It’s all whizzing up in the food processor. Right now.
It boiled in a pot before that. It lay buried in mud before that. It germinated from seed before that.
I reached a very important milestone this past weekend: I made a meal like I do on every day of the week. The difference: each ingredient was sourced from my allotment garden. That darn patch of soil that has had me sitting on the edge of a raised bed, sweat beads streaming down my neck, hair all fuzzed up in a messy bun, shaking my head at myself.
I had no idea what I was getting myself into two years ago. I knew it would be hard physical work: I mean it was a literal weed and mud collective prior to the rotavator making a terrible noise across the patch of land that marked out my 80 square metres of soil. But I had no inclination whatsoever as to the exasperation I would feel at times, the disheartening reality when I arrived back after two weeks of not being able to be there and staring at weeds so high, I could cry. No one prepared me for the fact that I would actually resent a plant going into bloom because said plant is a weed and that its pollen is everything I don’t want everywhere. I definitely didn’t think a day would come where I would settle on my haunches in the pouring rain and think that it was all a little overwhelming.
The potatoes, onions, garlic, chives and other herbs sweat in the skillet pan, the pungent earthy smell of steam and butter swelling in the room.
I consider what it means for something to be established. We commonly associate establishment with the produce, the yield, the outcome; generally we regard it as established when fruitful, successful and bearing positive results.
In creative terms, established cannot only be about the yielding of the fruit:
Is it something we reach for?
It is a by product of what we strive for?
Is it an accidental occurrence as a result of effort?
It is it a given?
Does it require reaching?
I start with the questions as I turn loamy soil in my hand, planning for the frost which the weatherman predicts for tomorrow.
And join us for our new book club discussion on Spin, beginning November 6.