For me the scent-sational start of spring is the smell of the rich, damp forest floor awakening. It’s actually geosmin, a Greek word meaning earth and smell, a soil-based compound produced by bacteria and blue-green algae. I take deep breaths to revitalize my winter-weary senses.
Forest creatures are responding to the warming temperatures as well. While working the earth a bit too early one spring, I turned over a fallen rock from a stone wall and uncovered a spotted salamander. Its bright yellow spots and black shiny body were quite a wonder in the winter-weary New England forest. I replaced the rock, gently re-covering the hollow where the salamander had sheltered for the winter.
Another sure sign of spring happens on the first warm, rainy night, when the mass migration of spotted salamanders occurs. They leave their burrows to lay their eggs in the ephemeral vernal pools that form. Unfortunately for the salamanders, the migration starts in the dark of night and if a busy road needs to be crossed, they may not survive. For that reason, conscientious humans have set up traffic brigades with individuals acting as crossing guards to improve the amphibians’ chances.
To learn more about vernal pools and the creatures that depend on them, visit the Vernal Pool Association’s webpage, vernalpool.org
Not just in the spring, my mother used to save the skins from baked potatoes to put them under the broiler with a little butter and salt—they were crispy and delicious. Here we’re adding eggs for extra spring inspiration.
Egg-stuffed Potatoes
Ingredients
3 large baked potatoes’ leftover skins
6 eggs
1 tablespoon butter
2 tablespoons half & half
Salt and pepper
Shredded cheese of choice
Directions
Preheat the oven to 375°. Place the potato skins on a baking sheet.
Melt the butter in a medium sauté pan. Whisk the eggs in the pan with salt, pepper, and half and half. Scramble until glossy, not dry.
Fill the potato skins with the eggs and top with your choice of cheese. Bake on the lower rack for about 12 minutes. Enjoy!