I always like to stop and smell the flowers, and I also pet moss. The texture provides a soothing tactile experience. Gazing at an expanse of moss-covered ground is calming as well—an emerald carpet so deeply green you might think of Ireland. Or, somewhat closer to home, the Hoh Rain Forest in the Pacific Northwest.
In Shinto Buddhism moss is symbolic of adaptability and resilience. And although moss is in harmony with nature, many gardeners would prefer observing moss on boulders, trees and along forest paths, as it requires soggy ground.
Besides moss, April and early May see the return of forest ephemerals like trout lilies, Dutchman’s breeches, spring beauties and, my favorite, trailing arbutus. Timing is everything for them as they appear before trees leaf out. These early wildflowers provide nectar and pollen to bees and other pollinators. Be sure to look out for these early arrivals as you wander forest paths this time of year.
Thinking “green,” here’s a delicious Belly Button Salad for a spring gathering. The name comes from how the peas settle in the center of the pasta.
Ingredients
- 7 oz. pkg. tortellini, cooked and drained
- 10 oz. pkg. frozen peas, rinsed in cold water, drained
- ½ pint cherry tomatoes, halved
- ½ cup crumbled goat cheese
- 1 tablespoon bacon bits, optional
Dressing
- 4 tablespoons red wine vinegar
- Juice of 1 lemon
- 1 clove garlic, crushed
- ½ cup olive oil
- 3 teaspoons Dijon mustard
Directions
Combine the dressing ingredients, stir with a wire whisk. Pour it over the tortellini, peas, tomatoes, goat cheese and bacon bits (if using) and mix. Top with a sprinkle of Parmesan or Romano cheese and freshly ground pepper.