April in the garden: the first fruits of spring
April in the Garden: The Awakening of the Earth and the First Fruits of Spring
April is the month when the garden fully awakens, and nature once again surprises us with its ancient, vital rhythms. In our organically managed field, artichokes stand tall between the rows, ready to offer their tender, flavorful hearts, while asparagus shoots up quickly from the soil, bringing with it the delicate taste and freshness of the season.
We also find fava beans with their flavor-packed pods, perfect for enriching salads or preparing delicious soups.
Strawberries begin to bloom, adding color and sweetness to our garden and enhancing breakfasts and snacks with delightful fruit-based treats.
Alongside these spring delights, work intensifies for the open-field summer garden as we prepare for the warmer season. We begin by clearing and turning the soil, removing weeds, enriching it with our precious compost, and starting to transplant tomatoes, zucchini, eggplants, and peppers—along with our beloved aromatic herbs.
Basil, sage, and parsley begin to find their place, perfuming the air and promising bold summer flavors to enrich our dishes in the kitchen.
It’s a time of great effort and just as much hope: every seed, every young plant represents the future we are building, season after season.
In April, the garden becomes an open-air laboratory: we observe, we work, and we wait for the fruits of our labor to grow.
The earth guides us, and we—as always—respond with respect and gratitude.
