Here in upstate New York, in the heart of the Adirondacks, it is now spring! No mind that it is snowing again outside my freshly washed windows, it is still spring. The seeds have shown up at the door, the purposefully picked bags of potting soil purchased, and my mini greenhouse is now showing signs of life.
The search began last summer for delicate little fresh flowers for wedding cupcakes and special tortes to no avail. Going to the local nursery wasn’t an option due to the chemicals used to make them as lovely as they are. I did find a mere few little packages at the grocery store, but not what I would use for a wedding cake deserving of so much more. Fondant flowers are always an option…but would never compare to the frailty of these little pieces of life. So this year, I’ve decided to take matters into my own hands, literally.
The seeds for edible plants such as peppery nasturtiums and calendulas, the mild chive or early onion blossoms, and not to forget the sweetness of dandelions, bachelor buttons, Johnny jump ups, squash blossoms, or the lovely lavender are now just starting to pop their tiny little stems out of the dirt where they sleep. I’ve been a gardener for years…mostly the normal veggies, but flowers? That venue I never dove into very deeply. I love the variety of colors, shapes and sizes of the blooms and leaves, but had never tried growing them on my own before. The peace of being outside in the warm sunshine; gloved hands in the dirt to help to nurture a new life that will eventually give you its all; the taste of freshly picked delicacies…getting back to a simpler way of life, becoming self sufficient. What’s not to love about gardening?
So the new adventure begins….delicate little blooms and leaves will eventually become sugared and crystallized confections, or left fresh when possible, to adorn the tops of creamy white or chocolate icings. Now, if I can just remember to not over love them like to tend to do with my veggie garden! J