Under a Purple Canopy

Full bloom red bud trees

It was a brisk spring morning, with a cool and gentle wind; enough to have us throw on a sweater and a jacket. We were headed out for a short walk to the rows of red bud trees that were beckoning me for there photo to be taken.

I have been longing to get up close with these beautiful blooming branches since I first spotted their dream-like purple color last weekend all over town. "I love their pop of color, especially when they are nestled in the shade," I told my husband, as we were driving down our nature-lined country routes on Sunday afternoon.

Puffs of dreamy purple.

I've been busy planning our Easter activities.

This weekend, we have plans to go to Heritage Prairie Farm for Easter egg decorating in the barn. To say I am excited to check out this farm is an understatement.

I will be hard boiling eggs on Friday to bring for my kids to decorate.

I'm sure our trip to the farm will generate some inspiration. :)

I'll be back with some photos about our time there!

Blueberry Pancakes

Fresh farm eggs & buttermilk

"Let's go to the farm," I announced early Saturday morning. It was to be a warm spring day, and I knew the animals would be out and about. "We can pick up some eggs and see the farm animals," I told River and Livvy. And just like that, our late morning plans were set. When I say "farm," I am usually referring to the local farm just a few miles down the road. They sell eggs, artisan soaps, jams, and jellies. We get our corn there when it's in season.

There are plenty of animals to visit: chickens, horses, cows, alpacas, rabbits, goats, and the occasional wandering farm dog or cat. So after River's final indoor soccer session of the season, we headed for the farm. It was a beautiful day.

My young Yoshino cherry tree has bloomed pretty white puffs

After parking, the friendly woman who runs the farm drove by us on her golf cart. We said hi and F. asked her about the eggs. "We sold a lot early this morning, but I will go check for more," she said, as she stepped on the gas pedal.

We went to see the chickens who were happily roaming the acreage. Very happy chickens.

I told Livvy that I was going to collect a few scattered chicken feathers to take home. That is when she started to pick up {rather large} feathers of her own to take back.

We started toward the farm shop after seeing the woman drive past us. This time with a big plastic bucket - eggs for us! I walked out of the shop with a huge bar of lavender oatmeal soap and a dozen eggs. And I knew that I would be using a couple of these eggs in the blueberry buckwheat pancakes that I had dogeared in a cookbook.

Back home, we spent the rest of the afternoon working in the garden. I planted three new pale & bright pink peony roots, while F. replaced out broken {since last autumn} mailbox.

It was then that I got the idea to go into town and take a look at all the daffodils.

The seas of daffodils I spotted from the road, partially hidden in a little woodland park that caught my attention.

"What a sweet little piece of nature," I thought as I walked into the park, and spied bold forsythia shrubs and tiny woodland violets. Powdery, faintly sweet violets.

From the farm eggs, I cooked buckwheat pancakes that were bursting with blueberry juiciness. A healthy, earthy pancake. What I must eat now these days.

The batter is made with buttermilk, honey, milk, fresh blueberries, and whole-grain pastry flour. I substituted finely milled white rice flour instead of the pastry flour, because that is what I had on hand. And that satisfied my craving for earthy, fruity pancakes.

Blueberry Buckwheat Pancakes

from Ellie Krieger's The Food You Crave

serves 4

3/4 cup buckwheat flour

3/4 cup whole wheat pastry flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup low fat buttermilk

3/4 cup nonfat milk

1 tablespoon honey

2 large eggs

2 tablespoons canola oil

2 cups fresh blueberries

Cooking spray

1/2 cup pure maple syrup, honey, or agave nectar for drizzling

In a large bowl, whisk together the dry ingredients. In a medium bowl, beat together the wet ingredients. Add the wet ingredients to the dry ingredients just until combined, then

gently fold in 1 cup of the blueberries.

Spray a nonstick skillet with cooking spray and let it preheat for a few minutes.

Scoop the batter using a 1/4-cup measure. Flip the pancakes onto their other side after about 1.5 minutes - when golden and bubbles form on the first side of the pancakes.

Cook other side about 1.5 minutes. Add a pat of butter, some syrup, and the remaining blueberries.