In the Garden of Plenty
Today was a day filled with wonder, weariness and a certain emotional level of self-discovery and challenge. A family member went in for a surgical procedure that had my senses wound up and on the brink of tears and worry. I was wishing that I could have physically been there to support them through their process. Thankfully though, they have a huge life and love-force there to guide them through the next difficult few months whilst I am here with my beloved husband at MMC.
In my work service today, I spent several hours weeding through the magical garden that exists here at the Center. It is filled with vibrant yields of organic produce and flowers that, although off-season, still amaze me at their splendour and plenty (such a foreign concept: growing vegetables + flowers through the winter — outside of a greenhouse). With todays crew of 7 individuals, we were able to clear away a weed laden area that would be re-purposed as an additional growing area. Within a two hour time span, a large plot of wild overgrowth was cleared and opened, transforming it in to an enchanting new space of fertile availability. Interwoven in the mix were some herbs that I had never seen before beyond a herb book: mullein, foxglove, wild chamomile and milk thistle. I am not very proficient with learning names, especially that of the botanical kind (sort of like trying to learn the Sanskrit names of people within this community — foreign with no real context to relate them to). But I will take it slow and learn what I can, even if it means pestering people to repeat the names over and over again.
Within my 4 hour kitchen shift, I learned some interesting tidbits. One being that they use neither garlic nor onions in the kitchen. I can’t imagine eliminating those items from my vegetarian cooking diet as they’re usually a big part of my regiment in food prep. But as it happens here, those types of foods are suited to a specific Ayurvedic dosha, so the food preppers eliminate these items from the community diet. Same goes for spices or hot sauces. However the latter are provided as additional condiments. Garlic and onions are not. I actually miss them, to be honest! Secondly, I learned a neat tasty trick for preparing delicious mashed potatoes without Dairy. When mixing the potatoes, add Quinoa to thicken and intensify the protein and nutritional content of the mash. It is an incredibly yummy vegan option that I intend to try once I get back to cooking for us on a regular basic. Yummy! All in all a lovely day intermixed with the strong influence of meditative practices to bring an easier equilibrium to my internally wound emotions and senses. Life here on the mountain is proving to slowly bring evolving positive changes. Me likey …
