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Environment Garden

At Low Level

Spring Garlic

The shoreline was exposed as I crossed Coralville Lake to secure provisions.

While it looks like we are in a drought, it is better to say we are ready for extra water coming from upstream snow melt and spring rains flowing into the Mississippi River basin.

Lake water level is decided by the U.S. Army Corps of Engineers, a function of their plan to mitigate flood damage. The experience was a reminder ours is a built environment.

I stopped at a chain drug store and at the wholesale club to stock up. I’ve been donning a mask and going shopping every other week during the pandemic. Most other people inside retail establishments wear masks. If I didn’t want dairy products or were vegan I’d go to town less often, maybe once a month.

We harvest something daily from the garden. This morning it was spinach. With a spring share from the farm, I’m getting backed up on greens. It’s time to make vegetable broth for canning. I’ll carry six quarts over from last season and want 20 quarts on the shelf to make it through another year. Broth has become a pantry staple. I use it to cook rice, make a roux, and add flavor to soup.

In addition to making broth, today’s work will be preparing the main tomato bed for planting. That means to spade lanes in the plot, rototill the lanes, rake the surface smooth, lay garden cloth on the surface and put enough grass clippings on top to hold it down until the seedlings are in. I’m short of grass clippings for mulch but tomatoes are a high priority and will take the entire stockpile.

My creativity is at a low level and I’m not sure why. Partly it is the coronavirus pandemic, partly something else. Perhaps I’m simply enjoying this glorious spring weather — the part before insects begin foraging every living plant. Spring serves as fit distraction for what ails us. One can do a lot worse than spring.

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