With Boston looming large on my calendar, followed by a week at home and then flying to Montréal, (I am still befuddled as to how I have 13 travel days in just one month) I am focused on home-centered tasks; the garden this morning and moving furniture this afternoon to prepare for the new living room floor.
Green beans – picked, blanched and frozen although an evening’s serving size has been set aside to sauté with thyme.
Blueberries – harvested and baked; this time in scones.
Tomatoes – just for eating; and likewise
Peppers – ready for some dish yet to be selected for our summer dining menus.
The excitement over my first, post vaccination day trip to St. Paul in April and lunch out with a friend in a restaurant which followed strict (and therefore reassuring) COVID protocols, slipped into what can only be dubbed COVID malaise. While our neighbors have been in their yard for weeks, adding raised beds and planting, I can only claim a minimalist effort having helped Richard turn over the six, 4×4 foot vegetable squares, sans seeds or seedlings. While the chilly temps and night time frost advisories offered the cover of an excuse, I simply lacked my annual dose of springtime, get-in-the-dirt time enthusiasm.
But then, Michelle inspired me. During last night’s A Late Show with Stephen Colbert, our former First Lady offered her heartfelt comments about coping with pandemic anxieties. I took her words to heart: “… push beyond … just the doing gets you out of the funk.” After stops at two green houses for healthy plants and an assortment of vegetable seeds, we spent the afternoon planting. Today’s in the ground tally of various varieties includes:
Cucumber – 6
Tomato – 5
Basil – 5
Pepper – 4
Zucchini – 2
Kale – 1
Tomorrow’s goal (assuming the rain holds off): Potatoes, beets, lettuce, radishes, beans, nasturtiums, and a flavorful collection of potted herbs: more basil, plus dill, leeks, oregano, parsley, sage, rosemary and thyme. Michelle was right – “just the doing” was the prescription I needed.
This morning’s harvest. Our six 4-foot squares (definitely not filled to capacity ala Mel Bartholomew’s methodology) are keeping us in fresh vegetables. Add to that the pots of herbs on the screened porch and we have freezer stashes of freshly simmered marinara sauce and zucchini chocolate chip bread to enjoy in the chilly months.