Most of our garden this year isn’t even to that stage yet–the fruit trees and bushes are still babies, the asparagus is in its first year. And perennial herbs will keep coming back each year, whether I harvest them now or not. In fact, I’ve got thyme drying in the basement, and will probably do some oregano after that is done. I finally dug up the garlic that I had planted as companions to the fruit trees to help keep away pests. But I especially feel a responsibility to the annuals like kale and basil. This is it for them. And they are shining.
Last week, I experimented: I sautéed a dozen large leaves of kale, which cooked down quite a bit, and then I froze it–it only filled a small part of a plastic freezer bag. I should be doing that with whole bunches of it, but it takes time to wash and cut and sauté and cool and bag. We’ve been eating basil this week–especially yummy with an heirloom tomato we bought from the coop. I learned not to put it in the refrigerator, but to keep cut stems in a vase with water.
For now, I just want to say thank you to the earth for creating such abundance! Give me the strength to receive and cherish and preserve your gifts. I’d better get outside and harvest some more!