Michael cut chives almost in time. They were beginning to bloom, which means separating out the stiff blossom stems as well as random grasses.

After washing and separating, we snip them onto screens. Then into the dehydrator they go.

After about 24 hours, chives have gone from wet to package worthy.

Seven screens filled two jars. This will supply us with chives for blue cheese dressing, white sauces, and other delicacies for an entire year. Fresh chives will go into omelettes, croquettes, and any other dish we think would be improved by these savory morsels.

We have feasted on asparagus for about two weeks now. My daughter noticed that asparagus fresh from our garden tastes so much better than anything available from a market.

Michael has been making rhubarb pies. Soon we will harvest rhubarb for wine. We move from spring to summer at lightning speed.

Rainbows and Northern Lights. It is shaping up to be another amazing year.