Vermont is full of surprises. It’s hard to believe it with the warm, humid weather this week, but last week we woke up on Tuesday to a light snowfall! How pretty… until it started piling up. By noon it looked like winter again, with the exception of the tulips trying desperately to stand tall.
The walk to the crouton kitchen is never as nice with the snow blowing sideways, and the ground soggy with a mixture of mud and snow. Sean, our crouton baker, lives in the mountains, and he awoke to well over a foot of snow. That’s hard to take after shorts and T-shirts.
Fortunately, everything has a silver lining. The next day David and I woke up to enough snow to pull out the cross country skis one more time. The dogs had a blast too.
That was fun! We skied through the wheat, which was barely recognizable. I expect when this snow melts we will see extra bright green wheat. That’s another benefit. “Poor man’s fertilizer” is what they call spring snow. According to Earl, my farmer friend, the snow draws nitrogen out of the air and into the soil, that’s why the lawn looks extra bright after a snow fall.
The snow on the ground and the chilly weather make me think of soup. Monica at http://lickthebowlgood.blogspot.com/2010/04/olivias-croutons-review-and-soup.html just did a review of our croutons and offered a great recipe for tomato soup. I can’t wait to try it. I’m going to use our Vermont Cheddar & Dill croutons in mine. That’s one of my favorite ways to use them. With any luck, next week will be too hot for soup! That’s Vermont.
Until next time,