Spring has sprung???

I think it is finally safe to say that spring has arrived. Usually by this time of the year I have the garden planted and start the battle of the weeds that will be "knee high by the 4th of July." The garden for the most part is in, but tomatoes and cucumbers are still sitting in the house waiting for the big move outside.

Our potatoes and peas made it into the dirt Easter Sunday. As the days passed a little more of the garden was added. The sweet corn and popcorn were planted next. Spinich, romaine lettuce and leaf lettuce found a home close to the deck so it would be easy to pick while slabs of beef sizzle and cook to perfection on the grill. All of the brocolli, cauliflower, cabbage, beets, beans, kohlrobi, and collards found their homes too. Last week carrots, zucchini, and five types of peppers found the warmth of the prepared soil and survived their first days of wind and rain.

Flowers and herbs were planted in front of the house under the picture window, and petunias are now in pots on the deck. I can't forget the cute little Alibi cucumbers that will reach towards the sun from their pot too. I am debating on putting a pear tomato in a pot on the deck, but I am afraid one more potted plant will not leave much room for us!

I hope that today will be the big day for the rest of the plants to find their places on the stage that is our garden. It has become such an important part of our lives I don't know what we would do without it! Excitement is starting to set in as the seeds make their way out of the soil! We can't wait for that first ripe tomato, or the first batch of creamed peas and potatoes.

I can only imagine what the first bowl of musclin will look like when it is on the table next to grilled steaks! When that day comes I will probably make a batch of these tender rolls to go with dinner and it may use a potato or two from the garden.

Potato Cresent Rolls

2 peeled potatoes cut into 1" cubes; cooked, drained, cooled and mashed without butter and milk

1 pkg active dry yeast

1 1/2 cups warm water

2/3 cup sugar

2/3 cup shortening

2 eggs

1 1/2 tsp salt

6 1/2 cups flour

1/4 cup butter; melted

In a large mixing bowl combine potatoes, yeast, water, sugar, shortening, eggs, salt, and flour with dough hook and knead for 8 minutes. Let rise for about an hour or until doubled. Punch down the down and divide into 2 equal peices. Roll both into circles and brush the melted butter over them. Then cut each circle into 16 wedges and roll up to form crescent rolls. Place on a greased cookie sheet and cover. Allow them to rise for about an hour--they tend to not rise a lot during this time. Bake in a 375 degree oven for about 15 minutes or until golden brown. You can brush butter over them when they are done and serve.

You can easily cut the recipe in half and make other roll shapes with it. A half batch will fit into a bread maker when used in the dough cycle. This recipe is also great for making cinnamon rolls too for a weekend morning. If you have left over mashed potatoes from the night before just use those instead of making fresh; use about a cups worth instead.