Harvesting Vegetables Quotes

The more you harvest, the quicker and easier it becomes

I want you to understand what you are doing, not just perform tasks because I say so.

Feed the soil, not your plants.

Keep an open mind and try some new methods.

We are surrounded by forces that technology cannot yet measure.

It’s incredible to reflect on how much knowledge and growth power is contained in seeds.

Wake up now, look alive, for here is a day off work just to praise Creation: the turkey, the squash, and the corn, these things that ate and drank sunshine, grass, mud, and rain, and then in the shortening days laid down their lives for our welfare and onward resolve. There's the miracle for you, the absolute sacrifice that still holds back seed: a germ of promise to do the whole thing again, another time. . . Thanksgiving is Creation's birthday party. Praise harvest, a pause and sigh on the breath of immortality.

The root problem with Christianity is that their god is supposed to be all-powerful and benevolent. It sounds like an easy sell, but when life turns completely to shit, you have to come up with all kinds of whacked-out reasons for why kindly old Jehovah saw fit to run over little Timmy with a combine harvester and leave him in a state of vegetative, limbless agony for eighteen years.

While the train flashed through never-ending miles of ripe wheat, by country towns and bright-flowered pastures and oak groves wilting in the sun, we sat in the observation car, where the woodwork was hot to the touch and red dust lay deep over everything. The dust and heat, the burning wind, reminded us of many things. We were talking about what it is like to spend one’s childhood in little towns like these, buried in wheat and corn, under stimulating extremes of climate: burning summers when the world lies green and billowy beneath a brilliant sky, when one is fairly stifled in vegetation, in the color and smell of strong weeds and heavy harvests; blustery winters with little snow, when the whole country is stripped bare and gray as sheet-iron. We agreed that no one who had not grown up in a little prairie town could know anything about it. It was a kind of freemasonry, we said.

My love's hair is autumn hair, there the sun ripens. My fingers harvest the dark vegetable of her body. In the morning I remove it from my tongue and sleep again.

Like any great and good country, Japan has a culture of gathering- weddings, holidays, seasonal celebrations- with food at the core. In the fall, harvest celebrations mark the changing of the guard with roasted chestnuts, sweet potatoes, and skewers of grilled gingko nuts. As the cherry blossoms bloom, festive picnics called hanami usher in the spring with elaborate spreads of miso salmon, mountain vegetables, colorful bento, and fresh mochi turned pink with sakura petals.

Soldiers planted like vegetables waiting for the day of harvest. … everything is more intense at night, perfectly beautiful, and when the wind shifts and the reek of rotting meat vanishes for a few blessed minutes you can smell the sweet scent of the countryside.

LAST summer I happened to be crossing the plains of Iowa in a season of intense heat, and it was my good fortune to have for a traveling companion James Quayle Burden—Jim Burden, as we still call him in the West. He and I are old friends—we grew up together in the same Nebraska town—and we had much to say to each other. While the train flashed through never-ending miles of ripe wheat, by country towns and bright-flowered pastures and oak groves wilting in the sun, we sat in the observation car, where the woodwork was hot to the touch and red dust lay deep over everything. The dust and heat, the burning wind, reminded us of many things. We were talking about what it is like to spend one's childhood in little towns like these, buried in wheat and corn, under stimulating extremes of climate: burning summers when the world lies green and billowy beneath a brilliant sky, when one is fairly stifled in vegetation, in the color and smell of strong weeds and heavy harvests; blustery winters with little snow, when the whole country is stripped bare and gray as sheet-iron. We agreed that no one who had not grown up in a little prairie town could know anything about it. It was a kind of freemasonry, we said.

Gardeners slaughter no animals. They kill nothing. Fruits, seeds, vegetables, nuts, grains, grasses, roots, flowers, herbs, berries-all are collected when they have ripened, and when their collection is in the interest of the garden's heightened and continued vitality. Harvesting respects a source, leaves it unexploited, suffers it to be as it is.

We can discover such civilized eating again

Mathematics is not a book confined within a cover and bound between brazen clasps, whose contents it need only patience to ransack; it is not a mine, whose treasures may take long to reduce to possessions, but which fill only a limited number of veins and lodes; it is not a soil, whose fertility can be exhausted by the yield of successive harvests; it is not a continent or an ocean, whose area can be mapped out and its contour defined: it is limitless as the space which it finds too narrow for its aspirations; its possibilities are as infinite as the worlds which are forever crowding in and multiplying upon the astronomer's gaze; it is as incapable of being restricted within assigned boundaries or being reduced to definitions of permanent validity, as the consciousness, the life, which seems to slumber in each monad, in every atom of matter, in each leaf and bud and cell, and is forever ready to burst forth into new forms of vegetable and animal existence.

I wish I could live here in this meadow. It's gorgeous." "Yeah, it is," Hercules agreed. "That's Persephone's handiwork," he explained. "She's the god of vegetation." "Demeter's daughter, right?" Meg said. "I heard Demeter talking when I was on Olympus. Something about not knowing where the girl had run off to." Hercules nodded. "Yeah, Demeter keeps appealing to my father to find her. No one has seen her in months, and harvest will be coming before long." He touched one of the hyacinths with his finger. "Every flower has its season.

No sooner did I bend over and scratch the soil with the hoe that I began to unearth bits and pieces ... of my past. Memories forever rooted in time were clustered in my garden consciousness like potatoes, waiting, crying to be dug up. I plant flowers and vegetables. I harvest memories - and life.

Instead of hunting and gathering, instead of farming and harvesting in the area where we live, we are flying God’s fruits and vegetables around the planet, not eating foods designed for our terrain and climate. We are distributing, selling and consuming “fresh foods” (or so the package says) days and weeks after they have been harvested.

Hunter's stew is also known as hunter's pot or perpetual stew. It is made in a large pot, and the ingredients are anything you can find. The idea is that it is never finished, never emptied all the way- instead it is topped up perpetually. It is a stew with an unending cycle. It is a stew that can last for years. It dates back to medieval Poland, first made in cauldrons no one bothered to empty or wash. It began with the simmering of game meat- pigeon, hare, hen, pheasant, rabbit- just anything you could get your hands on. It would then be supplemented with foraged vegetables, seasoned with wild herbs. Sometimes spices or even wine would be added. Then, as time went by, additional food scraps and leftovers were thrown in- recently harvested produce, stale hunks of bread, newly slaughtered meat, or beans dried for the winter months. It would exist in perpetuity, always the same, always new. Traditionally the stew has spicy, savory, and sour notes. An element of sourness is absolutely necessary to cut through the rich and intense flavor. It is said to improve with age.

The sun still beats down warmly over the Sienese countryside in September, and the stubble left by harvest covers the fields with a sort of animal fur. It is one of the most beautiful countrysides in the world: God has drawn the curve of its hills with an exquisite freedom, and has given it a rich and varied vegetation among which the cypresses stand out like lords. Man has worked this earth to advantage and has spread his dwellings over it; but from the most princely villa to the humbles cottage they all have a similar grace and harmony with their ochre walls and curved tiles. The road is never monotonous; it winds and rises, only to descend into another valley between terraced fields and age-old olive groves. Both God and man have shown their genius at Siena.

In the old days, farmers would keep a little of their home-made opium for their families, to be used during illnesses, or at harvests and weddings; the rest they would sell to the local nobility, or to pykari merchants from Patna. Back then, a few clumps of poppy were enough to provide for a household's needs, leaving a little over, to be sold: no one was inclined to plant more because of all the work it took to grow poppies - fifteen ploughings of the land and every remaining clod to be built; purchases of manure and constant watering; and after all that, the frenzy of the harvest, each bulb having to be individually nicked, drained and scrapped. Such punishment was bearable when you had a patch or two of poppies - but what sane person would want to multiply these labours when there were better, more useful crops to grow, like wheat, dal, vegetables? But those toothsome winter crops were steadily shrinking in acreage: now the factory's appetite for opium seemed never to be seated. Come the cold weather, the English sahibs would allow little else to be planted; their agents would go from home to home, forcing cash advances on the farmers, making them sign /asámi/ contracts. It was impossible to say no to them: if you refused they would leave their silver hidden in your house, or throw it through a window. It was no use telling the white magistrate that you hadn't accepted the money and your thumbprint was forged: he earned commissions on the oppium adn would never let you off. And, at the end of it, your earnings would come to no more than three-and-a-half sicca rupees, just about enough to pay off your advance.

The smart way to be assured of quality organic food is to join a community-sponsored agriculture (CSA) cooperative and buy a share in a local organic farm every year. Every week for an average of twenty-four weeks in the North, and all year round in the South, you share the harvest, which can include fresh vegetables, fruit, and free-range eggs, chicken, and lamb. (See the Resources section for information on CSAs.)

Chikako and Ben's lives are inexorably linked linked to an ever-expanding list of seasonal tasks. In summer, they work through the garden bounty, drying and pickling the fruits and vegetables at peak ripeness. Fall brings chestnuts to pick, chili paste to make, mushrooms to hunt. Come winter, Noto's seas are flush with the finest sea creatures, which means pickling fish for hinezushi and salting squid guts for ishiri. In the spring, after picking mountain vegetables and harvesting seaweed, they plant the garden and begin the cycle that will feed them, their family, and their guests in the year ahead.

The difference is an objective phenomenon of soil science; what we call "soil" is a community of living, mostly microscopic organisms in a nutrient matrix. Organic farming, by definition, enhances the soil's living and nonliving components. Modern conventional farming is an efficient reduction of that process that adds back just a few crucial nutrients of the many that are removed each year when biomass is harvested ... Chemicals that sterilize the soil destroy organisms that fight plant diseases, aerate, and manufacture fertility. Recent research has discovered that just adding phosphorus (the P in all "NPK" fertilizers) kills the tiny filaments of fungi that help plants absorb nutrients.

The plant he’d brought home wasn’t a currant, like I’d first thought. It was hawthorn, and while the blossoms had stronger medicinal properties than the berries, the bark and the leaves were what you really wanted. “For what?” My blood pumped with hope and fear. “For hearts!” he said, holding a ruby-colored berry between his thumb and pointer finger. The sun caught it just right, illuminating its heart shape and blood color, illustrating the rule that nature always showed us how to harvest its treasures. Walnuts, shaped like a brain, were exceptional for cerebral health. Slice a carrot crossway and what did you see? An eye, and there was no vegetable better suited to improving sight. Avocadoes worked wonders on the uterus, celery on the bones, grapefruit on the breasts. And this ruby berry, apparently, was a miracle cure for hearts.

More food is good, but agricultural diets can provoke mismatch diseases. One of the biggest problems is a loss of nutritional variety and quality. Hunter-gatherers survive because they eat just about anything and everything that is edible. Hunter-gatherers therefore necessarily consume an extremely diverse diet, typically including many dozens of plant species in any given season.26 In contrast, farmers sacrifice quality and diversity for quantity by focusing their efforts on just a few staple crops with high yields. It is likely that more than 50 percent of the calories you consume today derived from rice, corn, wheat, or potatoes. Other crops that have sometimes served as staples for farmers include grains like millet, barley, and rye and starchy roots such as taro and cassava. Staple crops can be grown easily in massive quantities, they are rich in calories, and they can be stored for long periods of time after harvest. One of their chief drawbacks, however, is that they tend to be much less rich in vitamins and minerals than most of the wild plants consumed by hunter-gatherers and other primates.27 Farmers who rely too much on staple crops without supplemental foods such as meat, fruits, and other vegetables (especially legumes) risk nutritional deficiencies. Unlike hunter-gatherers, farmers are susceptible to diseases such as scurvy (from insufficient vitamin C), pellagra (from insufficient vitamin B3), beriberi (from insufficient vitamin B1), goiter (from insufficient iodine), and anemia (from insufficient iron).28 Relying heavily on a few crops—sometimes just one crop—has other serious disadvantages, the biggest being the potential for periodic food shortages and famine. Humans,

Hm? These cherry tomatoes... they've been dried. Right, Tadokoro?" "Y-yes, sir! Back home, winter can be really long. In the summer we harvest a lot of vegetables and preserve them so we can have them in winter too. Mostly by sun drying them. When I was little, I'd help with that part. That's when my Ma -um, I mean, my mother- taught me how to dry them in the oven. You cut the cherry tomatoes in half, sprinkle them with rock salt and then slowly dry them at a low temperature, around 245* F. I, um... thought they'd make a nice accent for the terrine..." "Right. Tomatoes are rich in the amino acid glutamate essential in umami. Drying them concentrates the glutamate, greatly increasing the amount of sweetness the tongue senses. In Shinomiya's case... ... his nine-vegetable terrine focused on fresh vegetables, with their bright and lively flavors. But this recette accentuates the savory deliciousness of vegetables preserved over time. Both dishes are vegetable terrines... ... but one centers on the delicacy of the fresh... ... while the other on the savory goodness of the ripe and aged. They are two completely different approaches to the same ingredient- vegetables!" "Mmm! This is the flavor that warms the soul. You can feel my darling Megumi's kindness in every bite." "For certain. If Shinomiya is the "Vegetable Magician"... ... I would say Megumi is... a modest spirit who gifts you with the bounty of nature. a Vegetable Colobuckle!" *A tiny spirit from Ainu folklore said to live under butterbur leaves* "No, that's not what she is! Megumi is a spirit who brings happiness and tastiness... a Vegetable Warashi!" *Childlike spirits from Japanese folklore said to bring good fortune* "Or perhaps she is that spirit which delivers the bounty of vegetables from the snowy north... a Vegetable Yukinoko!" *Small snow sprites* "It's not winter, so you can't call her a snow sprite!" "How come all of you are picking spirits from Japanese folklore anyway?

How did farming change how much physical activity we do and how we use our bodies to do the work? Although hunting and gathering is not easy, nonfarming populations like the Bushmen or the Hadza generally work only five to six hours a day.36 Contrast this with a typical subsistence farmer’s life. For any given crop, a farmer has to clear a field (perhaps by burning vegetation, clearing brush, removing rocks), prepare the soil by digging or plowing and perhaps fertilizing, sow the seeds, and then weed and protect the growing plants from animals such as birds and rodents. If all goes well and nature provides enough rain, then comes harvesting, threshing, winnowing, drying, and finally storing the seeds. As if that were not enough, farmers also have to tend animals, process and cook large batches of foods (for example by curing meat and making cheese), make clothing, build and repair homes and barns, and defend their land and stored harvests. Farming involves endless physical toil, sometimes from dawn to dusk. As

Joe had always pretended indifference to flowers. He preferred fruit trees, herbs and vegetables, things to be picked and harvested, stored, dried, pickled, bottled, pulped, made into wine. But there were always flowers in his garden all thee same. Planted as if on an afterthought: dahlias, poppies, lavender, hollyhocks. Roses twined among the tomatoes. Sweet peas among the bean poles. Part of it was camouflage, of course. Part of it a lure for bees. But the truth was that Joe liked flowers, and was reluctant even to pull weeds. Jay would not have seen the rose garden if he had not known where to look. The wall against which the roses had once been trained had been partly knocked down, leaving an irregular section of brick about fifteen feet long. Greenery had shot up it, almost reaching the top, creating a dense thicket in which he hardly recognized the roses themselves. With the shears he clipped a few briars free and revealed a single large red rose almost touching the ground. "Old rose," remarked Joe, peering closer. "Best kind for cookin'. You should try makin' some rose petal jam. Champion." Jay wielded the shears again, pulling the tendrils away from the bush. He could see more rosebuds now, tight and green away from the sun. The scent from the open flower was light and earthy.

A region of the brain becomes mature when it settles down into a lean, functionally well-organized system. A good proxy for neural pruning in the brain is the relative density of gray versus white matter in a given region. Gray matter, the neuron-rich part of the brain that does the bulk of the computational work, decreases in density as a region matures. As gray matter density decreases, the density of white matter—the myelinated axons that transmit information, the outputs of the computational work done by gray matter—increases, resulting in greater efficiency and speed but less flexibility. One way to envision this is to see an immature, gray-matter-rich region as an undeveloped, open field, where one can wander in many directions unconstrained, but not very efficiently. In order to get to that wonderful blackberry bush to harvest some fruit, I have to bushwhack my way through vegetation and ford streams. The gradual replacement of gray matter by white matter reflects the development of this field: As roads are laid and bridges are built, I can move around more easily and quickly, but now I’m going to tend to move only along these established pathways. The new paved road to the blackberry bush makes gathering blackberries much more convenient, but rushing along on the new road I will miss the delicious wild strawberries I would have otherwise stumbled upon in the brush. There is a trade-off between flexibility and efficiency, between discovery and goal achievement.

Gian Pero Frau, one of the most important characters in the supporting cast surrounding S'Apposentu, runs an experimental farm down the road from the restaurant. His vegetable garden looks like nature's version of a teenager's bedroom, a rebellious mess of branches and leaves and twisted barnyard wire. A low, droning buzz fills the air. "Sorry about the bugs," he says, a cartoonish cloud orbiting his head. But beneath the chaos a bloom of biodynamic order sprouts from the earth. He uses nothing but dirt and water and careful observation to sustain life here. Every leaf and branch has its place in this garden; nothing is random. Pockets of lettuce, cabbage, fennel, and flowers grow in dense clusters together; on the other end, summer squash, carrots, and eggplant do their leafy dance. "This garden is built on synergy. You plant four or five plants in a close space, and they support each other. It might take thirty or forty days instead of twenty to get it right, but the flavor is deeper." (There's a metaphor in here somewhere, about his new life Roberto is forging in the Sardinian countryside.) "He's my hero," says Roberto about Gian Piero. "He listens, quietly processes what I'm asking for, then brings it to life. Which doesn't happen in places like Siddi." Together, they're creating a new expression of Sardinian terreno, crossing genetic material, drying vegetables and legumes under a variety of conditions, and experimenting with harvesting times that give Roberto a whole new tool kit back in the kitchen. We stand in the center of the garden, crunching on celery and lettuce leaves, biting into zucchini and popping peas from their shells- an improvised salad, a biodynamic breakfast that tastes of some future slowly forming in the tangle of roots and leaves around us.

The fact is that the estimate of fatalities, in terms of what was calculable at that time—even before the discovery of nuclear winter—was a fantastic underestimate. More than forty years later, Dr. Lynn Eden, a scholar at Stanford’s Center for International Security and Cooperation, revealed in Whole World on Fire71 the bizarre fact that the war planners of SAC and the Joint Chiefs—throughout the nuclear era to the present day—have deliberately omitted entirely from their estimates of the destructive effects of U.S. or Russian nuclear attacks the effects of fire. They have done so on the questionable grounds that these effects are harder to predict than the effects of blast or fallout, on which their estimates of fatalities are exclusively based, even though, as Eden found, experts including Hal Brode have disputed such conclusions for decades. (A better hypothesis for the tenacious lack of interest is that accounting for fire would reduce the number of USAF warheads and vehicles required to achieve the designated damage levels: which were themselves set high enough to preclude coverage by available Navy submarine-launched missiles.) Yet even in the sixties the firestorms caused by thermonuclear weapons were known to be predictably the largest producers of fatalities in a nuclear war. Given that for almost all strategic nuclear weapons, the damage radius of firestorms would be two to five times the radius destroyed by the blast, a more realistic estimate of the fatalities caused directly by the planned U.S. attacks on the Sino-Soviet bloc, even in 1961, would surely have been double the summary in the graph I held in my hand, for a total death toll of a billion or more: a third of the earth’s population, then three billion. Moreover, what no one would recognize for another twenty-two years were the indirect effects of our planned first strike that gravely threatened the other two thirds of humanity. These effects arose from another neglected consequence of our attacks on cities: smoke. In effect, in ignoring fire the Chiefs and their planners ignored that where there’s fire there’s smoke. But what is dangerous to our survival is not the smoke from ordinary fires, even very large ones—smoke that remained in the lower atmosphere and would soon be rained out—but smoke propelled into the upper atmosphere from the firestorms that our nuclear weapons were sure to create in the cities we targeted. (See chapter 16.) Ferocious updrafts from these multiple firestorms would loft millions of tons of smoke and soot into the stratosphere, where it would not be rained out and would quickly encircle the globe, forming a blanket blocking most sunlight around the earth for a decade or more. This would reduce sunlight and lower temperatures72 worldwide to a point that would eliminate all harvests and starve to death—not all but nearly all—humans (and other animals that depend on vegetation for food). The population of the southern hemisphere—spared nearly all direct effects from nuclear explosions, even from fallout—would be nearly annihilated, as would that of Eurasia (which the Joint Chiefs already foresaw, from direct effects), Africa, and North America. In a sense the Chiefs

Picture a single imaginary plant, bearing throughout one season all the different vegetables we harvest…we’ll call it a vegetannual.

vegetable growers. The information in The Winter Harvest Handbook complements and updates the winter-harvest chapters in this earlier book. Gerst, Jean-Jacques. Legumes sous baches. Paris: Centre Technique Interprofessionel des Fruit et Legumes (CTIFL), 1993. The title translates as “Vegetables Under Covers.” This is a technical manual for French growers. It is professional and practical. The contents include every possible vegetable and every imaginable combination of high tunnels, low tunnels, reflective covers, floating covers, and heated and unheated greenhouses. The book is written for more temperate climates than mine, but that doesn’t make it any less valuable. If you don’t speak French it is worth learning the language or marrying a French speaker just so you can read this book. Larcom, Joy. Oriental Vegetables. New York: Kodansha International,

Now, it's fair to say, the majority of us don't want to be farmers, see farmers, pay farmers, or hear their complaints. Except as straw-chewing figures in children's books, we don't quite believe in them anymore. When we give it a thought, we mostly consider the food industry to be a thing rather than a person. We obligingly give 85 cents of our every food dollar to that thing, too--the processors, marketers, and transporters. And we complain about the high price of organic meats and vegetables thtat might send back more than three nickels per buck to the farmers: those actual humans putting seeds into the ground, harvesting, attending livestock births, standing in the fields at dawn casting their shadows upon our sustenance. There seems to be some reason we don't want to compensate or think about these hardworking people. In the grocery store checkout corral, we're more likely to learn which TV stars are secretly fornicating than to inquire as to the whereabouts of the people who grew the cucumbers and melons in our carts.

Most permaculturists are expert at understanding the relationships between landforms and water harvesting or between soil microorganisms and plant health. But when it comes to our human relationships, we often founder. Nurturing the vegetables in the garden is a lot easier than nurturing our connections to the people who decide where to plant the vegetables and who will water them.

Peasants are people without sense or forethought. Therefore, they must not give rice to their wives and children at harvest time, but must save food for the future. They should eat millet, vegetables, and other coarse food instead of rice. Even the fallen leaves of plants should be saved as food against famine.

He heard someone say, “it’ s a good thing…ah… Steve here is a vegetable on life support and brain dead. Can you imagine what it would be like to harvest all his organs while he was alive?” The high keening sound of the surgeon’s saw obliterated Steve’s final attempt to scream as the precision blade cut through his breastbone like warm butter.

Children Are a Gift Behold, children are a gift of the LORD; the fruit of the womb is a reward. Like arrows in the hand of a warrior, so are the children of one’s youth. —PSALM 127:3 NASB     In a recent women’s Bible study, the teacher asked the group, “Did you feel loved by your parents when you were a child?” Here are some of the responses. • “A lot of pizza came to the house on Friday nights when my parents went out for the evening.” • “I got in their way. I wasn’t important to them.” • “They were too busy for me.” • “Mom didn’t have to work, but she did just so she wouldn’t have to be home with us kids.” • “I spent too much time with a babysitter.” • “Mom was too involved at the country club to spend time with me.” • “Dad took us on trips, but he played golf all the time we were away.” So many of the ladies felt they were rejected by their parents in their childhoods. There was very little love in their homes. What would your children say in response to the same question? I’m sure we all would gain insight from our children’s answers. In today’s verse we see that children are a reward (gift) from the Lord. In Hebrew, “gift” means “property—a possession.” Truly, God has loaned us His property or possessions to care for and to enjoy for a certain period of time. My Bob loves to grow vegetables in his raised-bed garden each summer. I am amazed at what it takes to get a good crop. He cultivates the soil, sows seeds, waters, fertilizes, weeds, and prunes. Raising children takes a lot of time, care, nurturing, and cultivating as well. We can’t neglect these responsibilities if we are going to produce good fruit. Left to itself, the garden—and our children—will end up weeds. Bob always has a smile on his face when he brings a big basket full of corn, tomatoes, cucumbers, and beans into the kitchen. As the harvest is Bob’s reward, so children are parents’ rewards. Let your home be a place where its members come to be rejuvenated after a very busy time away from it. We liked to call our home the “trauma center”—a place where we could make mistakes, but also where there was healing. Perfect people didn’t reside at our address. We tried to teach that we all make mistakes and certainly aren’t always right. Quite often in our home we could hear the two

It All Starts at Home The quality of the time that their parents devote to them indicates to children the degree to which they are valued by their parents…. When children know that they are valued, and when they truly feel valued in the deepest parts of themselves, then they feel valuable. —M. SCOTT PECK     It was a source of much aggravation to some fish to see a number of lobsters swimming backward instead of forward. So they called a meeting, and it was decided to start a class for the lobsters’ instruction. This was done, and a number of young lobsters came. (The fish had reasoned that if they started with the young lobsters, as they grew up, they would learn to swim properly.) At first they did very well, but afterward, when they returned home and saw their fathers and mothers swimming in the old way, they soon forgot their lessons. So it is with many children who are well-taught at school but drift backward because of a bad home influence. Psalm 127:1-128:4 gives us some principles for building a family in which children are confident that their parents love them. First, the psalmist addresses the foundation and protection of the home: “Unless the LORD builds the house, its builders labor in vain. Unless the LORD watches over the city, the watchmen stand guard in vain” (127:1). The protective wall surrounding a city was the very first thing to be constructed when a new city was built. The people of the Old Testament knew they needed protection from their enemies, but they were also smart enough to know that walls could be climbed over, knocked down, or broken apart. They realized that their ultimate security was the Lord standing guard over the city. Are you looking for God to help you build your home? Are you trusting the Lord to be the guard over your family? Many forces in today’s society threaten the family. In Southern California we see parents who are burning the candle at both ends to provide all the material things they think will make their families happy. We rise early and retire late, but Psalm 127:2 tells us that these efforts are futile. We are to do our best to provide for and protect our families, but we must trust first and foremost in God to take care of them. When we tend our gardens, we’re rewarded by corn, tomatoes, cucumbers, and beans. Just as the harvest of vegetables is our reward, a God-fearing child is a parent’s reward. After parents tend to their children’s instruction in the ways of God’s wisdom and His Word, they do see the work God is

4/20, CANNABIS DAY, APRIL 20 420 FARMERS’ MARKET RISOTTO Recipe from Chef Herb Celebrate the bounty of a new growing season with a dish that’s perfectly in season on April 20. Better known as 4/20, the once unremarkable date has slowly evolved into a new high holiday, set aside by stoners of all stripes to celebrate the herb among like-minded friends. The celebration’s origins are humble in nature: It was simply the time of day when four friends (dubbed “The Waldos”) met to share a joint each day in San Rafael, California. Little did they know that they were beginning a new ceremony that would unite potheads worldwide! Every day at 4:20 p.m., you can light up a joint in solidarity with other pot-lovers in your time zone. It’s a tradition that has caught on, and today, there are huge 4/20 parties and festivals in many cities, including famous gatherings of students in Boulder and Santa Cruz. An Italian rice stew, risotto is dense, rich, and intensely satisfying—perfect cannabis comfort cuisine. This risotto uses the freshest spring ingredients for a variation in texture and bright colors that stimulate the senses. Visit your local farmers’ market around April 20, when the bounty of tender new vegetables is beginning to be harvested after the long, dreary winter. As for tracking down the secret ingredient, you’ll have to find another kind of farmer entirely. STONES 4 4 tablespoons THC olive oil (see recipe) 1 medium leek, white part only, cleaned and finely chopped ½ cup sliced mushrooms 1 small carrot, grated ½ cup sugar snap peas, ends trimmed ½ cup asparagus spears, woody ends removed, cut into 1-inch-long pieces Freshly ground pepper 3½ cups low-sodium chicken broth ¼ cup California dry white wine Olive oil cooking spray 1 cup arborio rice 1 tablespoon minced fresh flat-leaf parsley ¼ cup freshly grated Parmesan cheese Salt 1. In a nonstick skillet, heat 2 tablespoons of the THC olive oil over medium-low heat. Add leek and sauté until wilted, about 5 minutes. Stir in mushrooms and continue to cook, stirring, for 2 minutes. Add carrot, sugar snap peas, and asparagus. Continue to cook, stirring, for another minute. Remove from heat, season with pepper, and set aside. 2. In a medium saucepan over high heat, bring broth and wine to a boil. Reduce heat and keep broth mixture at a slow simmer. 3. In a large pot that has been lightly coated with cooking spray, heat the remaining 2 tablespoons THC olive oil over medium heat. Add rice and stir well until all the grains of rice are coated. Pour in ½ cup of the hot broth and stir, using a wooden spoon, until all liquid is absorbed. Continue adding the broth ½ cup at a time, making sure the rice has absorbed the broth before adding more, reserving ¼ cup of broth for the vegetables. 4. Combine ¼ cup of the broth with the reserved vegetables. Once all broth has been added to the risotto and absorbed, add the vegetable mixture and continue to cook over low heat for 2 minutes. Rice should have a very creamy consistency. Remove from heat and stir in parsley, Parmesan, and salt to taste. Stir well to combine.

THOMAS Guilty Of mankind. I have perpetrated human nature. My father and mother were accessories before the fact, But there’ll be no accessories after the fact, By my virility there won’t! Just see me As I am, like a perambulating Vegetable, patched with inconsequential Hair, looking out of two small jellies for the means Of life, balanced on folding bones, my sex No Beauty but a blemish to be hidden Behind judicious rags, driven and scorched By boomerang rages and lunacies which never Touch the accommodating artichoke Or the seraphic strawberry beaming in its bed: I defend myself against pain and death by pain And death, and make the world go round, they tell me By one of my less lethal appetites: Half this grotesque life I spend in a state Of slow decomposition, using The name of unconsidered God as a pedestal On which I stand and bray that I’m best Of beasts, until under some patient Moon or other I fall to pieces, Like a cake of dung. Is there a slut would Hold this in her arms and put her lips against it? JENNET Sluts are only human. By a quirk Of unastonished nature, your obscene Decaying figure of vegetable fun Can drag upon a woman’s heart, as though Heaven were dragging up the roots of hell. What is to be done? Something compels us into The terrible fallacy that man is desirable and there’s no escaping into truth. The crimes And cruelties leave us longing, and campaigning Love still pitches his tent of light among The suns and moons. You may be decay and a platitude Of flesh, but I have no other such memory of life. You may be corrupt as ancient applies, well then Corruption is what I most willingly harvest. You are Evil, Hell, the Father of Lies; if so Hell is my home and my days of good were a holiday: Hell is my hill and the world slopes away from it Into insignificance. I have come suddenly Upon my heart and where it is I see no help for.

The first tapestry she saw depicted Cain and Abel. It was lucky that there was a title emblazoned over the top otherwise Nerys might have imagined it was some sort of harvest festival scene. One of them held a lamb in his arms and the other offered a basket of vegetables toward the central figure who looked like - Nerys stepped forward to take a better look. "Morgan Freeman?" she said.

Walking in an ancient forest or snorkeling in a coral reef, I have felt an aliveness, a sense of many interlocking pieces clicking together into a living and dynamic whole. These are places that naturally exude abundance. Sadly, this feeling was lacking in any human-made landscape I had experienced. Natural landscapes seem so rich; they seethe with activity; they hum with life in comparison to our own. Why is it that nature can splash riotous abundance across forest or prairie with careless grace, while we humans struggle to grow a few flowers? Why do our gardens offer so little to the rest of life? Our yards seem so one-dimensional, just simple places that offer a few vegetables or flowers, if that much. Yet nature can do a thousand things at once: feed insects and birds, snakes and deer, and offer them shelter; harvest, store, and purify water; renew and enrich the soil; clean the air and scent it with perfume; and on and on.

Deity Candle Colors Images and Symbols Pan Purple, brown, green Goat, pan pipes, caves, mountain forests Gaia Green, blue, brown Serpent, bees, harvested crops, green calcite, amber, honeysuckle Hecate Black, orange Snake, black dog, raven Venus Pink, white Spring flowers, pine cones Bacchus Red, purple Chalice, lion, bull Diana Silver, white Bow and arrow, forest animals, vegetation

In the Carolinas, there are two growing seasons: warm and cool. The cool season runs from about October or November through April or May (depending on where you garden). The warm season runs from May or June through September or October. If you plan your Carolina garden around no other guiding principle than this, you will be well in front of people who don’t. The

You can buy an inexpensive soil thermometer to help you gauge when to plant different edibles. Cool-season vegetables germinate well when the soil is at least 50 degrees F. Most will sprout when soil temperatures are 50 to 70 degrees F. Warm-season vegetables grow best when soil temperatures are at least 65 degrees F. You can plant these when soil temperatures are lower, but the plants won’t grow.

Before buying fruits, look at the number of chilling hours your area gets. Minimum Chilling Hours Available by Region Mountains: more than 1,200 Foothills and Piedmont: 800–1,000 Coastal regions (northern): 600–800 Coastal regions (southern): 400–600

If you want to save seeds from year to year, you need to grow open-pollinated varieties. The words “heirloom” and “open-pollinated” are sometimes used interchangeably, but they don’t necessarily mean the same thing. “Heirloom” refers to a variety that was popular before World War II. “Open-pollinated” refers to a plant that produces stable characteristics from generation to generation. Heirlooms are usually open-pollinated, because hybridization in edible plants didn’t become common until the 1970s.

You can buy plants and seeds that have some level of resistance to common diseases affecting those types of plants. Look for these types of abbreviations on plant tags, labels, and catalog descriptions: BCMW: Resistance to bean curly mosaic virus CMW: Resistance to cucumber mosaic virus Foc, Foc 1: Resistance to fusarium yellows PM: Resistance to powdery mildew PVY: Resistance to potato virus Y TMV: Resistance to tobacco mosaic virus ToMV: Resistance to tomato mosaic virus TSWV: Resistance to tomato spotted wilt virus V: Resistance to verticillium wilt Those are some of the most common abbreviations for the most common diseases, but it’s not an exhaustive list.

Whether you grow your own transplants or buy them, here’s what you should plant outside as transplants and what you can grow from seed. Seeds Transplants Bean Basil Carrot Broccoli Chives Brussels sprouts Cucumber Cabbage Dill Cauliflower Lettuce Celery Okra Collards Parsley Eggplant Parsnip Kale Onion Leek Pea Pepper Pumpkin Spinach Radish Swiss chard Turnip Tomato Watermelon

Certain vegetables will grow up trellises (wood, metal, or string). Certain plants need to have trellises to grow. Vegetables That Can Grow up Trellises Cucumber Pumpkin Squash Vegetables That Must Grow up Trellises or Lattices Pole bean Garden pea Vegetables That Need Stakes Eggplant Okra Pepper Vegetables That Need Cages Tomato

Fertilizers all have a combination of nutrients in them. Most of them have the “Big Three” macronutrients: nitrogen (N), which promotes green leafy growth, phosphorus (P), which strengthens roots and flowers, and potassium (K), to help with flavor and hardiness. Some fertilizers have micronutrients such as calcium, magnesium, manganese, and iron. Fertilizer labels include what is called an “analysis,” which is the percentage of each of the “Big Three” nutrients contained in the product, listed in order of N-P-K.

If your plant leaves are turning weird colors (purple, yellow), they might have nutrient deficiencies. Nutrient deficiencies cause highly predictable results, and it’s usually possible to diagnose whether a nutrient deficiency is a problem by looking at the plant. The diagram below shows the symptoms caused by the most common nutrient deficiencies. GROWING TIP If you see nutrient deficiency problems in your plants, test the soil pH. If the pH is too high or too low, it won’t matter if you fertilize—the plants won’t be able to get the nutrients from the soil.

I recommend, especially at the beginning, that you plant only what you want to eat. Occasionally try something new, of course, but especially at first only grow those vegetables and herbs that you normally eat. Remember, plant each adjoining square foot with a different crop. Why? Here are several reasons: 1. It prevents you from overplanting any one particular item. 2. It allows you to stagger your harvest by planting one square foot this week and another of the same crop in two weeks or so. 3. It promotes conservation, companion planting, crop rotation, and allows better plant hygiene and reduced pest problems. 4. It automatically helps to improve your growing soil three times a year in very easy, small steps. Remember the saying, “Square by square, you’ll soon be there.” 5. Besides all of the above, it looks pretty.

Plant transplants outside according to the spacing the fully grown plants will need. Pay attention to the depth of the hole, and ensure that you don’t bury the stem in the soil (except in special cases—see Growing Tip on the following page). Take the temperature of the soil to make sure it is warm enough. (The soil should be at least 60 to 65 degrees F for planting warm-weather vegetables such as tomatoes or peppers.) Before planting any transplants outside, prepare them by hardening them off. GROWING TIP Tomato plants should be planted deep. Strip off all but the top four sets of leaves. Plant the entire rest of the plant below the soil line. Tomato plants will grow roots from the stem, making them stronger and healthier. Hardening off before Planting out Vegetable transplants grown inside a greenhouse (or your house) need to be hardened off (acclimated to the change in temperature and light) before they’re planted outside. Even if you buy plants that were sitting outside at a garden center, it’s a good idea to harden them off before planting. For all you know, the plants were taken from the greenhouse, loaded on a truck, and brought to the garden center on the same day you saw them sitting outside. How to Harden Off Transplants 1. Place plants in a sheltered location such as a porch or patio for the day, and bring them in at night. Do this for three or four days. 2. Next, leave them outside all day in the protected location. Do this for about a week. Don’t forget to water while you’re doing this! 3. Finally, move the plants from the sheltered location (the porch or patio) to a more exposed location (the front sidewalk or driveway). Leave them there for three or four days. 4. Wait for a cloudy day (if possible) and plant your plants in the garden. Planting out on a cloudy day will lower the stress that the plants experience.

How to Plant a Container-Grown Fruit Tree or Shrub 1. Use a shovel or marking paint to mark the area for the hole. The planting hole should be at least twice as wide as the tree’s rootball. 2. Dig the planting hole. This hole should be just as deep as the rootball—no deeper! If you sharpen the spade before digging, this step will go faster.

How to Plant a Container-Grown Fruit Tree or Shrub 1. Use a shovel or marking paint to mark the area for the hole. The planting hole should be at least twice as wide as the tree’s rootball. 2. Dig the planting hole. This hole should be just as deep as the rootball—no deeper! If you sharpen the spade before digging, this step will go faster. GROWING TIP Have you heard the saying, “plant ’em high”? Well, that refers to trees. Trees will settle a bit after planting. Always make sure that you finish the job with the top of the tree’s rootball about 3 inches above the soil line. If you plant a tree too deep, the place where the tree trunk and the tree roots meet can rot, which will kill the tree. 3. Set the tree in the planting hole to check the depth. If the top of the rootball is lower than the soil line around the edge of the planting hole, add some soil back into the hole, pull the tree out of the pot, and replace the tree in the hole. You never want the crown of the tree (the part where the tree trunk meets the tree roots) to be below the soil line. In clay soils, set the rootball so it is a few inches above the soil line. 4. Fill in around the tree with the same soil that you removed from the planting hole. Do not add fertilizer or new topsoil. Water will move more easily and the tree will root properly if the soil in and around the planting hole is the same. 5. Mulch around the tree, taking care to pull the mulch away from the tree trunk. Do not create a mulch “volcano” around the tree (by piling mulch up high around the trunk)—that just encourages insects and creatures that snack on tree bark to take up residence next to your delicious young tree. 6. Water the tree. Plan to water newly planted trees every three days (every other day if it is hot and dry). New trees don’t need to be staked unless they’re in areas prone to heavy rains and frequent winds. It can take a couple of years for newly planted trees to root into the surrounding soil, so continue to monitor your tree for signs that it needs water.

Mulching the vegetable garden will save you a lot of time watering and weeding. It is amazing the difference that a thick, 3-inch layer of mulch will make. If you mow your own lawn and don’t use chemicals on it, save the grass clippings—they make great mulch, and they add nutrients to the soil. Just remember to let them age for a few weeks before spreading and make sure they don’t have seed heads. Other good materials for vegetable garden mulch include: Shredded newspaper Shredded bark mulch Aged manure Compost Wheat straw Shredded leaves There’s a misconception that you shouldn’t use wood mulch in a vegetable garden. Now, you wouldn’t want to use treated wood mulch or sawdust, but shredded hardwood mulch is more beneficial than detrimental. If you can buy shredded hardwood mulch with compost in it, even better! When mulching around your plants, avoid mounding the mulch up around the stems of the plants, which can cause the plants to rot.

So Abel becomes a sheep farmer and Cain becomes a vegetables farmer. Then harvest time comes (I am guessing that harvest time for sheep is whenever they start to piss you off)

At the house in Montclair, Daisy's mother had a quarter-acre patch in the backyard where she grew vegetables and flowers. From spring through summer and into the early fall, that was where she spent most of her free time, tilling the soil, planting and weeding and watering, hand-pollinating eggplants with a tiny paintbrush, or sprinkling ground-up bone meal on her roses and zinnias, to keep the ants away. Daisy would help her to put up the vegetables she'd harvested, turning cucumbers into pickles and tomatoes into marinara sauce.

In springtime when I lived at the White House, we used to plant what’s called a “three sisters” vegetable patch in our garden on the South Lawn, mixing a crop of corn, beans, and squash together in one place. This is a traditional Native American method for growing food in a resourceful way, one that’s been used for many hundreds of years and is based on the idea that each type of plant has something vital to offer the others: The corn grows tall and creates a natural pole for the bean plants to climb. The beans provide nitrogen, a nutrient that helps the other plants grow more efficiently, and the squash stays low to the ground, its large, spreading leaves helping to block weeds and keep the soil moist. The plants grow at different rates; the vegetables harvest at different times. But the mix provides a system of mutual protection and benefit—the tall and the small continually working together. It’s not just the corn, and not just the beans, but rather the corn and the beans and the squash combined that yield a healthy crop. The balance comes from the combination. I’ve started to think about both my life and our wider human community in these terms. We are here to share benefits and protection. Our balance rests upon this ideal, the richness of these combinations. If I begin to feel out of sync, if I’m feeling unsupported or overwhelmed, I try to take stock of what my garden holds, what I’ve planted and what I still need to mix in: What’s feeding my soil? What’s helping to block the weeds? Am I cultivating both the small and the tall?

idea that each type of plant has something vital to offer the others: The corn grows tall and creates a natural pole for the bean plants to climb. The beans provide nitrogen, a nutrient that helps the other plants grow more efficiently, and the squash stays low to the ground, its large, spreading leaves helping to block weeds and keep the soil moist. The plants grow at different rates; the vegetables harvest at different times. But the mix provides a system of mutual protection and benefit—the tall and the small continually working together. It’s not just the corn, and not just the beans, but rather the corn and the beans and the squash combined that yield a healthy crop. The balance comes from the combination.

Harvest Bread Bread is the quintessential harvest food. Its civilizing influence trails beer. It is almost a cultural universal. Europeans have bread loaves, Mexicans and some Central and South American countries have tortillas, the southern United States has corn bread, India and Pakistan have naan—the varieties, shapes, and forms bread comes in is infinite, as is the artistry in creating it. Ingredients: ¾ cup warm water 1 package active dry yeast 1 teaspoon salt 1½ tablespoons sugar 1 tablespoon vegetable shortening ½ cup milk 3 heaping cups all-purpose flour 1 stick softened butter Preheat oven to 375°F. In a large bowl, add the warm water. Slowly stir in the dry yeast. Continue to stir until the yeast dissolves. Add salt, sugar, shortening, and milk to the bowl. Stir well. Mix in the first 2 cups of flour. If needed, begin adding more flour, one tablespoon at a time, until the dough chases the spoon around the bowl. You do not need to use up all the flour called for in this recipe, or you may need more flour than is called for. The amounts vary depending on many factors, including weather, which is why most bread recipes only give an approximate amount of flour needed. Turn the dough out onto a floured board and knead it, adding small spoonfuls of flour as needed, until the dough is soft and smooth, not sticky to the touch. Use the softened butter to butter a bowl and a bread pan. Put the dough in the buttered bowl, and turn the dough over to grease all sides evenly. Cover and let rise in a warm spot for 1 hour. Punch down dough. Turn out onto floured board and knead again. Form dough into a loaf and set it in the buttered bread pan. Cover and let rise for about 30 minutes. Before baking, score the dough by cutting three slashes across the top with a sharp knife. Then, put it in oven and bake for about 45 minutes or until golden brown. Turn the bread out of the pan, and let it cool on a rack or a clean dishtowel.

Ugh, so what're we supposed to help with?" "Harvesting stuff from our veggie garden out back." "Wow! You guys grow your own ingredients too?" "Yeah. A lot of the people living at Polaris are into making their own. Ibusaki makes the wood chips he uses for smoking meats and cheeses. Ryoko specializes in cooking foods that use shio koji as an ingredient... *Shio koji is rice malt fermented in salt and water.* ... so she has her own warehouse close to the dorm where she ferments her own. Me, I want to make my own breed of Polaris chicken, like the French bresse. I have my own flock I'm keeping free-range right here. So... over here is the place Isshiki senpai runs. A kitchen garden with over a dozen different kinds of vegetables!

Reaping the fruits of one’s labor can be literal. The joy and satisfaction of cooking with fruits and vegetables one harvested from one’s farm is heartwarming.

Oannes was a civilizing hero revered by all the ancient cultures of Mesopotamia. He was said to have appeared there in the remotest antiquity and to have taught the’ inhabitants: the skills necessary for writing and for doing mathematics and for all sorts of knowledge: how to build cities, found temples … make laws … determine borders and divide land, also how to plant seeds and then to harvest their fruits and vegetables. In short [he] taught men all those things conducive to a civilized life.

I don’t know about you, but I can’t wait to get my hands on some fucking gourds and arrange them in a horn-shaped basket on my dining room table. That shit is going to look so seasonal. I’m about to head up to the attic right now to find that wicker fucker, dust it off, and jam it with an insanely ornate assortment of shellacked vegetables. When my guests come over it’s gonna be like, BLAMMO! Check out my shellacked decorative vegetables, assholes. Guess what season it is—fucking fall. There’s a nip in the air and my house is full of mutant fucking squash. I may even throw some multi-colored leaves into the mix, all haphazard like a crisp October breeze just blew through and fucked that shit up. Then I’m going to get to work on making a beautiful fucking gourd necklace for myself. People are going to be like, “Aren’t those gourds straining your neck?” And I’m just going to thread another gourd onto my necklace without breaking their gaze and quietly reply, “It’s fall, fuckfaces. You’re either ready to reap this freaky-assed harvest or you’re not.” Carving orange pumpkins sounds like a pretty fitting way to ring in the season. You know what else does? Performing an all-gourd reenactment of an episode of Diff’rent Strokes—specifically the one when Arnold and Dudley experience a disturbing brush with sexual molestation. Well, this shit just got real, didn’t it? Felonies and gourds have one very important commonality: they’re both extremely fucking real. Sorry if that’s upsetting, but I’m not doing you any favors by shielding you from this anymore. The next thing I’m going to do is carve one of the longer gourds into a perfect replica of the Mayflower as a shout-out to our Pilgrim forefathers. Then I’m going to do lines of blow off its hull with a hooker. Why? Because it’s not summer, it’s not winter, and it’s not spring. Grab a calendar and pull your fucking heads out of your asses; it’s fall, fuckers. Have you ever been in an Italian deli with salamis hanging from their ceiling? Well, then you’re going to fucking love my house. Just look where you’re walking or you’ll get KO’d by the gauntlet of misshapen, zucchini-descendant bastards swinging from above. And when you do, you’re going to hear a very loud, very stereotypical Italian laugh coming from me. Consider yourself warned. For now, all I plan to do is to throw on a flannel shirt, some tattered overalls, and a floppy fucking hat and stand in the middle of a cornfield for a few days. The first crow that tries to land on me is going to get his avian ass bitch-slapped all the way back to summer. Welcome to autumn, fuckheads!

59. We eat insects on a daily basis. Sure, there are cultures where insects are either presented as a delicacy, especially to rich tourists. There are also cultures where insects are one of the most important source of vital nutrients, such as proteins. But would you believe you eat insects even in the Western culture? Evidently, there is no 100% certain way to remove insects out of natural foods, such as meat – especially ground meat – and vegetables. Most of these foods were insect-infested even before they were harvested, and the FDA (Food and Drug Administration in the United States of America) allows a certain portion of insects in every single food product. For example, it is allowed to have up to 60 insect parts (leg bits, wing parts, etc.) in 100 grams of chocolate! On average, a person living in the Western world eats between 400 and 450 whole insects per year – which is around 1.1 – 1.25 insects daily. This would go a long way to explain why some foods have a certain crunchy quality to them.

Ambling through the market, I spot baskets of purple and orange cauliflower, bundles of Swiss chard and collard greens, and crates of Honeycrisp apples and Italian prune plums. The tables at the market always feel a little schizophrenic this time of year, as piles of fat summer tomatoes rub shoulders with apples and knobby winter squash. Just as the late-summer fruits and vegetables are celebrating their last hurrah, the autumn harvest makes its timid debut, competing for the attention of market-goers who may have tired of the surfeit of corn on the cob and tomato salad, but who may not be ready to commit to six months of gourds.

These are her days: cooking, cleaning, harvesting fruits and vegetables from the earth. She has nowhere else to be, nothing else to achieve, only chore after chore after chore.

To recover an intuitive sense of what will be in season throughout the year, picture a season of foods unfolding as if from one single plant. Take a minute to study this creation—an imaginary plant that bears over the course of one growing season a cornucopia of all the different vegetable products we can harvest. We’ll call it a vegetannual. Picture its life passing before your eyes like a time-lapse film: first, in the cool early spring, shoots poke up out of the ground. Small leaves appear, then bigger leaves. As the plant grows up into the sunshine and the days grow longer, flower buds will appear, followed by small green fruits. Under midsummer’s warm sun, the fruits grow larger, riper, and more colorful. As days shorten into the autumn, these mature into hard-shelled fruits with appreciable seeds inside. Finally, as the days grow cool, the vegetannual may hoard the sugars its leaves have made, pulling them down into a storage unit of some kind: a tuber, bulb, or root. So goes the year. First the leaves: spinach, kale, lettuce, and chard (here, that’s April and May). Then more mature heads of leaves and flower heads cabbage, romaine, broccoli, and cauliflower (May–June). Then tender young fruit-set: snow peas, baby squash, cucumbers (June), followed by green beans, green peppers, and small tomatoes (July). Then more mature, colorfully ripened fruits: beefsteak tomatoes, eggplants, red and yellow peppers (late July–August). Then the large, hard-shelled fruits with developed seeds inside: cantaloupes, honeydews, watermelons, pumpkins, winter squash (August–September). Last come the root crops, and so ends the produce parade. Plainly these don’t all come from the same plant, but each comes from a plant, that’s the point—a plant predestined to begin its life in the spring and die in the fall. (A few, like onions and carrots, are attempting to be biennials, but we’ll ignore that for now.) Each plant part we eat must come in its turn—leaves, buds, flowers, green fruits, ripe fruits, hard fruits—because that is the necessary order of things for an annual plant. For the life of them, they can’t do it differently. Some minor deviations and a bit of overlap are allowed, but in general, picturing an imaginary vegetannual plant is a pretty reliable guide to what will be in season, wherever you live. If you find yourself eating a watermelon in April, you can count back three months and imagine a place warm enough in January for this plant to have launched its destiny.

There are many evangelical books, usually based on little science, extolling the healing benefits of wild plants. There’s no need to make airy claims about the superpowers of plants when we can instead point to the well-established benefits of eating leafy green vegetables. We’d all be healthier, poor and middle class alike, if we could open our eyes to the natural world around us and see the richness there that we usually miss. If by foraging we simply hope to harvest a little pleasure and a connection to the wild, the chances of success are good. But the likelihood of success declines if we’re primarily gathering food for the body rather than the soul.

Our landlord, Mr. Duggan, ran a nearby saloon. He got in trouble with Father for helping himself to the rhubarb which we were growing in the garden. I remember the grey summer dusk in which this happened. We were at the supper table, when the bended Mr. Duggan was observed, like some whale in the sea of green rhubarb, plucking up the red stalks. Father rose to his feet and hastened out into the garden. I could hear indignant words. We sat at the supper table, silent, not eating, and when Father returned I began to question him, and to endeavour to work out the morality of the situation. And I still remember it as having struck me as a difficult case, with much to be said on both sides. In fact, I had assumed that if the landlord felt like it, he could simply come and harvest all our vegetables, and there was nothing we could do about it. I mention this with the full consciousness that someone will use it against me, and say that the real reason I became a monk in later years was that I had the mentality of a medieval serf when I was barely out of the cradle.

Here and there [...] vegetation rites took on a less attractive form. A man - or, in later and milder days, an animal - was sacrificed to the earth at sowing time, so that it might be fertilized by his blood. When the harvest came it was interpreted as the resurrection of the dead man; the victim was given, before and after his death, the honors of a god; and from this origin arose, in a thousand forms, the almost universal myth of a god dying for his people, and then returning triumphantly to life.

Perennials

of the Radishes When Spanish explorers brought radishes to Mexico in the 16th century, farmers near the modern-day city of Oaxaca quickly started farming the veggies. Unfortunately, nobody wanted to buy them. Not knowing what to do with all the extra produce, vendors began carving the radishes into ornate shapes and using the vegetable sculptures to lure customers to their produce stands. Amazingly, it worked. The novelty items became so popular that farmers began leaving their radishes in the ground long after harvest season, letting them grow into bizarrely shaped behemoths. Now, December 23 is known as Noche de Rabanos (Night of the Radishes). Oaxacans celebrate it each year by gathering in the town square to display and admire elaborately detailed radishes modeled into saints, nativity scenes, and even the town itself.

Publishing a book is like planting a vegetable seed. The first day your book is out there is the same as seeing the first sprout from the ground. Is it ready for harvest? Obviously not. The fruit of your labor is still to come so long as you continue to nurture the soil by being persistent in letting readers know your book exists. If you give up on this process too early, your seed will dry up and be consumed by a most merciless sun.

Plants have a circadian clock, which many species use to turn on their chemical defenses in anticipation of morning attacks from insects; the plants are more resistant to attack when their clocks are functioning normally. Janet Braam, a cell biologist at Rice University, and her colleagues found that the circadian clocks of cabbages, blueberries, and other fruits and vegetables continue to tick even after the plants have been harvested. But under the constant light of a grocery store—or the constant dark of a refrigerator—the circadian rhythms start to dissipate, as does the cyclical production of key compounds, making the plant more susceptible to bugs and perhaps diminishing its taste and even its nutritional value.

Blessing of The Land (at Planting or Harvest) God of the Universe, You made the heavens and the earth, So we do not call our home merely “planet earth.” We call it your Creation, a Divine Mystery, a Gift from Your Most Blessed Hand. The world itself is your miracle. Bread and vegetables from earth are thus also from heaven. Help us to see in our daily bread your presence. Upon this garden May your stars rain down their blessed dust. May you send rain and sunshine upon our garden and us. Grant us the humility to touch the humus, That we might become more human. That we might mend our rift from your Creation, That we might then know the sacredness of the gift of life— That we might truly experience life from the hand of God. For you planted humanity in a garden, and began our resurrection in a garden. Our blessed memory and hope lie in a garden. Thanks be to God, Who made the world teeming with variety, Of things on the earth, above, the earth, and under the earth. Thanks be to God, For the many kinds of plants, trees, and fruits, We celebrate. For the centipedes, ants, and worms, For the mice, marmots, and bats, For the cucumbers, tomatoes, and peppers We rejoice, That we find ourselves eclipsed by the magnitude Of generosity and mystery. Thanks be to God.

In Lower Manhattan’s city of towers, one gives no thought to the mythic emblems of the earth’s limitless fecundity: cornucopia bursting with sheaves of grain, vegetables, and ripe, edible fruit. Instead we imagine bounties of debt, harvests of financial instruments. No longer fortresses or cathedral spires, our towers have transformed into urban silos, overflowing with disembodied commodities.