What I harvested between a morning thunderstorm and starting my day’s work. Pesto for dinner was not optional. Along with the basil, I used leaves from the celery and some of the scallion greens, along with garlic from a friend’s garden. Instead of pine nuts, I used a combination of hemp hearts and walnuts, which together give a similar smoothness as pine nuts, but nutritionally richer and much less expensive.
Sage smudge.
Vinyasa krama is the art of sequencing. How a yoga practice or flow is sequenced can determine whether it is uplifting or inward going, exhilarating or calming. When we are trained and attentive, we start to know the most optimal order to open our bodies and our focus to align with the time of day, the season, the weather, our mood, and our health. This incredible art helps us be positioned and aligned in a way that we feel free in time and space, rather than being constrained by time and space.
This morning while I was out in the garden, I was thinking a lot about vinyasa krama and the goddess Kali — goddess of, among other things, time and change, and thus, of sequencing. I woke very early, brought to consciousness by the long light of the solstice even through closed curtains. As I went about my morning, rinsing the sprouts while heating the water for my morning coffee; cutting back the greens and herbs before starting breakfast; doing the major pruning and clean-up before doing more decorative garden work; finishing cooking before taking out the recycling; applying a facial mask before starting to vacuum; never walking up or down the stairs empty-handed; waiting to gather the bills until after I was clean and waiting for friends to arrive, etc., I realized how important sequencing is to the richness of my days. By knowing the best way to order tasks for my needs, my day is simultaneously productive, unhurried, and enjoyable.
By the time my friends arrived around noon, I had meditated, taken care of the garden, gathered food for my own breakfast and to share with friends, talked to neighbors, cleaned the house and myself, done a little asana, written in my journal, and sorted the mail. Had I not known from long experience and conscious attention how to sequence all the different elements, knowing which ones went together, which took longest, which ones if done earlier or later would create double clean up, etc, I would have been tired and the tasks unfinished. Instead, after brunch, I came home to a tended garden, a freshly made bed, and time to enjoy a quiet evening.
These sequencing principles also apply for me on major projects at work. If ordered one way, the work is exponentially harder, the deadline a fearsome thing; if ordered another way, everything comes together mostly as it should when it should. When I order my work with attention (this assumes others cooperate with this endeavor), I have time to do a good, careful job and still take breaks, eat well, and leave the office in time to take or teach yoga class.
Whether you are doing your home yoga practice or cooking or working, choose to sequence the elements of your practice, your activities, or your day, with attentiveness, reverence, love, and respect, and Kali will support you and not show you her most fearsome face.
Peace and light, E — Posted with WordPress for BlackBerry.
It is time to pay attention to the garden, to watch closely whether it will be a warmer fall or whether there will be an early frost. Yesterday, there was a chance of temperatures in the mid-30’s F in the next few days. Now, the first day below 38F (which is when I bring in the hardiest of the tropicals–they like to get nights in the 40s F, but not the 30’s F) is toward the end of the 15-day forecast. I gambled that temperatures would stay warm enough until the next time I would be able to spend the hour and a half moving plants inside. It is best when I can do it on a weekend, but in a pinch I have done it first thing in the morning instead of my regular practice before starting the work day. I wait until the last minute because the plants are so much happier outside. They don’t mind four months inside, they are ok with five, and they start really suffering at six months. This means I watch closely danger of first and last frost to keep the plants outside as long as possible.
Some things, such as the impatiens and begonias that I was taught by my paternal grandmother to bring inside as cuttings to root in winter and then replant in spring start struggling outside when lows are steadily in the 40’sF, which is why I did the cuttings today. The tomatoes are still producing, so I have not yet switched the raised beds from tomatoes to hardy greens, but the seeds I planted when I pulled up the peppers and the eggplant are starting to come up.
Today’s harvest included: Cherokee purple, roma, and cherry tomatoes, green beans, baby butternut squash, thai hot chili peper, white and orange carrots to eat now; sweet herbs to dry for infusions–stevia, licorice mint, lemon balm, lemon verbena, spearmint. Coming up: spinach, chard, turnip greens.
