Thoughts about eating well to feed your body and spirit.
Another perfect
Two sweet cherry tomatoes
One yellow. One red.
And some coriander about to flower.
The latest batch of chilled infusion made with herbs just picked from the garden:
Peppermint, spearmint, lemon balm, licorice mint, fresh stevia.
Served with a few blueberries just for fun.
I thought about blueberry lemonade, but the blueberries from the farmer’s market are too good to be popsicles. I want to eat them by the handful fresh.
Instead, I paired pink grapefruit juice with minced peppermint from the garden and a hint of vodka at the top.
One red and one yellow cherry tomato were ripe this morning. The first of the season in my garden. Just in time for the solstice.
It should come as no surprise that I ate them before I had a chance to take a photograph. And really, they were far tastier than it was possible to photograph.
Just as I by complete coincidence was making ghee, the mail carrier misdelivered my neighbor’s Time magazine.
The debates will no doubt continue. We hunger for simplistic rules that apply equally to all. So much easier than conscious and responsible moderation.
The polar vortices must have been good for the grape kiwi. After years of being barely productive, it is flourishing wildly.
Sometimes it takes, as we can learn from mindfully practiced yoga asana, a stressor to stimulate growth or needed change. It isn’t stress that holds us back, but distress.
As for the kiwi vine, even if the birds get all the fruit, I still had the delightful scent of the flowers.
From left to right, pak choi, spinach, baby turnip, new onion, coriander
To make room to plant seeds and seedlings of the cool weather greens, today I pulled most of the kale that overwintered. I’m not quite sure how it survived even the visitation of the polar vortices, but my garden is its own private mystery.
Uma’s not sure whether the kale is any good, but it is actually neither too bitter, nor too tough to be edible, though it will need to be picked over well and would be best cooked thoroughly.
To go with the kale, keeping in mind the next wintry front coming through, I am soaking chickpeas overnight. Tomorrow I will braise the kale with wine, garlic, rosemary, and onions, and then stew it together with the chickpeas. The combination of braising and stewing will make tenderize the kale, but still keep it flavorful.
With what I planted new today, the next time it is feeling spring-like, there should be some tender new greens to pick and taste.
