Friday, June 24, 2011


A month or so of lasts. Hoopla. Some firsts. Milestone upon milestone.



Then quiet.



No, we enjoyed.


We faked competence. We asked. We learned.

We smiled. She smiled.

Now we have a graduate. Now we have an adult child.

Yesterday she left for two weeks in Kenya. In sevenish weeks she will go off to college.


I feel a bit like a deflated balloon. One that spent the last month or so flying around the room as its insides made a staccato escape. One that had a slow leak and was unaware of the gradual loss of tension, shape, volume. I'm not sure which balloon I am. Maybe both. The result is the same.

Limp. Useless. Spent.

I am believing this is normal.

I've been assured it is.

Wednesday, June 22, 2011

Smiley Gratefuls

415. She graduated.
416. She smiled and smiled and smiled.
417. We smiled that much.
418. So many generous, thoughtful, unexpected kindnesses to her. To us.
419. Girls in white dresses.
420. More traditions understood.
421. Progression, transition. expectation.

Friday, June 3, 2011

pak choi and swiss chard and rad - ishes!

We've joined a CSA - Snipes Farm.

Yesterday we got our first distribution.

Tonight Mo and I made bruschetta with pea greens, Swiss chard, an onion, and basil from our share. We also got radishes, pak choi, 1/2 head of lettuce, broccoli, and we took the potatoes because our partner offered to keep the beet.

Along with the perishable food, there was potential food - a pepper plant which I planted last night. I am the keeper of the pepper! I hope it survives and produces at least two of them. While I was planting the pepper, I discovered some teeny tiny volunteer cherry tomato plants that came up from the frostbitten tomatos I left on the vine last fall. More potential.

FYI - Pea greens taste like peas. Swiss chard tastes a bit (ok...a lot) like dirt, but it is a nice dirt flavor.

I have no idea what to do with pak choi.

And here is the slightly researched but mostly based on instinct recipe.

Pea Greens and Swiss Chard Bruschetta

Pea greens, a large handful
Swiss chard, several leaves
Basil, a couple large leaves
Garlic, 2 cloves, pressed for the topping and 1 clove, pressed for the bread
Tomato or two
Onion, 1/2 small
Olive oil, 1 T for the topping and several T for the bread
Balsamic vinegar, 1 tsp
Lemon juice, 1 tsp

Chop the pea greens, swiss chard, a couple of basil leaves, press a couple cloves of garlic, chop some tomato and onion. Add about a tablespoon of olive oil and about a teaspoon of balsamic vinegar - but the ratios I saw on other recipes were sometimes 1-1, so if you like vinegar don't be stingy. One of us doesn't like vinegar, so we went light. Add about a tsp of lemon juice, some salt and fresh ground pepper to taste. Brush the bread with an olive oil/garlic mixture and toast at 425 for about 2 minutes.

Wednesday, June 1, 2011

The Pickle Years

I remember the pickle years. There were only a few of them. I was a small girl.


Pony tailed, kool-aid mustached, mosquito bitten, dirty heeled, stubbed toed.

Crowded, in the way, too many questions, not a help.

Watcher. Budding observer.

Sweaty mommy. Her harvest. Hurry. Cucumbers. Dill.

Jars. Pots. Steam. Smell. Pop.


We've joined a CSA this summer. I wanted to do it for years. We're sharing a share with another family. Our first pick up date is Thursday. Thinking about green and growing things reminded me of the backyard garden of my childhood, vine warmed tomatos, REAL baby carrots, cut chunks of peppers spread out on cookie sheets in the freezer, masking tape date labels...