What a Garden Teaches

 

 

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.

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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.

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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.

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Now, what to do with all those peas?