This post was going to be about how I have the greenest green thumb and my peas won’t stop producing (my mom would be so proud) so I have to keep finding new ways to eat them that don’t involve stir-fry because I don’t often crave the flavors of Asian food. What is actually on my mind, however, is that I don’t do a lot in our garden. The peas basically grow themselves. I harvest and water, occasionally fertilize, smash bugs with glee and generally curse at them, but our outdoor space is more William’s domain.
Instead, I’ve been spending my time not showing up in key relationships, being “too busy” trying to cross everything off my to-do list, trying to get to work on time, complete grad school classes successfully, commute, run, maintain my blog, volunteer and stay active in community groups, and generally do everything I do to the highest standards I can aspire to, while accomplishing more things than are humanly (for me) possible.
I sat at a table for a non-profit board I’m on last weekend and as we went around sharing what we were looking forward to this summer, my mind couldn’t think of a single thing other than getting to the end of the season so I could breathe and have some free time.
It became evident I needed to let things go. While I feel a lightened load from taking items off my plate, I’m also experiencing increased guilt at committing to projects and events and then not following through. I debated back and forth for
hours, days, weeks about dropping a class and waited until the last day to finally admit I can’t find 15 more hours in each of my July weeks.
In the name of self-care, sanity and medium/long term health, I’ll be doing less this summer than I aspired to. I’ll be focusing on just being, breathing, enjoying the moment and experience and whatever these months bring more.
I’d rather not get to the beginning of September and wonder where summer went. So today, with my mile long list needing shredded, I’m going to go shell favas in the kitchen, prep an early summer vegetable hash, contemplate making a berry pie with the cache of boysens from Sunbow for William, and generally work on setting down my high standards for now because I get to give myself a break.
Early Summer Pasta with Creamy Walnut Basil Sauce, serves 4
This pasta came about through my walnut experiments and out of needing to use what the little plot of land we care in south west Eugene is producing now. Feel free to use whatever vegetables you have.
8 oz. pasta of choice
1/4 cup raw walnuts, soaked at least 4 hours and drained
2 Tbs. fresh lemon juice
3/4 tsp. sea salt
1/8 tsp. ground black pepper
4 cloves garlic
a large handful of basil leaves
1 cup water
1/4 cup chickpea flour
1/2 tsp. red pepper flakes
1 Tbs. olive oil
1 bunch broccoli, diced into 2-inch pieces
1 medium zucchini, diced
1 medium onion, diced
a medium handful of snow peas, tops removed and cut into 1-inch pieces
minced basil, to serve
additional salt and pepper, to taste
- Begin making the pasta. While the pasta is beginning to cook, bring together the sauce.
- Place the soaked walnuts in a food processor or blender. Add the lemon juice, salt, pepper, garlic, and basil. Puree until semi-smooth and then set aside.
- In a small saucepan, whisk together the flour and a small amount of the water until no clumps remain. Then whisk in the remaining water and turn the heat to medium. Whisk for about 5-7 minutes until the mixture resembles a nice thick pudding. Remove from heat and carefully pour it into the food processor with the basil-walnut mixture. Blend it up until completely smooth.
- In the last minute of cooking the pasta, toss in the broccoli to quickly blanch it. Then, drain it along with the pasta and run under cool water while cooking the remaining vegetables.
- In a large sauté pan, heat the olive oil over medium-high and then lightly sauté the onion, zucchini, and snow peas until nicely soft and golden, about 5-7 minutes. Into the sauté pan, pour the pasta and broccoli, sauce, and additional salt and pepper to taste.
- Serve topped with a little extra basil for garnish.