Six years ago this fall I arrived in Champaign. I spent the winter wondering what could possibly be good about this place. Having lived most of my life on the coast of California, I just didn’t get it--was so cold, and SO flat.
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Cara Cummings's blog
Somewhere between Cilantro and Coriander, there is a tasty jar of pickles
Chive Save the spring. It seems like I spend a lot of time willing spring to arrive. And then when it finally does, I want it to hurry up and slow down. The colors, flavors, and smells of spring are dizzying, and I love it so much that I want to bottle it. So this past weekend, I did.
Spring, the way I see it, is best enjoyed naked. When the first flowers burst through the soil, or explode out of their buds, they often appear in an instantaneous blaze of color, and with no--or at least quite simple--leaves.
I am not a winter person.
Three easy ways to love your farmer, and one fun challenge!
Sometimes, in the fall, I like to talk about how even though I really dislike winter, I look forward to the break.
This time of year can be rough for those of us who love to grow food. We have passed the fall relief stage (remember when we were waiting for that hard freeze so we could finally pull the tomato plants?), we were excited to use some of our preserved summer bounty for holiday cooking, we tackled some of those indoor projects that we had put off for the first half of the year. Now it is just the countdown to April when we can get the 2017 seedlings in the ground.
I sat in the back the class with my notebook, camera, and the day’s agenda on my lap, and took in the warmth of the room that was lit with crisscrossing strings of globe lights--the kind that you might see on a patio in the summer--and the smell of coffee and freshly baked scones.