Simple Abundance
As a child, my window looked onto a strawberry patch and a grapevine. Many hours of my youth were spent bent over picking strawberries or stretching up to pick Concorde grapes.
When my uncle finally took a bride, they moved into the apartment above ours, and without consultation, Aunt Janet replaced the strawberry patch with a garden of sunflowers.
You cannot imagine the rush of nostalgia I felt squatting at Vassar Farm yesterday, picking my allotment of fresh strawberries. I could not resist popping a few berries directly into my mouth at that moment. The sweetness. The juiciness. So wonderful.
After nearly two hours of cleaning and chopping yesterday's share distribution of vegetables, I whipped up a simple meal of sauteed sorrel, steamed broccoli, chickpeas (canned but seasoned with herbs from the Meditation Garden) and a generous portion of quinoa. Joe and I noted that such fresh food requires very little in the way of preparation and seasoning. The freshness comes through, and that is precisely what we want to taste.
The shell peas will be cooked tonight, but we had to pop one open last night. Even raw, the peas were so sweet and delightful. Mostly likely, the peas will be mixed with quinoa and served as a side to some sort of protein. I have a few hours to sort out that minor detail.
It is difficult to stare in the face of abundance and wish for less, but I think the first day on the job for the office coffee maker was a showing of over-abundance.
When my uncle finally took a bride, they moved into the apartment above ours, and without consultation, Aunt Janet replaced the strawberry patch with a garden of sunflowers.
You cannot imagine the rush of nostalgia I felt squatting at Vassar Farm yesterday, picking my allotment of fresh strawberries. I could not resist popping a few berries directly into my mouth at that moment. The sweetness. The juiciness. So wonderful.
After nearly two hours of cleaning and chopping yesterday's share distribution of vegetables, I whipped up a simple meal of sauteed sorrel, steamed broccoli, chickpeas (canned but seasoned with herbs from the Meditation Garden) and a generous portion of quinoa. Joe and I noted that such fresh food requires very little in the way of preparation and seasoning. The freshness comes through, and that is precisely what we want to taste.
The shell peas will be cooked tonight, but we had to pop one open last night. Even raw, the peas were so sweet and delightful. Mostly likely, the peas will be mixed with quinoa and served as a side to some sort of protein. I have a few hours to sort out that minor detail.
It is difficult to stare in the face of abundance and wish for less, but I think the first day on the job for the office coffee maker was a showing of over-abundance.
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