Sunday, April 17, 2011

seedlings: in two ways.

Looking out the kitchen door at our summer vegetable garden makes me think of my little family:

 I think how our garden wouldn't exist if it weren't for Taylor's hard work and careful cultivation.  I think how this is the first summer Henry can understand where food comes from.  I think how Liza will love exploring new foods grown in our very own backyard.  I think how I am glad we have this little plot and a local summer CSA to ensure we will be eating chemical-free locally grown vegetables all summer long.  I think how I pledge to weed and tend to our garden every.single.summer yet never lift a finger or dirty my knees.   Then I think about how Taylor works so hard in the garden and maybe this will be the summer I help out.  But, then I realize maybe I am most helpful just thinking and pretending about helping.  After all, I did pull all that dill out last summer...

I also do a lot of thinking about how different plants grow at different rates.

The beans are always the first to sprout and develop into real plants.

The peppers are the slowest to sprout so Taylor won't be eating his hot peppers until the fall.

The okra starts out slow but quickly grows into skinny little towers that will inundate our house with the one vegetable I can only tolerate when it is deep fried...

And this cute little plant of which I have no idea what it is, is just doing it's thing and taking it's time before it gives me a tell-tale indication of what vegetable it will produce for us to eat.

And, the more I think about our garden, the more I realize these plants and my babies have a lot in common.

They need need need.

But, they also give give give.
In their own time, they give back in their own unique way.

You can't rush them.
You can't change them.

All you can do is tend to them the best way you know and hope your little seedlings sprout into big productive plants one day.

But I won't lie, I'm not too worried about the future of our little garden or our little babies.

Both are very well tended to.


Shane, Natalie, Madelyn & Murphy said...

I am a fan of your blog all the way in Nashville! I've learned so much from you including tips about foods and raising kidos! I too love to nurse! I love your thoughts about life! please continue to write!

(I grew up in Kosciusko, MS)

Laura @ our messy messy life. said...

Thank you for reading! I'm glad you enjoy my little blog :)

Tara said...

Well said. :)

Anonymous said...

I also prefer my okra fried...but don't mind them stewed with some tomato. I'll paste a recipe below...of course the bacon drippings can be omitted...

•1 small sweet onion, chopped (about 3/4 cup -- sometimes it's hard to find a small sweet onion, so use half a medium onion)
•2 cups okra, rinsed, trimmed and sliced (see below)
•3 medium tomatoes, peeled and chopped (or 1 14-ounce can whole peeled tomatoes with juice)
•2 tablespoons bacon drippings (or 1 tablespoon bacon drippings and 1 tablespoon olive oil)
•1/2 teaspoon salt
•freshly ground black pepper to taste
In a saucepan or sauté pan with a close-fitting lid, sauté the onion in the bacon drippings over medium heat until softened, not browned.

Reduce the heat to low, and stir in the okra and tomatoes. Add the salt, cover and simmer for 15 minutes. Remove from heat and stir in the pepper.

Makes about 4 servings.