Spring awakening

This morning dawned bright and clear and so wrapped up in a couple of fleeces I jumped at the opportunity to tend to the garden, to survey the damage from the pre-Christmas snow and the biting cold and to start readying the ground for Spring.  Having been away over Christmas and New Year, it was my first day of 2011 in the garden and it was pure pleasure.

I spent the morning clearing away the leaves which were scattered generously over the garden by my neighbour's apple tree, cutting back the dead wood which was cluttering up so many of the plants (a reminder of last year's vigorous growth) and rooting out some of the more vociferous weeds which appear to be undaunted by the challenge that winter throws at them. 



Sedum - new growth



And as I cleared, the promise of Spring jumped unexpectedly out at me from every corner of the garden.  My herbaceous perennials are burgeoning from their bases.  Herbaceous perennials (like lupins, aqualegia, sedum, delphiniums, primula, monarda, lobelia, dianthus etc) die back in the winter, however their roots sit patiently below the surface, waiting to put forward new growth in the spring.  And from the bottom of all them, there is fresh growth peeking apprehensively from the base, ready to rush forward as soon as the weak, wintery sun gives way to the warmer days to come. 

My daffodils have forced their way through the frozen ground, their fresh green spears appearing liberally right across the garden.  The tulips, crocuses and hyacinths are all there too, each awaiting their turn to put on a gaudy display of spring colour.



Snowdrops



But today it was the snowdrops' turn to steal the show, delicately gracing the garden with their understated presence.  The first flowers of 2011. 

And so as the garden gave me the promise of Spring today, I thought I would share with you a recipe that tastes of Spring but can be easily put together from ingredients in the shop today.  This is my Spring Salad...

Spring Salad

5 potatoes (new if you can get them otherwise normal will work just as well)
1 avocado
1 tree of broccoli
Peas
Cucumber
2 dessert spoons of capers
Rocket or other lettuce shredded
Juice and zest of two lemons
Big handful of mint, parsley, basil or a combination, finely chopped 
Olive oil
Salt and pepper

Chop the potatoes into large bite size pieces (or halve if using new potatoes).  Cook in boiling water until done.
While the potatoes are cooking make the dressing.  Zest and juice the lemons.  Add twice as much olive oil as lemon juice (i.e. the dressing should be 1/3 lemon juice and 2/3 olive oil).  Mix and season with salt and pepper. 
In a separate saucepan steam the broccoli and the peas.  Put in a large serving bowl and add the capers, cucumber and avocado (cut into chunks).  Once the potatoes are cooked, drain and let them cool for 10 minutes.  Then add to the bowl with the dressing and mix everything together.  Just before serving add the rocket/lettuce.

Optional extra: if you like fish and want to make the salad more substantial it is also delicious with mackerel, shredded and scattered over the top. 

I forgot to mention that my first sweet pea has germinated but more about that another time...

x