My favorite strip in the ol’ daily commute is in full bloom: Dogwood Row aka the false flat of Nairn Falls. When this magical time finally happens I know spring has officially arrived. These native beauties symbolizes this time of the year perfectly: rebirth and resurrection, durability and reliability, strength and resilience.
So, life has felt a little backwards lately and I’ve been dormant like the bulbs I planted in the fall: slowly growing in hibernation, slowly surfacing to flower. While the green glow of spring delivers a healthy dose of new beginnings there will always be things that don’t survive the winter.
The beauty is, you can always replant.
Spring offers up a chance to do over everything from last year… literally, start fresh, change the pattern and do it better. Prune away the dead to promote new growth, leaving some things the same (they’re called perennials for a reason) and don’t forget to tend to your evergreens as they are there for you every season.
It’s not always as simple as it seems: a large puzzle with small pieces. Sometimes you’re rewarded beyond expectation in an instant and sometimes patience is a virtue.
But by saying yes to growing new things and experimenting with new varieties we can create a new palette to work with.
There is little risk in gardening if you’re willing to fail and get your hands dirty. Notable and new to my garden this year are Jerusalem artichokes, shiso and fennel (which will actually be nowhere near my garden because it’s friends with no one). Oh, and way more flowers! Because why not? And pollination is key to life. Other plants are bound to sneak their way in too.
When supported by a cast of usual suspects: beets, carrots, cabbage, cauliflower, cucumber, tomatoes, brussel sprouts, squash, cantaloupe, onions, garlic, strawberries, raspberries, blueberries, peppers, peas, beans, all the herbs, chard, radish, daikon, celery, kale, romaine, greens, kohlrabi, leeks etc, one can be nourished and flourish quite well.
There is a good chance I’ve already said this but I’m just going to keep saying it:
Grow what you love, try new things, revisit old favourites and savour the process.