This month we have uncharacteristically hot weather after a particularly dry and warm winter season. This means that the garden is a riot of purple and burgundy exploding pea bushes, passionflowers and curly kale. We’re taking out a large colander and collecting vegetables for the table every day. This unexpected bounty feels overwhelming at times, almost like too much. That’s why we share.
I nip a bag of lettuce and throw in kale and broccoli as toppers and give that to a colleague. We eat salad and greens in the same meal. We juice enormous cauliflower leaves before they turn brown and make green smoothies with store-bought fruit. The blueberries are a pluck-and-eat treat, since it’s us or the birds for those jewels.
Even with all the giving and eating, there are times when it feels as if we’ve just got too much, but my heart tells me, Waste Nothing. I lop off the onion flowers low to the bulbs. They’re nearly three-feet long. I decide this unusual seedpod will look very nice in a bouquet of flowers. The compost bin is temporary lighter as we sit around admiring crazy onion flowers that I never even new existed before.
Now, what to do with all those peas?
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