I’m struck in this moment by the peach tree in my yard. It’s just a wee thing, 12 feet tall and growing next to the chicken coop. I never planted this tree, neither did the land owners here. Instead it came in with some compost, a gnarled little pit tossed into the pile on a summer day, left to it’s own devices. When I moved here, almost four years ago, it was a spindly bit of root stock, sad sickle leaves covering it’s few branches, looking a little misplaced in the yard, next to the shed that the land owner’s kids had painted with flowers and clouds. In fact, that year, sometime mid-summer, it was mistakenly weed-wacked along with the rampant blackberry, and I never expected to see it again.
Every year since I’ve almost peripherally taken note of the thing. Someone over for lunch will comment on it. “Oh, you have a little peach tree right there,” they’ll say, and I’ll nod, but almost not quite believe it, because, really, how does something as tender as a peach just grow on its own? I mean, it died once, so why would I place my attention on something so destined to fail, so fragile it takes whole orchard set-ups and specific varieties just to survive the strange weather and frosts of the foothills?
Looking at it now, I realize that I have been captured by that little sweet thing without even knowing it. It has four peaches on it, ripening in the heat, fuzzy like little kitten paws and the color of rainbow sorbet – orange and pink and green. In fact, I almost feel like crying, I am so struck by the beauty of this tree that has grown up all on its own.
What if I could regard my own growth like this perfect little peach tree? How relaxing, to consider my evolution to be as beautiful as this one right in front of me. I’ve been growing up a lot this year, learning to love and learning to be my most authentic self and learning to take risks and be true. It’s been hard, but how different it is even in this moment to consider that my process has been just as natural, just as painful, just as wind-tossed, and just as fruitful as that of the peach.
Ok, so now I am crying a little bit. And I’m feeling a lot of love for not only this peach, but my yard, the wind today, the overhead sprinklers drizzling the lettuce sprouts, the river that awaits my afternoon visit, my sweet lover flying across the world to hike great mountains, all the great mountains that watch over us, and the ripe peach, from another little peach tree, that sits on my table and smells like heaven. And of course the peach pit beneath, which will make it’s way into my compost, and sprout, and be pulled inextricably, in it’s own sweet time, to become something beautiful.
- Summer Squash – we are going to give you a lot, be prepared.
- Greens – Kale/Chard/Collards
I know I don’t always give out complicated recipes, but more and more I realize that I hardly ever try complicated things in the summer. I just make a salad, and put everything delicious in it. So, with that being said, I want to encourage you all to use your grills and ovens this week, especially with the summer squash and eggplants. Because all you need is a little brush of olive oil and sea salt, and shazam, you’ve got gourmet. I have been appreciating eggplant, sliced 1/4 in thick, grilled both sides, and just plain like that. Same thing with the tomatoes even, roast them before you make a sauce or salsa and the caramelized flavor of acid and sweet come right out. Have fun!