Mindfulness

I’m grateful today and every day for having spent the past year in the Mindful Life Program teacher training, and to now be certified to teach mindfulness and meditation, sharing the benefits of skills that have transformed me from an anxious, angry person, into one who dwells largely in gratitude, acceptance, wisdom and contentment. I’m excited to announce that I’ll be teaching the MLP Mindfulness Foundations Course quarterly starting October 1. Please feel free to share this poster and this link to the full course description with anyone you think might be interested in learning how to choose which thoughts to follow and which to ignore, how to respond wisely to emotional triggers rather than react habitually, and much more. Please comment or email me if you would like more information.

Meanwhile, back in the garden… a beautiful harvest. Fewer green beans now, as they’re getting hard to reach, and also I’m letting many pods mature so I’ll have dried beans for winter. The first few tomatoes are beginning to ripen, and to split after the 1.4″ of rain we received in the past two days. How grateful we all are for that! Also in today’s basket, parsley, cherry tomatoes, lettuce leaf basil, and radish seedpods, as well as a handful of fat carrots.

Lettuce leaf basil is my new favorite basil. It’s flourishing in a large pot, and some leaves are literally the size of my whole hand.

With the carrots come carrot tops, and I couldn’t bear to just compost them, having read that they’re edible too. So I made a batch of carrot top pesto with them and some basil, following the note at the bottom of the recipe for an Italian twist.

Two packed cups of trimmed carrot tops, one cup of basil, fresh oregano, a handful of pecans, lemon zest and juice, and more, all zapped down to less than a pint of pesto, which went right into the freezer. I licked the spatula, of course, and the bowl, and it was delicious. Plenty more where that came from! I’m grateful for the garden, for bountiful harvest, for water, for making the most of carrots, for a food processor, for a fridge and freezer, for electricity to power them… Gratitude for any one thing in any given day ripples out to encompass gratitude for so much more.

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