Tag: by jillian vriend

By Jelelle Awen

Nature is a better partner than slave– Gaia’s Garden

I am dreaming of plants. Last night, the big crisis of my dream was about providing a trellis for a runner-type sweet pea plant to weave and wrap around. Would I be able to get it supported before it collapsed onto the soil in defeat? Big drama. My dream was most likely a reflection of an increasing reality this week of troubleshooting and responsive problem solving related to our gardens.

We entered our Tranquila garden a couple days ago to discover hoof sized indents over many of our garden beds. Tranquila is more like a nursery than a garden, with many fragile seedlings and still germinating seeds that still haven’t woken from their slumber. The vacas (cows) had busted through a weak area of fencing (now fortified with 3 higher courses of well anchored barbed wire) and found, fortunately, that little in our fledgling garden was to their liking…..other than all the black bean seedlings and most of the one inch tall amaranth and quinoa plants.

My heart hurt as I cleaned up their damage, especially since I had spent the morning ‘saving’ our first flowering and fruiting tomato plants from hornworm caterpillars, hand picking them off and dumping them in a bucket of soapy water. It felt a bit like we were under siege by nature. I was reminded of the wild setting for which we are attempting to grow our food. We are trying to domesticate nature. I like to feel that rather than a bending of nature to our will. We are in communion with it. This connection is the essence of producing home grown food that is chemical-free, nutrient dense, and, also, doesn’t have a negative impact on the environment.

Nature reminded us this week that it is ultimately uncontrollable. If we get a good harvest of any of our vegetables, it is nature’s desire even as it is also due to our skill and responsiveness (and sourcing good, quality heirloom seeds and deeply efforted compost.) Instead of getting hugely upset at the cow damage, I surrendered to it and immediately noticed something interesting. All of the beds that the vacas had left their marks on were ones that I had planned to replant or change in some way. Every one. The black beans were spaced too close together (something I learned after watching our frijoles negroes in the Rio Garden get bushier and bushier), so I was able to replant and respace them. I wanted to create rows of amaranth and quinoa rather than scattering the seed as I had done originally, so I could see them better as well as be able to provide mulch around the rows. Now I could do that while still preserving seedlings that had survived.

So nature created more work in some ways, but, also, it worked out in the end for the best. It is difficult to get too stressed about anything here on the ranch as resourcefulness and responsiveness just seem to come more naturally than in the western, more industrialized world. Every crisis has a solution and doesn’t push up the same levels of stress and anxiety as the common workplace drama.

We are entering the season of Kali. Kali represents death and rebirth; cycles of change and transformation; temperamental weather and emotional patterns. I was reminded of this also as I felt the edges of how easy it would be for all of our ‘hard work’ on the gardens to be wiped out by animals, a strong storm, or a swarm of damaging insects.

When we get our food from the grocery store, we have no sense of this fragility or of our fortune either. We fill our shopping carts and drive food that has been imported from all over the world home to be stored in our cabinets and fridges. Here on the ranch, because we don’t have refrigeration (other than two zeer evaporative cooling pots) and the nearest grocery store is 90 minutes away, food harvest and preservation is a concentrated and connected activity.

We picked some bok choy cabbage leaves today intending to use them for cabbage rolls for dinner tonight. I share the recipe below. No fossil fuels or chemicals were needed (not for working the soil, the fertilizer, the ‘pest control,’ the harvesting, the packaging or transport!); just our labor, our love, and our time. When we eat our cabbage rolls tonight, this energy will come through and increase our enjoyment and appreciation. Nature does make a better partner (however unpredictable), than slave.

Harvest this week and recipes: Daikon radish, mizuna (asian lettuce), arugula, tatsoi (asian cabbage), bok choy, kale, and cilantro

Right now is about greens and lettuces. Mizuna and arugula are braving the heat to produce leaves of nutritional goodness. Bok choy, tatsoi, and kale provide earthy flavor and plenty of antioxidants. They are so welcome since greens and most lettuce are not sold here in most tiendas in Mexico, only iceberg lettuce and traditional cabbage. Faced with a harvest of greens, we came up with two vegetarian recipes that used them in way that was beyond the usual stir fry and ensalada.

Bok Choy Cabbage Rolls-

Cabbage Rolls:

Eight to Ten large bok choy or kale leaves (two per person), the leaves need to be 3 by 4 inches

one cup of cooked brown or wild rice

one cup of TVP (or tempeh), add one cup of hot water and stir together

one half daikon radish, chopped

stems of bok choy leaves (if using), chopped

cilantro, cumin, soy sauce to taste

Asian Sauce:

Combine half a cup of soy sauce, 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 tablespoon sesame seeds, one garlic clove minced, chili powder to taste

Bring to boil a couple inches of water in a pot with a steamer basket. Combine TVP, rice, and chopped daikon in a bowl and add seasonings to taste. Heat stuffing ingredients over medium heat until TVP is cooked and rice is heated. Lay out bok choy or other greens leaf by leaf being careful not to tear them. Place the leaf length wise in front of you and fill it with the stuffing just along the middle along the spine of the leaf. Don’t overstuff as it needs to be easy to fold without tearing. Fold the side closest to you first and then the two top and bottom edges go in and then roll it the rest of the way (similar to a burrito). Place the rolls carefully in a steamer basket for three to five minutes. Serve with the asian sauce on the side.

Eggs In A Nest-

This recipe has been modified from one provided in Animal, Vegetable, Miracle by Barbara Kingsolver. This is an insightful and inspiring book about a famous author who ate only foods produced from her own garden and locally grown for one year.

2 cups uncooked brown rice

Olive oil

medium onion, chopped

2 cloves of garlic, minced

carrots, chopped

daikon radish, chopped

1 very large bunch of bok choy, kale, chard or other leafy green

8 eggs (if you need to make more eggs because you have more people just poach extras in another pan)

soy sauce, cumin, and salt to taste

Cook rice with four cups of water in a covered pot while other ingredients are being prepared. Saute onion and garlic in olive oil in a wide skillet until lightly golden. Mix in carrots and daikon radish and cook for a few minutes. Add greens and cook with the pan covered for a few more minutes. Uncover, stir well, then use the back of a spoon to make depressions in the cooked leaves, circling the pan like numbers on a clock. Break an egg into each depression, being careful to keep yolks whole. Cover pan again and allow eggs to poach for 3 to 10 minutes depending on how runny you like them. Remove from heat and serve over rice with guacamole salsa (or without).

Guacamole Salsa-

2 large ripe avocados, seed removed

8 tomatillos (or omit if you don’t have them and substitute with another tomato)

1 red tomato

handful of cilantro

Juice from one lime or lemon

half a jalapeno or tablespoon of chili powder or omit if you don’t like spicy foods

cumin and salt to taste

Boil tomatillos for five minutes or until soft. Combine them in a food processor with the other ingredients until mostly smooth. Serve chilled and is best if used within the hour.

Jelelle Awen is co-creator and facilitator of the SoulFullHeart Way Of Life. Go here to connect with Jelelle on facebook. Visit the SoulFullHeart website  for more information about virtual sessions with her.