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State of the Garden (and Samtulana)

The grapes are not nearly as bountiful as last year.  The first 90F week was too early and sudden, which blasted dozens of newly formed grapes.  And then it was too wet and cool.  The few figs dried before ripening.  But it was a great spring for kale and chard, and the cherry tomatoes are pretty happy.  That the weather makes some things happier and some less happy is a tangible reminder why mono-cultures are so risky a venture.  One of the greatest gifts I get from the “failures” in my edible garden is gratitude.  I am reminded of how fortunate I am that the only repercussions of something not growing or producing well is that I have to buy more produce at the farm market or the grocery store.

The rains and now the heat are  wondrous lovely for the mosquitoes.  Here’s me dressing for a morning’s work in the garden. You might laugh, but I only got two bites in over three hours in the garden, which included watering.  It likely would have been at least a dozen in loose trousers or shorts and a t-shirt.  This is also the outfit of choice when hiking in the woods filled with deer and mice and lyme-disease bearing ticks.

garden 1a

garden 1b

 

 

 

 

I picked the marigolds yesterday to put on the altar.  The puja card of the day was “balance” or “samtulana.”  It was a perfect concept to meditate on for the day because little brings me back into balance better than spending a few hours gardening, and I’ve been feeling off-kilter.

garden 1c

 

 

 

 

 

 

Uma, of course, was there to lend moral support.

garden 1d

 

 

 

 

 

 

 

The “before” picture gives some idea of how simultaneously overgrown from the rains and heat-blasted from the past week everything was.

garden 1e

 

 

 

The “after” picture doesn’t reflect as much as I would like how much of a difference three and a half hours of weeding, deadheading, clipping, rearranging, harvesting, feeding, and watering made.  When I got hungry, I just picked sun-warmed, just ripened grapes and then got back to work.  Lunch, of course, emphasized contributions from the garden.

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    Soon after this article on making your own pickles was published in the New York Times, a friend and mentor sent it to me.  Though she is a mentor for reiki and energetic practices, and I see her regularly for massages, I’m quite sure she wasn’t trying to encourage me to eat more raw food or get into the fermentation fad (but you can read lots about how some raw foodists fetishize fermented food by using your favorite search engine).  I think she just thought I’d like making pickles, and she was right.

    I’m now on my fifth or sixth batch.  The first batch I did exactly according to the directions in the article.  The second, I did exactly according to Mark Bittman’s recipe in How to Cook Everything, which I found used a few years ago at my favorite used bookstore in DC–The Lantern-A Bryn Mawr Bookshop.  After that, I experimented with a little less salt, a change of spices, and different ways of slicing the cucumbers.  The cucumbers for this most recent batch were a little older and seedier so I added carrots and ginger to improve the flavor of the cucumbers.   I also added garlic, a few chili peppers, and some coriander seeds from the garden. A grape leaf or two helps make the vegetables stay crisper; they aren’t needed, but if one has a grape vine in the garden, as I do, why not?

    For my birthday, though you don’t really need one, I just bought myself a nice fermentation crock.  First up:  sauerkraut and then when I’ve had an opportunity to go shopping in Chinatown for supplies, a big batch of kimchee.

    This latest kitchen venture, is mostly because I’ve always loved the taste of pickled food, and because it is amazingly easy to make them.  Pickles and other fermented foods are now added to my list of  love to make foods that with a little attention and some planning and patience yield big results (like sprouting and slow cooker beans and stews).  That my yogi friends who are crazy into raw food would also be excited about what eating fermented foods might be doing for my health is just a bonus.

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    What Difference Does Lobbying Make (and Svatantriya)

    The tantric yoga philosophy ascribes the characteristic of svatantriya or ultimate freedom to the energy that infuses all of us.  We all want to be free, but when we get stuck in our embodiment, forgetting that we ourselves are manifestations of spirit, then we lose sight of our true freedom.  To find our own freedom of spirit, we need to be disciplined, to practice, to study, to live in a way that brings us into better alignment with ourselves and world with which we are inextricably interconnected.

    In this country, one of our principle ideals and buzz words in dialogue about how we should live is freedom.  What can so often be forgotten in this dialogue, though, is that freedom is a contract.  To be in a society where all have the opportunity to experience freedom, we need to agree, with discrimination (viveka) to certain limitations (for example, we agree to stop for red lights so that we can be free to drive and walk without a constant risk of being hit in crowded city).

    Granted, I am grossly oversimplifying here, but part of the great losses of freedom we are currently experiencing is the abdication by individuals of the responsibility to shape the agreement to maximize our collective freedoms.  Like the agreement with ourselves to practice steadily to experience inner freedom, we need to stay engaged, even when it seems impossible or deeply frustrating, in order not to lose sight of the ideal entirely.  Here’s some information from FCNL on why it is important to lobby despite how fruitless an act it may appear to be.

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