reverse threading

the path back is the path forward

Tag Archives: basil


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make-do-ers. [kerri’s blog on not-so-flawed wednesday]

i always feel like i have to explain – to people new to our kitchen – that our kitchen is old (like our almost-centenarian house), that the range is at least sixty years old, that – yup – all told, we have some significantly old stuff.

we are make-do-ers. we’ve been make-do-ers all our lives and we will likely be make-do-ers the rest of our lives. it is a mindset. not a bad thing or a good thing, it just is. and neither of us can imagine a different way.

the heat and humidity and rain of the last months have made our basil go crazy. we have two plants and i have cut them back – which actually makes them grow more. we’ve made pesto and tabouli, pizza margherita and tomato soup with fresh basil – it is caprese heaven.

the other day – on one of the days of tornado warnings and severe thunderstorms and torrential rain – i went out and snipped off a whole buncha basil, placing it in water in ball jars and small vases – so that later in the day we could make basil cubes. how lovely to have a harvest so plentiful that we now have both basil cubes and pesto cubes in our freezer for the winter. pretty amazing.

so she was here only for a day – and as we showed her around our house, chatting about the basil cubes we made the night before – i got to see our home through someone else’s eyes.

and for a moment or two, i took in her truly delightful comments about what she saw. for her enthusiastic words about our old kitchen, her laughter about our chunks of concrete and repurposed “furniture”, her “awww’s” when we told stories about rocks or branches or tiny baby shoes or old suitcases – these were so welcome, particularly for two people whose cars have ages that add up to 100 years right now.

we make-do. we are kinda proud of it. some of our best stories are stories about how we made do. we are convinced we would have nothing to talk about if everything were just … you know … perfect.

the suntea is out on the deck steeping now and the mint for it is at hand; the basil is ready for another shearing. we used the tomatoes on some homemade pizza last night and have all the ingredients for jalapeño poppers – both of ann’s recipes. we are soon to make another batch of tabouli and are – rightly (right now) – staying away from (as they say in colloquial wisconsin) “boughten” lettuce and other dangerous parasite-dwelling produce. our range is ancient; we wash all our dishes. we take back roads and turn our shampoo and conditioner upside down for weeks before calling them done. we have a window a/c unit, there are clamps on the edges of our roofing (waiting for the roofing guys), and a zip-tie holds the rocker molding onto littlebabyscion.

but heck. we wouldn’t be interesting any other way.

*****

read DAVID’s thoughts this NOT-SO-FLAWED WEDNESDAY

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nurturing required. [not-so-flawed wednesday]

the tomato plants are coming to an end. the temperatures are dipping at night and, three times now, we have covered them in plastic to keep them warm, encouraging them a few more days, a few more days.

i’ve read up on what to do with all those green cherry tomatoes. i know the time is near. i’ll put them all in a brown bag with a banana, hoping that the ethylene gas released by the banana will aid in the ripening of those tiny green orbs. i’m not anxious to pull the plants out of the pots and clear the potting stand. it all feels like it went by fast. but there is no doubt that fall is here. the sun isn’t bathing the barnwood stand in light anymore and there are not happy red tomatoes beckoning picking each day.

regardless, our tiniest of farms was a grand success and we are looking forward to having a repeat season next summer, maybe with a few additions besides the tomatoes and basil and a little more wisdom.

the thing we guess for sure that helped was the nurturing. every morning we greeted those sweet plants, watering gently and snipping off stems of browned leaves. we watched carefully as they grew, adding support for the branches, checking for disease, trying to provide the most positive environment for their growth. since we are not tomato or basil plants ourselves, clearly, we intrinsically knew that most of the work would be done by these tiny living things, most of the wisdom would come from them and we would follow their lead, researching to aid them and not deter them, to encourage them and not quash them, to provide all the essentials for them and not undermine them with anything toxic, to extol goodness on them and not to be aloof or reckless.

it occurs to me that these are likely ingredients for any successful growth. in a garden, in a family, in a community, in an organization or business. it’s too often nurturing goes by the wayside. i think of all the fine meals nurturing these little tomatoes and basils provided. i think of all the bursting-with-possibility families provide each other. i think of the fantastic synergy of a community based on wholeheartedly and without prejudice nurturing each other. and i think of all the collaborative, congenial camaraderie, the good work done by an organization actually based on truth, transparency, nurture and goodness.

growing cherry tomatoes should be required.

*****

read DAVID’S thoughts this NOT-SO-FLAWED WEDNESDAY


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pinch back the suckers. [two artists tuesday]

and so, these two dwarf indeterminate tomato plants make me want more. the every-morning greeting, the dew on their leaves, raindrops on their fruit, the exquisiteness of having tomatoes from our tiny container garden on our table, in our salad, our pasta.

it wasn’t much of an investment. $6.98 times 2. we already had big old clay pots, a couple hand-me-down tomato cages, some potting soil. we just had to pay attention. i read articles about yellowing leaves and how damp the soil should be. i asked 20 questions about snipping off suckers, the shoots that grow where the stem and branch v-intersect. researching, i read, “suckers don’t serve much of a purpose. they can, however, draw energy away from the main stems, decreasing tomato growth.”

our basil story is much the same. basil leaves are delicate, but with gently pinching the plant back, pruning off the buds that appear, the sweet basil has been amazing. many red pesto sauce pastas, bowls of caprese salad, salmon with basil and cherry tomatoes on the grill dinners – a smorgasbord from a few plants on a potting bench.

it just goes to show you what a little bit of nurturing will do. these plants – like people – have responded to the attention, the up-close and personal care, the encouragement and cheering on, the constant delight in their growth. they have risen to gentle handling, careful hydration, a bit of nutrients. they have flourished and, in both cases, removing the suckers has been of great value, has opened a chance for maturation of the plants, has helped.

now that we are the tiniest of farmers, it is hard to evade the tiny-farmer-metaphor in my mind. i think aloud, “this should be a mantra for places of business everywhere: remove the suckers…those who draw energy away, those who decrease growth.”

for what place of business, what organization, what non-profit, what institution wants to decrease growth, to suck the life from its employees and its volunteers, to smother their energy, to manhandle their efforts, to discourage their development, to undermine success?

only one, i guess, that doesn’t want tomatoes and basil.

*****

read DAVID’s thoughts this TWO ARTISTS TUESDAY