a pole bean, and two radiantly golden cherry tomatoes. I have been waiting months for those four exquisite bites.
Turnip greens and amaranth, included in my morning meal. Two baby japanese eggplants, one hot pepper, a handful of scallions will go into something with tempeh.
The last of the radishes and two beets will be delightful with vidalia onions — all lightly pickled.
One of the first things I did when I got home was to start several kinds of sprouts. Soaking beans overnight is, if you think about it, just a prelude to sprouting. I often sprout beans for a few days even if I plan to cook them. Once they have just sprouted (usually after two+three days), cooking time to tender is only 10-15 minutes. I had some sprouted chickpeas, a couple of potatoes in cold storage (aka the vegetable bin in my refrigerator). Today was the first day I was really able to get into the garden since my return. In addition to carrots, I was able to pull a substantial quantity of various greens: kale, chard, curly endive.
The stew: saute in olive oil (or a mix of olive oil and butter), minced onion and garlic, diced celery and carrot until translucent. Add to pot peeled and cubed potato and sprouted chickpeas (if using only soaked chickpeas, cooking time will be 3-4 times as long; or you could use already cooked chickpeas) and stir to coat with cooking oil. Add a couple of dried hot chilis (optional) and some sprigs of rosemary and oregano (fresh is best). Cover with vegetable stock or water and cook until chickpeas and vegetables are tender. In a pressure cooker this took about 10 minutes. Chop whatever fresh greens you have on hand (anything, but collards; if all you have are collards, kidney or pinto beans would work better than chickpeas). Add the greens just before serving and cook only long enough to wilt greens. Season with salt and black pepper to taste. I used rind from a spanish rosemary-crusted goat cheese when cooking. This would be optional, but if you want just a hint of cheese flavor, cooking with the rind of a hard cheese is very nice.
Ah, it is good to be home.
Peace and light, E — Posted with WordPress for BlackBerry.
I just received this letter and wanted to pass it on to those who have senators and members of Congress (those of us in DC still do not):
Dear Elizabeth Goodman,One of our lobbyists just reported to me that some members of the supercommittee are telling us they are open to cutting Pentagon spending. “We need to hear what the folks back home in our state have to say about this,” we heard.The most important voice in this budget debate is your voices as constituents. As they make their decision, your members of Congress need to hear your side of this story. They need to hear about the consequences in your communities when money isn’t invested in schools, roads, jobs, and other local priorities.Today, will you write a letter to the editor of your local newspaper? Refer to your members of Congress by name and point out the needs in your local community.Communities around the country are being squeezed. More people are relying on food banks; local governments are copying with both the neighborhood and family stress of foreclosure; schools are increasing class sizes and shortening the school year; and critical maintenance on bridges and roadways. Police and firefighters are losing their jobs. Yet, the Pentagon budget continues to grow.Congress will take action to reduce the deficit, which means budget cuts. But if Congress doesn’t act to cut at Pentagon spending by a significant amount — FCNL and others believe that number is $1 trillion over the next ten years — then the cuts to other programs will be much deeper. Cutting the Pentagon budget and potentially making more funds available to meet the needs of state and local communities. There is an opportunity to make this change.Thank you for your action.Sincerely,Diane RandallExecutive Secretary P.S. If you want to know more about how much Pentagon spending is slated to rise, or more on FCNL’s views on the debt, deficit and supercommittee, visit our website.
Peace and light, E — Posted with WordPress for BlackBerry.
Chard, beet greens, garlic chives, baby radishes, herbs, flowers from the garden; pantry items
Here’s an aerial view of the back garden on the equinox after I spent several hours cleaning, deadheading, repotting, mulching, etc. As you can see, the moss is ecstatic from having had the weight of the snow on it for several weeks. Coming up in quantities almost enough to pick are lettuce, spinach, cilantro, parsley, chives, onions, lemon balm (always have too much of that — if you’re local let me know if you want some). The first rosebud emerged sometime between Friday and Sunday. It is hard to believe that just a month ago, I was blogging about indoor gardening — how to find delight even when snowed under (scroll to the bottom of the linked post to compare pictures of the same view).
As you can see from comparing the two photos, things were still growing under the snow or getting ready to do so. That is what practice is like for me. Sometimes I feel completely snowed under by an injury or rush jobs at work or personal circumstances beyond my control. I keep practicing, but I don’t have the time or energy for long practices or full weekend workshops, when it is easy to get to a place of delight. Other times, things are less pressured, and I feel brimming over with health. Then practice feels wildly effulgent. For my garden to offer its full potential (as is true with my practice), I need to spend lots of time and effort in it for the next several weeks. I know that if I do so, I will be blessed with fullness.
Peace and light, E — Posted with WordPress for BlackBerry.
