It’s about this time every year I start really longing for warmer days. I have to admit I hate winter with a passion and it still boggles my mind that I chose to move north when considering colleges. However my husband and children are here and I like them. So Minnesota is where I will roost, at least for the immediate future.
I’m pretty stoked for spring to get here for several reasons. We are expecting our third child in June. While his arrival will mean we won’t have time to grow as big a garden this summer, we will still have something. For sure we want to grow pumpkins, peas, tomatoes, carrots and lettuce. Additionally my asparagus will finally be ready for picking and I have high hopes for the raspberry bushes I planted last spring.
My husband has agreed to help more this year especially at the beginning of the season when I’ll be nine months pregnant. I’m hoping my daughter also will want to help. This may not be our best gardening year but we’re still going to give the old college try. I’ve tried to pick vegetables and fruits that can survive a little neglect.
For now it’s all day dreaming and anticipation though. The one bright side to winter is the abundance of citrus fruits. We’ve had some really delicious pineapples and oranges this year. Over Christmas we also ate several pomegranates that didn’t disappoint. I’m not all that creative when it comes to fruits. I like to eat them as they are. I do occasionally like to grill pineapple and serve it with ice cream.
Here’s a quick grilled pineapple recipe:
Mix one tablespoon of lime juice, one tablespoon of olive oil, two tablespoons honey honey and one teaspoon of cinnamon together to make a marinade. Remove the pineapple peal and core it. If you have the proper tools, you can slice the pineapple into rounds or you can cut into long strips. Coat the pineapple with the marinade. Place pineapple on a hot grill for a couple minutes until you get nice grill marks and then turn and grill the other side. You can baste with the remaining marinade if you like. Enjoy with a scoop of good vanilla ice cream.