WFP: And so it begins…
I’m actually starting to remember the way this time of year feels… this dance we do around here. Everything in the garden starts to plump up and it starts coming in faster than we know how to handle. I fill baskets and big bowls with everything the garden offers us, my limited counter space starts to disappear, and I stare at it all- a bit confounded.
And then I start to remember… I remember all the things I loved from last year and want to do again. I move a little bit faster, a little bit surer of myself. I do a few more things from memory, and feel pleased that I didn’t have to run for the recipe book like last year. I start to think of all of the things I’ve yet to try, all the ways that I can do better this year.
Summer squash pesto pizza, anyone?!
Soon enough, I start to surrender to the mess of it all- the crazy outdoor work station, the millions of ways I have to store everything and the little time to do it all in… not to mention a little one always wanting to eat just a couple of bites out of each vegetable before I get to it! (this year I am combating squirrels and kiddos…) I also surrender to the loss of some of those veggies. It happens. Life just moves too quickly sometimes, and that’s okay.
Mostly though, I feel awed and grateful. And that’s why I think this has worked so well for me so far. I am drowning in zucchini and over-ripe cucumbers, and I just love it. I love being fed by the earth. I feel this rhythm in my bones. I don’t feel anxious or irritated by this job. Storing good food for my family, and closing the gap between myself and what sustains me… it feeds my spirit.
Dried summer squash, for use in soups and casseroles throughout the year.
The tomatoes have only started to turn color, and so I know that we’re only at the beginning. I’m excited. My endurance is building. I feel more creative and more confident. I can sense my instincts perking. I’m learning about letting go of perfection, because that’s not what this is about.
Sauerkraut, kimchi, pickled okra. (all lacto-fermented)
Lacto-fermented zucchini.
Chili peppers from last year that are now being used for kimchi.
Oh August, how I love you. It brings me so much pleasure to be feeling a true part of this season. I am thriving and productive, just like my precious garden. And the food? Oh my. I took a bite of a fresh tomato this evening. It was so good it made me close my eyes and moan a little… Mmmmhmmm.
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How are your gardens growing? Are you storing anything this year?
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I’m soooooooooooo sosososo glad we got to see each other today! Gah, your babies! they are so cute! xoxo!
My garden has proved to be complete failure. Well, mostly. The tomatoes are doing pretty well and the swiss chard, too, but the rest? My zucchini are sick, I got one (!) off my 8 plants, no pumpkins in sight, and all my strawberries get eaten by bugs before they’re even ripe. 🙁 It’s just too wet and shadowy back there.
Ah well. I’ll try something different next year and see how that goes. Now we just enjoy what we have. Tomatoes fresh off the plant? Divine!
Potatoes, toms,carrots,swede and berries.
All going crazy here too 😉
Jam day is just around the corner!
We’re not storing anything this year (in fact, trying to use up all in our cupboards as quickly as possible), but we’re loving our just-from-the-garden tomatoes and basil. I think we need a pesto dinner sometime this week, just because. 🙂
Once again, even after re-starting and plant-fooding, everything is dying. This time not from lack of water, but simply lack of sunlight and nutrients in the soil.
We are staying here another year, so I’m giving up on gardening for another year until we move. We are hoping to buy a house then, if we can save up any money, but the budget is looking tight… trying to buy a house and have a wedding and planning for babies all at the same time. EEEP!
I really enjoyed this post. Glad you’re feeling energized by all the bounty!
good stuff. One day that’ll be me, but not this summer. My garden consists of a few flowers that were given to me, plus a few more that just survived over the winter. Hopefully next year I’ll be doing the canning/drying/preserving/storing dance as well!