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State of the Garden

I communicate with the Murtis when I am out on the garden and also with the plants and other living beings. The volunteer squash are outrageously happy at the moment. On the balcony, Crow has discovered the strawberries and the fig tree.
Hard Freeze Forecast (Heyam Dukham Anagatam)
My favorite sutra in Patanjali’s Yoga Sutra’s is, II.16, “heyam dukham anagatam.” This translates roughly as “the pain that is yet to come can be avoided.” What does this have to do with a forecast of a hard freeze?
My chard, beets, and turnip greens are still flourishing. They can manage with a night or two in a row in the high 20sF, and that is all we have had so far. The forecast for later in the week, though, is for the first true cold snap since 1994 (you may remember that as the year when lots of people’s pipes froze). My winter garden (which does not have a cold frame due to lack of space — maybe I’ll get more creative next year, and I’ll try an experiement with plastic bags on Thursday night) cannot survive lows in the low teens highs in the twenties.
I could suffer today by bemoaning the coming cold, worrying about the garden, and remembering that I don’t like cold. That would be present suffering in anticipation of potential future suffering. I certainly can avoid that. I can also do what I did yesterday, which was harvest lots of the chard and most of the beets, put the beets into cold storage (vegetable bin in the refrigerator) and make pasta with sauteed garlic and chard. Between now and Wednesday night, I’ll harvest most of the remaining greens. I’ll make a big vegetable soup with the beets and the chard, maybe make chard pie or calzones (truly delicious), and eat the rest over the following days. I’ll feel grateful that in the bitter cold, I can be eating fresh garden greens. I’ll be even more grateful that I can just shop at the grocery store or the farmers’ market and don’t need to rely on my garden feeding me year round. I’ll also be happy for the hard frost. Part of the reason the aphids and the mosquitoes have been so bad is the absence of a hard frost in winter.
Some bitter cold in winter in a temperate zone is inevitable, as are sickness and death. We can avoid suffering by not just getting anxious and unhappy and suffering in the present, but not taking action to alleviate potential suffering. With preparation and practice, we can avoid some suffering. Just has preparing for winter in the garden can allow it to be productive for greater parts of the year, so too, with a steady practice of asana, pranayama, and meditation we can avoid some physical and emotional pain and suffering. Most important, with steady preparation (preparing for the potential for difficulties in the future is not the same as being anxious about it), when the inevitable comes, we will likely suffer less, at least in our hearts, if not in our bodies.
Lentil, Barley, Mushroom Soup/Stew (and honoring the seasons)
On Friday night, when the cool rain was falling, I looked into the cupboard to see what I had to make for dinner. I had some pearl barley, some mushrooms that were a bit withered, a celery heart (mostly leaves), and a few carrots. I threw in an onion, a couple of cloves of garlic, a bay leaf, and one chili pepper, and there were the ingredients for a hearty, delicious meal.
Mince the garlic and onions, dice the celery, and slice the carrot into rounds. Saute in olive oil in a pressure cooker (ideal for making legumes and winter soups with a minimum of cooking fuel) or a soup pot. Add the lentils (brown lentils are best for this; do not use red lentils as they will fall apart) and barley until coated. Add the bay leaf and chili (pepper optional; slice thinly for more heat; leave whole only for a touch of flavor). Add a little salt. Add water (5 to 2 ratio water to lentils/barley will make a thick stew-like porridge; add more water for the consistency of soup). Add diced mushrooms. I used crimini mushrooms. Shitake would work well. You could also use dried mushrooms (just pre-soak and then use the soaking water, strained to remove sediment, as part of the liquid).
If using a pressure cooker, bring to full pressure, then lower heat and cook for 25 minutes at full pressure. Turn off heat and let sit for 10-15 minutes allowing pressure to release naturally. If cooking on stove, bring to boil, stir, lower to a simmer, and then cook until tender, stirring periodically (will probably take 1 1/2 hours).
When I sat down to eat this healthy, inexpensive, warming meal, I felt full gratitude, not only for having plenty to eat, but for the ability to enjoy the change of seasons, to know to change my diet and my rhythms to make the most of the shifting of light and temperature to bring greatest delight.
On Saturday, I diced some roasted eggplant and stirred it in to have a different taste when I reheated the soup. Chopping up some tender greens (chard or spinach) when reheating to serve also is a wonderful way to tranform the soup for a second time serving.
Enjoy.



