The other day in the supermarket, I stood griping about the poor quality of the vegetables I was selecting. Then my better self woke up and slapped me upside the head. It's the middle of winter, and there I was bemoaning imperfection in products that only grow here in summer, while surrounded by towers of fresh fruit and vegetables from all over the world!
Think of it. January. Two feet of snow on the ground. Daytime highs in the teens, below zero overnight. And I could still have salad. How wonderful is that?
Yes, I know about the evils of pesticides and industrialized agriculture. But this is the upside: fresh, whole foods year-round. There's room for improvement in how they are produced and transported, I won't argue about that. Meanwhile, I'll consume with gratitude all that farmers and orchardists make available for our nutrition and health.
While writing Open Your Heart with Gardens, I searched for simple ways that anyone could find pleasure and comfort from the living green world. Embarrassing to think I missed the obvious -- fruits and vegetables on the table 365 days a year! It takes little research to learn what our forebears had to endure between harvests. Think of them next time you peel an orange, stir a salad, slice bananas onto your cereal, or tumble berries into your yogurt.
In fact, next time you enter a grocery store, pause and appreciate the bounty. That will help make Thanksgiving a daily ritual instead of a once-a-year event.
Author: The Mobius Striptease (e-novel, Club Lighthouse Publishing)
Open Your Heart with Gardens (nonfiction, DreamTime Publishing)
First-year blog archives at www.dreamtimepublishing.com