When my husband was in film school, a classmate from Israel had a wife, Hadas, who was an amazing cook. She later became a pastry chef but in those days, I mostly remember loving her salads and the unique twist of herbs and dressings (more…)
It still completely blows my mind that a tiny speck of matter bursts through the soil and produces life in such abundant and varied forms. I get how it happens, I know the science, but that by no means eliminates the sheer wonder of it. This year, I’m growing as many things as possible from seed. Some plants are no brainers and easily sown directly into your garden like beans and squash but I’ve had mixed results with tomatoes, peppers and eggplant. Germination and the hardiness of the plants compared to store bought transplants just wasn’t as good. I suspect it is my fickle nature that is to blame. I get all excited about planting from seed and then I manage to forget about those reused six packs with unseen potential sitting in a corner of the garden. My attention is drawn to the visible plants that more obviously beg for attention. In the end they have been undone by uneven watering. Or life gets too busy and I miss the window for starting seeds all together. Each season I vow it will be different next time.