BEAUTIFUL BOUNTY
There’s been an explosion in vegetable gardening since Covid, and with the rising cost of groceries (and living in general) not to mention the fairly frequent food scares, it isn’t a surprise. I too want to know what it is I’m eating, where it comes from, and what goes into producing it, and I began a new way of looking at growing food at least a decade ago.
When You Can’t Beat Them, Eat Them
I don’t recall when I learned how you could eat them, but the information crossed my path. I watched some videos and read articles on the topic. The day came that a gent from the UK shared a social media post in a cooking group I’d joined.
A Sweet History(That’s a Little Squirrely)
Red squirrels are one of a tiny percentage of the entire world’s animals that stores food for winter. Humans are part of that small percentage. They place their stores in piles called “middens” or stuff their stashes under logs or in hollow places.
What Remains
There were granite blocks my mother said were once the foundation to a barn that had burned, as the original house had too. Raspberries grew alongside the house; Mom and I fought through them on hot days, getting sticky red fingers. Our dog went too and delicately picked her own. We’d share some of our berries with her, but she seemed to delight in showing us she could pick too.