State of the Garden
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Why Do You Practice Asana?
I do not do the poses as an end in themselves. I practice moving my body mindfully so that I can move as best serves my life. Among other things, I like to be sufficiently flexible and secure in my balance to maintain a vertical garden.
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Three Lady Cardinals and the Grapes
How brazenly ecstatic were this trio of cardinals in the garden let me know that the grapes were fully ripe. They are delicious, though the skins are thick and there are seeds. The squash skin appears to have been gnawed at by a squirrel, but I like butternut squash still green.
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Asana, Pranayama, and Yoga Practice | Food for the Body | Food for the Mind (Yoga Philosophy, etc) | Gardening | Meditation
When I Wasn’t Looking
I don’t know how I missed this pickling cucumber before it grew to such enormous proportions. I’ve scooped the seeds and pulp and added some water to ferment for a couple of days. Then I will dry the seeds that don’t float and save them for next year. This plant has been more successful than prior efforts to grow pickling cucumbers. They may have cross-pollinated with the Persian cucumber, but I’m trying to expand my seed-saving beyond the easy herbs and greens.
I won’t know how well I’ve done until next year, when I try to grow cucumbers from these seeds. There is a sense of connection to the cycles of life, with such required patience with the changes of season.
And the cucumber falling from the vine, ripe, and ready to go to seed, is a line in the Maha Mrityunjaya mantra, chanting to release and aid the passage of spirit from this realm of consciousness.
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Art and Culture | Asana, Pranayama, and Yoga Practice | Community and Family | Food for the Body | Gardening | Quaker
Inviting Vision
When feeling overwhelmed by the state of things, I’ve been trying to look for comfort not with the “old normal” methods, but in positive possibilities for the future–building community and sharing sustainable nourishment.
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After Work Easy Dinner
Leftover kuku sabzi (with herbs and greens from the garden), just-picked radishes with black charcoal salt, homemade sourdough discard rye crackers made earlier in the week. And cool infusion of mint and lemon balm.
I have settled into an at home almost all the time routine that is pretty healthy and for that, I daily give supreme gratitude. I think working from home for the remainder of my career would probably suit me.
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State of the Garden
Radishes, kale, green garlic
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State of the Garden
Rhubarb from a single plant squeezed into a corner
