end of August

I’m sitting on the porch with the sound of a few gentle raindrops on the apple tree above the overhang. It has been a sweet quiet Sunday, a two nap day, finally getting caught up on rest after perhaps overextending a bit for the first part of the month.

It was fun – camping, backpacking, hanging out with Pretty Gritty, teaching a workshop to a worship team in Fruita, heading over to check out the first annual Arise Music festival and seeing some of my favorite bands: Gregory Alan Isakov, Xavier Rudd, Zap Mama, Michael Franti, Sea Stars and some fun new music too. And I got to get up on stage with Scott and Shanti Medina to offer a bit of embodiment practice, yum. But I stayed up maybe a little too late, and ate maybe a few too many coconut caramels and breathed just a little too much dust.

And when I got home, the laundry had piled up and the weeds were growing just as fast as the plants in the garden. And a bit of overwhelm kicked in. 

And then, I started feeling concerned because just as the abundance that we have worked so hard to produce in the garden was coming into the kitchen, I was feeling burdened.

Luckily, with a bit of sleep, it all comes back into perspective. . . those 20 pounds of zucchini would make yummy fritters for the winter. And the eggplant that has been asking to be picked for at least a week is now baba ganoush and both recipes have earned a place in my “let’s do that again” folder.

Luckily the next peach tree on the property has given us a bit of a breather, but I hear the promise of soon. . . 

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peaches

I’ve been feeling the peaches lurking. We’ve got a tree in our driveway and the branches start to brush on the roofs of our friend’s vehicles as they pull into the driveway. And I kept checking, and they were not ripe. And I wanted them to be, but they were not. And then. . .

Boom.

Peaches.

They are falling when people drive up the driveway. They are falling when the wind blows. It is time for peach preserving.

So today I rallied a small crew and we made peach sauce, peach chutney, peach cobbler, dried some and froze some.

Yum. Peaches.

I didn’t really use a recipe for the chutney, but here’s the basic ingredients, and you can adjust to your tastes.

put this all into a pot and let it cook for a bit:

– peaches (once they start to cook mush them with a fork or potato musher)
– raisins (or cranberry bits or dried cherries or currents)
– onion (diced)
– hot pepper to taste (fresh if you have it)
– ginger (fresh and grated or chopped small)
– garlic (minced)
– salt

eat with chips or lentil soup or indian food or rice.

Yum.

But the thing is this. . . we spent all afternoon on this project and we got a lot done, but there will be more to do tomorrow. And the next day and the next. If we want peaches, this is it. . . preserve them or loose them.

So many things in the garden happen this way.  I tried to plant the “exact right” amount of zucchini last year, so that we wouldn’t be overwhelmed, and what happens? None of them grew at all. 0 zucchini. So this year I planted lots, and lots of zukes. I decided that too many was better than none. And overall we’ve been keeping up. . . We’ve dried some and frozen some and given some away.

And I’m sure this is a metaphor, but I’ll let you fit it into your own life and say this:  I’m so thankful for the abundance.

time to dance

Last night I went out to the free concert in the park and it was fun to do a bit of dancing and see some folks. Something that used to fill all my time somehow has been replaced . . .

But at least it will be a two-dance week for me, because I’m going back out tonight for the Sticky Mulligan & band + Pretty Gritty show in Paonia . . .

Sticky at sage letter