With the gracious help of some rad new roomies, the home garden is officially back in action.
One meditative morning of weeding was all it took to reveal the life that has persisted despite the lack of love lately.
Too bad the drought didn’t deter the crabgrass and other unwanted plants to the same extent it stunted the growth of our peppers and lettuce. I realize the latter, especially, may have been an unlikely summer success from the outset but I figured what the heck, I’ll give it a whirl.
Fortunately, the strawberries, artichokes and onions stayed strong through this brief period of utter neglect. So did the salvia and bazillion types of basil we’ve got growing.
Time to rebound. Now that we can actually see the soil since it’s free of the maze of weeds and dead leaves, some good organic garden food and water are in order for starters.
Time to recommit. I must pledge allegiance again to this little patch of dirt that gives me such gratification. That is, when I’m not viewing it as a chore because I’m running late to this or that.
With proper planning, one can have their garden and eat it too. A sweaty day in the sun planting beans can be washed down with a full happy hour.
Sometimes … OK, oftentimes, I just have to remind myself to slow down. Live simply. I don’t have to hike in Koke‘e and surf in Hanalei the same weekend. This incredible island isn’t going to disappear overnight.
Some supremely satisfying stuff can be found right around home. You don’t always have to go far to go far, if you know what I mean (I’m not actually sure I know what that means, but I like the way it sounds).
From seed to table. That’s a concept with promise. I can feel the groundswell of supporters here who have embraced this on a level I currently only aspire to reach.
Luckily, this movement isn’t just at home. Restaurants continue to tout the locally grown, raised or caught food that they serve. This is no doubt largely due to the public demand for such.
This week’s feature grinds story on Café Portofino is no exception. Aside from getting their ‘ahi and ono from Kaua‘i fishermen, their salad fixings and spices are also local.
