{"id":3341,"date":"2012-06-15T14:14:16","date_gmt":"2012-06-15T19:14:16","guid":{"rendered":"http:\/\/sixburnersue.com\/cooking-fresh-eating-green\/?p=3341"},"modified":"2012-06-15T14:18:02","modified_gmt":"2012-06-15T19:18:02","slug":"one-thing-at-a-time","status":"publish","type":"post","link":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/2012\/06\/one-thing-at-a-time\/","title":{"rendered":"One Thing At a Time"},"content":{"rendered":"

\"\"<\/a>Yesterday, Farmer escaped his harness, Houdini-like, and galloped down State Road against oncoming traffic with me running behind him shouting and waving. (He\u2019s okay.)<\/p>\n

I drove to Connecticut and back for a meeting on Tuesday.<\/p>\n

I planted 50 tomato plants last night.<\/p>\n

Roy hurt his back lifting a staircase (don\u2019t ask). His clients want to move into their remodeled house in two weeks.<\/p>\n

Our friends Scott and Angie came and helped us with the garden and the farm stand last Sunday because they could see what we couldn\u2019t: We needed help.<\/p>\n

\"\"<\/a>Today a farm stand customer, a lovely lady who I barely know, came down the driveway with a loaf of challah bread she had baked for the Jewish Sabbath (which begins Friday evening) and wanted to share with me. A very special kind of challah called Chernowitzer<\/a>, named for a once beautiful Austrian (now Ukrainian) city devastated in World War II, its many inhabitants sent to Auschwitz. Farmer and I ate two slices of this amazing bread for breakfast.<\/p>\n

My new book was officially released this week (early). My publisher, Chronicle Books, pushed the date up after the positive review from NPR and went ahead and ordered a second printing.<\/p>\n

I went down to Bunch of Grapes<\/a> bookstore to sign 50 copies.<\/p>\n

The Splendid Table excerpted this recipe <\/a>(Greek Spinach-Salad Pasta with Feta, Olives, Artichokes, Tomatoes and Pepperoncini) from the book,\u00a0and suddenly blog posts popped up all around from folks making the salad. Amazon put The Fresh and Green Table <\/a> <\/em>on its June list of editors\u2019 favorite cookbooks.<\/p>\n

I am developing recipes and taking pictures for a new project.<\/p>\n

\"\"<\/a>\"\"<\/a>Every morning, I harvest chard, arugula, lettuce, baby bok choy and greens for the farm stand. I pulled the first carrots this morning. The peas\u2014hundreds of them\u2014are just days away.<\/p>\n

The peppers and eggplants are not in the ground yet. Many beds to weed and mulch. Irrigation is a bad word. New chicken pens for both ladies and girls still to be built.<\/p>\n

I ran into my friend Mary in the post office yesterday. She is a landscaper and garden designer\u2026on Martha\u2019s Vineyard\u2026in June. Yikes. \u201cEverything\u2019s compressed. It\u2019s like there\u2019s no time, it\u2019s all just a little too much. But at the end of the day here we are. So lucky.\u201d<\/p>\n

Yes, lucky. And when it all seems like a lot, I take it a little at a time. And I have Farmer to remind me to take it easy and pay attention.<\/p>\n

I cinched up his collar extra tight and let him sniff all the daisies he wanted on our walk through the field this morning. (He slept on the bed last night, too. ) A warm soft breeze and bright sunshine made us both stop for a minute and look around. A turkey hen crossed our path with her single baby toddling behind her.<\/p>\n

\"\"<\/a>We walked home past the garden gate that Scotty built, stopped to pee on Roy\u2019s potatoes (sorry!), checked on the blushing blueberries, and smiled at the shovel left speared on a mound of dirt. Shovels remind me of my Dad. Always. I know what he\u2019ll be doing on Sunday, and it won\u2019t be sitting down, waiting for the world to come to him. Thanks Dad. It\u2019s all good, even when it\u2019s all a bit much.<\/p>\n","protected":false},"excerpt":{"rendered":"

Yesterday, Farmer escaped his harness, Houdini-like, and galloped down State Road against oncoming traffic with me running behind him shouting and waving. (He\u2019s okay.) I drove to Connecticut and back for a meeting on Tuesday. I planted 50 tomato plants last night. Roy hurt his back lifting a staircase (don\u2019t ask). His clients want to […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[1],"tags":[46,55],"_links":{"self":[{"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/posts\/3341"}],"collection":[{"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/comments?post=3341"}],"version-history":[{"count":5,"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/posts\/3341\/revisions"}],"predecessor-version":[{"id":3352,"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/posts\/3341\/revisions\/3352"}],"wp:attachment":[{"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/media?parent=3341"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/categories?post=3341"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/tags?post=3341"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}