I look out at the square boxes full of bare dirt. Good dirt. Actually compost-boosted-dirt but still…bare dirt.
Not a lick of green…um, except for the occasional weed that chooses to land in there.
Yes, it’s true, last year those boxes had been overflowing with tomato plants, some lettuce, carrots but this year…nothing. Nada. Rien.
Blame it on the “wettest, coldest spring in 117 years”, blame it on the kids keeping me so busy it’s a wonder I even know my name, blame it on the fact that sometimes, no matter how much you might want to, sometimes, “ya just can’t do it all.”
(Can I just interject here how unfair it seems that we’ve had more rain than we know what to do with – won’t even let the kids use the slip-n-slide because we can’t take any extra water – while other parts of our country are dying, literally, because of excess sun? Don’t ya wish we could somehow share a bit of our abundance with each other?)
And so I’ve resigned myself to simply visiting the Farmers Market more often this summer. Leaving the growing of vegetables to the experts.
I tell myself that maybe this fall I can get some cool weather plants going in those raised boxes.
Probably won’t happen.
I even suggested to my neighbor that maybe we could do tandem vegetable plots of cool weather produce. I’ll grow the lettuce. She can grow the, um, the turnips and the rutabagas.
She gave me a polite little laugh.
Definitely won’t happen.
But despite the fact that I never got around to planting the quintessential summer vegetable garden, I still have my boxes of herbs.
And, I have a couple little vines that have been giving me unexpected pleasure.
You see, I have this deck. So, so hot in the summertime and absolutely cold and wind-blasted in the winter.
Not many plants can go the distance out there on the deck but still I persevere.
I look out on that deck every day of my life and darn-it-all if I’m not going to have something green out there.
So, when I explained to the oh-so-helpful gal at my local gardening store my dilemma, she suggested I plant a pot of beans.
“Eh?” was my first thought.
“You’ll have a pot of green all spring, summer and fall long. It won’t last through the winter but the bonus is you’ll not only have the flowers but you’ll be able to snack on the beans.”
And snack on the beans, I do.
I love it.
Even my sister-in-law who was recently in town for a visit (which wasn’t long enough…we miss her and her merry band so much again already) commented on how she’d been out on the deck snacking on the beans while chatting on the phone.
I’ve even gone so far as to whip up some hummus in which to dip those sweet beans.
And so, those little vines of beans surrounded by oregano, marjoram and some pansies have made it perfectly clear to me that sometimes when you just can’t do it all, doing a little tiny bit is just as pleasurable.
And the bonus is, I’m not watering, weeding, fighting pests, pinching back, digging up or any number of other tasks that go along with growing a vegetable garden.
Instead, I’m out on the deck, napping (I tell ya those kids are runnin’ me ragged. When does school start?) and having myself a little snack from time to time.
|Hummus, the Perfect Partner for a Handful of Sweet Beans||
- 4 med garlic cloves, peeled, mashed and minced
- 4 tbsp fresh lemon juice (approx 1 large lemon)
- 2 15-oz cans garbanzo beans (chickpeas), drained and rinsed BUT reserve ½ c of the juice
- ⅔ c tahini paste (roasted not raw)
- ½ tsp salt
- 3 tbsp olive oil
- 4-5 tbsp reserved garbanzo liquid
- In a small bowl, stir together your minced garlic cloves and lemon juice and let stand for 5-10 minutes. This tames the raw garlic a bit which I like better but if you are a raw garlic lover you may want to skip this step.
- In the bowl of a food processor, put your garbanzo beans, tahini paste, salt, lemon juice, garlic and olive oil.
- Process for a minute or so.
- Then, through the feed tube add your reserved garbanzo liquid a tablespoon at a time until you’ve reached your desired consistency.
- Dip your finger on in the bowl and check if the hummus has enough salt for you.
- That’s it folks. Dip your beans, your carrots, your pita chips or what have you and enjoy!
PS: Yes, it’s true. The handy-dandy ”Print Recipe” function is not currently working…darn it all. The powers that be have assured us that it will be fixed with the next update…in the next week or so. We’ll see. In the meantime, copy and paste??
Organizing Project: Not much organizing going on around here lately. Just trying to keep the chickens occupied so they don’t tear down the coop with their gobs of energy.