![]() Here are some recipes to make and share with your community, your family. You can’t buy the fullness of flavor that comes with walking into the backyard and picking the vegetables that will be eaten within the hour. I hope to always be able to eat vibrant food. The reason to keep growing good food.Įvery year I assess what will be my work, what will I let go of in trade for time in the shade, time with a grandchild. The face that launched a thousand journeys. Where was this balance when I was taking in a hay crop as the sun set on a long summer day? We packed in so much work.Īnd a granddaughter, a bit of sweetness, of immeasurable love, that is already shifting all my life cycles, making me drop everything in order to hold her to my chest and feel her heartbeat. A tired body allows for permission to sit in the afternoon shade and stitch or read or knit or write. Time to work hard, and time to rest, time for creative ventures. And I cultivate the grace to accept and move on. Now, although I am still able-bodied and really not that old, I know that concept. I, in my late 30s, was so struck by the novel concept of never being able to do something again. I remember my mother, then in her 60s, reflecting that she would never climb Mt. So much comes with that reality: a bit more calm and patience, some wisdom and an ever-pressing value of the time left in a life the need to make it count the ever-repeated question of what is important to accomplish and an awareness of how quickly the seasons of a lifetime have already passed. There are no other family members older than my siblings and me now. My father was the last of my elders to pass. Last year brought the death of my father at 93 and the birth of my first granddaughter. I’m looking forward to the sweet rewards of another summer, another chance at getting it right. I’m excited about seed catalogs, new varieties and new growing strategies. But every January, maybe because of the slight increase in daylength, or because I’m getting just enough rest, I get excited for the next growing season. I lose my taste for tomatoes by late September, when they lose their sweetness. And once the field plots and the house garden are put to bed, often in late November, I can’t think about gardening or make plans for the next season. ![]() And late June has me watching the baby summer squash, balancing my urge to pick it and eat it with the desire for a slightly bigger feast if I wait another day or three. As soon as the weather turns colder in September, I start to crave winter squash. There are kids, families, and seniors in our community facing hunger every day and we believe that’s a problem worth solving. You can help by hosting a party in The Kitchen! We’ve got several ways to customize these parties to fit your guest list.I have been thinking about cycles. This is Second Harvest’s vision, and to make this a reality, we invite you to partner in a creative, local way to bring community members together to impact hunger. Check our calendar for upcoming opportunities. Class prices start at $25, all proceeds from these courses support free cooking classes for people facing hunger. The Kitchen at Second Harvest offers classes that teach fundamental cooking skills, diverse cuisines and eating whole foods that are seasonally and locally sourced when possible. Participants may receive produce and other free groceries that are tied to the recipes and curriculum. Please view our Kitchen Facility page for more information about the kitchen space and our Calendar Of Events Page to sign up. We offer no-cost classes that teach scratch-cooking and quick healthy snack preparation. Community cooking classes held in The Kitchen at Second Harvest are designed to serve people facing hunger. ![]()
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