The Fullest Pleasure

While our fall gardens have largely been done in by freezing weather, the overwintering veggies remain defiantly green. We have lots of spinach, which hugs the ground in the winter.  It is poised, we hope, to erupt this spring.

And our garlic and onions look healthy and happy.  We’ll have to wait until summer to harvest them, of course, and they won’t grow any more over the winter.  But their fall head start should pay off once the days begin to lengthen and warm.

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I like seeing green things alive in the garden even when the rest of the world around us is turning brown.  They’re reminders of the goodness to come.

Happy Thanksgiving to my fellow Unitedstatesians.  Here is some wisdom appropriate to this day from Wendell Berry:

Eating with the fullest pleasure – pleasure, that is, that does not depend on ignorance – is perhaps the profoundest enactment of our connection with the world. In this pleasure we experience and celebrate our dependence and our gratitude, for we are living from mystery, from creatures we did not make and powers we cannot comprehend.

May we all enjoy today’s feast with the fullest pleasure.

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