Growing some Happiness

This is my garden.  This is where I spend several hours every day, watering, weeding, planting and harvesting.  This is both a link to my past and a gateway to my future.  This is my garden.

Four years ago my mother and I took on the task of cleaning up the vacant lot next to Inspired Occasions, turning weed and clover filled space into a lush collection of raised bed gardens and tomato cages.  This year we are growing 24 different variety of heirloom tomatoes, 6 different kinds of spicy peppers, Japanese eggplants, golden and purple raspberries, rhubarb, beets, carrots, swiss chard, blueberries, patty pan squash, zucchini, okra, 5 different kinds of radishes, salsify and a series of herbs thriving in the warm spring sun.

 

This project has become a labor of love for both my mother and I because the task became personal on so many levels.  My mother and I would laugh as we planned out the beds, talking about how grandpa would be so proud of us and spouted off a few of his more memorable quotes and carpentry tips.  As we labored in the hot sun building the beds she would regale me with tales of the farm from when she was a little girl, or even stories of my grandpa when he was young. 

As we started filling the beds, and planting all of the herbs and vegetables, we would repeat pearls of wisdom my grandmother told us.  I shared stories of summers helping my grandmother in her big garden on the farm weed and harvest all of her crops.  I had a nasty habit of eating the radishes and green beans faster than she could pick them. 

Every spring the garden becomes a large part of my life, because it’s not just a bunch of plants, it’s a link to my past and a constant reminder of loved ones gone and the times we spent together.

The first harvest of the year yielded a massive mound of plump french and red radishes and sweet swiss chard.  While I love radishes I had never thought of a use for the tops, till now!  I made a tasty and delicate radish top soup with creme fraiche, slice of fresh radish and diced cucumber.  The soup was cool and delicate while still having almost a nettle bite, perfect for a hot spring day!