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    Potage D’Ete Au Mid-Atlantic (and jivan mukti)

    potage Could not resist the french name.  More fun than summer local vegetable stew.  An alternative name could be:  how to make three okra and six beans into dinner for two.  Or maybe four.  When I was out in the garden this morning, I simply picked what needed to be picked.  Featured here:  three okra, six beans, one jalapeno, two ancho chiles (one partly dried on the plant), two large tomatoes (both of which are only partly viable), two ripe and one green (fell off while I was picking the ripe ones) roma tomatoes, one very small garlic clove, baby leeks, garlic chives, tarragon, parsley, dill, and herb fennel.  Serve over quinoa, couscous, rice, or pasta, and it is easily a meal for two.  Add some red beans or other dried beans, and it could be dinner for four.

    One of the things I like about eating from the garden is the necessity of being creative.  Cooking from a cook book, who wants an ingredient list this long?  I could also be disappointed that no one of my plants is giving me enough to create a dish out of mostly one or two ingredients.  If I were getting these ingredients from the store, I would get more okra or beans or peppers.   There is a great joy in finding a sense of abundance and sparked creativity and celebrating pleasure, art, fulfillment, delight, offerings with what we have been given, whether it is the food from our garden, our bodies, our talents, our families, or the time and place into which we were born.  In finding the highest sense of abundance and creativity within our limitations, we are truly experiencing the yoga concept of jivan mukti, living liberation.

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    Eagerness (and cherry tomatoes)

    I am looking forward to going out to the garden to forage for things to bring to work with my lunch.  I know there will be at least four or five tomatoes, and I am expecting a small cucumber.  The greens and fresh herbs are a given.  Having exquisite fresh food and making sure I take at least 15 minutes to savor it always makes a hectic day a much better one.

    Don’t have time to garden?  Try joining a CSA.

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    Prana+Yama or Prana+Ayama (and Global Climate Change)

    The other day a friend commented that it seemed that a major contributor to global climate change is how we have set out to control our environment instead of aligning with it (my paraphrase).  So much, he said, of what contributes to global climate change is how we heat and cool and light our homes and work places.  For example, instead of honoring the change of seasons, we overcool in summer and overheat in winter, so that we can wear the same clothes and eat the same foods year round in apparent comfort.

    This comment resonated with me deeply.  It brought to mind what I have been taught about possible approaches to pranayama — the yoga practice of conscious breathing.  Pranayama usually as translated as breath control or restraint.  This assumes that the conjunction in sanskrit is of the two words “prana” and “yama.”  Prana here refers to the subtle energy of the life force in general, which we can understand best through the breath.  Yama means restraint.  If, however, we think of pranayama as the conjunction of “prana” and “ayama,” which is a reasonable way of looking at the way the word is formed, we can understood pranayama to be the practice of expansion or alignment with prana.

    When we seek with our yoga breathing practices on the mat or with our technology and lifestyles off the mat to restrain and control nature at the expense of listening and understanding, we will be at war with ourselves and the earth.  If, however, we seek to align better with nature on and off the mat, to expand and enhance our relationship with the life force, rather than to restrain and control nature, we will expand our awareness of the subtle forces of the earth and live in a more life-affirming way.

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