A Spring Harvest

The Dutch oven on the stove top is bubbling with today’s vegetable broth. This batch is different because I used kohlrabi greens, which I usually compost, along with turnip and beet greens. The color is rich. Air in the whole house is imbued with the aroma of mirepoix combined with fresh greens. It is elemental.

By tomorrow night, part of the broth will be used to make dinner.

On trash/recycling day I walk the receptacles to the road when I wake so I don’t forget them after sunrise. There was a cool breeze with low humidity as I did it this morning. It felt good after yesterday’s high temperature close to 90 degrees. According to a local meteorologist, the weekend will be exceedingly warm, without precipitation. It’s a time for humans to stay hydrated and to water the garden enough to keep plants growing in the heat. During yesterday afternoon’s walkabout it appeared pumpkins, cucumbers and squash planted have become established despite the heat. It was touch and go for a while.

When I write about the kitchen garden it blocks other topics. For the time being it’s okay. In 2022 I’m planning a course of renewal as a septuagenarian, there’s more I want to accomplish during my days. For now, the scent of vegetable broth and small successes in the garden will sustain me.