
I stepped out on the front porch in my felt clogs one icy morning last week and wiped out on the front porch. This was just before I tried to pull a carrot from the ground for my daughter’s lunch and ended up with a fistful of worthless, frozen greens. Irritated, I slinked back in to assemble her lunch sans veggie dippers.
In the evening, I was determined to use one of the stuck carrots. We were out of onions and I needed something to fill out our pilaf. This time, I went out in boots and carried a dandelion weeder. I started to dig. I was rewarded with two pitiful half-carrots, their skins in shreds. After I peeled and sliced them in half, I could see that they were frozen to the core. I put them in a pan with garlic and thought about all those gorgeous roots in the earth where, apparently, I couldn’t get to them. And I thought about their neighbors, the frozen beets, with formerly stunning greens now limp in gooey sun shapes on the flat dirt. Grr.
But when I came into the house with the disintegrating carrots, the fire under the rice pot was blue and hot. I could smell sweet brown basmati and shredded coconut bubbling away under the lid. I pulled out some frozen chard that my husband harvested and blanched in the summer and set it on the back burner with a little water, a bay leaf and a whole slew of frozen peas.
I may not be an instinctive gardener (or seamstress — that’s another story!) but there are things I do well, like cooking up fresh food.
This summer, my aunt and I were talking about the garden. We have a small space, just three raised beds. I was telling her how I’d like to learn how to pack and rotate a large variety of food into the space we have, now that I’ve realized that we need only a few plants of each kind of vegetable for our family (not *ahem* two rows of chard, for instance). She didn’t miss a beat but said, I think you ought to harvest your writing instead.
You know, I could read up on compact gardening methods and come up with a detailed plan for the upcoming season. And I may do a little thinking about how to maximize the space we have. But instead of devoting a lot of time to the garden right now, I’d like to spend my time practicing something I want to do well: writing.
This week it’s warmed up enough that I can harvest a bunch of carrots and beets this weekend in case they freeze over again. And I’ll enjoy cooking them. But as I do, instead of dreaming about my garden plot this winter, I’ll hunker down, look forward to the memoir class I’m taking in a few weeks, free-write, and brainstorm some new submission goals for this spring.
Photo courtesy of Lida Rose (via Creative Commons).








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