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May 10, 2002

Food and Garden

We're getting closer to self-sustenance (at least as far as vegetables go). Snow peas, green beans, several varieties of tomatoes, mustard greens, arugula, cucumbers, and lettuces are greening up the raised beds. The herbs (holy and globe basil, oregano, dill, rosemary, lavender, sage, chives, curled and flat leaf parsley, lemon balm and English thyme) are already finding their way into our meals. There is nothing like freshly cut herbs in a vinaigrette or used to marinade fish or chicken.

This time of year is filled with expectation and hard work in our garden. For a city boy like me, I relish every minute I spend outdoors. Getting my hands dirty, growing my food (at least some of my food) makes me feel attached to the earth. Seeing the life cycle of our plants, and introducing fauna that will outlive me and continue to entertain people long after I'm gone grounds me and fills me with an enormous sense of accomplishment.

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