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    Message From a Teabag

    ByElizabeth

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    This morning, a friend suggested that if he took into account the needs of others when making plans, all he would be doing is serving others, and he would never get to do what he wants.  “Why would  I want to do that?”  he asked. 

    I think that’s a common enough question in this society.  By uncanny coincidence, the teabag I selected right after the question was posed suggested a possible answer.

    As we are taught by the stories of the monkey deity Hanuman, whose main characteristic is a longing for devotion that he demonstrates (while still being utterly himself) through service (seva) cultivating mindful relationship is the highest service to our own self and not just to those with whom we are in relationship.

    To take care of our selves can be done with consideration of others without sacrificing our own needs.  The answer, I think, is in how we assess and balance our own needs.  For me, when I consider the impact of my planning on others with whom I am in relationship as well as my own needs, for example, of freedom, autonomy, and personal delight, I am also considering my needs for companionship, mutuality, connection, and respect.  If I completely privilege the former, I may be neglecting the latter and vice versa.

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    Aerial Views of the Garden

    ByElizabeth

    In response to requests, here are some photos of the garden in its current state.

    The vine on the left is grapes–there are many dozens of bunches forming.  The vine on the right is a kiwi.  I planted it four years ago, and finally there are some fruits–at most a couple dozen, but it’s a start.  There aren’t enough strawberries to bring inside, but there are always a couple to eat when I am out working.

    Current herbs:  cilantro, basil (thai and genovese), Mexican and Greek oregano, parsley, sorrel, tarragon, lemon balm, spearmint, kentucky colonel mint, garlic chives, savory, sage, thyme, rosemary, lavender, stevia, and dill.  Greens include mesclun, arugula, kale, chard, and are ready to eat now.

    Snowpeas are on there way (and I ate snow pea greens with garlic scapes and herbs for dinner tonight).  Beans are blossoming; cherry tomatoes and cucumbers have formed, as have a couple of zucchini and a variety of peppers.  Blueberries are ripening and figs are just starting to bud on the new growth.  Carrots and turnips are mostly just a promise, but I expect at least a few.  Leeks and spring onions are poking through, but don’t seem to be getting along with this year’s weather patterns.

    What’s growing in your garden?  (Even when I lived in an efficiency apartment in school, I had herbs growing in pots.  And sprouting is its own kind of gardening and only requires a kitchen counter.)  A garden can be made wherever you are, if you want one enough.

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