Nothing Makes Me Happier Than…

Unless, of course, it’s the fact that the new dogwood is in bloom for the first time.

Or, perhaps, it is seeing the delicate white blossoms on our ancient Bartlett pear tree that over the years has provided the fruit for many a tart and jar of jam or pear butter.

Maybe it’s the satisfaction of prepping the vegetable garden for another summer. Turning the soil and adding amendments is labor-intensive and progresses much more quickly when I bribe my husband with promises to plant his favorite squash and tomatoes (well, I like them too, so it’s really a win-win proposition!). It’s a thrill to see those pristine raised beds all ready to go. This year, I couldn’t resist NINE different kinds of tomatoes (Brandywine, Watermelon Beefsteak, Pineapple, Black Krim, Green Zebra, Black Pineapple, Costoluto Genovese, a paste variety, and one other I can’t think of right now). I must be crazy.

I’m probably way too late, but threw a couple handfuls of sugar snap peas into the ground last week just in case they might still sprout. Even if I get no peas because the weather heats up too fast, we’ll eat the shoots! That’s rhubarb in the foreground of the photo below, a division of which was gifted to me by my friend Sandy, who has since moved away. I have a fantastic recipe for a rhubarb-citrus chutney that I’d be happy to share. It sounds kind of gross, but the rhubarb flavor is completely masked by the other ingredients and acts more as texture. It’s delicious over pork tenderloin or with cheese. Really.