Easy recipe using frozen bread dough adapted from 1992 TOO BUSY TO COOK ( Bon Appetit ) _______ 1 pound thawed frozen bread dough 3 Tbsp. extra-virgin olive oil 1 heaping Tbsp. minced fresh rosemary (1 tsp. crumbled dried) freshly ground black pepper 1 cup (or more) grated Parmesan cheese 8-10 chopped Kalamata olives 4 thinly sliced oil- packed sun-dried tomatoes 2 thinly sliced large garlic cloves Fresh rosemary springs Preheat oven to 450-degrees. Place bread dough in bowl. Add 1 tablespoon oil and minced rosemary. Season generously with freshly ground black pepper. Knead dough until ingredients are combined. Roll dough out on lightly floured work surface to 9x6-inch rectangle. Tra...

SPRING HAS SPRUNG! Gardening note: Time to fertilize emerging perennials. ~ Hyacinth ____________________ MEDITERRANEAN SWORDFISH ~ adapted from Southern Living ( tilapia or grouper would also be good but will cook quicker) * 4 (8-oz) swordfish steaks (3/4 to 1-inch thick) 1 chopped Vidalia onion 1 Tbsp. extra-virgin olive oil sea salt & freshly cracked pepper to taste 1/2 cup dry white wine 1/4 cup chopped pimento-stuffed olives 1/4 cup chopped Kalamata olives 1 Tbsp. drained capers 4 seeded and diced plum tomatoes 1/4 cup chopped fresh parsley Preheat oven to 400-degrees. Saute onion in olive oil until limp. Add garlic, salt & pepper and cook 1 minute. Reduce heat and add wine, olives, and capers. Pour into baking dish. Sprinkle fish with salt & pepper and place over sauce. Bake, covered for 20-25 minutes or until fish flakes. Sprinkle with tomatoes & parsley. Serve on plate with Lemon Couscous and Fresh Beet Salad . ~ Today's tulip ________ LEMON COUSCO...

~ Hyacinth _________________ PASTA with PROSCIUTTO, PEPPERS & PEAS ~ a simple one plate supper * 1 1/2 lbs. bow-tie pasta ( try spinach or whole wheat for a change) 1/2 lb. chopped prosciutto 3 Tbsp. extra-virgin olive oil (pepper flavored if you have it) 1 julienne sliced red peppers 1 julienne sliced orange pepper 1 julienne sliced yellow pepper 1 large chopped red onion 2 cup thawed frozen peas 1 bunch freshly chopped parsley coarse salt and freshly ground black pepper to taste Feta or Parmesan cheese While pasta water is coming to a rolling boil, heat 2 Tbsp. olive oil in large pan. Saute prosciutto, peppers, and onion until softened but still crisp. Add peas and season with salt & pepper. Heavily salt boiling water and cook pasta. Drain well and coat with 1 Tbsp. olive oil and additional cracked pepper. Toss well, adding more olive oil if needed. Place pasta in serving dish topped with prosciutto and vegetables. Garnish with chopped parsley. Top with healthy coat of fet...