Now that the snow has melted and the weather is a balmy 80 degrees (Yikes!) here in North Conway, NH, it’s time to start the vegetable seedlings in the egg cartons and place them in the sunny windows in the inn. We’ll expand our NH garden to nearly twice the size this year and place some vegetable and herbs in between the flowers too.
The rhubarb is growing and I should be able to harvest it by the end of May. As usual, I will make Honey Rhubarb bread as a starter for breakfast, which is a favorite of our guests. Here’s an interesting recipe for an Upside Down Rhubarb Cake from the Martha Stewart website.