Notes from the Field : Week 13
We harvested acorn squash last week. It felt different from the constant harvests we’ve been doing all season long. There was something special about it. I couldn’t erase my face-splitting smile.
Harvesting and contemplating, I realized it’s because those other harvests, for the most part, are short lived. Tomatoes, cucumbers, eggplant et al, all need to be eaten quickly. They don’t last. They are summer abundance. A flash in the pan.
This was something else. I was squirreling away food for winter. Winter squash is a food meant to last. There was a primal feeling of security. I was bringing in food that would provide for myself, my family, friends and community for the long, cold months ahead. As I was trying to describe this, I may or may not have teared up (with joy).