It’s warm now. The first flush of spring flowers is over.
Apples are growing plumper, though it’s been a cold spring; cold nights forced flowers to hold onto their nectaries. This in turn led to a longer flowering for many plants.
The pea family are now fruiting too and it’s the turn of clover: buttercups and the smaller meadow-flowers who provide nectar for meadow browns and small tortoiseshells.
The food we prepared tonight included a green leaf pesto:
A cup of parsley leaves
A cup of rocket
1/2 cup olive oil
1/2 cup fresh basil leaves
a large grating of sea salt
Blended into a green puree this complimented rice and quinoa pasta, prepared for young E. We ate it with bread and cheese after a soup made with vegetables from a local farm shop. This suited the evening when temperatures dropped and E made for the indoors.
I don’t mind the pesto on my shirt, care of E finishing her meal and playing with the pasta. Just being able to think that she is free and healthy is all that matters.
I didn’t realise the shorts I’m wearing are eight years old…