More and more, I’m eating and drinking flowers. Plants put their all into flowering and fruiting. In the past, especially with herbs, I’ve pinched off the leaves but left the flowers behind.
Now one of my favorites is lemon balm glycerite. So great in any cup of tea or infusion! Lemon balm is great for the nervous system and mellows my mood. This year, I waited for the little yellow-white flowers to unfurl before harvesting.
I’ve been out thinning radishes with a plan to eat the greens. Also, cutting back the Tulsi buds and weeding out some chamomile. Adding a stalk of bee balm for a quart of this delicious fresh tea.
I love to dine on what I used to throw out! I’m certain each plant has a gift for us. Just as each person in our lives has a gift for us.
Moving beyond the end goals and enjoying the process is a good practice for me; to slowly savor life. To enjoy people as fully human and not just functionaries — the checkout person, the FedEx carrier, the sales call.
I imagine how rich life will be when we value all gifts.
I brought a big green salad, watermelon, and strawberries with angel food cake to our classic family Memorial Day get-together.
We walked in the woods with the dog, and then came back home to my sister’s place for dinner.
Whenever I cut up watermelon, I think about the quantity of rinds! Last year, I made a great sweet pickle with the rinds.
This year, I am playing with lactobacillus fermentation.
As you can see from the photo, I haven’t yet found a fermenting crock I really like. So, here’s the trashy way to weight down your veg — with a plastic baggie filled with water. Not too proud to pickle with plastic.
I’ll get something good soon. (This photo alone may spur me to action!)
Anyway, here’s a salty brine, dill weed from the garden, bay leaf, garlic, mustard seeds, and peppercorns. Should be ready in 3 to 4 days.