Dahlias on Bridge of Flowers
I was walking across the Bridge of Flowers this morning and it is clear this is high Dahlia season. I don’t know the names of these varieties, but I am going to look through the Swan Island Dahlia catalog and see if I can get names for some of these.
Pink Dahlias on Bridge of Flowers
Some dahlias have a more tender hue.
China Doll Dahlia
China Doll is a dahlia that everyone loves.
Dahlia on the Bridge of Flowers
Dahlia on the Bridge of Flowers
Dahlias come in so many forms and sizes.
Shaggy Dahlia on the Bridge of Flowers
Do you think ‘Shaggy’ is a dahlia class?
Stone Fountain at Bridge of Flowers
After all the fire of the dahlias it is nice to have a cool place to sit .
Shade garden on the Shelburne side of the Bridge of Flowers
Leaping Fish sculpture
Before I left the Bridge I had to go and take another look at the new school of fish leaping up river on the Buckland side. Thank you John Sendelbach.
The Bridge hosts what is essentially a joyful garden party every day of the year from April 1 to October 30. Visitors from all over the country – yea all over the world – come here to enjoy the flowers, tended by a gardener, assistant gardener, many volunteers and overseen by the Bridge of Flowers committee, a part of the Shelburne Falls Area Women’s Club.
Nasami Farm Plant Swap
On this Monday morning I can report on a full weekend beginning with a New England Wildflower Society member Plant Swap at Nasami Farm. I brought waldsteinia and tiarella and came home with Jacob’s ladder, an unusual epimedium, more tiarellas, a spicebush plant (very tiny) and an unusual native sedum.
Greenfield Community College Graduation 2014
There was a big crowd and a big tent for for the Greenfield Community College graduation Saturday afternoon. Granddaughter Tricia was graduation with honors and an Associate Degree in Accounting. She is very smart, and encouraging to all the students she has been tutoring over the past two or three years. She has been working at a bank while working on her degree.
Tricia in line for her diploma
Tricia and the young woman in front of her are wearing gold stoles to denote their entry into the Phi Theta Kappa honor society.
Tricia and her fiance Brian
Tricia and her fiance Brian are both so proud of each other’s academic achievements. He graduated from UMass-Amherst with a psychology degree three years ago, and just finished the pre-requisites he needed to apply for a Physican’s Assistant program which will begin in January. He has been working at the Brattleboro Retreat to pay off student loans since graduation, and trying to save money for the new program. These two are so smart, and disciplined. They will go far, but a first stop is a September wedding.
Chris and Bibi at work
Son Chris stopped by over the weekend to congratulate Tricia and to help us in the garden. Mowing, raking AND picking up the grass for the compost pile. What a guy! Bibi, the elderly French bulldog, still has enough energy to supervise and cheer him on.
A great weekend! The garden is starting to look good too.
Van Sion daffodils
These Van Sion antique daffodils are strong growers. So strong that they persist in blooming in a rose bush no matter how many time I try to dig them out.
No matter. I am glad to see them blooming. They are the earliest of my daffs, but a few others are coming into bloom. And if daffodils are blooming in Heath it must be time for plant sales.
The first plant sale is organized by The Greenfield Garden Club and will be held at the Trap Plain Garden at the intersection of Federal and Silver Streets on Saturday, May 10 from 8 am – 1 pm. Perennials from members gardens will be on offer, as well as annuals from Spatcher’s Farm, a garden tag sale and a raffle with wonderful prizes like this set of heavy duty hand tools.
DeWit hand tools
Bring a soil sample from your garden and have it tested by a Master Gardener! This annual Extravaganza sale raises money to fund grants that the Garden Club awards to schools in their area. This year they funded garden projects at the schools in Buckland, Leverett, Shutesbury, Gill, Conway, Colrain, Heath, Leyden, and Greenfield High School as well as the Wheeler Library in Orange. The Club is also funding the containers that will be planted and placed on the median on Main Street, Bank Row and Deerfield Street. If you buy plants or other items at this sale you’ll be beautifying your garden, while you beatify the community.
Next week, Saturday May 17, the Bridge of Flowers will hold its Annual Plant Sale from 9 am – noon at the Trinity Church’s Baptist Lot on Main Street in Shelburne Falls. Perennials off the Bridge, annuals from LaSalles, and many beautiful and useful things brought by vendors like OESCO which sells sturdy useful tools.
Winterfare Market February, 2012
For some people the initials CSA are just another of those annoying acronyms that can make our conversations sound like an unintelligible inter-office memo. For some CSA means Community Supported Agriculture which encompasses delicious local food, help for the farmer, and a community of like-minded folk who enjoy fresh food, and enjoy knowing they are supporting farmers and farms, and the very land and environment that surrounds us.
Small farmers never think they are going to get rich doing what they love. They only hope they won’t go broke after a bad season. In the 1980s a new idea came on the scene when the first community supported agriculture farms were first organized. The idea is that people would buy shares in the farm and its harvest at the beginning of the growing year, essentially sharing the risks the farmer would face over the course of the season. Would there be flooding rains? Drought? Would blight kill all the tomatoes? Mother Nature can throw all kinds of disasters at a farmer. CSA members are essentially buying the harvest as crops are planted and becoming a part of a community – a “we’re all in this together” community sharing the risk, the worry and the joys of the farm.
When I first became aware of Community Supported Agriculture some years ago, there were not many CSA farms or people buying shares. The organizational elements were fairly standard. An individual or family would buy a share in the spring, and then as the May and June harvest started coming in they would pick up their weekly boxed or bagged share of greens, beans, radishes and vegetables of every type in season. Because man does not live by carrot alone, many CSAs also included a bouquet of summer flowers.
Now there are many more CSAs in our area. I spoke with Phil Korman, Executive Director of CISA (Community Involved in Sustaining Agriculture) who said that in the three counties, Franklin, Hampshire and Hampden, in 2009 there were about 4550 farm shares sold, but in 2012 that number had increased to about 7300 farm shares sold. Some of those shares were to people outside the three counties. The expectation is that the number has continued to increase but statistics are only collected every five years. Korman pointed out that those farm shares did not include winter shares which are now available.
In fact, there are now many more kinds of CSA shares that people can buy. In addition to the regular vegetable garden shares, there are shares for meat, fish, eggs, flowers, and grain.
The last few years have seen other changes in CSA distributions. Originally, a shareholder paid up, and then picked up that share weekly at the farm. Nowadays CSA shares can be delivered to various sites including schools, retirement communities, and work sites.CooleyDickinsonHospitalallows staff to pay for their share with a payroll deduction, and the share is delivered to the hospital. Some people share a share with a neighbor
Hager’s Farm Market and Upinngill Farm sell vouchers. The Hager vouchers are dated for use throughout the season, but they can be used at the Market on Route 2 in Shelburne with the shareholder making his own choices, for produce or pies, eggs or yogurt. Upinngill’s vouchers are not dated. Several can be used at one time. In both cases, at the Hager Farm Market and the Upinngill farmstand, the vouchers provide for a discount, so you are saving money, as well as getting wonderful produce.
There are 15 CSA farms inFranklinCounty, inGreenfield, Montague, Gill, Leyden, Colrain,Sunderland, Ashfield, Whately, and Berndarston. Each CSA farm delivers its share one day a week. All of them are now signing up shareholders for the 2014 season.
Western Massachusettshas been “an incredibly receptive community” to desiring and buying local farm products Korman said. The first local, and now longest running CSA farm is Brookfield Farm inAmherst. The first Winterfare was created inGreenfieldby volunteers just a few years ago. Now farmers plant winter storage crops for the 30 winter farmers markets that are ongoing across the state. CISA was the first non-profit organization in the state and created the Local Hero marketing project.
Currently there are 55 Local Hero restaurants using local produce for a total of about $2 million a year. There are also 240 Local Hero farms. They sold between 2002 and 2007 $4.5 million worth of farm products, but that amount has now doubled to $9 million. Food coops account for $16 million in sales. Right now in the three counties between 10%-15% of our food is fresh local food, but CISA’s goal is to have 25% of our food grown and enjoyed locally.
I was shocked that we are eating so little local food, but Korman gently pointed out that the whole population ofFranklinCountyis only half the population of the city ofSpringfield. I can see that it will be a great day when everyone inSpringfieldgets 25% of their dinners from local farms. I have to keep reminding myself that not everyone lives in our beautiful and fertile valley or near a hilltown farm where fresh food is available for a good part of the year.
It’s finally getting warmer. It’s time to think about fresh salads, grilled vegetables and corn on the cob. It’s time to think about the possibility of joining a Community Supported Agriculture farm.
You can find a full listing and information about local CSA farms on the CISA website. http://www.buylocalfood.org/buy-local/find-local/csa-farm-listing/
Between the Rows April 5, 2014
Sheila Litchfield in the Dell
The Heath Agricultural Society gave us all a chance to go exploring the cellars and caves of our neighbors this past Saturday. Root cellars, cider cellars and a cheese cave. Who could resist this opportunity? Over 50 people signed up for this tour, many of them from towns beyond Heath. Even Springfield! I took one group around beginning with Sheila Litchfield who first explained the basics of cheesemaking. Chemistry. Bacteria. Sheila is a nurse so she knows all about bacteria. When Sheila isn’t milking her three goats to make cheese, serving as Rowe’s town nurse, and serving as a member of Heath’s selectboard, she spends ‘her spare’ time canning the produce from the large Litchfield garden. Oh, and she also gives cheesemaking workshops!
Sheila built her cheese cave in the cellar. Here, with carefully monitored temperature and humidity, she stores cheese that needs aging. She explained that she can only have one kind of cheese in this small cave, because the different cheese bacterias will infect each other, to the benefit of neither.
Litchfield Root storage
Our group got a bonus! Sheila showed us how she stores root vegetables, in crocks, on the bulkhead stairs. Not too much left at this time of year.
Andrew at Benson Place Blueberry Farm
Then it was off to the Benson Place Blueberry Farm, where noted artist Robert Strong Woodward often painted, and where I often took young grandsons to pick their own low bush blueberries. Andrew and his family have been farming here for three years. When the basement was given a cement floor in the 1960′s a corner space was left unpaved, in expectation of a root cellar. Andrew finally finished the root cellar which now has two cement foundation walls, and two walls built of rigid silvery insulation panels, extra fiberglass insulation and heavy weight black plastic. His root cellar has a window which makes it possible, with the help of flexible ductwork, to bring extra air circulation. At this point Andrew says they buy bulk vegetables from farms like Atlas Farm to store. They also use the root cellar for other foods like yogurt and meat when the refrigerator is too full.
Draxler root cellar
Andy and Sue Draxler could not put their root cellar in the cellar because their furnace made that space too warm. They poured a cement floor in their large garage/workshop, but left one corner unpaved to provide the necessary moisture for their root cellar. While Andrew’s root cellar is a little room with a window, the Draxlers built what is essentially a large closet. It is divided in two, with the intention of providing dry cold storage on one side, and moist cold storage on the other. That has not worked out as they expected, and both sides are quite moist. Sue Draxler explained are working on a fix for that. They do have their potatoes on one side and apples on the other. These two should never be stored together because the apples produce ethylene gas as they ripen, and this will cause the potatoes to sprout more quickly. Like, Andrew, the Draxlers have very little left in their root cellar at this time of the year. Sheila, Andrew and Sue all acknowledged that they had some produce loss because of the extremely cold temperatures for an extended period this year, made it impossible to keep root cellar temperatures above 32 degrees. Generally speaking root cellars should be keep between 40 and 55 degrees.
Bob Bourke and his cider press
After root cellars, we went off to explore cider cellars. Hard cider, that is. Bob Bourke took everyone down to his cellar to show his equipment and fermenting carboys of cider. Then we all went up to the porch to see his cider press. Bob bought his house and property about five or six years ago and was happy that it came with a cider orchard. He has 45 trees of various apple cultivars like Golden Russets, Baldwins, Northern Spy, Gravensteins, Jonathans and others. Good, complex ciders depend on a flavorful mix of apples. Making cider also depends on controlling the yeasts, which means cleanliness and isolation in air-locked barrels and carboys. Bob explained that it is not really difficult to make cider, but cleanliness is vital. It is also very timeconsuming when it is time to sterilize the bottles, fill and cap them. He gave out samples to our thirsty crew.
Doug Mason in his cider cellar
Doug Mason gets most of his apples from Bob. They do a lot of work – and tasting – together. He has some additional equipment that we hadn’t seen at Bob’s. To cut down on the time required for washing and sterilizing bottles, he has bought several stainless steel kegs, like those that beer comes in. Much easier to clean a keg than bottles for an equal amount of beer. He also has a bottling and capping gadget that, with a two man crew, makes this operation fairly quick. He also gave out samples. Warming! And very nice. This cider cellar is about 50 degrees. Chilly. Doug ferments his cider in the barrel for about a year or so, then bottles it, and keeps it for another year. Bob’s cellar is warmer, and it takes the cider longer to mature in Doug’s colder cellar. So much to learn.
Back at the Community Hall we could warm up. Hours spent talking about food and drink prepared us for a fabulous lunch, chilis, soups, breads, pies and cider! All prepared for tour participants by members of the Heath Agricultural Society. That is Justin Lively, Society President, in the center rear of the photo. Lots of enthusiastic conversations! The big question? What other kinds of tours can we have in Heath? What kinds of tours might other towns create?
Winter Fare veggies
If I am counting correctly this is the 7th Greenfield Annual Winter Fare which will bring truckloads of fresh local vegetables to Greenfield High School on Saturday, February 1. Enter from Kent Street off Silver Street. Beyond vegetables there will be preserved products like pickles and syrup, honey and jams. Frozen meat! And to keep you shopping from 10 am til 1 pm music will be provided by Last Night’s Fun, and soup provided by The Brass Buckle, Hope and Olive, Wagon Wheel and The Cookie Factory will help you keep up your strength.
At 1 pm there will be a Barter Swap. Anyone with extra home made or home grown food can gather for an informal trading space where you can make your own swapping deals.
There is more to the Winter Fare than the Farmer’s Market. Open Hearth Cooking Classes on Saturdays, Feb. 1 and 8, 10 am – 2:30 pm at Historic Deerfield. Contact Claire Carlson firstname.lastname@example.org. $55 per person.
Screening of Food For Change and discussion with film maker, Wednesday, Feb 5, 6:30 pm at the Sunderland Public Library. Call 43-665-2642 for more info.
Annual Franklin County Cabin Fever Seed Swap Sunday Feb. 9, 1-4 pm Upstairs at Green Fields Market, www.facebook.com/greefieldsunflowers for more info.
Seed Starting Workshop Sunday, Feb 9, 1 pm at the Ashfield Congregational Church. Sponsored by Share the Warmth. More info: Holly Westcott email@example.com.
Winter Fare is obvioulsy about more than Fare, this is a Fair atmosphere that brings a community together.
Welcome to Heath Halloween
Because we are such a rural, spread-out town children can’t easily go trick or treating from house to house. A Tailgate Halloween in the town center was planned, but the rain called for an instant revision. The community hall was quickly turned into Trick or Treat Central and the youngest children, baby pumpkins and kittens, arrived first, followed later by the older kids who had a map of all the houses in town where the Trick or Treat light was on.
Even the witches needed to have their fortune told before going on to the main event. Candy! Also apple cider and donuts.
Candy – all you can carry
This is the only night when the grown-ups urge children to take more candy. Go on. You can have another handful!
For some there were scary stories! Bats in the library, terrified bunnies, scared siblings. Max and Ruby – what are you doing?
Ghouls and witches
All the ghouls, witches, kittens, spiders, frogs, French knights, gorillas, elephants, Princess brides, and fishermen of all ages in town turned out for a sweetly ghastly celebration.
Greenfield Community Farm – New Shed
Accessible healthy food is a basic human right. The Greenfield Community Farm helps insure this right to the Greenfield Community.
The Greenfield Community Farm out on Glenbrook Road is actually comprised of four gardens. First, there is a production market garden, operated by grant-funded David Paysnick and his assistant Daniel Berry, that grows produce for sale through the Just Roots CSA, at the Farmers Market, and Green Fields Coop. This garden includes a greenhouse where seeds are started in the spring, and a high-tunnel greenhouse that extends the season for tomatoes, and exotic crops like ginger. Extra vegetable starts, and seeds, are given to the Food for All Garden.
The market garden makes use of interns, from high school and college students to older people who sign up for a season. There are spring chores including working in the greenhouse and soil prep, summer chores including weeding, succession planting, and preparing produce for sale, and fall chores include marketing, farm upkeep, and mentoring a younger person. A full description of these internships is on the justroots.org website.
A second garden, unpoetically named The Education Site, is a currently colorful demonstration garden created by students, parents and educators where students from 8-18 can engage in meaningful and creative work on the land.
Shelly Beck, Community Garden Coordinator, oversees the final two gardens. These are the community garden plots tended by their gardeners, and the Food For All Garden that grows produce for the Stone Soup Café and the Center for Self Reliance food pantry. I visited with Beck to see how the first growing season and harvest went.
“Pretty well!” she said with joyful enthusiasm. I could see that the better part of the harvest had been gathered in, but cabbage, Brussels sprouts and kale were still growing as were a few squash plants. Bright nasturtiums and marigolds bloomed here and there. Even hard core vegetable gardeners can’t resist a few brilliant flowers. It looked like a productive season to me.
The 50 community garden plots come in two sizes, 20×20 feet, and 20×10 feet. These plots were cultivated by experienced gardeners, novices, people who were interested in vegetables, some who only wanted flowers, and some who were particularly passionate about herbs. A Daisy troop took possession of one plot and inmates from the Kimball House, the Franklin County Jail’s Re-entry program cultivated another.
Volunteers built a handsome garden shed to hold tools (they can use more tools and wheelbarrows), and there is a drilled well to supply that all important garden element – water. Soil amendments are also available for plot holders. For those with the need there are also high raised beds to plant. More raised beds are in the planning.
Food For All Garden
“The Food for All plot has really been my plot this year,” Beck said, “but I’ve had lots of volunteers helping. Kimball House guys spend two mornings a week here, and community groups call and come. We even had a ‘weed-dating’ session!”
For those who are not part of the dating scene, speed-dating is an event where attendees spend a very few minutes talking to each other, exchanging cards, and then moving on to the next. “It’s more fun to chat over the weeds,” Beck said. “We’ll probably do it again, and we’d like more men to come.”
Beck had to explain to me that the Stone Soup Café is the pay-what-you-can café that is held every Saturday at noon at All Soul’s Church. Volunteers cook and serve up a great delicious and nutritious lunch. Those who can leave a donation. Even those who cannot attend, can send a donation to help cover costs.
Beck has taken an interesting road to bring her to the Greenfield Community Farm. She grew up in Massachusetts, but it was at Evergreen College in Washington State that she began taking eco-agricultural courses. “Evergreen immersed me in the world of growing things and sustainability. I never dreamed that organic would one day be so much of our culture so that you can buy organic produce at the Stop and Shop.”
In 1996 she moved back to Massachusetts and found a real home in Greenfield. She was a single mother with a child but she found housing at Leyden Woods where she started her first community garden. She began working Green Fields Market and said she really felt the community taking care of her. She worked as a science teacher at the middle school, and at Enterprise Farm. “It was a great place to see what farmers are doing on a big scale.” While she was there she helped put together the Mobile Market that brought fresh produce food deserts from Somerville to Northampton, senior centers, a YMCA and housing projects.
Nowadays, Beck’s day job is as Pantry coordinator at the Amherst Survival Center which offers free health care, and a free store in addition to a free lunch and regular pantry food distribution. She worked with local farmers and made sure that the food pantry offered fresh produce as well as the regular non-perishable foods.
Fall Festival at the Greenfield Community Farm
If you have a garden you must celebrate the harvest. This is doubly true if you have a big garden, with many gardeners big and small. Sunday, October 27 the Greenfield Community Farm is hosting a Fall Festival with workshops, a farm tour, garlic planting and a pot luck meal. All are invited to come and learn more about the gardens, and celebrate this first of many harvests. The website www.justroots.org. has full information about the Fall Festival and all the gardens. ###
Between the Rows October 12, 2013
“I’m a designer. I’ve always been absorbed by fashion, interior and landscape design,” Marie Stella said when she began my tour of Beaver Lodge in Ashfield. Her current and ongoing design project is the landscape surrounding her beautiful house which has been give a Platinum LEED (Leadership in Energy and Environmental Design) rating. This is very unusual for a residence.
LEED designations require that materials be as local as possible, that recycled materials be used when possible. For example, at Beaver Lodge floors are made with wood from trees removed from the site. Stella touched on many other examples as we walked.
Since her house has been designed with energy efficiency and environmental concerns in mind, it is no surprise that the limited domestic landscape shares these design constraints. The garden is designed on permaculture principles with a large emphasis on edibles.
Front view of Beaver Lodge
The first notable aspect of the garden that stretches to the south, in front of the house is the absence of lawn. In the center are large raised vegetable beds, with perennial crops like asparagus, rhubarb, blueberries, raspberries and dwarf fruit trees along the eastern border. A small new collection of shitake mushroom logs rests in the shade of the woods.
The western border includes a grapevine covered arbor furnished with a rustic table and benches to provide a shady resting space,. Closer to the house a wild garden filled with native pollinator plants nestles against the broad Ashfield stone terrace that is the transition between the garden and the house. Instead of grass, woodchips carpet the ground. This relatively small cultivated space is held in the embrace of a mixed woodland.
To the north of the house is an old beaver pond which gives its name to Stella’s model house and landscape. In addition to being a designer, Stella is a teacher, and she has designed Beaver Lodge as a teaching tool,. She gives classes at the Landscape Institute at Boston Architecture College, and online.
She did not begin her career as a teacher, and gardening was only an avocation. However, 25 years or so ago, when her children were young, she took a couple of Elsa Bakalar’s garden classes at her house here in Heath. She found those so inspiring she was led to a course in plant materials at the Radcliff Institute in Boston. That was so engaging that she went on to complete the certification program, and then another one.
During those Radcliff classes she realized a new future was waiting for her. She could combine her earlier background as a historian with her interest in the landscape. She liked writing. Soon she was writing and lecturing about landscape history. She organized and led garden tours to Japan and Italy.
As fascinated as she has been with the history of the landscape, she began to look towards the future, and so came about the construction of Beaver Lodge which will be part of the free NESEA Green Buildings Open House Tour.
Water retention pond
Of course, Stella realizes that if you have a vegetable garden it must be watered. I was very impressed with the systems she has in place to supply adequate water to the edible gardens. At one end of the house the rain gutters bring water to a large stone retention pond that serves an important function, but is also beautiful since it is constructed of stone blasted from construction of the house. A pump brings water up to the vegetable garden when it is needed. She has added a bit of whimsy as well. She has created a small fountain that uses water from the retention pond, and then brings it back to the pond down a created stream bed.
Marie Stella’s greenhouse
Since I visited last in 2009, Stella has added a small greenhouse that incorporates a cold frame and makes use of recycled windows. The greenhouse will give her a chance to get seedlings started early. Inside the greenhouse is a 550 gallon food grade plastic cistern that collects rain from the gutters at the end of then, and then pipes it into the garden.
She also has a root cellar where she can overwinter bulbs and tubers. The constraint for other uses is that snow build up in often prevents access during the winter.
Shakespeare once penned the line “Sermons in stones and good in everything . . .” Those who study and visit Beaver Lodge will find encyclopedias of good knowledge in this living lesson book.
For information on visiting Beaver Lodge and all the sites on the Green Buildings Open House Tour on Saturday, October 5 you can go to the NESEA (Northeast Sustainable Energy Association) website, www.NESEA.org, and click on the Green Buildings Open House button. There you will be able to put in your own zip code and the distance you are willing to drive. Over 200 houses are on the tour in the whole northeast from Maine to Pennsylvania, but 37 house are within 30 miles of Greenfield. Several are in Greenfield itself with others in Montague, Colrain, Northfield, and South Deerfield, in addition to Beaver Lodge. The website will give you information about each house and it’s green elements, along with cost, benefits, and suppliers. The tour is free, but you should sign up.
Just browsing the Open House website will give you a lot of information and ideas. The owner of an historic house in Montague will be giving a talk from 10am-noon “about how we successfully survived a Deep Energy Retrofit with our marriage AND our historic windows intact!”
Between the Rows September 28k 2013
The Wedding Tent is ready.
Family and friends
Family and friends are assembling.
Emily and Nick
Emily and Nick join hands. The wedding ceremony is beautiful.
The bride and guests
The bride is hugging everyone. Everyone is hugging the bride. The cameras are rolling.
Everyone had a camera and everyone was snapping away. Here is Christina photographing me photographing her. We are all wanting to capture this moment forever. I was reminded of a song from the delightful, satirical musical Little Mary Sunshine. I was mis-remembering some of the lyrics of Every Little Nothing, sung by the wise old woman character. My ‘ revised’ lyrics fit my mood. Every little moment means a precious little moment/if we make it gay. Every little moment means a precious little moment/but it cannot stay. For every little moment has its moment/then it flies away. Every little moment means a precious little moment/take it while you may.
Many branches of the family have gathered to admire the beautiful couple.
Do you imagine they might be thinking of future weddings?
Wedding cake moment
An important wedding ritual. The wedding cake. The bride and groom fed each other daintily. Thank heaven.
Time to dance
Then let the dancing begin. Conga!
The Bride and Groom
The golden afternoon was drawing to a close, but the bride and groom walked across the meadow, perhaps thinking of all the precious little moments that await them, even as these fly away.
For more (almost) wordlessness this Wednesday, click here.