Tennesseetransitions


What’s growin’ on?

 Between four fun road trips with my best friend this summer…

20140831_120953[1]and several fun gigs with our band…

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…as well as not-so-fun computer problems, home decorating projects and now end-of-summer gardening chores, I’ve accepted the fact that I just don’t have as much time to write in the summer as I do during the cooler months. I love the change of seasons, but I am especially looking forward to the slow-down of autumn this year. Our garden has been wildly productive, and that’s the good news. Really. But I’m one of those people that can’t bear to let food go to waste, especially when I’ve worked hard to grow it, and this wildly productive garden has put pressure on me to DO SOMETHING with it all. I’ve given it to friends and strangers…

OLYMPUS DIGITAL CAMERAI’ve canned it, frozen it, dried it, eaten it and delivered it…

20140728_115524[1]I’ve stored it under the beds and dressers, in the pantry and now the butternuts will join the potatoes, garlic, onions, beets and carrots in the root cellar…

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…and still, it continues. At this writing, I’ve cleared out practically everything I had growing in my plot at the community garden, have amended the tired soil there with many wheelbarrows of our home-made compost and the last of the shredded leaves that the city delivered to us last fall, and ‘put it to bed’ for the upcoming winter with a warm blanket of scarlet clover. But! I couldn’t resist buying some cool season transplants of cabbages, broccoli and Brussels sprouts and set them out this week in a little empty row I found. Since I didn’t have the time it would’ve taken to start them from seeds, it seemed a good choice this year. They won’t produce for a couple of months, but even now, we still have an abundance of fresh food!  There’s still LOTS of Swiss chard, with spinach and kale comin’ on strong…

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The storage onions and sweet bell peppers are finished, but the late onions and hot peppers will keep coming ’til frost. I’m canning lots of hot pepper jelly for hostess and gift giving. This stuff ROCKS with cream cheese and crackers!

pepper jelly

The cherry tomatoes still fill our salad bowls each evening at supper, along with the take-a-chance-romaine that I thought wouldn’t produce in such hot weather-surprise! There are still fresh mints, herbs, parsley and basil, and with cooler weather my self-seeding cilantro patches have reappeared-just in time to add to the final bowls of fresh salsa or pico de gallo that we love with to eat with black beans and rice…

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August-planted beets and carrots have joined the parsnips and will be mulched with more leaves once they’re all full sized, then finally! garlic will join them in their warm bed come early November. THEN maybe I can get back to writing more regularly here. I have a whole page of ideas that I think are worth sharing with you; ideas about redefining prosperity, batch cooking, Little Free Libraries, worm bins, wildcrafting, herbal helpers, Transition Towns, and much more-all small stories about big change. BUT!  if we collectively plan and act early enough, we can create a way of living that’s significantly more connected, more vibrant and more fulfilling than the one we find ourselves in today. It is time to take stock and to re-create our future in ways that are not based on cheap, plentiful and polluting oil (and gas) but on localized food, sustainable energy sources, resilient local economies and an enlivened sense of community well-being. Stay with me as we grow together!

happy fall ya'll

 

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1 Comment so far
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You’ve sure been a busy gal, and look at all the food you put away, and your garden must have been wonderful. Keep on keepin’ on and you’ll catch up with yourself eventually.

Comment by sarasinart




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