In high summer, garden harvest is it. We eat a lot of fresh foods not available the rest of the year, and purchase less from outside suppliers.
Just having garden produce in the house means we eat more of it. Our plates are filled out with green beans, sauteed kale, and other dishes—our cooking is not fancy, but the results are often delicious.
Some mornings, all there is to do is harvest the day’s meals.
This week has been a challenge of work. When I began at the warehouse 18 months ago, accepting the work was partly predicated on shifts beginning at 10:30 a.m. to enable my writing.
Since our supervisor left employment about a month ago, two of us have been filling in while the corporation seeks a replacement. I don’t like the newer, 8:30 a.m. start because it pushes out creative time. It may be a temporary problem, so I’m cranking it out, writing as much as I can in the wee hours of morning before heading to the garden for the harvest.
And that’s where I’m heading as soon as I make this post.