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rain rain rain …

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tomatoes

… it should not go away because it keeps me away from my little garden and that lets the herbs and veggies do what they need to do which is simply grow. I do have to go out and snip this and that to encourage further growth, and thin this and that so that I don’t have plants competing too much, and I do have some more seedlings to plant, and some seeds came in the mail and I have to be strategic in what I do with them because I’ve got this plan, you see, to create a wall of vines, some that bloom in the morning, some that bloom during the day, and the ones that bloom at night. Whoa! I’m trying to balance gardening in support of birds and the bees while respecting that a certain person in the household who is digging my raised beds doesn’t mind beauty but he’s really into edibles, especially tomatoes and basil. But he does understand that my growing cardinal vines and borage (which is edible but he doesn’t like the cucumber flavor) will help get his tomatoes properly pollinated. In this wierdest of all years in my living memory, I’m not gardening for sustenance necessarily; I’m gardening for sanity. I know, growing up in Virginia, that my dad’s vegetable garden definitely put food on the table. I remember helping him plant seed potatoes, beans, squash, peppers, onions and he grew his tomatoes, too. He gardened to feed his family but I suspect he gardened to find peace as well.

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lemon basil

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spearmint, basil and marigold

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orange mint, marigold, curly parsley, flat leaf parsley, oregano and a wonderfully empty red pot waiting to be filled

a living alarm clock

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At 5am this bright fellow starts singing. Not the worst way to start the day though I wouldn’t mind the music starting just a little later. 🙂

edible flowers

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Nasturtium and borage blooms on the garden salad. Mostly for show. Like painting the green salad with dabs of bright paint.

patience

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It has been many years since I’ve spent considerable time outside gardening in a yard. And what I am relearning is patience … a watched seed does not sprout overnight. Even if the package says “full sun” sometimes you have to move the plants into the shade. Overwatered plants die. I need to wait patiently and let them dry out.  Squirrels, birds and rabbits and I need to find some common ground, and that will take time. I’m not going anywhere and apparently neither are they.

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… great beauty can be found.

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And so what I have I been up to besides photographing Spiderwort like crazy?

I’ve been enjoying delving into the past to research the people who may have worked and/or worshipped at Trinity Church in the City of Boston. You can check out recent Facebook posts here: https://www.facebook.com/TrinityBostonShop/

I’m having a lot of fun with instagram. I know I’m late to the game but I don’t mind: https://www.instagram.com/cynthiaestaples/

I’ve also been trying to be more disciplined about redefining for myself what exactly does it mean to be a part-time freelancer in today’s world. A number of places I would have done work for won’t be reopening for quite awhile and certainly not reopening in the same way as in the before Covid-times. AND even as I have the luxury to take time to ponder such a thing with a roof firmly over my head and the refrigerator full of food, I cannot help but weep at what’s happening across the U.S. right now. The saying comes to mind, this too shall pass, but pass into what?

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a perennial beauty

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A pretty perennial. That’s all I know. It is flowering next to the fence line and so every now and then I pick a stem and place in a vase in the kitchen.

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more tarragon

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It’s fun (and occasionally frustrating) figuring out  as a photographer and as a gardener how to work with light. Given the state of the yard in the new place I don’t expect an outdoor garden to come into being anytime soon but I’ve been hell-bent on creating a new lush indoor herb garden. Okay, doesn’t have to be lush … just healthy and useful.

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I’m trying to experiment with a few new items especially edible flowers but for the most part it is the canonical basil, oregano, marjoram, tarragon, and rosemary. Last night I took a certain chef on a tour of the evolving herb garden. He asked what was he cooking for dinner and I said, “Hmmm. Chicken with herbs, garlic and lemon.” He harvested what he needed. As he walked away with a handful of green he turned back to say, “Do you think you can plant more tarragon? I love working with tarragon.” Not a problem.

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