Tag Archives: spring

Yours is the name the leaves chatter.

March 11, 2024nature, poetrybereavement, Lisa Olstein, springGretchenJoanna

DEAR ONE ABSENT THIS LONG WHILE

It has been so wet stones glaze in moss;
everything blooms coldly.

I expect you. I thought one night it was you
at the base of the drive, you at the foot of the stairs,

you in a shiver of light, but each time
leaves in wind revealed themselves,

the retreating shadow of a fox, daybreak.
We expect you, cat and I, bluebirds and I, the stove.

In May we dreamed of wreaths burning on bonfires
over which young men and women leapt.

June efforts quietly.
I’ve planted vegetables along each garden wall

so even if spring continues to disappoint
we can say at least the lettuce loved the rain.

I have new gloves and a new hoe.
I practice eulogies. He was a hawk

with white feathered legs. She had the quiet ribs
of a salamander crossing the old pony post road.

Yours is the name the leaves chatter
at the edge of the unrabbited woods.

-Lisa Olstein

It almost speaks to you.

March 4, 2024my garden, nature, poetrycollards, Emily Dickinson, light, springGretchenJoanna

A Light exists in Spring
Not present on the Year
At any other period –
When March is scarcely here.

A Color stands abroad
On Solitary Fields
That Science cannot overtake
But Human Nature feels.

It waits upon the Lawn,
It shows the furthest Tree
Upon the furthest Slope, you know
It almost speaks to you.

Then as Horizons step
Or Noons report away
Without the Formula of sound
It passes and we stay –

A quality of loss
Affecting our Content
As Trade had suddenly encroached
Upon a Sacrament.

-Emily Dickinson

The sun shines on triads of blue.

June 2, 2023my garden, weatherblue-eyed grass, borage, bouquets, Erigeron, love-in-a-mist, nigella, penstemon, Santa Barbara daisies, springGretchenJoanna

This evening’s view through my kitchen window.

It seemed like most of May was overcast and cold… Oh, I know there were a few sunny hours in there, but I had to turn on the furnace again, and I felt my mood sink. Many days, in the evening just before dusk the clouds would open up and let a few rays through, as the damp marine breeze was blowing in. But at the very end of the month: the sun! the sun! I guess I am a central California girl in my bones.

The penstemon bloomed while the weather was still gray; as soon as there was enough sunlight, I took its picture, from north, south, east and west. Things are really crowded right now by the patio, and the blue-eyed grass is barely peeking out from under that penstemon. I guess the Santa Barbara daisies (erigeron) are not exactly blue, but their lavender tone made me think of this group as layers of blue blossoms:

On the other side of the garden, nigella, salvia and borage definitely make a blue bouquet:

The plum trees got some kind of icky leaf curl on their new growth, from the wet spring I guess. Also, because of the constant rain, we were able to apply a dormant spray only once during the winter. Alejandro came today and cut off all those branches, which were going to get lopped anyway in a couple of weeks, at the solstice.

While he was working, I wandered about like an enchanted queen considering her domain, picking flowers here and there. Though the blues definitely make a splash in the garden right now, they didn’t steal the show from the sweet peas and yarrow in my bouquet. Any day that ends with fresh flowers in the house I count as a success. Garden happiness!

Springtime garden soup.

May 25, 2023food and cooking, my gardenasparagus, leeks, soup, spring, tarragonGretchenJoanna

One night this week I had friends to dinner, and it was a lot of fun to plan the menu, which in this case included a soup course. I always intend to make cream of asparagus soup at least once in springtime, but don’t usually get to it, even though I harvest several pounds of that vegetable from my front yard plot for a few weeks running. Having someone to share it with gave me the added push.

So I used my own asparagus, and an equal amount of leeks from the store — just over a pound each, chopped. I sautéed them together in butter with fresh tarragon leaves, also from my garden. Just before everything started to brown, I removed the flower tips of the asparagus to a little bowl, and stirred in a couple of tablespoons of flour. I added a quart of chicken stock and cooked all of that together for 10-15 minutes, then used an immersion blender to make it smooth. Added salt and pepper to taste. After I’d ladled it into bowls I dropped a few of the reserved asparagus tips on top of each serving. We were all deep in conversation at that point so the thought of taking a picture of the lovely green soup never came into my head. (I also forgot that I’d planned to drizzle on a little cream.) But earlier I had noticed the beauty of the panful of chopped vegetables and leaves…