It has been a wild Spring here in Boulder, Colorado. Winter brought piles of snow to the mountains—great for us skiers—and a few piles here in the front range—not so great for us riders! Trees and fruit blossoms were a bit stressed and tree crews had a lot to clean-up. With the winter thaw, and the arrival of spring, so comes the mud and intermittent trail closures on our area open spaces.What is arriving: Pasque flowers, wild asparagus, Bluebirds, Meadowlarks, and yellow Goldfinches to name a few. Their songs fill the fields and they line up on the fences—what a pleasure after such a long winter.
As the grasses begin to grow along with daylight I have gone into the shed and pulled out my grazing muzzle, cleaned my brushes and tack, and continue to make good use of my shedding blade on both my horse and my dog. Last week was the spring shot clinic at our barn and Mark Fitch made it quick and easy. This friday it’s off to get the trailer serviced at Scott Murdoch’s in Loveland.
It has been stop and go on starting conditioning Nico. But it looks like the weather may start cooperating a bit more. We started intervals of trots, and up and down hills. For me, I continue with Pilates and now interval training at a local Orange Theory here in Boulder.In the meantime keep your eyes peeld for wild asparagus and colorful birds as spring bursts forth with all its wonderful surprises here is Boulder!
Grilled Asparagus Recipe
- peel stalks
- brush with a mixture of balsamic vinegar and olive oil
- place on hot grill (in basket)
- when done sprinkle with flaked sea salt and parmesan cheese
