Honey Bee and Squash Blossom

Thoughts about eating well to feed your body and spirit.
Only five bunches of
Grapes. Who will eat them? Me? Or
Will it be the birds?

When I decided to make strawberry towers part of the new sleeping porch garden extension, Niraj Ray of Cultivate the City told me to remove all of the flowers until mid-May to allow the plants to develop leaves large enough to support sizable and sweet berries. He also suggested feeding them every time I water.
It has been a pleasure nurturing the plants and finally watching plump, juicy berries redden in the sun outside my study window.
Might this delicious lesson in the benefits of being patient be a lesson applicable to how and when and why to re-emerge post vaccination, but before the end of the pandemic?

One of my stay at home projects was to expand the garden to the sleeping porch, making for a lovely practice area off the room that serves as the yoga studio. Strawberries, cherry tomatoes, and green beans are arriving.

Last week I went across town by bus to renew my expired drivers license and replace it with the real ID version. On the way home I visited a friend from work whom I haven’t seen in person since before the initial stay at home order. Then I left work early on Friday and went to see the Sonya Clark exhibit at the National Museum of Women in the Arts. The art was worth seeing, but it was overly crowded.
I spent the weekend with the garden and house and practices. Readying for what comes, but am sure I don’t want the old “normal.”

After having at long last (years), had the back sleeping porch and deck repaired and improved, the garden has expanded to the sleeping porch. I’m trying beans, cherry tomatoes, and hops as trailing vines. It will be interesting to participate. Everything except the geranium and the strawberries were volunteers or plants outgrowing their space below.
I’ve given away lots of starts and divides and have plenty more, as well as cuttings. Locals—let me know if you want some. Soon I will be fully vaccinated. If you will be also, we could even do some yoga.

Perfect between work and Spanish class meal–brown rice and red lentil kitcheree made in the rice cooker. Garnished with chopped herbs from the garden–mint, coriander, fennel.

Eggs scrambled with broccoli, mushrooms, and shallots with homemade bread (multigrain sourdough cheese bread).
Another opportunity to practice gratitude.
