State of the Garden

Jane asks in response to my pictures of the tropicals indoors, “[w]hat, if anything, do you do to avoid bringing unwanted outdoor things in with the plants?” I assume she means bugs of various kinds, though it could also mean weeds, or, quite frankly, baby rodents in my garden location. What works best for me is taking the time to properly tend the plants right before I bring them inside. I do not repot the orchids that are spiking or in bloom, but I do take ones that are struggling or ones which have only had new green growth for the year out of the pots, change or at least rearrange the potting medium, and snip off dead roots, branches, leaves, etc. I brush off the outsides of the pots. After I have done that, I give them a good watering with the hose, letting the excess water run off before bringing the plants inside. A moth or two always comes inside, a few ants, maybe a couple of flies and mosquitoes, but I think it is worth it.
The answer for me then is two-fold, as it would be with any “unwanted things” in life. I try to take appropriate, healthful efforts to purify and fortify so that the wanted things outshine the unwanted things and the unwanted are released. As that is a challenging process, I also have expanded my tolerance, by recognizing them as part of the whole, for the things I don’t want that come with those things that I do want . It’s these two practices together that have made it easier for me to appreciate and have beauty in my life.
Caught in the act, and I just admired and took a picture. I will kill invasive insects (usually by squishing them, never with toxic pesticides).

I spent a couple of hours in the garden before having the honor and pleasure of going to a party to celebrate the wedding of one of the yoga practice group. It was a delightful day. I am grateful.

It is beautiful rain or shine, bright or dark, every season of the year. Come join us if you are in town. All levels welcome. Therapeutic and more advanced alternatives offered where needed.
All the tomatoes were picked green. Those that are red changed color, but did not otherwise ripen. Still, cooked for a long time in the slow cooker with lots of red wine, they will make a fine sauce.
I am reminded by the tomatoes, I was reminded at a yoga workshop with Elena Brower that I attended this weekend, a really good question is what are you going to do with the resources you have?
Yesterday morning, when I was starting to pack to leave for Oregon today, the most critical elements for getting ready (after making sure I had my wallet, camera, and some yoga clothes in a suitcase) were to water the garden well, pull some weeds, pick ripe vegetables, and cook.
I’d given away some produce a couple of days ago, but still had eggplants, peppers, tomatoes from the garden and half an onion from something I had cooked earlier in the week.
I cut everything in half, slathered it in olive oil, sprinkled the vegetables with coarsely ground pepper Himalayan pink salt and put it into the toaster/convection oven (my favorite kitchen appliance). The vegetables roasted while I was doing other chores. Now, on my return, I will be able pull from the freezer ingredients for a wonderful pasta sauce.
As much as I am looking forward to a week of yoga and exploration, I’ll be delighted to come back to garden and my own kitchen. It is almost time to start planting greens, beets, and turnips for fall.