Despite being a vegeholic, I have to admit that the prettiest part of the garden right now is the flowers.  Our chamomile and columbine are in full bloom, and the first brilliant red poppy unfurled its petals Wednesday morning.  It's hard to walk through the yard without having my eyes drawn to that splash of red.

But the most exciting flower is white and relatively small, sitting atop a pea vine.  Juicy pods are now only days away, and they promise to spice up our current garden diet of lettuce, greens, pea tendrils, kale flowers, mushrooms, Egyptian onions, parsley, fresh eggs, and slightly woody overwintered carrots and parsnips.  The best thing about eating in season is that when you're starting to get sick of collards every day, something new pops up to tempt your palate.

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About us: Anna Hess and Mark Hamilton spent over a decade living self-sufficiently in the mountains of Virginia before moving north to start over from scratch in the foothills of Ohio. They've experimented with permaculture, no-till gardening, trailersteading, home-based microbusinesses and much more, writing about their adventures in both blogs and books.



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