Sunday, July 19, 2020


PRIDE AND PREJUDICE

I spend a lot of my time these days out in my garden cheering on my flowers and vegetables.  It seems to be working better than usual this summer but I better not take all the credit – I’m thinking Mother Nature considers her rain and heat units have more of an effect than my positive thoughts.  I say let her take the credit – no one wants her in a bad mood.

Mind you, I do spend some significant time muttering bad things about her under my breath while I’m out there.  It’s not all happy thoughts and pixie dust while I wander up and down the rows of beans.  A good portion of my garden time is spent in hand-to-hand combat with portulaca, redroot pigweed, and lamb’s quarter, to name a few.  (There are many others that I don’t know the name of, but dislike every bit as much.)  While I understand Mother Nature loves all of her plants equally, I wish she would grow her riff-raff somewhere far away from my peas and carrots.

You see, I have this misbegotten and unrealistic vision of a magazine worthy garden.  In my head I picture perfect rows of perfect germination in perfect plant density.  Also, the rows are perfectly straight, but that’s more my husband’s dream than my own.  My seeding equipment doesn’t have GPS like his does.

I also envision that the only plants growing out there should be the ones I planted.  I require that my vegetables enjoy sovereignty over the domain I have given them.  It is only their green growth that I want to see; that, and clean, weed-free black dirt between the rows.  There should not be any thistles or dandelions.  Wayward canola and flax spill-over from the grain bins is not allowed.  Quack grass and foxtail are banned as well. 

I am not winning.

But I do try.  I dedicate a few hours each day to eliminating the enemy.  I start when it’s still coolish, when the horse and deer flies show up I know it’s time to quit.  This morning the flies were running a little late; I make have baked a few brain cells. 

Maybe that’s what gave birth to this episode of self examination I’ve been wrestling with for the rest of the day.  It has occurred to me that I am prejudiced.  I try to segregate the plants that I want from the plants that I don’t want.  I banish (or try to) the unwanted, going to the extreme of maiming or killing them every chance I get.  Not because they are not strong and healthy.  Not because they are not edible or nutritious (they say portulaca and lamb’s quarter are both).  Not because they can’t be pretty in their own way.  No, the only reason they have been placed on a hit list is because I have appointed myself judge and jury over them.  In this time of social equality and awareness this feels a little awkward, I can tell you.

It’s mostly about my pride.  I love the way the rows look when the weeds are all gone.  It gives me great pleasure and satisfaction to claim this implausible and unbalanced microworld I have created at the cost of so many undesirables.

It’s a fleeting thing though.  Gardening season is about to move on to the next stage – harvesting.  There are only so many hours to the day and picking a preserving will now take over.  Any weeds that have dodged death so far will now shift into high seed-forming gear and I will be right back where I started from next spring.  Mother Nature wins again.

Monday, July 6, 2020


A POUND OF GROUND

I’m facing one of my standard dilemmas at the moment; the old ‘what to make for supper’ quandary.  And, as I stare at it thawing in the sink, I find myself brain dead.

Now, now!  Be kind!  I’m not always brain dead.  I do have moments of startling clarity – like two hours after a lovely/ awkward conversation with a person whose name I have just finally remembered – but after more than a half century of continually needing to come up with supper menus, well that part of my brain is wearing a little thin.

It’s not always like this.  Approximately two years ago when my deep freeze had run dry of all packages labeled ‘ground beef’ I could think of 1001 recipes I wanted to make with hamburger.  The possibilities were endless ... and useless, because all I had to work with was pork roasts and moose sausage.  I wish I had written some of those fantastic ideas down at the time.  Sure could use them this afternoon.

I suppose I could barbeque patties ... again ... but I don’t think I have any buns.

There are other choices downstairs in the deepfreeze.  It’s just that if I don’t keep the different cuts of meat going down at the same rate I pay the price with nothing but short ribs and chuck roasts for the last two months before we can order another half beef.  Better to stick to some kind of rotation.  Besides, on these really stinking hot days, one of the nicest places to hang out is in the dark, cool basement staring into the depths of the freezer.  Even when I know I’m going to end up with my pound of ground, it can take me a good five minutes to retrieve the package.

What about a pot of chili?  Nah, that’s a meal for a cold winter’s night.

I would ask Google for help but I’m pretty sure one of these times the response is going to be “Not you again!”  I’ve scrolled through pages of their ideas and it’s never any help.  The choices are either the same as what I already know or they list ingredients not found in the western world, let alone my spice cupboard.

Meat loaf?  Lasagna?  Spaghetti sauce?

Time is running out here.  The deciding time period must soon come to an end to accommodate the actual cooking time.

I guess while I’m burning through the last minutes of pre-prep time I could check out the garden for veggie choices.  Oh hey!  In my vexation over the meat part of the meal I forgot that this is gardening season.  There is Swiss chard out there, and fresh lettuce, radishes, and strawberries for dessert.  This changes everything!  When the veggies start rolling in the protein dish takes a back seat around here.  I can’t skip it out completely but if I do nothing more that brown it up with some salt and pepper it still passes muster.

The pressure is totally off now.  I think it will be hamburgers in mushroom gravy ... maybe there’s new baby potatoes out there too ...