State of the Garden
A snow pea, five strawberries, and lots of greens.
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State of the Garden
Greens, herbs, peppers, and tomatoes harvested in advance of the polar vortex
A snow pea, five strawberries, and lots of greens.
Greens, herbs, peppers, and tomatoes harvested in advance of the polar vortex
My friend Dan just posted on his blog a great Gary Snyder quote on the need to do maintenance (of the self) in order to be most creative. The idea that we need to maintain our tools and toolbox, as it were, in order to be most creative, is exactly what we are taught about the tantric yoga sadhana — practice. With our yoga practice, diet, lifestyle, work, consumption, participation in community, we seek to live progressively more in alignment with the undulating fabric of space, time, and apparent world so that we have maximum well-being best to serve ourselves and others with delight. In our sadhana, we include both study and experience (experience includes meditation, asana, and pranayama). As both John Friend and Paul Muller-Ortega teach, we engage in the practices and studies to learn with ever expanding insight how to see and experience the highest first and live from that place. Living and practicing with such an intention is, I think, the maintenance done so we can live out all of our lives as a reverential and creative act.
Dan–I look forward to reading the sermon.
There’s lots of arugula in the garden. Some still new enough to save for salad, some that has bolted in the heat. The cilantro is just about gone with the dry heat. The basil and parsley have gone to flower. As I thought about how best to enjoy all of what was there while simultaneously best tending the garden for optimal growth (much like yoga practice), I remembered that I had seen a farmer with arugula pesto at the Dupont Circle Fresh Farm Market last week. I bought something else from the farmer to honor the idea, fully conscious of my own garden full of arugula calling out to me.
Making pesto was a great way to optimize the bitter tang of the flowers on the older plants. (I left a few of each type of plant to go to seed for a second crop starting in late summer on a volunteer basis). I added enough of the young arugula and some tender parsley and basil leaves, along with the basil flowers, to bring out the arugula taste that would have been hidden by the bitterness in the plants that had flowered if not been combined with other foods. I pureed the chopped greens with olive oil, walnuts, and green garlic. Salt and pepper to taste.
