I'm waiting for hummingbirds

In these mild winter days, on the last day of January, I'm thinking about spring.

I gathered up some organic compost to enrich my vegetable beds, cleaned the beds up (of dead greens and parsley), admired the leeks of various sorts (some looking wan, others - the perennial ones- looking more robust), clipped back some perennial stems, and thought:  I'm waiting for spring.

It's still way too early, I know, but there are daffodils in flower around the corner.  And tulip foliage is emerging, too, in spots I've tucked former Valentine's Day bulbs in, to overwinter.

I'm remembering hummingbird visits some years ago (we saw lots in Guatemala recently, primarily visiting feeders, but also in gardens).

Here was a great sequence of photos on a venerable Campsis at the Biltmore Estate, some years ago.

A hummingbird coming in to visit a Campsis flower: click for a larger view.

Day 7 #challengeatnaturephotography

Back home on a mild winter day

Beaver Lake in late January

Missing the big snowstorm in the eastern U.S. while traveling, we were glad to catch a bit of the snow and remaining ice, too, on one of our favorite spots in Asheville, Beaver Lake.  Day 6 at #challengeonnaturephotography.

Ice on Beaver Lake

 

Market in Quetzaltenango

All over the world, markets have distinct characteristics; they're full of people, local favorites, and often surprises.

This one, near the bus station, in the highland city of Quetzaltenango in Guatemala, was distinguished by lots of prepared vegetables (an unusual market offering).

And this goat was unusual, too (she was providing milk, perhaps on demand? according to the "leche" sign).

This will serve as Day 5 in #challengeonnaturephotography.

The vegetables and fruits fall into that category, I think.  Hmm, of course, now I've just realized that I already posted about this!

Growing organic vegetables

Day 2 at #challengeonnaturephotography

These are photos of growing plants organically, and creating a "kitchen garden" in a country (Guatemala) where it's most unusual to have an restaurant serving organic food, much less from their own garden (on the hotel's grounds, in a very modest, non-tourist town on Lake Atitlan).

Jose with Swiss Chard, kale, and other greens

To these gardeners, it was definitely about living in harmony with their year-round growing season.

Banco de similar (seed storage shed)

Jose showing Tim their saved seeds

Nature comes in guises both familiar and wild; both are worth celebrating.

 

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