"It is spring again. The earth is like a child that knows poems by heart." - Rainer Maria Rilke
|Beets: the Next Generation|
Soon thereafter I had surgery to remove bone spurs in my big toe that had been slowly worsening over the past several years. The downside: I had to spend several weeks recuperating. The upside: it gave me a lot of time to think, dream, and plan. And now, like the new shoots, buds, and blossoms emerging all around us, I am physically and mentally stirring, growing, and pushing in new directions.
|A harbinger of June harvest|
|A rosemary-drunk bee|
I've started a few new projects, such as expanding our edible garden.
|Our expanded herb garden -- chives, parsley, cilantro, oregano, marjoram, mint, sorrel, thyme, and summer savory! Soon to include tarragon and chervil.|
I planned the garden's whole yearlong life cycle in order to establish a good crop rotation. What's the easiest way to plan such a rotation? First, get yourself a copy of Seattle Tilth's "Maritime Northwest Garden Guide." Second, remember, "Leaf Root Flower Fruit."
|We have a LOT of salads in our future. This miner's lettuce, arugula, and lettuce will all be replaced by carrots, parsnips, and other fall rootcrops.|
|These fava and peas (fruits) will be replaced with fall brassicas (leaves).|
How does your garden grow?
The other major project I'm working on is a business! I'm getting ready to launch my new career as a culinary instructor and coach. Two and a half years ago, I decided to go to culinary school because I wanted to help change our food system and culture by teaching non-professionals how to cook -- and here I am, figuring out how to do just that. I've been teaching a few classes here and there, and I've recently returned to SCA to intern with one of my favorite chefs as a teaching assistant. I am so lucky, and so excited about what's ahead of me!
I've got a few changes for this space up my sleeve, too. Look for a post announcing those soon -- much sooner than two years from now!
To progress and productivity!