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Roasted Vegetables (and getting ready for vacation)

Yesterday morning, when I was starting to pack to leave for Oregon today, the most critical elements for getting ready (after making sure I had my wallet, camera, and some yoga clothes in a suitcase) were to water the garden well, pull some weeds, pick ripe vegetables, and cook.

I’d given away some produce a couple of days ago, but still had eggplants, peppers, tomatoes from the garden and half an onion from something I had cooked earlier in the week.

I cut everything in half, slathered it in olive oil, sprinkled the vegetables with coarsely ground pepper Himalayan pink salt and put it into the toaster/convection oven (my favorite kitchen appliance).  The vegetables roasted while I was doing other chores.  Now, on my return, I will be able pull from the freezer ingredients for a wonderful pasta sauce.

As much as I am looking forward to a week of yoga and exploration, I’ll be delighted to come back to garden and my own kitchen.  It is almost time to start planting greens, beets, and turnips for fall.

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    It has been too cold for the nasturtium seeds I sowed a few weeks ago to germinate.  By the time they germinate and grow, it will be too hot for the plants to thrive.  (As a landscaper neighbor and friend of mine said of this dilemma this morning:  “welcome to spring in Washington”).  Nasturtiums love cool weather and really only do well in my garden until June.

    The solution:  I bought a few seedlings.  I planted the seedlings where I sowed the seeds.  By the time the seedlings have long since flowered and are starting to get leggy, the seeds will have germinated, and I’ll get nasturtiums for an extra few weeks at the end when it starts to get hot.

    This combination of sowing seeds and planting seedlings also works well for me with annual herbs such as basil, dill,  and parsley.  The seedlings give me a few weeks head start; the seeds give me plentiful, inexpensive new plants when the plants that started in my garden as seedlings are starting to bolt.

    I do only seeds for greens — kale, chard, mache, arugula, spinach, cilantro and beets.  I can sow them in March and by now they are starting to feed me.  I do only seedlings for tomatoes and peppers (I don’t have the facilities to get strong seedlings and starting with seedlings extends my growing season up 6-8 weeks).

    It would be wonderful to garden entirely from seeds (swapped or harvested from last year), but the reality is that I am not a full-time gardener, but want to have a garden full-time.

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    Six Hours of R&R (A Simple Extravaganza)

    I woke completely refreshed this morning, even though it was a very long work week, I taught two classes yesterday, I have lots to do today, and it promises to be a stressful work week coming. The sense of well-restedness is thanks to the six (or was it seven) hours of nurture I gave myself at the end of the day yesterday.

    First I walked to a late afternoon appointment with my wonderful massage therapist, Patrick McClintock. My walk to see Patrick  is a beautiful walk 14-block walk through Capitol Hill. I strolled home afterwards, stopping at the grocery store to pick up soy milk and a couple of other items I like to have in the house (no more than I could carry easily), then walking through Lincoln Park on my way home.  Taking my time on my walk, I visited with a few dogs and neighbors who were out.

    For dinner, I made a stir-fry of tempeh and radish greens (greens and herbs came right out of the garden).

    • In peanut oil (or other oil that can take high heat; not olive oil with asian flavors); slice a clove or two of garlic, mince some ginger, saute until garlic is translucent; add sliced onions and saute until translucent (when you add onion or onion parts depends on whether you are using onions, green onions, or scallions — white onion or onion parts go in before the greens, green parts go in after bitter/firm greens or with tender greens); add diced tempeh (or tofu or leave it out and add minced toasted nuts right before serving); saute until onions and tempeh are turning golden; splash with rice wine vinegar and Braggs liquid amino protein or soy sauce; quickly stir to integrate flavors; add greens and fresh herbs from the garden; saute until wilted; add splash of sherry, white wine or water; saute until liquid has evaporated. Serve with any grain or asian-style noodles.

    After dinner, I read for a bit. Then I gave myself a mini-facial and pedicure. At twilight, I sat out back with an herbal infusion made from mint and lemon balm from the garden and watched the moon rise — it was a glorious moon.

    I followed this simple, extravaganza with a long practice of restoratives, supine poses, and forward bends, and took my savasana into bed for the night.

    Maybe you cannot fit in this much, and I do not do this much R&R in a single block every week — some Saturdays I want to go out on the town. Try to make part of some of your weekends (especially critical if you, like I, work six days a week, not five)  restful without having to go away — perhaps including one of the Serenity Saturday workshops at Capitol Hill Yoga when you can.

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