I got a much later start on my garden this year, thanks to surgery that kept me from picking up a shovel for several weeks. I’m shovel-ready now, and, my stars! is it hot out there! Still, with a break every hour or so (I’m on one now) I know that I’ll get the garden set in no time. I also am removing the weeds that choked the garden in my absence, one section at a time with black tarp. That too is sweat inducing as the heat radiates off the tarp, but it hurts the weeds more than me.
In a twisted way, I love the heat of a Southern summer. I love getting in a car that’s been closed up, to feel the heat hit me like I’m climbing into an oven. I guess it’s our version of a sauna, only we sweat everything out in the summer, not the winter. I also know that the sweat of my brow will get me what I want: homegrown, organic vegetables that are so fresh they go from garden to table in minutes. And I take a shot of pickle juice when I get overheated, miraculously perking me up.
Right now while I am digging for summer, we’re savoring the harvest from our winter gardening. We’ve been feasting on English peas, snow peas, cabbage, carrots, beets, radishes, broccoli, turnips, lettuce, mustard, and lots of over-wintered herbs. It’s wonderful to sit down to a meal where all the veggies in the cole slaw came from a few feet from the kitchen window. Unfortunately, all this digging means less time for writing here . . . .