It's weird to think in one month I will no longer visit this garden space in North Beach. But I always knew this time was coming. In the meantime I am trying to harvest what I can, give the plants some love, weed, and water my good byes. Thanks garden, it's been fun.
Today I have to return my library book Wild Fermentation by Sandor Ellix Katz. Although live-culture foods intimidate me because I haven't worked with them enough and therefore haven't had great experiences with them (and even some rotten ones - go figure) - I still haven't turned my back. But the ironic thing is I can't actually make most of these recipes within a week. That's not how fermentation works. It's a slow breaking down to enhance digestion.
This book became nothing more than a metaphor. As I reflect on the work I did, what I am actually leaving behind. And what has brought better or worse health. I just started soaking the grains. Bread on the way.
Celebrating Water
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