"I go to nature to be soothed
and healed and to have my senses put in order."
It was quiet, only a gently breeze and the sound of the birds. Too early for insects and a little warm for early spring, but all in all it was a beautiful day. Perfect for gardening. There was something so enticing about plunging her hands into the loose dark soil and finding it full of earth worms, squirming to find their way back to the shadows of the deep. The yard was like a blank canvas awaiting her creation, a visual arrangement of color and texture, but also a symphonic composition performing in its own time and space. The lyrical music of thyme lacing its flowers across the soil inviting the gentle whisper of the bees, contrasted by the crescendos of the tomato vines searing to the heavens with squirrels and chipmunks arguing over who got the first drink. And like a true symphony the garden performed its year long piece in distinct sections; the joyful opening, the leisurely second movement, the energetic third, followed by a strong finale
The vegetable and herb gardens were finished;
tender plants peaked out of the mulch and invisible seeds comfortable in their
earthy bed. She had decided this
would be the year she planted asparagus, a three year commitment of care before
there was any reward for her efforts, but wasn't that true of most artistic
endeavors? Asparagus needed to be trenched. A 6-inch deep furrow
was dug then a layer of rich compost is placed at the bottom. The
asparagus crowns are tossed on top of the compost and as the summer progresses
the furrow is slowly filled in with soil until the empty bed is finally level
with the ground. The ferns that sprout from the stalks send food back
into the plant. So it is with patience that you let the plant grow and
feed, grow and feed until the long awaited day comes and you are able to
harvest the tender spears that are full of last summers growth.
The garden had always been her
teacher, her spiritual advisor.
Any confusion seemed to find its answer in nature. A seed must be treated properly if you
wanted it to grow, and with that nurture came abundance beyond any
imagining. And not all seeds
needed the same care; if it was treated without understanding though to survive
it needs to grow the results would be difficult and unfortunate. And you were never really sure if
the plant was all it could be.
"Look deep, deep into nature,
and then you will understand everything better." Albert Einstein
Spicy Shredded Carrots with Lime &
Cilantro
8 medium
carrots (about 1-1/2 lb.)
1/4 cup extra-virgin
olive oil
3 Tbs. fresh lime juice
1 T hot salsa
Kosher salt and freshly
ground black pepper
1/2 cup coarsely
chopped fresh cilantro
Whole cilantro leaves
for garnish (optional)
Peel and then grate the carrots
using either the large holes on a box grater or a food processor fitted with a
medium grating attachment. Put the grated carrots in a large bowl.
In a small bowl, whisk the oil and
lime juice. Add the jalapeño and season to taste with salt and pepper.
Add the dressing and chopped cilantro to the carrots and toss. Season to taste with salt and pepper, garnish with the cilantro leaves (if using), and serve.
Snow Pea, Scallion, and Radish Salad
2 cups (8
oz.) snow peas, trimmed
2 scallions (white and
green parts), thinly sliced
4 radishes, trimmed and
cut into thin strips (about 1/2 cup)
1/4 cup rice vinegar
juice of 1
lime
1 Tbs. sesame oil
Put the snow peas in a
microwave-safe bowl with 1 Tbs. water. Cover tightly and microwave for 1
minute. Drain and let cool. Cut the snow peas on the diagonal into 1/2-inch
diamond shapes, discarding the end pieces.
In a medium serving bowl, combine the snow peas, scallions, and radishes. In a small bowl, whisk together the vinegar, sugar, and oil until the sugar dissolves. Pour over the salad and serve.
Orange, Avocado & Mâche Salad
4 medium
navel or Valencia oranges
3 Tbs. extra-virgin
olive oil
1 Tbs. minced red onion
1 Tbs. red-wine vinegar
Kosher salt and freshly
ground black pepper
1 medium ripe avocado,
thinly sliced
5 oz. mâche (about 6
loosely packed cups)
Finely grate 1 tsp. zest from one of
the oranges and put in a large bowl. Using a sharp knife, trim off the peel and
white pith from the oranges and cut crosswise 1/4 inch thick.
Squeeze two or three orange slices
over a small bowl to yield 1 Tbs. juice; add the juice to the zest along with
the olive oil, onion, and vinegar. Whisk to blend and season to taste with salt
and pepper. Arrange the remaining orange slices and the avocado slices to
one side of 6 salad plates.
Toss the mâche with the dressing,
season to taste with salt and pepper, and mound next to the oranges and
avocados.
