One of things I love about having two kids who are getting older (one is almost 20 the other is almost 14) is that, as their different strengths emerge, I am ending up with two very different and wonderful partners in crime.
Thing1 one is my builder. I contract more and more construction projects out to him these days.
Thing2 is my idea man, my co-dreamer. When I have an idea for a backyard project that might make Thing1 or the Big Guy gasp in horror, Thing2 is ready to hop on that flight of ideas with me which that’s how I ended up with today’s menu specialty, Garden Surprise.
Last summer the two of us were shopping and stopped at the food court for mango smoothies. We both decided they were so good we had to have seconds, and just before total brain freeze started to take hold we uttered, at the same time, “we should get a blender so we can make our own.”
Now I know what you’re thinking. There should’ve been a responsible adult there to put the kibosh on this idea, but five minutes later we were headed over to the kitchen store to pick out a blender. We bought a bunch of frozen fruit at the grocery store and did a little experimenting. Almost as soon as we stocked the freezer and perfected a few blends, however, cold weather set in, and the blender didn’t see much action for the next nine months.
We’ve had a few barnburners recently, and the frozen fruit and blender have re-emerged but with a twist this year. The last few days, as the garden really starts to produce, I’ve developed a new recipe, Garden Surprise, which consists of water, protein powder, a little bit of frozen fruit or banana, and anything that happens to be ready to pick. It’s yielding wildly different drinks from day to day–today included kale and cilantro and peas, but, just as i’ve learned from my two very different boys, sometimes the things that take you most by surprise also offer the most joy.
By the time I got back from the garden with my daily blueberry harvest, something had discovered the wild black raspberries by the woodshed, stripping the lower canes of every last bit of treasure. I picked the last half cup of berries by the shed and then did a quick lap around the yard for an informal inventory. At every point, the lower canes had been henpecked out of their bounty. I had almost completed the lap when I bumped int the culprits and an age old question – which comes first, the chickens or the eggs?
We don’t cultivate black raspberries or blackberries. They cultivate themselves — usually in the most invconvenient spots – but we do try to harvest enough for a small batch of jam or berry pancakes each year. They’re one of a few crops we don’t have to work for.
Eggs are the other crop we do very little to nurture. New chicks get a starter feed and, as soon as they’re old enough, a coop on the range. Advocates of letting chickens be chickens, we’ve been letting the Ladies of the Coop dictate what they want to eat, and, until the berries ripened, that worked out pretty well. They seemed to go mostly for bugs and weeds and, aside from “aerating” the carrot bed a little too enthusiastically, left most of the garden plants alone.
Letting chicks be chicks has, historically, given us delicious eggs with rich dark yolks. Blackberries are just starting to form and ripen. I suspect the Ladies of the Coop will be aiming for that crop as well. Part of me wants to try to fence off the canes to save it for the humans. The other part of me is coming to terms with the fact that getting great eggs may mean letting the chickens come first.
The last few months have been sketchy for me as the demands of mitigating the pandemic and navigating pneumonia with resulting lung issues forced me into a new job search. I am determined to continue teaching in the fall, but, along with millions of other Americans, I know that full time employment is anything but certain. Daily, I fight the paralysis of angst as I try to reconfigure my safety net in an unstable economy, so it sometimes seems counterintuitive that my primary source of serenity would come from the ever-evolving vegetable garden.
I am no longer, as the bard would say, green in judgment, but these are still my Salad Days — chaotic and nerve-racking.
Last evening I wandered through the garden, noticing new buds and gathering treasures. A short while later, a black bear wandering through the garden cut short a visit to the composter and the driveway. It knocked over a barrel but left the chickens alone. I immediately knew who was responsible for knocking down trellises and eating cucumbers as soon as they form, but I wasn’t mad.
I was amazed, and the giddy amazement that comes with remembering that bears surround us in Vermont (there are over 4500 of them) got me rethinking the things I can’t control. Weather and wildlife may exercise as much control over my harvest as my work, but the chaos isn’t always destructive.
Sometimes chaos is a wakeup call. It’s the change that lets me see the new lettuce flourishing and the wild black raspberries volunteering their surprises. It’s the chance to marvel that wild things still exist in this part of the country. It’s the force that refocuses my attention on the people who need help and the planet that needs people to live deliberately. It may upend parts of my life, but, as with the weather and wildlife, I am working harder not to fear change, but, at an age when many people seek calm, embrace it as a chance for new experience.
This time last year, I would have regarded this fluffy clump as a sign that summer was officially here. This year, I’m thanking it for the hard work it’s done helping our bee population.
I think we have the dandelions to thank for it.
We’ve had apple trees since we moved here. Our plum and pear trees are old enough to flower each year, and the flowering bushes are not new. What is new this year is the profuse flowers that have appeared on every plant, attracting symphonies of laboring bees.
The dandelions seemed to arrive first in all of this miracle. I’m not sure if they brought the bees who brought the flowers or if the late snows brought the flowers who brought the bees, but the dandelions were there first.
The green in our yard can hardly be called a lawn. It gets cut once a week, but we let Mother Nature do the watering and fertilizing, so, to thank these puffs for their contribution, I decided to let them be until they’re ready to fly around the yard, setting us up for another year of miracles.
Well it was bound to happen sooner or later. Apparently you can’t assemble more than three chickens without a clique starting to click because that’s what our Rhode Island Reds have started to do.
There are four Reds and three Americaunas. The chicks are very sweet to us, but they’ve discovered that the tiny white flowers that are growing outside (and inside) the chicken tractor are infinitely more delicious when they are fed to you by humans on their knees (I think the Jim-Bob may have been reading to them from his soon to be published How to Have Your Human Serve You). The Americauna’s take turns yanking the flowers from our hands, but three of the Red’s, whom I am now calling the Plastics, butt in front of their smallest sister every single time.
The boys came up with a strategy of distracting the Plastics with the fluffy flowers on one side of the tractor while I feed Baby Sister her share from the other. It’s worked once or twice, but the Plastics are not your average bird brains. They seem to be catching on, and we’re scratching new ground as we start our field research into Social Emotional Learning for Chickens so our ladies can keep the peace.