Breakfast tacos. The rain stopped, briefly, and the wisteria blossoms are out. I looked over the garden and most, though not all, of the sprouting lettuce leaves had been spared the ravages of two weeks of storms which shifted mulch from one side of the garden to cover the fragile seeds. The beans are also sprouting and remind me of harvested corn stalks. I put in tomato plants (brandywine and roma) and planted yellow peppers, green peppers, and jalapeños. In the herb garden I added basil, sage, oregano, and chives. On the other side of the herbs, I assembled the skeleton of a perennial garden with columbine, which are supposed to bloom in late spring, and an assortment of daisies next to the black-eyed susan I planted last year. The garden is now discrete patches of growth ready to spread over the soil and multiply.

(Photo: Tomatoes, May.)

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