Back again with news about food and flowers and other growing things. This week I decided to plan a menu. I cook alot more often and consciously during the summer, because I am less busy (no work for teachers in the summer, it is the absolute benefit of the profession for those who care to take advantage). Here's the menu thus far.
Sunday: Veg and tofu fried rice (a good way to get rid of old vegetables and rice)
My flowers are like old friends, they come around every year. They don't need extra special tending: water, weeding, mulch, deadheading. That's it. There are enough of them that if a disease or bug infestion occurs, someone will be blooming if another isn't. I can trust them and they trust me. Vegetable gardens are different. They are emotional, whimsical, and susceptible to predation. They don't return each year, like my predictable perennial flowers. They need the right soil, the right amount of water, protection from bugs and molds. They are high-maintenance friends. I've tried year after year to grow vegs and have failed. Maybe my soil is too acidic or too alkaline, I dunno. But do you see what I'm saying, they ask to much of my brain. I want to only use my body and my heart in the garden, not my head. That's why I love the garden, it silences my analytical tendencies that are in overdrive during the academic year.
Thusfar, I planted beets, cucumbers, zucchini, arugula, cantalope, bush and pole beans, broccoli, various herbs, and tomatoes; I think that's it. We'll see what happens. Some critter is lacifying the arugula and broccoli, and the tomatoes aren't progressing at a timely clip, but who knows what the future holds. That' s the thing with vegetables, they keep you in suspense. For those of you who successfully grow vegetables (without chemicals), I would love any advice. I can't say I will follow it, but I will read attentively.
Oh yea, the menu for the rest of this week includes: pasta tonight and fish, veg coconut curry on Thurs. Friday is open. I'll keep you posted.