The May 2024 Guide

May is both a rewarding and renewing month. Maybe I’m just savoring things more this year, but the weather and rain have given me so much contentment and joy. The yard is green, the plants have seemed to put on extra growth, and my to-do list is being checked off. If you’re a gardener, you’ve probably realized at this point that checking items off a list doesn’t really mean you’ll ever see the end of the garden to-dos. But that’s the point of a garden; it’s ever-evolving and never fully finished. And we like it that way, right?

This month has been one of extreme exertion (lots and lots of new plants installed) and the simple pleasure of harvesting the garden’s spring bounty. I’ve made asparagus for dinner most evenings, fresh lettuce salads, and dipped countless radishes in salted butter. If you want something decadent, buy some good European salted butter and enjoy it with a radish, or slather it on bread with sliced radishes, and enjoy it as a sandwich.

Each year, I realize more that truly choosing joy and finding ways to enjoy the season is what happiness means to me. Having these moments to catch up with you and share with each other about the month’s joys and some struggles is one of those cherished moments. I’m sipping hot coffee on a beautiful May day, and I hope you’re doing the same!

Let’s talk about food.

I cannot grow food year-round in Iowa, so I love to preserve things in many ways and enjoy garden produce during the cold months. But the first fresh picks from the garden can’t be beaten, so let’s cover a few vegetables that are in season:

• Asparagus was ready to harvest early and has had a great year. Often, I toss it with olive oil, kosher salt, and black pepper and roast it at 425°F, or I grill it (which has been happening a lot lately). I like it crisp-tender, so it doesn’t take long. If I want something a bit more substantial, I’ll make my easy asparagus tart, which works perfectly as a main dish, lunch, or appetizer. It’s simply store-bought puff pastry loaded with flavor from prosciutto, Boursin cheese, and asparagus. A quiche is another perfect way to use asparagus, and my potato and asparagus version is terrific! If you want something lighter, don’t use a crust and make it a frittata. I had Mom over for brunch for Mother’s Day and served this quiche as a frittata.
• Lettuce, spinach, and radishes are all in season right now. The spinach salad I grew up eating at least once a week is still the one I love to eat and is just how Mom always prepared it. For lettuce, I always post about my favorite salads, but recently, I made the spring asparagus salad since I can use both asparagus and lettuce in it! Winner-winner!

Last month, I wrote about taking some time during the newsletter to answer some of your questions, and we’re back this month with one about food and one about garden.

For more salads and dressings, here are some of my favorites:

• ​Chicken Caesar salad​
• ​Spring pea salad with crunchy nut topping​
• ​Citrus chicken salad​
• ​Fresh green bean and tomato salad​
• ​Chorizo and sweet corn salad​
• ​Grilled chicken berry salad with lemon poppy seed dressing

Let’s talk about the garden.

I planted tomatoes and peppers on May 10, and that’s because I was waiting for the last frost date. But honestly, with our warm spring weather, they could’ve been planted in April. As every year goes, a few struggles have been ongoing in the garden. Something was eating or nibbling on my peppers. I thought that it could be birds, so I covered them, but it was still happening. Then I wondered about pill bugs and cutworms but found no evidence. I had to replace one pepper plant with a backup, and a few others were down to one leaf, but all have now been growing and beginning to thrive. I think we’re in the clear!

I’ve lived in my house for 14 years; how is that possible? But I grew up stopping by almost daily when Grandma and Grandpa lived here. Over the years, I’ve been planning and drawing out a master plan for the yard, and this year, the second phase of a pathway along the west side of my property was installed. Next month, I’ll post two videos about the process and all the planting I’ll do around the area. Sometimes, a garden feels like small steps and years of waiting; other times, it feels like leaps and bounds. This is an exciting leap! Here’s a small sneak peek of the path:

Let’s talk about Kip.

I smile whenever I type or say my little French bulldog’s name! In a few months, Kip will be six years old. Since becoming paralyzed in 2021, he has rebounded to levels I never thought possible. Of course, there were some low points, too, but as he is snoring beside me right now, everything has been worth it. This month, he’s been outside almost daily with his frisbee or lounging in the shade, watching me from afar.

I did have a momentary scare last week when Kip appeared with a puffy circle around his eye. He was outside with me as I gathered garden produce, so I quickly sent him back indoors. After a few hours, the swelling subsided, and I can only surmise that he was stung by a bug. He has no lasting side effects, so I think everything is good. But, because of his past history, I’m always heightened to anything out of the ordinary.

I hope we can all experience the raw love of an animal at some point; it’s perfect!

Until the end of the next month inevitably comes, I hope you stay healthy and safe. June is a beautiful month, so make sure to enjoy it to the fullest!