I’m not that good at self-care lately. I’m just being honest. This year has beaten me up, but there hasn’t been time to recuperate. Perhaps I should rephrase that – I haven’t taken the time to recuperate. There is always time for what you deem important.
I came in a little early this evening to share this post and recipe I shot and created earlier this week. Today was exceptionally smoky and hot. Here in Colorado, there are four wildfires burning, two of which are relatively close by. I’ve been working outdoors in 97ºF weather, while wearing an N95 mask to keep my lungs protected. I could have finished weeding two more rows of Riesling, but I opted to take a late-afternoon bath and pour myself a little sip of wine from said Riesling.
It was a priority shift.
I haven’t checked in here in a while, and I could share some war stories from the past few months. I think we call could do that, given the unrest, the tumult, and the uncertainty this year has gifted us. I use that word intentionally – gifted. While the process is is beleaguering, going through periods of unrest, tumult, and uncertainty can be poignant periods of growth, if we are willing to embrace it.
Right now, I’m crying mercy. And choosing to share something beautiful. I hope I can embrace what I need to learn, but I seriously want some reprieve. So, I took that late-afternoon tub bath. I took my medicine.
My friend, Trent Court, gave me this pumpkin pie. His wife, Kat, made this pie from pumpkins grown in their garden. We consumed this pie well under a day’s time!
I am absolutely loving these cool, fall days. The weather here in Denver is so beautiful this time of year, when the days are shorter, the sun’s angles are soft, and the evenings are chilled and scented with the aroma of dead leaves and smoke. This season, so similarly to spring, signifies change and turns my thoughts toward rebirth and redirection. This has definitely been one season of change. More on that later, but first, I’ll share my latest culinary and garden adventure. Not only does fall make me immediately want to run out and purchase pumpkin spice-scented candles, but I also want to bake pies … and lots of them. Thankfully, pumpkins are so abundant both at the store and in neighboring gardens!
Co-Founder and Farm Outreach and Operations Manager, Meg Caley, giving me a tour of Sprout City Farms. She, along with Jordan Gorrell, the Assistant Farm Manager, tend to this farm throughout the year.
It is amazing how quickly ideas or thoughts become reality, when you solidify a decision and choose to take those first steps in the direction of a goal. In its infancy, an idea may seem completely unattainable, just as a tiny seed betrays its ability, in its small size, to grow into a giant tree. I was recently able to see an example of this process in action, and to contribute to the celebratory fundraising dinner of a local farm, Sprout City Farms, located at the Denver Green School. Their “Sprout to Spoon” dinner, held Sunday, September 30th, highlighted their two-year growth from a dusty, unused field into a thriving farm that provides fresh vegetables to the school cafeteria, hosts a CSA program and farmers’ market stand to the community, boasts a summer internship program, allows like-minded individuals to volunteer at the farm, and creates education programs for both youth and adults in the community.