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Loving all the charts - so informative and attractive too. If I had a greenhouse, I’d run them off and post them so I would be seeing them frequently.

It’s 50° this morning and bright sunshine, although clouds are supposed to move in later today. Everything is growing like crazy, including the buttercups which are now blooming in the front pasture - looks like a ‘sea’ of yellow. They bloom for about 3 weeks and then they don’t come back after I mow.

I still cannot get in the garden to weed. I would be able to ‘get down’, but getting up is the issue! The creeping Charlie is back so I’m going to spray it next week when we should have some very warm days with highs in the upper 70s and we might even hit 80. I use vinegar, epsom salts and a dollop of detergent. I discovered last year that if I spray, wait two to three days, then spray again, that seems to do the trick. The creeping Charlie has nice broad leaves so the spray works fairly well on them and it doesn’t poison the ground so I can plant vegetables without worrying about toxic spray.

This morning I am icing my knee after my at-home-PT exercises and watching the Masters Golf tournament. Some years ago, I played a little golf with my brother and his wife one summer which was fun; however, I enjoy the Masters mainly because the golf course is so gorgeous! The rhododendron and azalea are blooming and of course the grass is beautiful, & the arched rock bridges over the creeks are really interesting and attractive.

Tomorrow, I am putting out my hummingbird feeders! The little guys usually arrive mid April so we should be seeing them soon :-)

Your chart! Dandelions! (Foraging! Something to do while waiting for the Spinach to grow!)

warm-asparagus-dandelion-salad

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https://www.theprairiehomestead.com/2014/04/dandelion-recipes.html

https://www.gardenguides.com/95948-cook-fresh-dandelion-root.html

"Dandelions are more nutritious than spinach and broccoli. All parts of the plant are edible, and the leaves are high in potassium, iron and calcium. The plant has a deep taproot that can be anywhere from 6 inches to 3 feet long, according to the University of Wisconsin Extension Service. Dandelions have the most flavor before the first flowers appear, when the plants are tender and young. Dandelion roots have a turniplike flavor and are best dug up in early spring when prepared as a vegetable.

Pull the greenery from the plants. You can eat the leaves of the plants, either uncooked like salad greens or stewed separately from the roots in boiling water.

Rinse each dandelion root under cold water, removing all dirt. Check to make sure each root is free of insects.

Peel the outer skin from each taproot using your fingers or a paring knife. The skin is bitter tasting.

Cover the roots with water in a pan, and bring them to a boil on the stove. Reduce the heat and simmer the roots. Test doneness by stabbing one or two roots with a fork. When the fork easily goes into the taproots, they are ready.

Pull the greenery from the plants. When the fork easily goes into the taproots, they are ready.

Drain the water from the dandelion roots, rinse them with warm water and serve. Season the roots as you would carrots." I use the greens, but I have not tried the roots.