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'SHOW ME YOUR GARDEN' (MID-MAY STROLL)

"Show me your garden and I shall tell you what you are." ~ Alfred Austin Unfurling Ostrich Fern 'Fiddleheads' ( Matteuccia struthiopteris ) Ivory tulip Bergenia Rock Garden Columbine ( Aquilegia ) Double tulip 'Angelique' Tulips Tulip Princess Irene ( Tulipa ) Dwarf Iris Flowering Crabapple Tree Apple Blossoms Bergenia and Sweet Woodruff Wildflower Bed Variegated Solomon's Seal ( Polygonatum biflorum ) Lady Fern, Trillium, and Sweet Woodruff Yellow Lady's Slipper ( Cypripedium Calceolus L. ) Jack in the Pulpit ( Arisaema Triphyllum ) Gold Heart Bleeding Heart ( Dicentra spectabilis 'Gold Heart' ) Cowslip ( Primula veris ) Jack in the Pulpit ( Arisaema Triphyllum) Virginia Bluebells ( Mertensia virginica ) Trillium Ferns, Hosta, and Azalea "All through the long winter I dream of my garden. On the first warm day of spring I dig my fingers deep into the soft earth. I can feel its energy, and my spirits soar." ~ Helen Hayes

'UNFURLING SPRING' (Early May Garden)

"I love spring anywhere, but if I could choose I would always greet it in a garden." ~ Ruth Stout "My garden is my favorite teacher." ~ Betsy Cañas Garmon

'APRIL LOVE' ~ LAMB CHOPS with LEMON & HERBS / ROASTED CAULIFLOWER

"April is a promise that May is bound to keep." ~ Hal Borland LAMB CHOPS with LEMON & HERBS (Spring lamb calls as does the grill ... a delightful marriage of flavors - adapted from BON APPETIT April 2011 ) 3 minced large shallots 6 Tbsp. chopped fresh mint 6 Tbsp. chopped fresh oregano (3 tsp. dried is fine since fresh is often strong) 6 minced cloves of fresh garlic (here I omit 1 Tbsp. of sugar plus 1 Tbsp. salt and add freshly ground black pepper to taste plus a hint of coarse salt ) 12 lamb rib chops (from 2 1 1/4 - 1/2 lbs. french cut racks of lamb 6 Tbsp. extra-virgin olive oil 3 Tbsp. fresh lemon juice 1 hefty Tbsp. grated lemon peel (zest) coarse salt & freshly ground pepper fresh mint sprigs for garnish Combine shallots, mint, oregano, garlic, salt & pepper. On a large baking sheet, press rounded mixture onto the top of each lamb chop. Turn over and press remaining mixture. Cover chops and refrigerate overnight. Whisk olive oil, lemon juice, a...