early Spring dandelion
Photo by J. Harrington
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Our local dandelions have emerged into bloom over the past day or so. None in view Monday, some today, and I don't remember seeing any yesterday buy couldn't swear they weren't there. Between dandelions and male gold finches, chrome yellow is starting to highlight the greens of Spring. The neighbor's apple tree's white blossoms and, not quite as far along, those on our pear tree, are also tempering the vermilion waves. Unfortunately, as I feared, it appears that the pocket gophers got the apple trees. Although I generally hate to kill a creature I don't intend to eat, I'll make exceptions for pocket gophers, if I can ever find their active tunnels.
male gold finches
Photo by J. Harrington
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The Dandelion
Vachel Lindsay
O dandelion, rich and haughty, King of village flowers! Each day is coronation time, You have no humble hours. I like to see you bring a troop To beat the blue-grass spears, To scorn the lawn-mower that would be Like fate’s triumphant shears. Your yellow heads are cut away, It seems your reign is o’er. By noon you raise a sea of stars More golden than before.
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Dandelion greens tend to become more bitter as the plants mature and move into bloom. But it's possible to moderate the flavor by boiling, pouring off the water and repeating the process a time or two. (Similar technique for milkweed as it emerges or late blooming marsh marigold.)
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