Flowers open on Maundy Thursday.

For us Orthodox Christians, Holy Thursday is still four weeks in the future. So when I woke I wasn’t immediately thinking about the events of that day that my western Christian friends and family are commemorating.

Rather, I thought to go open the greenhouse door so that it doesn’t get over 100 degrees in there today. On Monday, before I had realized the effect of the sun’s changing orientation in the sky, and how it has been shining on the winter-shaded greenhouse more minutes of every day, I glanced at my indoor-outdoor thermometer to see — 113°. Uh-oh, I don’t think any of my plants would like that for very long.

Look what was blooming this first day of April: a Christmas cactus. It is one of many I propagated from the large cactus I gave away, and you can see in the picture below another five that I’d like to give away. If any of my readers who lives within an hour’s drive of me would like one of these smaller plants, please let me know and I will bring it to you. Maybe they will bloom soon, too…?

More scenes from the greenhouse, where the newer Love-in-a-Mist seeds are outperforming the older ones. The Winter Luxury Pumpkin starts are getting their secondary leaves. This is a small heirloom pumpkin that I got from Mary’s Heirloom Seeds. It has a reputation for good flavor.

I also picked asparagus early this morning, because the stalks continue to emerge at record speed and in record numbers. Only half of the crowns that I originally planted survive, but those produce more every year, so I really have plenty….. though I do wonder if one can ever have too much asparagus.

I accidentally broke off one crisp spear in the middle, and it only took me a few seconds to decide to eat it right then and there. That made me think back to various discoveries over my gardening life, of the many vegetables that are pretty tasty when they come right off the plant and are eaten “alive.” Asparagus is one of those that is sweet and juicy at that moment, but it loses flavor and tenderness fast. I used also to eat green beans, sweet corn, and bell peppers before I ever got them into the house.

First volunteer Delta Sunflower

I know one can eat Brussels sprouts raw, but I don’t think I have. And I’ve never grown them successfully, either. But since vegetables are the topic at hand, here is my favorite way to cook that one. Now that I have a standard  recipe and can count on success, it’s easy to have a container in the fridge that I can snack on. They are like candy to me, but more satisfying, of course.

In the front yard, in ascending order of the day’s favorites:

Returning to the most beautiful remembrance of the day….

So Jesus said to them, “Truly, truly, I say to you, unless you eat the flesh of the Son of Man and drink his blood, you have no life in you.

“Whoever feeds on my flesh and drinks my blood has eternal life, and I will raise him up on the last day.

“For my flesh is true food, and my blood is true drink.

“Whoever feeds on my flesh and drinks my blood abides in me, and I in him.

“As the living Father sent me, and I live because of the Father, so whoever feeds on me, he also will live because of me.

“This is the bread that came down from heaven, not like the bread the fathers ate, and died. Whoever feeds on this bread will live forever.”

John Chapter 6

6 thoughts on “Flowers open on Maundy Thursday.

  1. It is a pleasure to read of the spring progress in your garden. I have not grown vegetables for two summers now and miss doing so. As for eating vegetables raw, I too like to have a nobble at most vegetables raw – have even tried raw aubergine (in small bits) and have been surprised by the fresh taste. Raw carrots, tomatoes, green beans, sweetcorn and peas all provide a tasty treat 🙂

    Liked by 1 person

    1. My earliest experience was of eating carrots in my grandpa’s garden, which he taught us children to pull and wash off at a faucet nearby. I meant to mention that in my post. And how could I forget tomatoes?? Having a bush in the garden of cherry tomatoes especially turns the garden into Candyland.

      I would never have thought to try eggplant! But peas are ideal for eating the garden, especially early in the season when there are just a few to pick at any given time and it doesn’t seem worth carrying them into the house.

      Like

  2. Roasting vegetables has to be the easiest way to prepare them and one of the tastiest too. I am looking forward to fresh local asparagus. I don’t want to buy any that comes from afar and is already a week old.

    Your Irises are spectacular.

    Liked by 1 person

  3. I hope on day my Husband can garden again, where we live now there is no garden. … he remembers corn fesh picked, shucked and boiled in 30 minutes as one of life’s delicious experiences!

    Like

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