Kitchen Garden

Vegetable Soup

Sunrise, Dec. 5, 2020.

Using a combination of vegetables from the freezer, ice box, pantry, and storage bins I made vegetable soup for dinner last night. There were three quarts leftover for the rest of the week.

I don’t know the food cost. Purchased ingredients included a half cup of lentils, a quarter cup of pearled barley, three bay leaves, salt, and a 15 ounce can of prepared USDA organic kidney beans. Everything else was either from my garden or the farm.

More important than the meal, I captured something about Saturday afternoons in the kitchen. That feeling of a break from weekday work and action. That feeling we can live in the moment. A feeling that our lives have potential, that we are creative. Even if the result was a dependable, pretty good meal, there is more than that to living.

It turns out constraints in the supply chain for the coronavirus vaccine will result in less people becoming vaccinated than expected by the end of the year — about ten percent of projections. A group of hospital workers said yesterday they wouldn’t feel comfortable in returning to “normal behavior” until 70 percent of the U.S. population was vaccinated. My own projection is our family will be restricted until at the end of 2021. There is a lot of uncertainty about social change resulting from this virus, making accurate projections difficult.

Once again, I was the only trail walker wearing a face mask yesterday. I’m not complaining, just saying. I must get out of the house at least once a day and the trail is a useful way to do so. It was unseasonably warm in what may be the warmest year for the globe since we began keeping records. I was reminded of my personal responsibility to address the climate crisis. One more thing to be worked into my 12-month plan.