THE VILLAGE VOICE

"... BREAD FEEDS THE BODY INDEED, BUT THE FLOWERS FEED ALSO THE SOUL." ~ The Koran Bergenia (the perfect companion plant) ____________________ FRESH TOMATO & BASIL BRUSCHETTA ~ a delightful appetizer, perfect for all seasons Bruschetta Italian bread or french baguette 1 cup loosely packed chopped parsley 1/2 cup room temperature unsalted butter 1/2 tsp. coarse salt freshly cracked pepper to taste 1/2 -3/4 cup grated Parmesan cheese Tomato Topping 3 1/2 cups chopped & seeded ripe plum tomatoes 3 cloves minced garlic 3/4 cup chopped fresh basil leaves 1/3 cup extra-virgin olive oil pinch of coarse salt freshly ground pepper to taste Combine chopped tomatoes, garlic, basil, olive oil and salt & pepper. Let stand at room temperature. Preheat oven to 400-degrees. Blend butter, parsley, salt & pepper. Spread on bread. Dip bread in grated Parmesan cheese to cover surface. Bake 4-5 minutes or until golden brown. Slice bread in serving size pieces and top with tomato...

"There is nothing pleasanter than spading when the ground is soft and damp." ~ John Steinbeck Tulipa tarda ( Eye-catching early Species tulip native to Turkestan. Neat foliage multiplies rapidly, happy to return each spring) ___________________ LUSCIOUS LEMON MOUSSE ~ Adapted from The New Moosewood Cookbook by Mollie Katzen comes this luscious tart ending for a warm spring evening. _____________ 1/4 cup cornstarch 1/2 cup sugar 1/2 cup freshly squeezed lemon juice 1/2 cup water 1 tsp. grated fresh lemon rind 2 room temperature egg whites 1 cup heavy cream heavy cream 1 cup fresh berries (strawberries, blackberries, raspberries) Mix cornstarch and sugar in small saucepan. Add lemon juice and water and whisk until smooth . Cook, whisking constantly over medium heat until thick (at least 5 minutes.) Pour into bow and stir in the lemon rind. Let cool to room temperature. Beat egg whites at high speed with electric mixer until they form stiff peaks. Fold into lemon mixture...

~ BERGENIA ___________________ Gardener's Note: Spring flowering Bergenia has large handsome leaves and clusters of delicate flowers ranging from deep purplish pink to pale pink and occasionally white. Grown for their ' sawtoothed' edges as well as blossoms that remain attractive even after the flowers fade, bergenia thrives in full sun or partial shade . Useful as a slow spreading border plant, the huge cabbage-like foliage remains green throughout the year in southern regions and turns a handsome bronze in the fall in cold areas ~ a strong contrast for spring bulbs, ferns and wildflowers.