A Moment of Marvel

On this first day of November
it is cold as a cave,
the sky the color
of neutral third parties.
I am cutting carrots
for the chicken soup.
Knife against carrot
again and again
sends a plop of pennies
into the pan.
These cents,
when held to the gray light,
hold no noble president,
only stills
of some kaleidoscope
caught being pensive…
and beautiful,
in the eye of this beholder,
who did not expect
this moment of marvel
while making an early supper
for the hungry children.

~Cindy Gregg, “Monday” from Suddenly Autumn.

I wasn’t prepared for November to begin on this chilly Monday morning.

Throwing on my barn coat and boots, I pulled up some of the last carrots from the garden, cut them up, added some already harvested beans, peas and corn from the freezer, threw in some baby potatoes to make a crockpot of beef bone soup.

When we return home hungry from our community work tonight, we will be tired but well fed.

There is a moment of marvel in preparing a meal from one’s own garden bounty, remembering the small seeds put in the ground 6 months ago, and now washed and cut and simmering in a pot in our kitchen.

The start of November isn’t so chilly after all. We are warmed by the work done through the spring and summer, the sun and rain that grew these vegetables, and the Creator God who provides, even in the cold and dark months of the year.

We’ll make it through this first Monday of November, anticipating the marvels to come.

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The Redeemed World

You get down on your knees in the dark earth—alone
for hours in hot sun, yanking weed roots, staking trellises,
burning your shoulders, swatting gnats; you strain your muscled
midwestern neck and back, callous your pianist’s hands.

You cut roses back so they won’t fruit, rip out and replace
spent annuals. You fill your garden dense with roots and vines.
And when a humble sprout climbs like a worm up out of death,
you are there to bless it, in your green patch, all spring and summer long,

hose like a scepter, a reliquary vessel; you hum
through the dreamy wilderness—no one to judge, absolve,
or be absolved—purified by labor, confessed by its whisperings, connected to its innocence.

So when you heft a woody, brushy tangle, or stumble
inside grimy, spent by earth, I see all the sacraments in place—
and the redeemed world never smelled so sweet.

~Ken Weisner, “The Gardener” from Anything on Earth.

We are in full-garden produce preservation mode right now on the farm – these are the days when we pick the fruits of Dan’s labors – all the hours he spent this spring preparing the soil with rich compost, meticulously pulling out weeds by the roots, rototilling and cultivating, then staking/stringing/sowing the rows, then standing back to watch the sun and rain coax the seeds from the dark.

All this happens in a mere few weeks – we never tire of this illustration of redemption and renewal we’re shown year after year – how a mess of weeds and dirt can be cleared, refined and cleansed to once again become productive and fruitful, feeding those who hunger – both now and deep into winter and next spring.

It gives me hope; even when I myself am feeling full of weeds and despairingly dirty and overwhelmed, I can be renewed. It takes a persistent Gardener who is willing and eager to prune away what is useless, and sow anew what is needed for me to thrive and produce – His hands and knees are covered with my grime.

And the fruit that results! – so very sweet…

If you enjoy Barnstorming posts like this, you’ll enjoy this new book from Barnstorming, available to order here:

The Vine That Tendrils Out Alone

A certain kind of Eden holds us thrall.
Even the one vine that tendrils out alone
in time turns on its own impulse,
twisting back down its upward course
a strong and then a stronger rope,
the greenest saddest strongest
kind of hope.
~Kay Ryan from “A Certain Kind of Eden”
from Flamingo Watching

This is the season for entwining enchantment.

Simply walking out in the garden in the morning, the tendrils are reaching out and grabbing onto my shirt and my jeans. If I stood still for an hour, they would be wrapping up my legs and clinging to my arms. There I would be, held hostage by these insistent vines for the duration of the season.

There are worse fates: a verdant Garden is exactly where we were placed to begin with.

The vines that don’t find a grab-hold, end up bending back onto themselves, curling back down the ladder they just created, sometimes knotting themselves into a nest. They wind up and down in nothingness and sadly cannot hold fast enough to be fruitful except creeping along the ground itself.

May there always be Someone Solid to cling to, to wrap around, to hold fast. May we once again know the glories of His Garden.

Summer Will Come True


photo by Harry Rodenberger
photo by Harry Rodenberger





I heard in Addison’s Walk a bird sing clear:
This year the summer will come true. This year. This year.

Winds will not strip the blossom from the apple trees
This year nor want of rain destroy the peas.

This year time’s nature will no more defeat you.
Nor all the promised moments in their passing cheat you.

This time they will not lead you round and back
To Autumn, one year older, by the well worn track.

This year, this year, as all these flowers foretell,
We shall escape the circle and undo the spell.

Often deceived, yet open once again your heart,
Quick, quick, quick, quick! – the gates are drawn apart.
~C.S. Lewis



photo by Kate Steensma

Pea Picking



It’s pea picking time this week,  thanks to my husband’s dedicated gardening.  The vines are thick with pods and the harvest full and plenty.  As peas are always the first freezable vegetable to ripen in the garden, I’m now full of all sorts of energy for picking, shelling, podding, blanching and freezing.   Ask me again in two weeks how enthusiastic I am about my pea patch…

My earliest childhood memories include the taste and smell of fresh peas.  We lived in farming country north of Seattle where 50 years ago hundreds of acres of peas were grown for canning and freezing.  During the harvest, large pea harvesting machines would arrive for several days and travel down the road in caravans of 10 or 12, going from farm to farm to farm. They worked 24 hours a day to harvest as quickly as possible and traveled the roads late at night because they were so huge, they would take up both lanes of the country roads.  Inevitably a string of cars would form behind the pea harvesters, unable to pass, so it became a grand annual parade celebrating the humble pea.

The smell in the air when the fields were harvested was indescribable except to say it was most definitely a “green” and deliciously fresh smell.  The vines and pods would end up as silage for cattle and the peas would be separated to go to the cannery.  I figured those peas were destined for the city dwellers because in our back yard garden, we grew plenty of our own.

Pea seeds, wrinkled and frankly a little boring, could be planted even before the last frost was done with us in March, or even sometimes on Washington’s birthday in February.  The soil needed to not be frozen and not be sopping.  True, the seeds might sit still for a few weeks, unwilling to risk germination until the coast was clear and soil warmed a bit, but once they were up out of the ground, there was no stopping them.  We would generally have several rotations growing, in the hope of a 6 week pea eating season if we were fortunate, before the heat and worms claimed the vines and the pods.

We always planted telephone peas, so the support of the vines was crucial–we used hay twine run up and down between two taut smooth wires attached high and low between two wooden posts.  The vines could climb 6 feet tall or better and it was fascinating to almost literally watch the pea tendrils wind their way around the strings (and each other), erotically clinging and wrapping themselves in their enthusiasm.

Once the pods start to form,  impatience begins.  I’d be out in the garden every day copping feels, looking for that first plump pod to pick and pop open.  It never failed that I would pick too soon, and open a pod to find only weenie little peas, barely with enough substance to taste.  Within a day or two, however, the harvest would be overwhelming, so we’d have to pick early in the morning while the peas were still cool from the night dew.

Then it was shelling time, which involved several siblings on a back porch, one mother supervising from a distance to make sure there weren’t too many peas being pelted in pique at an annoying little brother, and lots of bowls to catch the peas and the pods.  A big paper sack of intact pods would yield only a few cups of peas, so this was great labor for small yield.   Opening a pod of peas is extremely satisfying though;  there is a tiny audible “pop” when the pod is pressed at the bottom, and then as your thumb runs down the inner seam of the pod loosening all the peas, they make a dozen little “pings” in the bowl when they fall.  A symphony of pea shelling often accompanied by the Beach Boys and the Beatles.

Once the weather got hot, the pea worms would be at work in the pods, so then one encountered wiggly white larvae with little black heads and their webs inside the pods.  We actually had a “Wormie” song we sung when we found one, even in the 60’s recognizing that our organic garden meant sharing the harvest with crawling protein critters. The peas would be bored through, like a hollowed out jack o’lantern, so those got dumped in the discard bowl.

The dull green coat of the raw pea turns bright green during the several minutes of blanching in boiling water, then they are plunged into ice water until cool and packed in ziplock bags.  Those peas are welcomed to the table during the other 11 months out of the year, sometimes mixed with carrots, sometimes with mushrooms, sometimes chased with a little fresh garlic.  They are simply the most lovely food there is other than chocolate.

From an undistinguished pea seed to intricate vines and coiling tendrils–from pregnant pods bursting at the seams to a bounty of meals: the humble pea does indeed deserve a grand parade in the middle of the night.

ploeger epd 530 pea harvester_product