Weeds are plants growing where we do not want them. Since we spend increasing amounts of time dealing with weeds, it’s beneficial to look at their beauty while removing the unwanted plants. Baby Blue Eyes popped up in the middle of Clover in this photo.

We will have flowers from kale, collards, and broccoli until the soil dries enough for rototilling. We will include them in our regular edible flower harvest schedule.

This week despite some freezing rainy days, spring is marching on. We harvested the first of the pea shoots. We only have them for a short time in spring before they get turned under to feed the soil, so enjoy them while they are around.

The flowering cherry trees, which line the road in front of the garden, are in full bloom. This year, they are particularly spectacular because the weather has been benign.

There is nothing like a few days of sunshine and warmer temperatures to hustle plants into growing. For the first time in three years, the plums are blooming, and it isn’t raining, which means the bees will be busy pollinating.

This flowering quince is a promise of spring. What a contrast between last week and this week. The snow is gone, and though the temperatures dropped below freezing for a few nights, the sun made up for the cold nights. Spring is on the way.

March came in like a lion after lulling us into thinking that warm weather had arrived. The plants aren’t fooled. They are growing appropriately for this time of year.

I photograph this same clump of daffodils every year as they are my phenology plants in the garden. This year, they bloomed a week later than last year. The daffodils are more accurate than my memory of whether the spring will be “early” or “late.”

There were times this past week when I wanted to pick up the entire garden and move it south by a couple of Plant Hardiness Zones because I am ready for spring temperatures and spring planting. Unfortunately, I do not have that capability! So I will just have to be patient.

Here it is, the first hardy plant declaring it is time to start growing. This is the rhubarb waking up from winter. Before we know it, we will harvest full-sized stalks for whatever rhubarb goodness the kitchen creates.