Vegetables From My Garden Quotes

When my husband had an affair with someone else I watched his eyes glaze over when we ate dinner together and I heard him singing to himself without me, and when he tended the garden it was not for me. He was courteous and polite; he enjoyed being at home, but in the fantasy of his home I was not the one who sat opposite him and laughed at his jokes. He didn't want to change anything; he liked his life. The only thing he wanted to change was me. It would have been better if he had hated me, or if he had abused me, or if he had packed his new suitcases and left. As it was he continued to put his arm round me and talk about being a new wall to replace the rotten fence that divided our garden from his vegetable patch. I knew he would never leave our house. He had worked for it. Day by day I felt myself disappearing. For my husband I was no longer a reality, I was one of the things around him. I was the fence which needed to be replaced. I watched myself in the mirror and saw that I was mo longer vivid and exciting. I was worn and gray like an old sweater you can't throw out but won't put on. He admitted he was in love with her, but he said he loved me. Translated, that means, I want everything. Translated, that means, I don't want to hurt you yet. Translated, that means, I don't know what to do, give me time. Why, why should I give you time? What time are you giving me? I am in a cell waiting to be called for execution. I loved him and I was in love with him. I didn't use language to make a war-zone of my heart. 'You're so simple and good,' he said, brushing the hair from my face. He meant, Your emotions are not complex like mine. My dilemma is poetic. But there was no dilemma. He no longer wanted me, but he wanted our life Eventually, when he had been away with her for a few days and returned restless and conciliatory, I decided not to wait in my cell any longer. I went to where he was sleeping in another room and I asked him to leave. Very patiently he asked me to remember that the house was his home, that he couldn't be expected to make himself homeless because he was in love. 'Medea did,' I said, 'and Romeo and Juliet and Cressida, and Ruth in the Bible.' He asked me to shut up. He wasn't a hero. 'Then why should I be a heroine?' He didn't answer, he plucked at the blanket. I considered my choices. I could stay and be unhappy and humiliated. I could leave and be unhappy and dignified. I could Beg him to touch me again. I could live in hope and die of bitterness. I took some things and left. It wasn't easy, it was my home too. I hear he's replaced the back fence.

Asparagus, tinged with ultramarine and rosy pink which ran from their heads, finely stippled in mauve and azure, through a series of imperceptible changes to their white feet, still stained a little by the soil of their garden-bed: a rainbow-loveliness that was not of this world. I felt that these celestial hues indicated the presence of exquisite creatures who had been pleased to assume vegetable form, who, through the disguise which covered their firm and edible flesh, allowed me to discern in this radiance of earliest dawn, these hinted rainbows, these blue evening shades, that precious quality which I should recognise again when, all night long after a dinner at which I had partaken of them, they played (lyrical and coarse in their jesting as the fairies in Shakespeare’s Dream) at transforming my humble chamberpot into a bower of aromatic perfume.

My mother has told me once and for all the useful parts. She will add nothing unless powered by necessity, a riverbank that guides her life. She plants vegetable gardens rather than lawns; she carries the odd-shaped tomatoes home from the field and eats food left for the gods.

Sad to say, in my four-thousand-plus years, the times I'd felt most at home had all happened during the past few months: at Camp Half-Blood, sharing a cabin with my demigod children; at the Waystation with Emma, Jo, Georgina, Leo and Calypso, all of us sitting around the kitchen table chopping vegetables from the garden for dinner; at the Cistern in Palm Springs with Meg, Grover, Mellie, Coach Hedge and a prickly assortment of cactus dryads; and now at Camp Jupiter, where the anxious, grief-stricken Romans, despite their many problems, despite the fact that I brought misery and disaster wherever I went, had welcomed me with respect, a room above their coffee shop and some lovely bed linen to wear. These places were homes. Whether I deserved to be part of them or not - that was a different question.

I've realized that everything is about relationships. I've witnessed that ultimately you can't take what you don't give because there is a master bookkeeper out there who keeps accounts balanced. This fundamental link between man, plants, and the earth has been documented since the dawn of civilization.

I’ve tried to be a good neighbor and have shared vegetables from my garden with him since he moved in after his father died, and I have yet to receive a thank-you.” “Then why do you keep doing it?” “Because a constant sprinkling of water will eventually smooth any stone.” Kitty winked.

Mother I had a beautiful house in Shingdi a vegetable garden Vines of bitter gourd lettuce English spinach and tousled coconut trees Coconuts fell on my darling husbands head One day we made love under the tree Now I was pregnant just like my orchard full of fruits with the love child Oh I ran as hard as I could from the shadow These were shadows of time shadows of the past ...

On the day I lose my phone, I decide to live à la Ladakh: write a letter on paper, go to the post office, wait for his reply for a long time, appreciate a meal a day and a few clothes, be grateful for having been born as a human, read the Tibetan Book of the Dead, buy vegetables from an old street vendor, and save a bee’s life. On the day I lose my wallet, I decide to live à la Ladakh: plant a seed, wait for a long time, and share the fruit with a worm.

Whenever I'm particularly frustrated by a problem in my life or in my garden, i meditate on the words of St. Paul in his letter to the Galations, "Be not deceived; God is not mocked; for whatsoever a man soweth, that shall he also reap.

All April and May, the stock-pots exuded the fragrance of the crushed bones and marrow of cattle and fowl, seasoned with the crispate herbs and vegetables from her own luxuriant garden. The smells coalesced into a dark perfume that felt like a layer of silk on the tongue. My nose grew kingly at the approach of my home. There would be the redolent brown stocks the color of tanned leather, the light and chipper white stocks, and the fish stocks brimming with the poached heads of trout smelling like an edible serving of marsh.

The view from our garden is spectacular. I thought about people I knew who right at that moment might be plucking chickens, picking strawberries and lettuce, just for us. I felt grateful to the people involved, and the animals also. I don't say this facetiously. I sent my thanks across the county, like any sensible person saying grace before a meal.

She made it, she made it all, and she made it well. She stood with arms akimbo in her Connecticut garden; she strode her kitchen as a colossus. In our small world, she was the great, ever-giving Mother, maker of mysterious soups, magical stews, peerless fluffy loaves of bread, shiny fruit tarts glowing like family jewels, crispy-juicy brown hunks of roasted meat, vegetables cooked so crunchy-tender that your teeth wept, portages of cream, sauces of jus, mysterious dishes of rice and herbs, salads that slayed you, all from produce grown in my mother’s own meticulously kept garden, or from ingredients sourced with an alchemist’s care. My mother was a witch in the kitchen and a Demeter in the garden. We hated her for it.

but what fascinated me would be the asparagus, tinged with ultramarine and rosy pink which ran from their heads, finely stippled in mauve and azure, through a series of imperceptible changes to their white feet, still stained a little by the soil of their garden-bed: a rainbow-loveliness that was not of this world. I felt that these celestial hues indicated the presence of exquisite creatures who had been pleased to assume vegetable form, who, through the disguise which covered their firm and edible flesh, allowed me to discern in this radiance of earliest dawn, these hinted rainbows, these blue evening shades, that precious quality which I should recognise again when, all night long after a dinner at which I had partaken of them, they played (lyrical and coarse in their jesting as the fairies in Shakespeare’s Dream) at transforming my humble chamber into a bower of aromatic perfume.

the back of their trucks, or that woman who sold fresh vegetables right out of her garden and smiled like the sun when you said good mornin’?’ Somebody’ll say, ‘Oh, they sell all those things at the supermarket now, and you don’t have to go hither and yon to buy what you need, it’s all under one roof. And why don’t they do that to everythin’? Just put a whole town’s stores under one roof so the rain won’t fall on you and you won’t get cold. Wouldn’t that be a jim-dandy idea?’ ” My father worked his knuckles for a moment. “And then you’ll have stores and roads and houses, but you won’t have towns anymore. Not the way they are now. And you’ll walk into one of those stores under one roof and you’ll ask for somethin’ and the gum-chewin’ girl’ll say no, we don’t have that. We don’t have that, and we can’t get it for you because they don’t make that anymore. That’s not what people want, you see. People only want what the big banners hangin’ from the ceilin’ tell them to want. We only have those things, and they’re made by machines a thousand a minute. But they’re perfect, she’ll say. Not an imperfection in the lot. And when you use it up or get tired of it or when the banners change, you can just throw it away because it’s made to be thrown away. Now! she’ll say, How many of these perfect things do you need today, and please hurry because there’s a line behind you.

I had to watch my uncle get strung up when I was a child,” she finally said after she returned from the faraway place in her mind. “The white man would only sell us the rotten fruit and vegetables from their bug-infested baskets. We had to collect that mess from the back of the store like we were a pack of wild mutts picking through garbage. My uncle had had enough of his apples having maggots crawling out of them, so he started farming his own vegetables for us to eat. The white man didn’t like that. Not. One. Bit. It’s amazing how their minds work. The way their minds work is the reason we call them devils because only a devil could think the way they do. They were mad about the loss of profit because they no longer had us buying the filthy rot they peddled. “My uncle produced such a high quality of fruits and vegetables that he had white folks coming to buy from him. It wasn’t too long after this started, those devils came in their white hoods and burned his garden to ash. Then they strung him up. We were forced to watch my uncle dangle from the neck while he pissed and shit himself. God will forgive my mouth saying it because he knows I only speak the truth. The evilness that resides inside the mind of those devils still exists in the minds of the ones who wear cop’s uniforms and judge’s robes. This is what our boys are up against. Our boys are at war! They freed us from our chains, so that they could lock us in their jails.

I love my kids, and I’m so proud of them for everything that they have accomplished. My oldest child, Elon, is making electric cars to save the environment and launching rockets. My middle child, Kimbal, opened farm-to-table restaurants and is teaching children across the country to build fruit and vegetable gardens in underserved schools. My youngest child, Tosca, runs her own entertainment company, producing and directing romance films from bestselling novels. They all have different interests.

My mom liked to say that Elsie was part of our family. My parents treated her better than other families who expected their housekeepers to eat separately. Mom bought Elsie birthday and Christmas presents, sent her home with vegetables from our garden, and, most important, treated her with kindness and respect. My grandmother prepared her lunch, instead of the other way around. Yet I didn't realize that Elsie's own family had been ripped apart two decades earlier, when she was working for my grandparents, and that my grandfather was partly to blame.

Not that I am totally obsessed with merchantry!” said Glasswort Groof as she led them in an artful circle round the Market. “Goblins are well-rounded, though you’d never think it from the dastard tales folk tell of us. For example, I enjoy stamp collecting as well as haggling. The stamps that pay our letters’ way Above are works of art, practically bigger than the envelope! I’ve an early Mallow three-kisser with a rampant rhinocentaur on it in pewter paint. Pride of my collection. And it goes without saying I’m quite the gardener. Goblin vegetables pack twice the punch of fruit with half the delicacy of a simpering little apricot. Soon turnips will be all the rage!

Absence of that knowledge has rendered us a nation of wary label-readers, oddly uneasy in our obligate relationship with the things we eat ... Our words for unhealthy contamination--"soiled" or "dirty"--suggest that if we really knew the number-one ingredient of a garden, we'd all head straight into therapy. I used to take my children's friends out to the garden to warm them up to the idea of eating vegetables, but this strategy sometimes backfired: they'd back away slowly saying, "Oh man, those things touched dirt!" Adults do the same by pretending it all comes from the clean, well-lighted grocery store. We're like petulant teenagers rejecting our mother. We know we came out of her, but ee-ew.

I wanted to take a photo of his face just then. That boyish grin. That look of love, of contentedness. Couldn't he see? We didn't need children to complete us. We were already complete. I had my flowers and plants, and he had his writing. Wasn't that enough? Didn't he love the ebb and flow of our life together just as it was? The way I'd race home for dinner with a basket brimming with vegetables from the market or a handful of herbs from a garden project, eager to read the pages he'd written that day. Didn't he love, as I did, the quiet mornings we spent in our garden, sipping espresso and discussing our latest venture to a flea market in Queens or an antiques shop in Connecticut? Once we carted an enormous painted dresser to a taping of 'Antiques Roadshow' only to find that the piece was made in China. I grinned at the memory.

My eye keeps escaping towards the big blue lacquered door that I've had painted in a trompe-l'oeil on the back wall. I would like to call Mrs. Cohen back and tell her there's no problem for her son's bar mitzvah, everything's ready: I would like to go through that door and disappear into the garden my mind's eye has painted behind it. The grass there is soft and sweet, there are bulrushes bowing along the banks of a river. I put lime trees in it, hornbeams, weeping elms, blossoming cherries and liquidambars. I plant it with ancient roses, daffodils, dahlias with their melancholy heavy heads, and flowerbeds of forget-me-nots. Pimpernels, armed with all the courage peculiar to such tiny entities, follow the twists and turns between the stones of a rockery. Triumphant artichokes raise their astonished arrows towards the sky. Apple trees and lilacs blossom at the same time as hellebores and winter magnolias. My garden knows no seasons. It is both hot and cool. Frost goes hand in hand with a shimmering heat haze. The leaves fall and grow again. row and fall again. Wisteria climbs voraciously over tumbledown walls and ancient porches leading to a boxwood alley with a poignant fragrance. The heady smell of fruit hangs in the air. Huge peaches, chubby-cheeked apricots, jewel-like cherries, redcurrants, raspberries, spanking red tomatoes and bristly cardoons feast on sunlight and water, because between the sunbeams it rains in rainbow-colored droplets. At the very end, beyond a painted wooden fence, is a woodland path strewn with brown leaves, protected from the heat of the skies by a wide parasol of foliage fluttering in the breeze. You can't see the end of it, just keep walking, and breathe.

The underlying reason why this transition was piecemeal is that food production systems evolved as a result of the accumulation of many separate decisions about allocating time and effort. Foraging humans, like foraging animals, have only finite time and energy, which they can spend in various ways. We can picture an incipient farmer waking up and asking: Shall I spend today hoeing my garden (predictably yielding a lot of vegetables several months from now), gathering shellfish (predictably yielding a little meat today), or hunting deer (yielding possibly a lot of meat today, but more likely nothing)? Human and animal foragers are constantly prioritizing and making effort-allocation decisions, even if only unconsciously. They concentrate first on favorite foods, or ones that yield the highest payoff. If these are unavailable, they shift to less and less preferred foods.

what fascinated me would be the asparagus, tinged with ultramarine and rosy pink which ran from their heads, finely stippled in mauve and azure, through a series of imperceptible changes to their white feet, still stained a little by the soil of their garden-bed: a rainbow-loveliness that was not of this world. I felt that these celestial hues indicated the presence of exquisite creatures who had been pleased to assume vegetable form, who, through the disguise which covered their firm and edible flesh, allowed me to discern in this radiance of earliest dawn, these hinted rainbows, these blue evening shades, that precious quality which I should recognise again when, all night long after a dinner at which I had partaken of them, they played (lyrical and coarse in their jesting as the fairies in Shakespeare’s Dream) at transforming my humble chamber into a bower of aromatic perfume.

... the exotic spices arriving daily from the East Indies and the Americas, the crates of sweet oranges and bitter lemons from Sicily, the apricots from Mesopotamia, the olive oil from Naples, the almonds from the Jordan valley... I have seen and smelled these delicacies at market. But does any English person know how to cook with such foods? I think back to my time in France and Italy, of all the delicacies that passed across my tongue. And then to the gardens I've seen in Tonbridge with their raised beds of sorrel, lettuce, cucumbers, marrows, pumpkins. Already the banks are starred bright with blackberries and rose hips, with damsons and sour sloes, the bloom still upon them. Trees are weighted down with green apples and yellow mottled pears and crab apples flushed pink and gold. Soon there will be fresh cobnuts in their husks, and ripe walnuts, and field mushrooms, and giant puffballs.

So quiet. So safe. I peer out into the distance, past the garden where the twins were playing, past the Gaffneys’ farmland and estate, past the sprawling wilderness, to the mountains beyond—mountains that loom in the distance and cast dark shadows over everything as the sun sets behind them. And the forest—the wild forest. I squint into the distance and make out the curious shapes of several large white birds flying in from the wilds. They’re different from any birds I’ve ever seen before, with huge, fanning wings, so light they seem iridescent. As I watch them, I’m overcome by a strange sense of foreboding, as if the earth is shifting beneath my feet. I forget, for a moment, about the basket of pig slop I’m balancing on my hip, and some large vegetable remnants fall to the ground with a dull thud. I glance down and stoop to gather them back into the basket. When I straighten again and look for the strange white birds, they’re gone.

As we walk through Savignio, the copper light of dusk settling over the town's narrow streets, we stop anyone we can find to ask for his or her ragù recipe. A retired policeman says he likes an all-pork sauce with a heavy hit of pancetta, the better for coating the pasta. A gelato maker explains that a touch of milk defuses the acidity of the tomato and ties the whole sauce together. Overhearing our kitchen talk below, an old woman in a navy cardigan pokes her head out of a second-story window to offer her take on the matter: "I only use tomatoes from my garden- fresh when they're in season, preserved when it gets cold." Inspired by the Savignio citizenry, we buy meat from the butcher, vegetables and wine from a small stand in the town's piazza, and head to Alessandro's house to simmer up his version of ragù: two parts chopped skirt steak, one part ground pancetta, the sautéed vegetable trio, a splash of dry white wine, and a few canned San Marzano tomatoes.

I would stop by the table, where the kitchen-maid had shelled them, to inspect the platoons of peas, drawn up in ranks and numbered, like little green marbles, ready for a game; but what most enraptured me were the asparagus, tinged with ultramarine and pink which shaded off from their heads finely stippled in mauve and azure, through a series of imperceptible gradations to their white feet—still stained a little by the soil of their garden-bed—with an iridescence that was not of this world. I felt that these celestial hues indicated the presence of exquisite creatures who had been pleased to assume vegetable form and who, through the disguise of their firm, comestible flesh, allowed me to discern in this radiance of earliest dawn, these hinted rainbows, these blue evening shades, that precious quality which I should recognise again when, all night long after a dinner at which I had partaken of them, they played (lyrical and coarse in their jesting like one of Shakespeare's fairies) at transforming my chamber pot into a vase of aromatic perfume.

Ahead, a house sits close to the road: a small, single-story place painted mint green. Ivy grows up one corner and onto the roof, the green tendrils swaying like a girl's hair let loose from a braid. In front there's a full and busy vegetable garden, with plants jostling for real estate and bees making a steady, low, collective hum. It reminds me of the aunties' gardens, and my nonna's when I was a kid. Tomato plants twist gently skywards, their lazy stems tied to stakes. Leafy heads of herbs- dark parsley, fine-fuzzed purple sage, bright basil that the caterpillars love to punch holes in. Rows and rows of asparagus. Whoever lives here must work in the garden a lot. It's wild but abundant, and I know it takes a special vigilance to maintain a garden of this size. The light wind lifts the hair from my neck and brings the smell of tomato stalks. The scent, green and full of promise, brings to mind a childhood memory- playing in Aunty Rosa's yard as Papa speaks with a cousin, someone from Italy. I am imagining families of fairies living in the berry bushes: making their clothes from spiderweb silk, flitting with wings that glimmer pink and green like dragonflies'.

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.

For four hours, Andrew and I were presented with course after course of delightful creations, imaginative pairings, and, always, dramatic presentations. Little fillets of sturgeon arrived under a glass dome, after which it was lifted, applewood smoke billowed out across the table. Pretzel bread, cheese, and ale, meant to evoke a picnic in Central Park, was delivered in a picnic basket. But my favorite dish was the carrot tartare. The idea came, along with many of the menu's other courses, while researching reflecting upon New York's classic restaurants. From 21 Club to Four Seasons, once upon a time, every establishment offered a signature steak tartare. "What's our tartare?" Will and Daniel wondered. They kept playing with formulas and recipes and coming close to something special, but it never quite had the wow factor they were looking for. One day after Daniel returned from Paffenroth Gardens, a farm in the Hudson Valley with the rich muck soil that yields incredibly flavorful root vegetables, they had a moment. In his perfect Swiss accent, he said, "What if we used carrots?" Will remembers. And so carrot tartare, a sublime ode to the humble vegetable, was added to the Eleven Madison Park tasting course. "I love that moment when you clamp a meat grinder onto the table and people expect it to be meat, and it's not," Will gushes of the theatrical table side presentation. After the vibrant carrots are ground by the server, they're turned over to you along with a palette of ingredients with which to mix and play: pickled mustard seeds, quail egg yolk, pea mustard, smoked bluefish, spicy vinaigrette. It was one of the most enlightening yet simple dishes I've ever had. I didn't know exactly which combination of ingredients I mixed, adding a little of this and a little of that, but every bite I created was fresh, bright, and ringing with flavor. Carrots- who knew?

Convinced that struggle was the crucible of character, Rockefeller faced a delicate task in raising his children. He wanted to accumulate wealth while inculcating in them the values of his threadbare boyhood. The first step in saving them from extravagance was keeping them ignorant of their father’s affluence. Until they were adults, Rockefeller’s children never visited his office or refineries, and even then they were accompanied by company officials, never Father. At home, Rockefeller created a make-believe market economy, calling Cettie the “general manager” and requiring the children to keep careful account books.16They earned pocket money by performing chores and received two cents for killing flies, ten cents for sharpening pencils, five cents per hour for practicing their musical instruments, and a dollar for repairing vases. They were given two cents per day for abstaining from candy and a dime bonus for each consecutive day of abstinence. Each toiled in a separate patch of the vegetable garden, earning a penny for every ten weeds they pulled up. John Jr. got fifteen cents an hour for chopping wood and ten cents per day for superintending paths. Rockefeller took pride in training his children as miniature household workers. Years later, riding on a train with his thirteen-year-old daughter, he told a traveling companion, “This little girl is earning money already. You never could imagine how she does it. I have learned what my gas bills should average when the gas is managed with care, and I have told her that she can have for pin money all that she will save every month on this amount, so she goes around every night and keeps the gas turned down where it is not needed.”17 Rockefeller never tired of preaching economy and whenever a package arrived at home, he made a point of saving the paper and string. Cettie was equally vigilant. When the children clamored for bicycles, John suggested buying one for each child. “No,” said Cettie, “we will buy just one for all of them.” “But, my dear,” John protested, “tricycles do not cost much.” “That is true,” she replied. “It is not the cost. But if they have just one they will learn to give up to one another.”18 So the children shared a single bicycle. Amazingly enough, the four children probably grew up with a level of creature comforts not that far above what Rockefeller had known as a boy.

Lin Lin and Tammy created ginger beef with crisp garden vegetables that showcased some distinctive, bright flavors. I adored this dish." Sophia smiled as Lin Lin and Tammy stepped forward. Her roommate looked completely shocked and continued to hide behind a fringe of bangs. "Go, Shaggy!" Chef Johnson, the hipster from Maine, cheered for his colleague. Everyone laughed, and even Lin Lin permitted herself a small grin. The two women discussed their inspiration and preparation techniques. Jenny shook their hands. "I agree with Jonathan. I loved that Asian dish. I also loved the meal that paired perfectly grilled tenderloin with buttery charred lobster. Oh my God! Now that is just the way surf-n-turf should be prepared. Heavenly! And the fresh herb salad with flowers made it such a pretty picture.

The soup is based on a traditional Scottish cauliflower cheese soup. I made a rich stock with ten assorted vegetables from the Rigley organic garden. We used their extra sharp cheddar and the double cream to thicken the soup. The sandwiches include soft muenster, slices of smoked ham, and a dollop of the Scottish marmalade for sweetness." Jenny smiled. "How did you make those crispy cheese sticks? The kids seem to really love them." Sophia answered. "We incorporated Parmesan and fresh dill in the dough." "And the fruit flowers? I have a sneaking suspicion that was not the work of our Scottish chef." Elliott grumbled under his breath. Sophia raised a brow. "I made the flowers. My girls loved it when I made vignettes with fruits and vegetables on their plates.

Close your eyes, Sophia. Look at the table in your mind. What does it look like? What's on the menu? Taste it. Tell me." She closed her eyes. Enveloped by all that was Elliott. She tried to concentrate and ignore those rough fingers on her cheek. "Shrimp wrapped in Thai basil and prosciutto, crisped on the grill, drizzled with olive oil and fresh lime juice. It's Emilia's favorite." "Mmm. Keep going. Don't stop." His lips were almost touching her forehead. His breath on her skin. "Grilled filet mignon with my peppercorn sauce. White, red, pink peppercorns. The girls get them for me when they travel. That's our special dinner. Our decadent meal." "More." His lips grazed her ear. Sophia's eyes were tightly shut, but she had to suppress a shudder. "Vegetable salad on baby greens from my garden. Yellow peppers, green zucchini, purple eggplant, lightly grilled. With a sherry vinaigrette and fresh herbs. All the colors of the rainbow." "Lovely. Keep going." She could no longer hear the buzz of crickets or throaty calls of the frogs. Just Elliott's breathing. Steady. Intense. "Wine, lots of wine," she said huskily. She felt his chuckle against her cheek. "Well, this is my fantasy, right? It must have wine." "Of course it does. Keep going." "Home-made gelato. Lemon. With lemon zest and lemon basil and lemon verbena. And crunchy toasted macadamia nuts on top.

In tofu, I saw the rifles and shotguns used to plug deer in soybean fields. In grains, I saw the birds, mice, and rabbits sliced and diced by combines. In cabbage, I saw caterpillars killed by insecticides, organic or not. In salad greens, I saw a whitetail cut open and dragged around the perimeter of a farm field, the scent of blood warning other deer not to eat the organic arugula and radicchio destined for upscale restaurants and grocery stores in San Francisco. In Joey’s kale and berries, I saw smoke-bombed burrows. Even in the vegetables from our garden—broccoli and green beans, lettuce and snap peas—I saw the wild grasses we uprooted, the earthworms we chopped with our shovels, the beetles I crushed between thumb and forefinger, the woodchucks I shot, and the dairy cows whose manure and carcasses fed the soil. In my own life and in the lives around me—heron and trout, hawk and hare, coyote and deer—I saw that the entire living, breathing, eating world was more beautiful and more terrible than I had imagined. Like Richard, I saw that sentient beings fed on sentient beings.

When I was ten, my mother got me a subscription to a website called Seeds Anonymous,” I said. “Every month I would get an unmarked package of seeds in the mail with instructions on how to plant them and care for them. I wouldn’t know what I was growing until it came up out of the ground. Every day after school I’d run straight to the backyard to see the progress. It gave me something to look forward to. Growing things felt like a reward.” I could feel Atlas staring at me when he asked, “A reward for what?” I shrugged. “For loving my plants the right way. Plants reward you based on the amount of love you show them. If you’re cruel to them or neglect them, they give you nothing. But if you care for them and love them the right way, they reward you with gifts in the form of vegetables or fruits or flowers.” I looked down at the weed I was tearing apart in my hands and there was barely an inch left of it. I wadded it up between my fingers and flicked it. I didn’t want to look over at Atlas because I could still feel him staring, so instead, I just stared out over my mulch-covered garden. “We’re just alike,” he said. My eyes flicked to his. “Me and you?” He shook his head. “No. Plants and humans. Plants need to be loved the right way in order to survive. So do humans. We rely on our parents from birth to love us enough to keep us alive. And if our parents show us the right kind of love, we turn out as better humans overall. But if we’re neglected . . .” His voice grew quiet. Almost sad. He wiped his hands on his knees, trying to get some of the dirt off. “If we’re neglected, we end up homeless and incapable of anything meaningful.

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?

To my eyes, the city was beautiful. It was wild and exciting. Buildings that were British Raj-romantic stood side to side with modern, mirrored business towers. The haphazard slouch of neglected tenements crumbled into lavish displays of market vegetables and silks. I heard music from every shop and passing taxi. The colours were vibrant. The fragrances were dizzyingly delicious. And there were more smiles in the eyes on those crowded streets than in any other place I’d ever known. Above all else, Bombay was free—exhilaratingly free. I saw that liberated, unconstrained spirit wherever I looked, and I found myself responding to it with the whole of my heart. Even the flare of shame I’d felt when I first saw the slums and the street beggars dissolved in the understanding that they were free, those men and women. No-one drove the beggars from the streets. No-one banished the slum-dwellers. Painful as their lives were, they were free to live them in the same gardens and avenues as the rich and powerful. They were free. The city was free. I loved it. Yet I was a little unnerved by the density of purposes, the carnival of needs and greeds, the sheer intensity of the pleading and the scheming on the street.

At home, Rockefeller created a make-believe market economy, calling Cettie the “general manager” and requiring the children to keep careful account books.16They earned pocket money by performing chores and received two cents for killing flies, ten cents for sharpening pencils, five cents per hour for practicing their musical instruments, and a dollar for repairing vases. They were given two cents per day for abstaining from candy and a dime bonus for each consecutive day of abstinence. Each toiled in a separate patch of the vegetable garden, earning a penny for every ten weeds they pulled up. John Jr. got fifteen cents an hour for chopping wood and ten cents per day for superintending paths. Rockefeller took pride in training his children as miniature household workers. Years later, riding on a train with his thirteen-year-old daughter, he told a traveling companion, “This little girl is earning money already. You never could imagine how she does it. I have learned what my gas bills should average when the gas is managed with care, and I have told her that she can have for pin money all that she will save every month on this amount, so she goes around every night and keeps the gas turned down where it is not needed.

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

Here is why the wellbeing economy comes at the right time. At the international level there have been some openings, which can be exploited to turn the wellbeing economy into a political roadmap. The first was the ratification of the Sustainable Development Goals (SDGs) in 2015. The SDGs are a loose list of 17 goals, ranging from good health and personal wellbeing to sustainable cities and communities as well as responsible production and consumption. They are a bit scattered and inconsistent, like most outcomes of international negotiations, but they at least open up space for policy reforms. For the first time in more than a century, the international community has accepted that the simple pursuit of growth presents serious problems. Even when it comes at high speed, its quality is often debatable, producing social inequalities, lack of decent work, environmental destruction, climate change and conflict. Through the SDGs, the UN is calling for a different approach to progress and prosperity. This was made clear in a 2012 speech by Secretary General Ban Ki-moon, who explicitly connected the three pillars of sustainable development: ‘Social, economic and environmental wellbeing are indivisible.’82 Unlike in the previous century, we now have a host of instruments and indicators that can help politicians devise different policies and monitor results and impacts throughout society. Even in South Africa, a country still plagued by centuries of oppression, colonialism, extractive economic systems and rampant inequality, the debate is shifting. The country’s new National Development Plan has been widely criticised because of the neoliberal character of the main chapters on economic development. Like the SDGs, it was the outcome of negotiations and bargaining, which resulted in inconsistencies and vagueness. Yet, its opening ‘vision statement’ is inspired by a radical approach to transformation. What should South Africa look like in 2030? The language is uplifting: We feel loved, respected and cared for at home, in community and the public institutions we have created. We feel understood. We feel needed. We feel trustful … We learn together. We talk to each other. We share our work … I have a space that I can call my own. This space I share. This space I cherish with others. I maintain it with others. I am not self-sufficient alone. We are self-sufficient in community … We are studious. We are gardeners. We feel a call to serve. We make things. Out of our homes we create objects of value … We are connected by the sounds we hear, the sights we see, the scents we smell, the objects we touch, the food we eat, the liquids we drink, the thoughts we think, the emotions we feel, the dreams we imagine. We are a web of relationships, fashioned in a web of histories, the stories of our lives inescapably shaped by stories of others … The welfare of each of us is the welfare of all … Our land is our home. We sweep and keep clean our yard. We travel through it. We enjoy its varied climate, landscape, and vegetation … We live and work in it, on it with care, preserving it for future generations. We discover it all the time. As it gives life to us, we honour the life in it.83 I could have not found better words to describe the wellbeing economy: caring, sharing, compassion, love for place, human relationships and a profound appreciation of what nature does for us every day. This statement gives us an idea of sufficiency that is not about individualism, but integration; an approach to prosperity that is founded on collaboration rather than competition. Nowhere does the text mention growth. There’s no reference to scale; no pompous images of imposing infrastructure, bridges, stadiums, skyscrapers and multi-lane highways. We make the things we need. We, as people, become producers of our own destiny. The future is not about wealth accumulation, massive

Coming home in May, I hit the ground running. I couldn’t feel anything if I kept busy, so I became the most task-oriented person in town. The garden I planted at Samuel’s was overflowing with blooms. Gus’s class snacks were lavish Pinterest-worthy creations. My garden was incredibly tidy. All the little sprouts of weeds were targets for my suppressed emotions. Kill kill kill. I worried Jeffrey. I knew I was a shell of myself. I knew that he could see it. So I avoided him. He found me down in the garden one day. I had collected a heap of rocks that were left over from a landscaping project. Pulling them out, one by one from the back of the Rhino, I was laying a path through our large vegetable garden that would allow me easier access to our snap peas, beans, tomatoes, and cucumbers at the back of the garden. I’d pinched my hand between two large stones and blood caked my knuckles. “Talk to me," he said, hands shoved deep down in his pockets. “What are you talking about? I’m fine." I was angry. I’d wanted to talk months before. I’d wanted him to hold me in bed while I cried. I’d wanted him to not have been so difficult about getting pregnant in the first place. I’d wanted him not to disappear to go chop wood and then get resentful that I was doing the exact same thing. What’s good for the goose, right? I’d wanted him to know I was angry and then apologize. And these mantras of anger had been running around in my head for months. But then — “I’m sorry," he said. Jeffrey had finally seen me. We talked about our grief. We talked about how we both left like failures. We talked about how lonely we were. Suddenly, standing there with his hands in his pockets, Jeffrey was a different person. He was incredibly vulnerable. He talked to me about how much he valued me and that this was him home and that was worth any fight. And as we talked, he started helping me. He stood and went to get a whole bunch of rocks, laying pathways through the garden for me. Each path was a manifestation of what he was saying. We worked on this garden together.

Of course, I keep discovering new stories. For example, one of my friends who moved into a care facility was able to convince the facility’s owner to let her supervise the growing of fresh vegetables for the residents. When I visited Kay in March, the halls around her room were filled with organic plants and grow lights. Kay could water these plants from her wheelchair. By July, when we toured the outdoor garden, she was providing kale, lettuce, carrots, and green beans to the kitchen. Fresh corn was on the way. When Kay told me how much the residents liked homegrown tomatoes, she beamed with pride and pleasure.

went back out to the garden at the side of the cottage where she grew vegetables: peas, beans, and cabbages. As she dug at the sturdy deep roots of a dock leaf, her hens saw her, and came rushing up from the shoreline. They scratched companionably, looking for worms and little insects in the turned earth, clucking contentedly at Alinor, and she scolded them gently. “You go down to the shore, don’t you scrape up my plants.” One copper-brown hen pecked up a little worm and made a funny grunting noise of appreciation.

Oh, the dead past that survives in me and that has never been anywhere but in me! The flowers from the garden of the little country house that never existed except in me! The pine grove, orchards and vegetable plots of the farm that was only a dream of mine! My imaginary excursions, my outings in a countryside that never existed! The trees along the roadside, the pathways, the stones, the rural folk passing by – all of this, which was never more than a dream, is recorded in my memory, where it hurts, and I, who spent so many hours dreaming these things, now spend hours remembering having dreamed them, and it’s a genuine nostalgia that I feel, an actual past that I mourn, a reallife corpse that I stare at, lying there solemnly in its coffin.

She made it, she made it all, and she made it well. She stood with arms akimbo in her Connecticut garden; she strode her kitchen as a colossus. In our small world, she was the great, ever-giving Mother, maker of mysterious soups, magical stews, peerless fluffy loaves of bread, shiny fruit tarts glowing like family jewels, crispy-juicy brown hunks of roasted meat, vegetables cooked so crunchy-tender that your teeth wept, pottages of cream, sauces of jus, mysterious dishes of rice and herbs, salads that slayed you, all from produce grown in my mother’s own meticulously kept garden, or from ingredients sourced with an alchemist’s care. My mother was a witch in the kitchen and a Demeter in the garden. We hated her for it.

The white picket trellis was covered in climbing vines, and the soft, brown weedless soil was covered with winter squash peeking out from underneath velvety dark-green leaves. The island breeze carried the scent of Gran's rosemary plants. I went into the potting shed, grabbed the scissors, and snipped a bunch of rosemary. I could use it in the butter for the mashed potatoes that would be served with the fried chicken. I looked around at her herbs and listened to the tinkle of the wind chimes' sand dollars. I snipped some parsley and thyme. Those herbs would add depth or brightness to any dish. I also plucked a half-dozen bright-yellow lemons to add to the fish dishes.

The jackapples were long and red and oddly pointed at one end. One or two had been cut open as Joe dug them up, showing flesh which looked tropically pink in the sun. The boy staggered a little under the weight of the box. "Watch your step," called Joe. "Don't drop 'em. They'll bruise." "But these are just potatoes." "Aye," said Joe, without taking his eyes from the vegetable cutter. "I thought you said they were apples, or something." "Jacks. Spuds. Taters. Jackapples. Poms de Tair." "Don't look like much to me," said Jay. Joe shook his head and began to feed the roots into the vegetable cutter. Their scent was sweetish, like papaya. "I brought seeds for these home from South America after the war," he said. "Grew 'em right here in my back garden. Took me five years just to get the soil right. If you want roasters, you grow King Edwards. If you want salads, it's your Charlottes or your Jerseys. If it's chippers you're after, then it's your Maris Piper. But these..." He reached down to pick one up, rubbing the blackened ball of his thumb lovingly across the pinkish skin. "Older than New York, so old it doesn't even have an English name. Seed more precious than powdered gold. These aren't just potatoes, lad." He shook his head again, his eyes brimful of laughter under the thick gray brows. "These are me Specials." Jay watched him cautiously. "So what are you making?" he asked at last. Joe tossed the last jackapple into the cutter and grinned. "Wine, lad. Wine.

answered, pulling on his overcoat. All the loneliness of the evening seemed to descend upon her at once then and she said with the suggestion of a whine in her voice, ‘Why don’t you take me with you some Saturday?’ ‘You?’ he said. ‘Take you? D’you think you’re fit to take anywhere? Look at yersen! An’ when I think of you as you used to be!’ She looked away. The abuse had little sting now. She could think of him too, as he used to be; but she did not do that too often now, for such memories had the power of evoking a misery which was stronger than the inertia that, over the years, had become her only defence. ‘What time will you be back?’ ‘Expect me when you see me,’ he said at the door. ‘Is’ll want a bite o’ supper, I expect.’ Expect him at whatever time his tipsy legs brought him home, she thought. If he lost he would drink to console himself. If he won he would drink to celebrate. Either way there was nothing in it for her but yet more ill temper, yet further abuse. She got up a few minutes after he had gone and went to the back door to look out. It was snowing again and the clean, gentle fall softened the stark and ugly outlines of the decaying outhouses on the patch of land behind the house and gently obliterated Scurridge’s footprints where they led away from the door, down the slope to the wood, through which ran a path to the main road, a mile distant. She shivered as the cold air touched her, and returned indoors, beginning, despite herself, to remember. Once the sheds had been sound and strong and housed poultry. The garden had flourished too, supplying them with sufficient vegetables for their own needs and some left to sell. Now it was overgrown with rampant grass and dock. And the house itself – they had bought it for a song because it was old and really too big for one woman to manage; but it too had been strong and sound and it had looked well under regular coats of paint and with the walls pointed and the windows properly hung. In the early days, seeing it all begin to slip from her grasp, she had tried to keep it going herself. But it was a thankless, hopeless struggle without support from Scurridge: a struggle which had beaten her in the end, driving her first into frustration and then finally apathy. Now everything was mouldering and dilapidated and its gradual decay was like a symbol of her own decline from the hopeful young wife and mother into the tired old woman she was now. Listlessly she washed up and put away the teapots. Then she took the coal-bucket from the hearth and went down into the dripping, dungeon-like darkness of the huge cellar. There she filled the bucket and lugged it back up the steps. Mending the fire, piling it high with the wet gleaming lumps of coal, she drew some comfort from the fact that this at least, with Scurridge’s miner’s allocation, was one thing of which they were never short. This job done, she switched on the battery-fed wireless set and stretched out her feet in their torn canvas shoes to the blaze. They were broadcasting a programme of old-time dance music: the Lancers, the Barn Dance, the Veleta. You are my honey-honey-suckle, I am the bee… Both she and

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!

Creamy Zucchini Soup Velouté de Courgettes Jean was right, and zucchini is still among my son’s favorite foods. Creamy here refers to texture, rather than ingredients, since there’s not a drop of dairy. Good olive oil gives the soup a rich quality without diluting the bright flavor of the vegetables. As with all recipes that count on one ingredient, buy the best zucchini you can find. ⅓ cup fruity olive oil 1 large onion, coarsely chopped 2½ pounds zucchini, preferably organic, unpeeled 1 chicken or vegetable bouillon cube 3 cups water ¾ cup dry white wine In a stockpot, heat the olive oil, add the onion, and sauté over medium-low heat for 10 minutes, until translucent and just beginning to color. Meanwhile, wash the zucchini (leave the skin on) and cut in half lengthwise. Cut the halves into ¼-inch slices. Add the zucchini to the onions. Stir to coat. Cover the pot, but leave the lid slightly ajar—about an inch or so. Reduce the heat a bit and sauté for 20 minutes, stirring occasionally. Dissolve the bouillon cube in ½ cup boiling water. When the zucchini is tender, add wine, stir, then add the ½ cup of bouillon and the remaining 2½ cups water to the pot. Let simmer for 2 to 3 minutes. Using a hand blender, puree the soup. Leave the flavors to blend for a few minutes before serving. Serves 4 Tip: Every once in a while I get a batch of very bitter zucchini and end up having to throw my whole pot of soup away—very disappointing indeed. It’s rare in commercially produced vegetables, but if you are using zucchini from the garden or the farm stand, always taste an unpeeled slice before you start. If the skin tastes unusually bitter, peel all your zucchini before you proceed with the recipe.

When Masha's not talking, I go into this other world I have, of living in the village with Slava. I'm not Together with Masha there, and Slava and me are both Healthy. He works as an accountant and I'm a science teacher in the primary school. I can picture it all in my head: the stove, the tables and chairs, the rug on the wall, the books we have and the vegetable plot in the garden. I have all these different situations I think up and I go through the conversations, word by word, in my head. It's my other world. My real world.

First up were these dainty heirloom vegetables, speared like lollipops on a "fence" of fine metal pricks. "I'm not a minimalist by nature," the chef explains of this simple yet exquisite dish, "but sometimes the stuff we get from the farm is so perfect, I feel like I shouldn't do much with it: just vegetables, naked, with salt and a little lemon vinaigrette." Andrew and I plucked the carrots, fennel, radishes, and greens one by one, relishing the powerful flavor contained within each, along with the snap, crunch, and wholesomeness. So simple and pure. But it wasn't all so austere. We moved on to luscious potato gnocchi, fresh tilefish from Montauk, and my favorite, duck. Blue Hill gets its ducks from a local farm called Garden of Spices, where they're raised on grass, something that is rarely done in this country. "We cold smoke the legs for several hours- tenderizing the muscles from all that activity- and roast the breasts on the bone.

You ask me to visit you the problem is, you only want to see me without clothes and that would be fine if you were willing to read the languages on my skin but you are not I want to walk up mountains and follow lightning bugs to lakes or gardens that don’t end I want to pick fruits and watch plum water fall from your mouth when you laugh and run for cover when the rain comes I want to cut vegetables and put on old records when we find our way back but you only want to dig your hands into my skin impatiently you want to cover my mouth with yours and make me moan to silence me about running from rain and picking fruits but I am not a shallow puddle you jump into just to watch water fly I am an ocean of eyes that see and a body that wants to be full I will drown you so I had better stay home

This is a city with its legs spread open toward the sea. Take a look at the port when you walk down toward the old neighborhoods in Sidi El Houari, over on the Calère des Espagnols side. It’s like an old whore, nostalgic and chatty. Sometimes I go down to the lush garden on the Promenade de Létang to have a solitary drink and rub shoulders with delinquents. Yes, down there, where you see that strange, dense vegetation, ficuses, conifers, aloes, not to mention palms and other deeply rooted trees, growing up toward the sky as well as down under the earth. Below there’s a vast labyrinth of Spanish and Turkish galleries, which I’ve been able to visit, even though they’re usually closed. I saw an astonishing spectacle down there: the roots of centuries-old trees, seen from the inside, so to speak, gigantic, twisting things, like giant, naked, suspended flowers. Go and visit that garden. I love the place, but sometimes when I’m there I detect the scent of a woman’s sex, a giant, worn-out one. Which goes a little way toward confirming my obscene vision: This city faces the sea with its legs apart, its thighs spread, from the bay to the high ground where that luxurious, fragrant garden is. It was conceived — or should I say inseminated, ha, ha! — by a general, General Létang, in 1847. You absolutely must go and see it — then you’ll understand why people here are dying to have famous ancestors. To escape from the evidence.

I’m about to lose the biggest case of my career, for which I have been paid nine hundred dollars. My beautiful home that everyone took pictures of and the old ladies from the Garden Club tried to get written up in Southem Living has been reduced to rubble. My wife has left me, and when she hears about the house, she’ll divorce me. No question about that. So I’ll lose my wife. And once my daughter learns that her damned dog died in the fire, she’ll hate me forever. There’s a contract on my head. I’ve got Klan goons looking for me. Snipers shooting at me. There’s a soldier lying up in the hospital with my bullet in his spine. He’ll be a vegetable, and I’ll think about him every hour of every day for the rest of my life. My secretary’s husband was killed because of me. My last employee is in the hospital with a punk haircut and a concussion because she worked for me. The jury thinks I’m a lying crook because of my expert witness. My client wants to fire me. When he’s convicted, everybody will blame me. He’ll hire another lawyer for the appeal, one of those ACLU types, and they’ll sue me claiming ineffective trial counsel. And they’ll be right.

Speaking of summer-squashes, I must say a word of their beautiful and varied forms. They presented an endless diversity of urns and vases, shallow or deep, scalloped or plain, moulded in patterns which a sculptor would do well to copy, since Art has never invented anything more graceful. A hundred squashes in the garden were worth, in my eyes at least, of being rendered indestructible in marble. If ever Providence (but I know it never will) should assign me a superfluity of gold, part of it shall be expended for a service of plate, or most delicate porcelain, to be wrought into the shapes of summer-squashes gathered from vines which I will plant with my own hands. As dishes for containing vegetables, they would be peculiarly appropriate.