While Spring is almost visible on the distant horizon, it's still too early to do much of anything with the gardens, but I have puttered around in them a bit. Right now, the focus is on next winter's firewood ... I had four cords delivered this weekend - 2 madrone and 2 Douglas fir. My wood guy cuts them into rounds and delivers them by the truckload - it's up to me to split and stack it all. I'm no spring chicken, but I still love a good workout, so I split everything by hand with an 8-pound maul. Keeps me in shape and out of trouble.

Every year, my tomato crop is the envy of my peers. Not only do I harvest them seemingly non-stop, the fruits are large, bright and perfect in every way. Each year, I start my tomatoes in the greenhouse. Once they are moved out to the garden, I follow these steps (Note: tomatillos are featured in this photo. I use the same process with them): 1) Make sure soil is prepared. 2) Plant the tomatoes into the soil. 3) For indeterminate tomatoes, place a sturdy pole or stake near the tomatoes. For determinate, I usually use a standard tomato wire cage.

LOVE LOVE LOVE this time of year! The cherries are ripe and we are now in a race with all the birds to see who gets the most. These are Stella cherries, and I'm picking them just as fast as I can. We also have Bing, Rainier and other varieties ready for harvest, so I have my work cut out for me .... :)

These are from the elephant garlic. The edible harvest has begun as we've been harvesting oregano, asparagus, chives, garlic scapes and more. Love this time of year!

These are my “Iko Iko” peppers and they are doing marvelous! They start out yellow, then turn purple, then red. They are a bell, and fantastically fun to grow! Such pretty peppers!!! I have lots and lots of them.

For those who express disbelief when I tell them that I have foot-tall tomatoes in my greenhouse already, mid-March. I know in some other parts of the country, that's no big deal. But it is a big deal to me here in the cold and rainy Pacific Northwest. Looks like a good crop coming on... I'm running out of room quickly in this season's greenhouse ... :) I also just posted that I have beautiful heirloom organic Cherokee Purple tomatoes for sale, $6 each per potted plant. But I don't have many. I will also have other varieties.

Our garlic harvest is a bit early this year, and I jumped the gun a bit, even at that. Here are two varieties - I am going to let the others sit in the ground another week. It's been a very dry and warm early season on the Pacific Northwest, so all garlic lovers should be loving this!

Two weeks ago, I harvested 42 Copra onions. These are excellent Pacific Northwest onions and store well. Last year, we were still eating onions nine months after the season ended! I have been curing them for two weeks and have another week or two to go. To cure them, I put them in a breathable bag (these are breathable canvas bags I got from Lowe’s filled with pea gravel) and I place them in a well ventilated area with a good amount of sun.

This is one of the questions I get asked the most: How do you keep the water in your chicken coop from freezing in winter? Well, we figured it out several years ago and as my mother was the latest to ask the question, I'll repost it here. First, this assumes that you have a standard gravity-fed watering station. Ours is the three-gallon standard plastic one, that feeds into a bottom red tray. The solution turned out to be simple and affordable, and it's worked year after year in weather down to the low teens.

This weekend, I made Greek yogurt in my crock pot - and it was super easy to do.

I subscribe to The Daring Gourmet's blog posts and recently, she posted a recipe on how to make Greek yogurt in a slow cooker.

Several of you asked me to report back after I attempted this and I'm here now to tell you it was super easy and there were no surprises or "gotchas" along the way.

Easy Social