The first harvests are feeding us with berries of all flavors and colors: raspberry, blueberry, strawberries and blackberries. Our own flowers from the broccoli were harvested with appreciation last night. Thank you for smiling down on these old dears with the reward of fresh food. With effort and a ninety minute drive we show up in the gardens to help young Claude in his service of providing food for the locals. We pick blueberries and weed the rows of lettuces, beets (bulls-eye and golden varieties) and beans, onions. For our work we drive home with paper bags filled with a pinwheel shaped variety of zucchini that has become our season fav (so far). The prolific squash has been dipped in a simple beaten egg with a dash of cinnamon or paprika and lightly sautéed in olive oil or coconut oil. Pots of sage and oregano are within a dozen steps from the hot plate that works so well after all its’ many usages. Snipped and sprinkled into nearly every recipe the savory herbs successfully season the harvests. Last Friday evening we also ate Claude’s first harvest of potatoes … Yukon Gold and purple or blue potatoes were easily washed and set in the toaster oven to roast while his just-picked French beans steams slightly. Dinner that night was an omelet made with onions, garden fresh garlic, snipped savory herbs and half a pinwheel shaped zucchini (next time I’ll have that beauty’s given name) sliced thin.
We were tired from the afternoon of harvest and weeding and ready for the feast. The omelet was ready before potatoes were done. A two course summer dinner stretched the late summer meal accompanied by a gang buster beautiful orange glow of a sunset through the fir and pines.
Summer heat sits stoutly in the
Then there is the texture of our uncommon, one could call it an exotic life. When I heard the word used to describe my life I felt an old cringe: I have been described thus and had grown to dislike the image. After a moment though I felt something and I said in reply, “If you mean our life is rich with flavors, I would agree. This life is definitely a recipe of rich flavors, filled with the values we have grown over time and experience.” If that is exotic and such a far cry from the collective norm than there you are. Add to the pinwheel shaped zucchini a season of exotic every days from the vardo and you would have a sample of first harvests from the Ledge in the woods. A small home fills with concentration in all manner of experiences; our ordinary becomes extraordinary because it requires several more conscious steps to completion ORDINARY TASKS. We are co-creating a life that is made up as we show up. That takes FAITH or something akin to it … some might call it tom-foolery. Alas, what slipperiness lives in words.
This first harvest of fresh, pesticide-free, hand-picked gems takes good, sweat-producing work. I try to make use of the tools I'm learning now to replace the old attitudes, beliefs and attachments that only reproduced illusions of security... From the Ledge in the Woods I sense the reliability of the moment NOW and look up and out through the windowed door. This post is a hodge-podge, a put together from one time to another post, and as it concludes the fog cOme to ease us from the heat waVE early in the morn is lifted, the sky shines blue and this is all.