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Tag Archives: Spring in Maine
Waiting . . .
After a long winter, waiting for springs can be hard—waiting for the last of the snow to disappear, waiting for the trees to bud, waiting for the crocuses to break the ground. You notice the wildlife return first, birds mostly. But even the annual residents seem to be more visible, more active, as if the avian and mammalian world is cheering the flora on.
This is one of my favorite places on our land—a small grove of young trees that are pioneering a corner of a field we have. At dusk, the sun illuminates these tender trunks. Unlike the more established trees in our forest, these project a kind of optimism for the future. Click on the image for a larger view.
Vernal Pools
Early spring is not the prettiest time in Maine—we call it mud season. The ground cover looks flat and spent as if the winter has beaten it into submission. The soil, if not frozen, is waterlogged, where rain and melting snow collects into pools. But there is magic here. The freeing of the water from its winter solidity starts the return of life. The sun mixes in energy, powering a change in chemistry. Like an infinite blue sky that can suddenly become populated with clouds, this barren land will recover. Click on the image for a larger view.
Vernal Streams
Warm weather has returned to Maine. Most of the snow pack has melted since last week. Because the melt happens long before the trees regain their foliage, the water collects in vernal streams and pools. Once the foliage returns, the trees will absorb that excess water. By summer, this area of our forest will have a thick carpet of fern. Click on the image for a larger view.
Weather Report
Last week, we were forecast to get 2″ of snow. We did, plus another 4″ on top of that. We awoke to this view last Wednesday. Click on the image for a larger view.
Sage
While outside has been in the firm grip of winter, inside is showing signs of spring. Our sage has come into blossom. In Maine, sage is supposed to survive in the garden through winter, but we lost most of our crop during the ice storm at the end of 2013. Naomi saved one of the surviving plants in a pot. Click on the image for a larger view.
Sage has a refreshing sweet scent, which makes it a wonderful indoor plant. We used it in cooking and for tea. Among Native Americans, sage is considered sacred and one of the most important ceremonial herbs: it has power to balance the body, mind, and spirit.
Forgotten
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Dandelion Roots and Coffee
The roots of the dandelion can be used in soup or stir fried with vegetables. We like to roast the root as a coffee substitute. Click on the image for a larger view.
For coffee, we harvest dandelions older than three years for the size of the roots. We do this in the spring as we can also use the leaves for cooking. You can also harvest the roots in the fall, but the leaves will be bitter.
- Wash the roots and chop them finely.
- Dry them in a oven at 250°F for two hours. Stir them occasionally to prevent burning.
- Finish roasting the roots at 350°F. You will need to check them frequently so they do not burn. (You can also roast them in a frying pan over low to medium heat as well.)
- Grind just before use. One and a half tablespoons of grounds are good for one cup of coffee. We usually simmer the ground root in water for ten minutes.
Dandelion Flowers
The dandelion flowers have a myriad of uses. The entire head can be used in fritters, tempura, and soup. We add the petals to bread, muffins, vegetable burgers, smoothies, salads, and omelets. This year we are trying dandelion wine. We took some ideas from a variety of recipes and decided to try the following: Continue reading
Dandelion—Edible Weed
Probably one of the most common plants around the world, the dandelion can be named by even the most botanically-challenged person. A perennial symbol of summer and childhood—cut a flower stalk and use the milky sap at the cut to tattoo your skin with small brown circles; or blow the seeds from a mature head and make a wish like you do with candles on a birthday cake.
While many gardeners spend a huge amount of time and effort in trying to eliminate this “weed,” we transplanted a few specimens to a section of our lawn when we arrived. Beyond its natural charm, the dandelion is actually versatile crop—the entire plant can be eaten. The leaves are an excellent source of vitamin A, vitamin C, potassium, and antioxidants, but are better harvested young before they become too bitter. We use leaves raw in salad, sauté them with other vegetables, or add them to a smoothies. Click on the images for a larger view.
