Maybe it should be called 'Let Sleeping Dogs Lie' Farm

After lunch the CEO and I decided that a siesta on the steps would be the best thing in the whole wide world. We had worked up quite an appetite that morning pulling stumps and stems for the new field (and of course me, chasing stick). Little did we know that RQ had the camera ready and waiting....what do you mean no nap afer lunch?

Here's to what lies ahead :-)

A celebration is in order.....the CEO (Chief Entertainment Officer) is leaving his day job to work full time at the Flower Farm. RQ is happy, I'm happy, and Daisy, the original Smiling Dog is happy (or at least we think so....she's deaf, and has taken to riverdancing. It's anybodys guess what's on her mind these days).

Another accomplishment, is the establishing of our new website http://www.smilingdogflowerfarm.com/ There will be additional photos, information, and updates about the farm and flowers and Farmer's Market reports as well.

Many new changes will be occuring on the farm, especially the infrastructure and addition of new fields. Spring is always a time of inspiration, and we are looking forward to having a banner crop of flowers this year in addition to having our huge vegetable garden back. At times it seems daunting, however accomplishments are made one thrown stick at a time.

What a Difference a Year Makes.......

This first photo (Courtesy of Nasa Observatory) is from March 2009. It may help to understand the sheer cold and locked in feeling we all had here in the Upper Penninsula of Michigan. Rarely does Lake Superior(being the 2nd largest fresh body of water on Earth) freeze over.

The second photo (also Lake Superior) is one of a cove of ice in mid-April 2009 located at "The Island" in Marquette city limits. I wish the camera could have captured the neon blue glow radiating from the ice. Supermans' lair from an older movie comes to mind. It was unworldly. You can also see how the ice stretches out to the horizon line in the background.

                                    
 This third photo was taken just this past week (March 2010), out by the oardocks, on the way to the Island.












A Polar Bear plunge was taking place. Now mind you, the average temperature of the lake is around 40F, however being March it is much more likely around the mid 30's. You can still see some chunks of ice (white) next to the oardock, and out past into the lake. And yes those are sand covered chunks of ice on the beach. Even if it was in the high 50's that day, you gotta give these guys some kudos for fortitude!

Our temperatures have been way above normal for pre-spring (March 21st), and most of our snow, which was quite plentiful this winter has melted. There is still snow in the woods, but that is also starting to diminish. At this time last year we were still locked in ice, windy and FREEZING cold. It just makes you want to go out and plant or start some seedlings in the greenhouse......but.....calmer minds must prevail. Even if it is an El Nino spring, the last hard frost moon is the last week of May. There's probably one good snow storm left out there somewhere. AND it is Marquette, where the weather can change 20 times a day. It just proves we need to get some heat in the little greenhouse & put up a hightunnel.

And.....we're back!

That probably had to be the longest commercial in blogging history. All kidding aside, no we aren't going to talk about planting peonies in this post. That sort of blew by as life hit the acceleration pedal this fall. Pictures will be posted of the planted peonies this summer.

The winter has been kind. Soft snow, not too bad temperatures, and lots of sun! It is only the not quite middle of February, but so far it appears that El nino has been working some mojo over the Upper Great Lakes area. Can Spring be far behind? (Don't answer that. A poodle can dream can't he?)

Pictured above is the last jar of pepper sauce used for a delicious dinner last evening. The peppers are picked fresh in the fall (a mixture of green/red bells, rista, and a few habernero), rinsed & cleaned, then heated in a large pot with a little water in the bottom. They are cooked long enough to be slightly past blanched, but not soggy, just so their color is vivid. Next they are placed into a blender with some of the reserve water from the pot & whirred until they become a thick sauce. Can them hot using the appropriate techniques. Walking into the house at this point one is almost overcome by the fragrance of spice and piquant aromas. Summer in a jar.....how I miss the earthy scent of the warm ground and the utter intoxication of being in a garden, wrapped & surrounded by the voluptuousness of nature in her ripeness.