Much of my academic life involves projects that take a long time to complete. Last week I spent an entire day trying to get one short paragraph of an essay to say what I wanted it to say. So, I don’t often have a chance to see a whole project come to a completion in a single stroke.
Although I don’t much like yard work, the one thing I do like about it is that there is a project to be done, you spend a little time doing it and you can see the results immediately. I needed that today.
I mowed the lawn, which was fine. But I also wanted to complete a larger project that had been hanging over my head for a while: the herb garden off our kitchen.
Val has taken her cooking to another level, using mostly local products and being very mindful of where our food comes from and how it to prepare it in the most nourishing way. We are members of the Howard’s End CSA, which has been providing us with excellent local produce and fruit.
So an herb garden was the next logical step. Above is a picture of the garden finally ready for plants. Over the past month or so, with the help of a generous neighbor, Neil, and two excellent diggers (Chloe and Hannah), we cleared out old roots, tree stumps, weeds and moved a few rhododendrons to achieve that herb-ready landscape.
Today we added excellent free local compost from one of the State College Borough parks and headed off to Tait Farm for the herbs.
There we bought Sweet Basil, Oregano, Italian Parsley, Curly Parsley, Sage, Vietnamese Coriander, English Thyme, Chives, Dill. We also have a beautiful Rosemary plant that was given to us by our neighbors, Neil and Julia.
We also planted seeds for some Mesclun Lettuce and Swiss Chard. Finally, we tried to add a little color to the garden with some California Poppies and Cosmos.
My favorite two things about the garden right now is that it is finished and there are no weeds. I hope that we will be able to keep up with it this year as we try to connect in new ways to the earth, the seasons and the place we inhabit.