Happy Vernal Equinox! I’m so happy to be spinning into the warmer months of the year. I know, I know, I’m always the first to say I’d like more snow and rain – but this year I’ve been feeling ready for long sunny evenings. Bring on the warmer weather! I can’t wait to be outside in the garden more.
Last Sunday, Kevin and my mom and I planted some spinach and radishes. Any day now we are expecting to see the first few shoots peeking up through the soil. We also spent some time cleaning up the beds from winter detritus. The apple garden (we call our herb / wildflower garden “the apple garden” since there used to be a big old apple tree there) was surprisingly green for how early in the season it is. Herbs were already regenerating, and even little shoots from the tarragon were coming up. I’m so excited to continue to plant! We are staggering our spinach crops this year so hopefully they won’t all be ready to harvest at the same time and we can have yummy greens for longer.
We had a fun birthday celebration for Kevin last week, serving mussels cooked in beer for dinner. Has anyone tried this cooking technique before? It’s DELICIOUS and even better if you drink the same kind of beer with your mussels. YUM. We also celebrated St. Patrick’s Day on Saturday! It was a fairly simple celebration, with a new little shamrock to brighten up the table and Irish soda bread smeared with the best Irish butter. Kevin and I also listened to some Irish tunes on the way to see some of my students in their high school play. All said and done, a lovely festival day. No one is surprised that I’ve already been cooking up plans for St. George’s Day (on April 23rd). St. George is the patron saint of England, so this festival is like English St. Patrick’s. We are already musing over dinner at a local English style pub or some cream tea in the afternoon. Either way, I’m glad to have other festivals coming up soon, especially since Easter is so early this year.
Speaking of festivals – let’s talk about the Vernal Equinox! We celebrate mostly by acknowledging the burgeoning spring with flowers and lovely spring-themed foods. At the moment, I’m teaching creative writing in a high school and for our writing prompt today I had the students write about what they are excited for during their spring break. This was a lovely way to meditate on the wonderful changes a shift in season can bring. I think of this time of year (and any time of year that involves transitions) as an opportunity for new beginnings. In particular I find the equinoxes to be moments of deep change in our seasonal rhythms. The transition from winter to spring or summer to fall always feel like the biggest shifts of the year, demarcating the warm months from the cold months. Now, at the turning point between winter and spring, the air is still cool in the mornings and evenings, but the light lingers a bit longer, and sometimes the wind feels a bit warmer. We just had a snowfall on Sunday, reminding us that winter isn’t quite gone. But as I write, it’s still light outside and birds are chirping their lullabies as they go to rest for the night. Kevin and I have also noticed our inclinations changing from winter hibernation to more external pursuits. We crave the outdoors, lighter foods, cool drinks, and spend more time socializing rather than cozied up with a book or movie. It’s an odd thing, these deeply rooted rhythms, but every year I feel moved by them.
I’m off to go help with dinner. Sending spring sun and daffodils.