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Santorini

Santorini is volcanic, sun drenched. It’s dramatic, beautiful, and full of art. This week, it’s also hot as hell. There are fires in Rhodes – another island in the greek Aegean. But here, it’s business as usual, except for the heat.

We’re staying at a wonderful place – the Christos Apartments, Oia. It’s family run, two brothers, a father originator, the family. They are hospitable, help with our arrangements, and there is a beautiful terrace overlooking the sunset – the photo above is mine from last night from that terrace.

Oia is said to be the most beautiful place on the island. After touring a few spots I agree.

The catamaran cruises are wonderful. The archaeological tours are amazing and educational. There are talented, educated, kind people from all around Greece summering here for extra income – driving, sailing, waiting tables. They are horticulturalists, builders – coming from other professions to spend a few months here with the tourists on this beautiful island. They work long hours, though.

The way to see the island properly is to take a catamaran.

Aside from relaxing over the water and catching many rays, the views are mind blowing – and cannot be done the remotest justice with my camera – and one can truly get a sense of the place. The others on the tour were mostly Americans, the “transfer” – a taxi lift – somewhat chaotic with cliffside views – ended with a drop off on the pier and a welcoming crew ready to take us out. After enjoying views of the islands we stopped to swim and the chef made us a lovely spread of all sorts of delicious food. The crew was Anatalie, Cosmos, and two other unnamed smiling crewmates – one identified as “the chef!” and one that steered the catamaran. Anatalie navigated the shifting deck with true sea-legs, taking pictures on request and answering questions. Cosmos, an agriculturalist that grows olive trees in a place I can’t remember on the mainland, was friendly, talkative, down to earth, and tied us up at all stops.

The archaeological tour felt like more than I paid for. We expected to tour Akrotiri – a greek Pompeii that dates back about 2000 years earlier than Pompeii. We were treated to a tour of mount Elias first thing – a beautiful monastery atop a mountain.

Our tour guide Tanya of Kamari tours spoke to everyone in their native tongue – Greek, English, German, and French. At least. There may have been other languages. We saw Pyrgos, which was beautiful – full of architectural interest, toured a cave that was once the home of native santorinians, learned many things of interest, including about how donkeys stable in caves to stay cool, capers plants that grow everywhere, and wine vines that are not trellised but instead wrap in circles.

We learned about private churches and why there are stones in roofs (to give builders and workers a foothold).

And she walked us to a terrace overlooking red beach, which was very dramatic.

There were winds this week – they were heavenly. Not as many today, though. I’m told it’s the hottest day so far at 45 celsius. And of course the trend is… warming, warming. Our AC is out; we have a fan, now, and as I write we come to just after 6pm – two hours before our magical sunset here in Oia (pronounced EE-a) and the temps starting to ease, there is a breeze starting to appear.

Tomorrow we have a wine tour – we learned one of the oldest (perhaps the oldest?) export Santorini has. I’ll write more about volcanic beaches, ancient cities, and nights on the caldera in the next post. For now, I go to find some souvlaki and watch the sunset….

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The Remembering

Harvested Chamomile flowers

Medicine as an art and science holds us all in a little bit of awe. The ability to heal — whether it’s a broken bone, chronic pain, or heart condition — commands a kind of respect and reverence from most of us that few professions outside of medicine enjoy.

We entrust our medicine, mostly, to our doctors, who in turn practice a kind of allopathic medicine that focuses on drugs, radiation, surgery, and other interventions for acute problems, often to life-saving effect.

Short of needing treatment for acute problems, though, we have what some call “the people’s medicine.” Things like fatigue, pain, constipation, depression, and other conditions may require allopathic intervention, and/but we also have the means to provide ourselves with support and encourage healing and well-being using foods and plants that come from the land, are gentler, and are more based in simple plant medicine.

I bought chamomile seeds last year, spread them in the garden, and watered them. German chamomile is easy to grow and I soon had a pretty patch of chamomile flowers. I admired them but I didn’t cut them. I was too busy working my corporate job, taking care of the family. But also, I was acquainting myself, learning about the chamomile.

They self seeded and again – miraculously, I felt – I have a beautiful patch of chamomile in about the same place as they grew last year. This year is different, though. I felt like we’ve been introduced, like we are friends, like they’d come back because they like me. And I felt comfortable asking for some flowers.

chamomile growing in my herb garden

The photo at top was taken just after cutting some of the flower heads the week before last. It’s not easy! Leaning over a patch of chamomile and carefully cutting the flowers into a bowl takes some back strength! But I had a bowl of beautiful, delicate flowers to show for my efforts when I was done. Here they are drying on a board:

Dried, they make a lovely tea that encourages relaxation and sleep. I’m often pretty tense and find sleeping hard. But on the nights I made myself a cup of this tea I slept a lot better. I was more relaxed and felt better in general. And chamomile helps reduce inflammation, which I’ve had in my knee, lately, and which seems to be improving.

I realized, cutting the flowers and drinking them as tea, that somehow the whole thing was very familiar, like I remembered the experience rather than discovered it new. The taste and affect of the tea was the same – as if I’ve felt and tasted this before. It was a more intense relaxation and rest than the chamomile tea I’ve purchased, and that felt familiar, too. Like medicine.

I have begun to learn about herbalism. The teachers I’ve met so far say that if you’re called to this discipline it’s more of a remembering than a learning.

I think they are right.

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Equinox Unfolding

Miniature Daffodils emerging - March

A friend of mine used to say “spring always comes.” That sentence is loaded with meaning, of course, and the comfort that comes with that simple statement goes deep and far.

Happily Roger was proven right again this year and spring dawns in the northeast as usual — as usual…

snowbells

Just that phrase. Since 2020 nothing has felt “usual” – but spring has come, *as usual*, thank the gods. Snowdrops have come and gone, crocus and daffodils are up, tree buds are visible and I’m thinking about summer porch furniture. As usual.

Some other usual things … the mailboxes of our hometown after a winter of (not much) snow plowing:

Mailbox plowed to the ground. The rest of the post is still buried.

Year after year we marvel at the ingenuity of people’s solutions to this perennial problem. People are very creative!

broken duck-taped mailbox
Hellebore

Yes, the comfort of the usual, maybe not entirely predictable things. Welcome, spring.

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Egg Business

Yes, we’ve entered egg season. Not just because it’s Easter time and every store features chocolate eggs of every color and size, and marshmallow chics, but also egg production is in full swing here. We started to find small eggs during the last week of January, which really surprised me, but now! We have tons of eggs every day.

I got these new chicks at the end of last summer – a little late to be getting chickens, actually, bug they grew fast and by the time the cold New England nights set in they were pretty well grown.

Now our girls, based on my advanced math (number of eggs – number of chickens), produce more than one egg per chicken on some days. And even though I love to cook and bake– and I really like scrambled eggs with fresh chives from the kitchen garden and flourless chocolate cake– that is just too many eggs for us to eat.

So now I have a small overstock business.

Besides producing a million eggs, chickens are miraculous. They are beautiful – their feathers are so soft and colorful. They have downy fluffy bloomers:

That is serious chicken porn in that picture. They make lots of manure that is awesome for my garden (a little tough to shovel but you can’t have everything). And they have so much personality. Each one of them is an individual. The chicken in the photo above, named Summer, greets me every day at the door when I enter the henhouse.

A final word on chicken eggs. They are a little like a box of chocolates. You never really know what you’re going to get:

Some eggs are big (double-yolkers). For scale, the others are large eggs!

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Versatile and Beautiful Lavender

Summer Lavender Grosso

Above, a hedge of lavender next to my driveway popped into glorious fragrant bloom in June. I don’t know who was more excited – me or the bumble bees.

I can never bring myself to cut the flowers while they are in full bloom – the sun on the flowers is too glorious. But when they’ve passed their prime they still cut beautifully and are wonderfully fragrant.

Cut lavender fills the kitchen with fragrance

When my son’s girlfriend saw my giant pile of cut lavender she immediately thought of lavender lemonade, and took a handful to make lavender syrup. It was delicious.

Easy to grow and easily available, lavender will grace your garden, attract pollinators, and is truly a sensory joy. Lavender is drought tolerant, does well in zones 6-10.

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Weeds

A good-sized pile of weeds for this early in the year and the hoe that helped dig them out.

I don’t know anyone that likes weeding. It’s back-breaking, necessary work. Sure, there’s some satisfaction in a weed-free garden bed but it’s short-lived. The weeds are back almost immediately, it seems.

So today was weed the garden beds day. I didn’t get them all weeded – I only managed to weed two of them. It was overcast, which is good weeding weather, and it had to be done.

And it’s fine. Pulling weeds from around the lettuce and knowing I’d be eating it in a salad later created a sense of calm and purpose. I took a break around noon, cut enough lettuce to fill a big colander, pulled a couple of radish, and came in to enjoy a nourishing lunch. It’s the most basic luxury to have to pay attention to when it rains (or doesn’t) and to know that aside from the nutrients in the soil there’s just water and sunshine in your food. And no plastic waste.

young swiss chard and pepper plants in the near bed, cutting lettuce behind it, beets and asparagus in the rear.

Back to weeding… I always joke with my husband that grass only grows where I don’t want it to. It never seems happy to grow on the designated lawn area, it much prefers my garden and our driveway.

Other “weeds” – verbena, squash, and tomato that self seeded, were spared. It’s tough to pull plants I’ve actually bought/planted just because they are growing in an inopportune spot. I dug out some verbena and put them in a spot near the kitchen window where I can watch the monarch butterflies visit their vivid purple flowers this summer. And the squash and tomatoes… I have a suspicion the squash is actually pumpkins. Last year they took over the garden because I felt bad pulling them out. In the end they crowded out the butternut squash, which I won’t let happen twice.

wildflowers in the west field

And then there are the pretty weeds, like the wildflowers that grow in our fields. These pretty daisy-like flowers pictured above, buttercups, purple, red, and blue flowers… we mow around them.

I’ll leave you with a photo of our cat, who really enjoys watching all of the activity at the birdhouse you can see pictured. It is nestled in a giant beast of a climbing hydrangea that has taken over one wall of our garage and is adjacent to a raspberry patch that is trying to take over the west field. Smudge (the cat) may be aware that there is a nest with baby birds … and the constant coming and going is the parents feeding their little ones. Or maybe not.

I always wonder what our cats are thinking.

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May in New England is Heaven

Lilacs nodding in the sun

Many would say that the months between and including December and April are too damn cold in New England. On most days I am among those people, saying to anyone who will listen that New England is no place to age.

But then May comes.

Along with the trees bursting to life in bright spring green, pink, white, red and yellow, the lilacs appear. For a couple of weeks the air is fragrant with them. Lilly of the valley perfume the air at night, a sweet, haunting, beautiful scent. And (where applicable) strawberry flowers open delicate white petals to the new sun.

Strawberry flowers

And the forget-me-nots, chives with their globes of purple flowers, bleeding hearts– all of this after the famous bulbs. It’s like having a baby – you forget the pain of childbirth when you hold a baby in your arms. A similar thing happens here in May. The discomfort of winter fades and softens, replaced by wonder, joy and pleasure. Also lettuce, snap peas, radishes and rhubarb. 🙂

forget-me-nots

As I write this I’m sitting on the porch listening to crickets. The last of the day’s light illuminates the sky in periwinkle-gray, the trees make dark silhouettes and the last intrepid birds are still singing — calling home family members that have stayed out too long, perhaps. A flash of pink lightening in the sky.

Pretty heavenly.

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First Salad

Cutting Salad and Radishes. Crisp and just arriving.

Today we had some sun and warmth; May is variable in New England and this week was chilly, so it was nice to see the sun. I wandered out to the garden with a hand trowel and a few zucchini plants I bought at our friends’ farmstand up in Stowe, dug out some compost from the bottom of the pile to mix into the garden bed, and popped them in to the soil. Hallelujah.

There’s something really calming about gardening. If you let yourself just be present for it, it has a therapeutic affect. Since starting a new job last June I’ve been pretty fully immersed. I work long days– from home, luckily — and thoughts about work creep into the hours I’m not working. But when I’m in the garden the smell of the soil and fragrant flowers, the sound of the birds and the breeze in the leaves of trees, and the feeling of my hands in the dirt has a way of holding my full attention.

Today it was just me and my son Tristan at home. He has a summer class this evening (calculus, which, it turns out, is better to take when you don’t have other classes competing for your attention and energy) and when he spotted the radishes I brought in he selected the largest one and popped it into his mouth. When he was young I grew radishes on a tiny plot we had at an apartment we were renting– two squares of the garden in the backyard came with the Cambridge apartment. It had raised beds and walkways made of brick. Tristan would pull the radishes I grew out of the ground and eat them before I could wash them. It was pretty great.

So now, about 18 years later he’s still eating the radish I grow. There’s something very cool about that.

Radish and rhubarb this week

A couple of weeks ago the radish and lettuce looked like this …

radish in the left row and cutting salad on the right

With so little in the world to feel sure about, the idea that I can grow radishes year after year gives a certain comfort. I think it’s comforting to Tristan, too.

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April Fools

Crocus and violas. Harbingers of spring.

Yesterday Inga texted to tell me she was in trouble at school and the principal was really mad at her. I didn’t panic but my heart sunk thinking of her in principal Bottomly’s office, missing class. I texted back “what happened?” Fortunately she didn’t leave me worrying for long before declaring the text an April fools joke.

I won’t write much here tonight except to note that along with April fools the crocus came and went, the chives are up. It’s amazing how plants that are so tender can weather 17 degree nights like the ones we had this week.

Chive emerging in spring

The hellebore are blooming. They are absolutely gorgeous. The photo here is from the last week in March:

nodding hellebore – spring beauty

The garlic and rhubarb, likewise, have emerged and the peonies, hyacinth, and bergamot are just starting to reach up through last year’s fallen leaves. I can’t wait for the lilacs to bloom. AND we’ve been getting eggs for weeks. 4 today.

We stopped over at the local feed store and they had adorable chicks for sale. It was so tempting to bring some home; Jon remarked it is rather cruel of them to leave such irresistible chicks right by the door, impossible to pass by them without cooing and having to fight an urge to scoop one up.

Spring!

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Snowdrops. Finally spring!

It was a kind of magic to wake this morning to the site of grass and the earth uncovered. When the sun set last night everything was still covered in snow.

But even more magical today were the snowdrops.

snowdrops emerging after the snow has melted in Massachusetts

Over breakfast I told Jon that I was going to go out to look for them today. He said – ‘Really? We had snow on the ground until last night. Do you think there will be any?

Well… yes! I did find one just emerging in the lawn this morning. And during our afternoon walk – voila! Jon actually spotted them first.

For me, these are the first true sign that spring is here.

I’ve recently begun to ask myself what one thing I can do to make myself happy today and making an effort to do that thing. This morning the answer was to take the time to go out and look for snow drops.

On the way back toward the house I passed the kitchen garden and noticed the first chive shoots are reaching up out of the ground … freshly clipped chive with scrambled eggs! And the hellebore are pushing up and unfolding. I can’t wait to see them.

It’s exciting to think I’ll be turning compost into my spring garden beds and planting lettuce and radish in a month or so…

chive along the kitchen pathway, 2021

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