Harvest What You Have

musings from the garden and a recipe for garlic scape pesto

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Without further ado, today’s pocket.

Every year something I was really hoping would be epic in my garden ultimately fails to thrive. Sometimes, it is a crop I grew with great success the year before. Last year, my lupines were gorgeous, spreading everywhere and attracting so many bees. This year, they multiplied, and I eagerly anticipated a garden where the lupines bloomed for months, but in addition to attracting bees, the lupines also attracted a ton of aphids. I had to tear many of them out, which broke my heart as I love lupines.

I’ve had years where my Tuscan kale crop is so abundant I’m harvesting it through February. My crisper is overflowing with kale, and I’m drumming up new recipes every week. How many ways can one make saag? This year, though, my kale is stubbornly refusing to grow. Maybe it’s the garden bed it’s in. Maybe it’s the soil… the lack of sun…I briefly dabble in gardener detective mode before giving up and moving onto my next instinct when something in the garden fails, to immediately go out and replace it. To be fair, my coping method for most problems is to buy more plants. There are worse ways to deal with stress. As I’m planning my next visit to the nursery and ruminating about how I will fill the newly empty space, I come face to face with my rhubarb. I literally mean face to face, because it is as tall as me. It’s June, and I haven’t harvested it yet. I start looking around my garden noticing what is there rather than fretting about what isn’t. There are strawberries and snow and snap peas waiting to be picked. The garlic scapes are looping in lovely circles, ready to be harvested. The calendula is peeking up everywhere to say a sunny hello. My lavender is fuller and thicker than ever, and the more I pick it the more it will grow. My raspberries are almost red.

Instead of running out to replace a failed crop, I start making a list of what I can do with the garden I have.

1. Make rhubarb crumble and jam.

2. Make garlic scape pesto.

3. Make lavender wreaths, one for my classroom, and maybe a few as gifts.

4. Make bookmarks with some dried flowers.

5. Use calendula for a healing salve (I’m linking a fabulous post shared by Michelle Aronsen on how to do this. I haven’t tried it yet, but I’m gonna.)

Planting is only one part of gardening. There are so many other aspects of caring for a garden that are important, and sometimes if I keep planting, I can’t keep up with those other essential tasks. For example, I really need to check my drip system to make sure everything is getting what it needs. My compost could also really use some love. These are tasks that not only serve my plants, but they serve my community by conserving water and reducing waste.

This garden lesson feels like a significant one that applies to other areas of my life. Instead of constantly amassing more, I can cherish what I already have. I can see the beauty and abundance in the things I have worked hard to cultivate. I can accept failures without feeling like I need to follow them until they are completely fixed. I can sit with the messy, broken, imperfect parts of myself and find beauty there too.

I would love to continue this conversation in the comments. What’s growing in your garden? What’s frustrating you because its drooping, withered and blighted beyond existence? How are you harvesting what you have in your garden and in your life?

Finally, I’m leaving you with my go to recipe for garlic scape pesto. Enjoy!

Recipe for Garlic Scape Pesto

Place the following ingredients in a food processor.

Garlic scapes (about ten or so, but no need to be exact)

A handful of lemon balm leaves

Lemon juice from a ½ of a lemon

A handful of basil leaves (only if it’s on hand, not necessary)

A handful of roasted hazel nuts or toasted pine nuts

A cup of parmesan cheese

A pinch of salt

Extra virgin olive oil (probably about a ½ a cup, but I just pour it in)

Process everything together until you have a smooth delicious spread. We love it on sandwiches, but it also makes a great pizza with some mozzarella on top.