“Spring drew on…and a greenness grew over those brown beds, which, freshening daily, suggested the thought that hope traversed them at night and left each morning brighter traces of her steps.”
“We cannot stop the winter or the summer from coming. We cannot stop the spring or the fall or make them other than they are. They are gifts from the universe that we cannot refuse. But we can choose what we will contribute to life when each arrives.”
The curtains of the Earth’s grand stage begin to flutter as the cool breezes of Spring begin to ripple the edges and ruffle through the fringe. The sun’s “spotlight” comes to bear and the grey of Winter is pushed back stage; the long intermission of Winter has finally concluded and the wait has been endured. Winter was an usher to bring everyone together, closely gathered, so that all were ready for the arrival of Spring. The stage has been set and the crowd waits in earnest anticipation to see what grand pageantry is held in store. The birds begin to sing the overture as a slow hush falls upon the crowd in reverence for the dawning of the season. New growth begins its journey as the sun begins to warm the soil and encourage adventure, just the same as the old growth and established life are gently caressed from their slumber to shake off the dreariness of hibernation so that they may rise to splendor once again. The show is about to start, our story begins anew!
Here in Southern California, Spring is a magical time where the weather is picture perfect as a healthy mix of sun and rain brings hope and excitement for myriad adventures outdoors. For us, this means much time spent in the garden, which is now bordering on an urban farm, as our endeavors become more and more ambitious. A great quote by Margaret Atwood sums this up for me quite well: “In the spring, at the end of the day, you should smell like dirt.” Gardening for us actually starts in January as we begin to germinate seed trays in our greenhouse and trick them into believing that the season is much more advanced than it is. By the end of the danger of frost, we have 3-4″ starters of our favorite tomatoes and peppers along with every culinary herb we can grow. Cucumbers and Zucchini are the first to go in the ground as they make neighbors with the snap peas that have been underway since fall.
To see the full extent of what we have been doing in the garden you can check out our Blog Post. Be sure to leave some comments, we would love to know what garden plans you have and are always willing to answer questions. Gardening is ever a learning process!
One of our favorite meals in Spring is the spread we make for St. Patrick’s Day. We have been using this recipe for years along with a non-traditional method of preparing the roast. A full blog post on our Corned Beef meal is finally here! Instead of boiling our roast in a crockpot we put on a heavily coated dry rub that we dry age for a few days. The roast then gets browned in the broiler before going in a roasting pan with aromatics and Irish red ale. We beer braise the roast for 6-7 hours and then serve it with Colcannon and caraway steamed cabbage.
So much more to tell you about this recipe, but you’ll have to go check out the blog post!
We are proud to present our signature Corned Beef rub. Our Corned Beef Rub is tailored for a brined brisket roast, but is still quite flavorful on many cuts of beef. Try it on Chuck Roast, London Broil, or any cut that you would slow roast/braise in the oven. We haven’t tried it as a steak rub yet, but if you do, let us know how it was!
Check out the links below to read the full product description and grab some today!
|Corned Beef Rub||St. Patrick’s Day Blog Post|