It seems that Mother Nature has perfected abundance and generosity. One plant will usually produce copious beauty, a profuse harvest for birds, chipmunks, and humans, and offer shade to other plants, animal life, and people. Not only will Mother Nature do this every year unless human beings mess it up, but everything green sequesters more carbon from the atmosphere than any invention mankind can create. All of this and more is why I love gardening.
The soil, insects, and plants sing. The birds do, too, of course; but that is a more obvious melody and set of sounds. The soil hums if it is happy and healthy. Healthy means diversified: lots of processes going on below the surface and ensuring natural bounty above the surface. Insects interact with each type of plant uniquely. Their sound or aura, their union with a plant varies as they flit from plant to plant. And, the plants respond! I watch how a plant exudes radiatory emissions slightly or sometimes quite different depending on the incoming or passer-by would-be guest. Laden with nectar and pollen or empty of both and beginning to bear fruit (produce, next blossoms, or seeds), a plant’s aura displays accordingly. The insects clearly perceive and understand the auric signatures.
The garden is done for this season. Like Nature, it was left unraked. Zucchini and pumpkin plants were left to compost in place. Hollyhock and marigold plants too. I expect the chard and kale to keep bouncing back for another few weeks. The last harvest was five days ago before a foot of snow. It’s melting quickly in the warm sun of south-central Colorado.
Here are a couple mostly vegetarian recipes created on the fly:
Veggie Thai Soup (kinda); makes almost 3 Cups
- 1/2 box Chicken Stock (organic free range, please)
- 1/2 can of coconut cream (the cream not water in the can)
- 1/2t. Bangkok Peanut Sauce
- 1/2t. toasted sesame oil
- a handful of fresh kale (torn or chopped)
- 1 medium tomato cubed
- juice of 1/2 lime
- a little salt, pepper, red pepper flakes, and cilantro garnish or dried cilantro
- 1/2 an avocado in the bottom of your serving bowl
- Put it all together in a pot. Heat, stir, and serve. I added less than 1/2t. of chicken Better than Bouillon, but that is optional.
Gluten-free Black Bean Burger
- 1 can black beans rinsed a few times and drained
- 1/2 C cooked pumpkin or squash (any kind)
- 1 egg (cage-free organic, please)
- 1/4 C gluten-free baking flour
- slight 1/2t. of coriander, paprika, chile powder, and dried cilantro
- a little salt and pepper
- juice of half a lime added before cooking
- Put the black beans in a bowl and mash with a potato masher. Add the pumpkin/squash and other ingredients. Mix together. Let stand for at least 15 minutes for the gf flour to begin to bind.
- 325°F oven, lightly greased cookie sheet. Spoon out five small burger’s worth on the cookie sheet. Press the top of each slightly with a soup spoon; then pour a little lime juice on each burger (just a little). Cook for 20 min. Makes 5 small burgers.
- I’m not one usually for black bean burgers but I’m working with foods in the cupboard, like canned beans. This was the best bb burger I have ever had. I served it with roasted brussel sprouts from the garden and some of the soup.