Last post, I promised to come indoors and update you more often. Between the garden, a quick trip to the beach for our summer respite, a 3-wk class in June, experimenting with speciality cakes, and managing new chickens, I apologize.
We have been a bit scarce. Food continues to preoccupy us. Fresh, labeled and our neighbors. I’ve become a label-scrutinizer like my father. We have conversations about Guar Gum and Yellow Coloring. What is all this junk in our food? I avoid anything not pure these days when I’m cooking or baking. I’ve even held off buying my favorite chemically-laden food, Kraft Macaroni & Cheese, due to all the recent scares.
I am buried in fresh corn from the Taylor’s field. And my own crop of tomatoes. My new herbs, chives, lemon balm and Indian peppers are thriving. We have a flock of new chicks, bred from our own stock. I am freezing blueberries for your winter bread. And cherry tomatoes…will let you know how that one works out…
The muscadines continue to inch forward. Are they slow for 2-year olds? Yes, but they aren’t coddled. Despite impending doom from MSU about the ability to grow them without chemicals, we are faring reasonably well. My final argument…if they grew here wild before we domesticated them, can these vines now remember some shred of their ancestry beyond our spray rigs to survive? I called my friend Sledge the other day to ask about removing Chinese Privet. I told him, “Don’t speak to me about Roundup.” His response: “Use Roundup.” We laughed. One of the most successful farmer/entrepreneurs in this state, we can agree to amicably disagree on philosophical levels. His large farming operation requires grit, not romance. And chemicals.
As we remove flags and statues, unbury the dead, litigate to new levels of hilarity across this country these days, it’s time to take a rest in nature. Cast your energy upon the ground, upon a privet hedge or in a community vegetable garden. Maybe we can grow together.