“We have seasons when we flourish and seasons when the leaves fall from us, revealing our bare bones. Given time, they grow again.”
– Wintering by Katherine May
Brooks has a greenhouse!
Spring is fast approaching, with foggy, damp mornings giving way to sunny afternoons. I warm myself in a patch of sun, remaining still so I can listen to the songs of the Robins, the wheeze of a hummingbird, and the shuffling of leaves as sparrows sort through the garden mulch.
The new greenhouse in the garden is the perfect place to spend a damp morning. As I methodically seed spring and summer vegetables, I find myself reflective, at peace. Seeding is a form of mediation, requiring concentration and mindfulness, allowing myself to quiet the steady stream of thoughts and pernicious to-do lists.
Seeding by the biodynamic calendar
I choose to seed during intentional times as a biodynamic gardener, guided by the Stella Natura Biodynamic Planting Calendar. The calendar helps guide farmers on the best times to sow and tend annual root, leaf, flower, and fruit crops. The calendar is based on the philosophy of the founder of biodynamics Rudolf Steiner. Part of this philosophy is how the Sun, Moon, planets, and stars all influence the care and cultivation of the land. Other leaders in the biodynamic community, such as Maria Thun, responded by researching specific practices for cultivation based on these cosmic influences. The Stella Natura chart I use draws much from her research (for those interested in using a calendar, we have them for sale in our tasting room, or click on the link above).
Entering the greenhouse one foggy morning, my heart surges when I see the tiny green seedlings unfurling from the soil. This feeling of pride is like that of a mother’s for her child, and I can’t help but feel a little embarrassed by my ego, knowing that the seeds are doing all the actual work. Although I know better, I can’t deny myself the satisfaction of the joy these seedlings give me. I give myself up to the feeling of hope, to the daydreams of the coming flowers and fruits.
Farm to Table
This month, our tasting room menu features the following items from the Brooks Estate garden: kale, garlic, mint, oregano, and tarragon.
– With Love from the Garden,
Shannon