My goodness, it’s green! I’m always amazed at how quickly everything changes from drab winter brown to bright spring green when you get a week or two of spring showers.
The trees are leafed out. The day lily shoots are growing alongside the road. There’s an emerald green border of lily of the valley at the edge of my very green yard.
Sometimes, I like to stand on the edge of the lawn and absorb the green.
It’s the most refreshing
color.
Peeking out from all this green are fuschia stalks of rhubarb.
I planted rhubarb last year, and it came back this year looking even better. I plan on moving it later this summer. But for now, I’m planting two more plants in a little rhubarb bed I’m making on the side of the house.
Even though it’s not technically a fruit, rhubarb is my favorite because it’s the first thing that grows in the spring that can be made into jam or dessert. After a winter of heavy foods, nothing wakes you up like a sweet-tart rhubarb crumble.
So, this What’s Up Wednesday goes out to all the rhubarb lovers out
there.
