We celebrated Vesak, the Buddha’s birthday, at the Zen Centre this weekend. So many of our events seem to end with sharing food,and this was no exception- a vegetarian potluck lunch attended by over 100 well-wishers.
I’ve always loved potlucks. The beauty of tables laid out with everyone’s nicest platters, the variety of dishes, the way dal, soba salad and corn muffins come together on an overloaded plate. Kids head straight to the dessert table. Some eaters work their way methodically along the buffet, others dip and dive as the mood and food suit them. Seconds, or thirds, anyone?
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This time of year it seems right to give a shout-out to those most welcome arrivals in my vegetable garden- the volunteers. These are plants that have either wintered over from the year before, no small feat in an eastern Ontario garden that freezes solid for months on end, or offspring from plants that have left their seeds behind from the previous season.
Some volunteers are planned. After harvesting garlic in early August, I sow spinach in the patch and let it over-winter. A cool spring this year has given multiple spinach harvests, and since I routinely miss harvesting a few small garlic heads, there is fresh garlic too, coming up like thick leeks. Last night fresh garlic was warmed in sour cream, and then stirred into spinach and served on toast for a quick supper. The kale overwintered as well, and those early spring greens are just the right tonic this time of year.
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