I don’t know how it happened, I really don’t. Easter weekend I got my two “Square Foot Garden” beds ready to go. I tilled, planted, watered. I had high hopes and expectations. This was, after all my second summer for having a garden. The first year yielded lots of parsley, chives and cilantro; also some radishes, a little broccolli and chard. This year I figured I’d knock it out of the park: I’d have stuff to give away, even!
But then, life got in the way.
I had gone full-time with my Fork in the Road practice six months before, and while I didn’t have a full client schedule this summer, I did have all the “stuff” that being a start-up entails: paperwork, marketing materials, networking; not to mention figuring out a new schedule and how my life was going to function within this new professional framework. I also had the details of closing down my prior (marketing communications) company: 25 years of “stuff” to tend to. I’m not making excuses: I’m confessing. I confess I didn’t water the garden after the first week. I didn’t weed, prune…heck, I didn’t do anything except glance over at it occasionally on my way to the compost pile. I did manage to retrieve a few herb sprigs from beneath the chicken wire lid around July or so. The basil was great in marinara. The dill made a wonderful salad dressing. But my dreams of baskets of produce never amounted to a hill of beans.
So yesterday I went out to see if there was any basil left. And there I saw—peeking out from beneath a tangle of green stems and leaves—the most stunning, perfect, fabulous yellow bell pepper! I was so excited that I ran into the house and got my camera. So here I share with you the “beauty shots” I took of the pepper that became my dinner last night. I ate him with a wonderful bean-free hummus.
I am always one to look for the messages in life’s events, and what I’ve come up from my little pepper is this: All Effort is Rewarded. Although I didn’t have the bountiful garden harvest I had originally envisioned, neither did I invest the amount of effort that a good crop requires. I put a little in, I got a little back. Now, I know that life isn’t always exactly fair and there are times that you can work your butt off and have nothing to show for it, but truthfully, those times are the exception, not the rule. Anyway, this whole thing has caused me to ask myself what areas I am “getting by” in, and whether I need to ramp up my efforts in any aspects of my life. I’m still noodling on it.
So what about you? Are you reaping what you sow? Do you want something different from what you have and are you willing to put in the work? Post your thoughts when you can, and enjoy this twist on a classic recipe!
NO BEANS HUMMUS
Yield: 2½ cups
1 zucchini, peeled and chopped
3 tablespoons lemon juice
3 tablespoons olive oil
4 cloves garlic
1 teaspoon paprika
1 ¼ teaspoon unrefined salt
¼ teaspoon ground cumin, optional
6 tablespoons raw tahini
6 tablespoons sesame seeds, soaked 4 hours
Combine all of the ingredients, except the tahini and sesame seeds in a high-powered blender. Add the tahini and sesame seeds and puree until smooth and creamy. Will keep in a sealed glass jar in the refrigerator for up to four days.