We were half way through the day before we realised it was Earth Day. But we were in a good place, up to our armpits in earth, mulch and seeds. We turned the 2015 compost pile and in its place started this year's pile with the year's first grass cuttings. Almost all the vegetables and flowers are now planted out, with the exception of the tomatoes and peppers which are still tiny sprouts. In this, we are far behind most other people. However, we do not yet have a winter garden/greenhouse or a regularly heated house to start the sprouting in late winter. This week there was a morning when temperatures dropped to -2/-4C. We hope that the fruit tree blossoms survived. There is always a late frost, and we kept the seed potatoes unplanted until now. Unfortunately, by now they have started to rot and we had throw out a good 2/3 of what we kept aside from last year's crop for planting. Even so, we planted about 100 potatoes, a third of last year's crop. Probably a good thing, since we cannot eat the potatoes we still have from last year even though we processed some into 150 potato croquettes, about 100 potato gnocchi, and 80 plum dumplings. We mulched everything with hay we had left over from last year, and then went on a quick mushroom reconnaissance trip to see if Kata's chicken of the woods has made its appearance yet. We did not see any chicken of the woods, but we found quite a few nyarfa mushrooms which we dried and ground into seasoning powder. The fresher mushrooms we threw into the first bogracs of the year. This bogracs was not only to celebrate spring, but also to try to clean out some of the stuff in the freezer. In went some potatoes, nyarfa mushrooms, beans we had already soaked but had no more space to plant, frozen tomatoes and peppers from Marikanéni, Old Bay Seasoning I got from someone 25 years ago...The result was surprisingly good, made even better by the accompanying Tokalj Furmint 2013. We toasted marshmallows and made s'mores to finish off the meal. Before we went to bed we filtered the dandelion wine, covered it, and placed it in the cellar for three weeks before we can bottle it.