East of Weedin'

Just another AreaVoices site

   Jun 06

Slow but getting there

A cold wet spring and being nine months pregnant have taken their toll on my gardening progress. However, slowly and with some help things are starting to take shape.

The raspberry bushes I planted last year look great. My daughter asks every day when we’ll have berries and I have to tell her to be patient. Patience isn’t something she’s embracing though. We’ve also gotten cabbage, onions, tomatoes, lettuce, carrots and peas in the ground.  If there is a dry day this weekend, I plan to plant zuchinni, summer squash, pumpkins and peppers as well.

When we’ve had the chance to get into the garden, it’s been a lot of fun. The kids are a lot more aware this year and have enjoyed helping. My kids are 3 and 4.  I have to remind my 3-year-old not to step on the plants but even he seems to understand that the little sprouts will produce food for us.

I guess I have PBS to thank for that. Several of the shows my kids watch have gardening episodes that have aired recently. Both kids have been more willing to try different vegetables because of a song Daniel Tiger sings. I’m not sure how long the trend will last but for right now I’m grateful and taking advantage.

The kids have also really enjoyed digging up worms and checking out various insects and beetles.  The bathwater is muddy at the end of some of our days but hopefully they’ve learned a thing or two from our adventures. I’m thankful that my kids and I can share this.

Baby #3 is due today. I’m really hoping he comes soon. In anticipation of his arrival and because I have copious amounts of mint, I decided to share a Mojito recipe from the Food Network website. As soon as I can I plan to enjoy one, I hope you will too!

Mojito recipe

6 ounces light rum
12 mint sprigs, or spearmint, 8 roughly broken apart
6 tablespoons fresh lime juice
4 tablespoons sugar
Club soda
4 slices lime
Place ice in beverage shaker then add in the rum, 8 broken up mint sprigs, lime juice and sugar. Shake well and serve over ice in a high ball glass. Top off each glass with a splash of club soda.

Garnish each with a slice of lime and a sprig of mint.

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