Buddhism, veganic gardening, compassion, and the vegan life calls all to deepen our relationships with Mother Earth and each other. Live sustainably, authentically, and lightly on the Earth. Manifest compassion for all sentient beings. Love, forgive, and experience life as sacred.
June Begins. We Greet it with Garden Greens, Fresh Bread, Mild Sunburns, and Much Gratitude
Here’s the great garden salad we made
The Aquinnah bread I made on Memorial
Day: plain for my husband, and cardamom, agave, and almond for me
trying the Epsom salt method with our vegetable garden this season. The two
components of Epsom salt, magnesium and sulfur, are said to be great for
vegetable production. I’m using Epsom salt in water and giving all our plants
Also, this weekend, I started applying fish emulsion to the
veggie garden. Fish emulsion smells awful, and attracts insects and curious
animals, including our dogs, who started digging holes near the veggie plants.
My husband is worried that a black bear will come around. I’m not worried about
any of that. I used fish emulsion on vegetable plants years ago, and the
results were amazing.
trying to give these plants the best start possible. It’s been a cool, wet
spring, and we had to plant later than we wanted. The temperatures are nice and
warm now, but there is an inordinate amount of rain, and that stresses young
vegetable plants and encourages fusarium wilt and fungal infections. I’m hoping
that by amplifying their nutrition early on, they will develop into strong
plants that will resist rot and disease.
great salad is worth mentioning. We spent the day on the ocean Saturday, and
came home sunburned and feeling parched and tired. It was no time to cook, but
a fresh salad sounded great. So we gathered greens from our now burgeoning
greens bed (lettuces, arugula, parsley, spinach, basil, mint, and kale), added
cold, sliced nectarine, chopped avocado, grated carrots, and crunchy hemp
seeds, and topped it with my own mango vinaigrette.
washed it down with our own sun tea. It was completely rehydrating, satisfying,
and delicious. It cooled us down and energized us for the evening. There’s
nothing in the world like living food.
made two loaves of Aquinnah bread this weekend. This yeast bread is simple to
make and has always turned out yummy. My husband loves his with lots of butter.
I drizzle honey on mine, or spread some hummus or chutney on it.
is the last day of May. Tomorrow begins my favorite month of the year. June is
awesome. Strawberries come into season, and gorgeous pink peonies bloom. The
days are at their longest, and golden dusks seem to last for hours. I hear baby
birds in their nests, and see their loving parents racing back and forth with food. Weekends
revolve around the gardens and the beach. Fresh garden food begins to eclipse
processed. Clothes are easy to wear. Showers feel great. Barefoot is mandatory:
earthing and barefoot hiking are simple again. The dogs go swimming. I light
candles at the shrine at night: as they glow, peepers sing their mating
songs. There’s always a bullfrog or two in there.
the long winter, I wonder if I am ever going to see another June, and then
along it comes. Thank you, Mother Earth. Live in peace.