Showing posts with label Moving to PEI. Show all posts
Showing posts with label Moving to PEI. Show all posts
Saturday, May 1, 2010
Coming Home - Moving to PEI
"Welcome Home."
I've heard that from many friends and neighbors since arriving in Eastern PEI. Nice words to hear from islanders and other folks like me who have come home from away. It's a simple and sincere act. One that my dog Annie understands how to perform to a fault. Other than that, coming home has not generally been a celebratory event in my life.
As the move to PEI goes on, Susan and the boys are heading for the home stretch, finishing work and school and packing up the house in Santa Barbara. I'm not sorry to be missing that. My last few weeks there were spent wading through too many things collected over the years and realizing that I can't afford to carry so much stuff around with me. Much too much baggage, you know? So I parted with things and reduced the time capsule of memories preserved in cardboard boxes. They'll have to open my, "Boyhood Home Museum and Gift Shop" without them.
Hours of old radio airchecks and car commercials and assorted nonsense went into the trash. My old orthodontic retainer. (Really. I think because I had to swear I'd never lose it.) The Santa Barbara Mission carved out of a big bar of Ivory Soap (a 5th grade social studies project). Boy Scout stuff, newspaper headlines and high school rally buttons. And I came face to face with all of my old notebooks and writing projects. Hmmm. Seems I've been a writer most of my life. And I wrote a lot of seriously bad stuff too which, thankfully, no one will ever have to read.
Some of the ideas I sketched in words were fun to see again. Vast quantities went to the recycling center. There was a series of "newspapers" I wrote for friends at school, starting in 6th grade and running into high school. Yikes! After stealing shamelessly from Mad Magazine and old TV comedy writers it's a wonder I wasn't arrested for theft...and for being deeply nerdy.
I picked up the thread of a time line begun in my old High School class notes, "Where Are We And How Did We Get There?" which was actually a question on the final exam in my senior religion class at Bishop Diego High School where I spent 4 years as a virtual heathen in a Catholic school. Pleading ignorance on the final got me an "A" and a lesson about confession.
So I've touched all these things one last time. The baseball cards, the pictures of Civil War battlefields, the notes from old girlfriends. And I reviewed a few of those hours spent writing when I really didn't have much to write about. Those hours were awkward. I had to imagine an awful lot about life when I was 16. And much of it reads more like bad science fiction than autobiography. It's really just chewed gum under the table. The past may be prologue but you can't live in it.
Thirty years later I'm at a kitchen table covered with packages of seed. There's a red wing blackbird singing in a poplar near the creek. A partridge is foraging in a brush pile in the yard. Earlier today a nesting pair of Canada geese were checking out the ponds like young marrieds looking for a starter home. And a moment ago a neighbor's son drove up and invited me to come over on Sunday for a chicken dinner. Just another way of saying, "welcome home".
Islanders have a natural outlook that comes from their seafaring culture. Those who seek to build communities would do well to consider the simplicity of their point of view. When you're here, you are home. When you're not, you are away. And so it's the most natural thing for islanders to welcome you home when they see you. It's a simple yet powerful thing to be greeted warmly and welcomed back into the community.
Try it yourself and you'll see what I mean. The next time a loved one comes through the door, stop what you're doing. Hug them close and say, "welcome home".
Thursday, April 1, 2010
Goodbye God...
This story comes from the California gold rush and a young girl in San Fransisco. Her family was moving to the eastern slopes of the high Sierra Mountains on the Nevada border and the rough mining town of Bodie.
On the day she left, the little girl walked about her home and said, "Goodbye grass, I'm going to Bodie. Goodbye sky, I'm going to Bodie. Goodbye God, I'm going to Bodie." Well some people say that's not what she said at all. Some people believe she said, "Good, by God, I'm going to Bodie!"
It's spring in California. Our edible landscape lives in a yard of less than a quarter acre. The above photo is of the blossoms on our apricot tree, a 20 year old tree that is surviving an oak root fungus attack with pruning, natural mineral fertilizer and compost.
We've lived here since 1993. And in that time we've replaced the ornamental shrubs and trees with a wide variety of edible and food bearing plants. Our goal was to limit the irrigation and labor required by plants that produce work, but not food.
Here are our "wild" artichokes, which live in a mix of ground cover under a Mexican Fan palm tree that was planted by a scrub bluejay some years ago. We preserved the tree and continued to compost mulch the garden beds. You'll see ginger plants in the foreground mixed with the artichokes that are about to produce edible flower buds.
These are avocados on the tree. If you buy avocados in North America, chances are they are from California, Mexico or Chile during the winter. Imported avocados are pumped full of water and picked early for shipping. These early avocados turn bad as they ripen, and even if you get a "good one" the flesh is hard, watery and bitter.
Our avocados, when ripe, are the texture of warm butter with a mild, nutty flavor. Raccoons will break into our yard this time of year and get fat on these "alligator pears". Not everyone is a fan of guacamole, but I can tell you that fresh guac. is about as good as food gets. You should try adding slices of avocado to your bacon, lettuce and ripe tomato sandwich. Here in California, you can even get bacon and avocado on your cheeseburger...that's something you won't forget!
Now if you are making guacamole, drinking a cold lager beer, or craving a marguerita, you need fresh limes. Most people don't know that ripe limes are yellow. Green limes are bitter. The picture here is of our Bearss lime tree, which provides limes for the foods we love.
This tree is tucked into a bed near our dwarf navel orange and our Jerusalem artichokes.
Every region has it's own special benefits. Our yard in PEI produces pears, cherries and sweet apples that we love to harvest. The point is to use your yard to feed your family the expensive fresh delicacies you love in the climate where you live. These plants are beautiful and nurturing. The idea of decorative shrubbery is a luxury that many of us can't really afford. You'll either spend all your time in the yard trimming shrubs and bushes or you'll harvest supper for your family.
I'll have more photos from our edible yard in Santa Barbara and share how that influenced us to plant our kitchen garden at the farm in PEI, a place where we can walk a few steps out the kitchen door and harvest fresh, organic food for supper.
On the day she left, the little girl walked about her home and said, "Goodbye grass, I'm going to Bodie. Goodbye sky, I'm going to Bodie. Goodbye God, I'm going to Bodie." Well some people say that's not what she said at all. Some people believe she said, "Good, by God, I'm going to Bodie!"
It's spring in California. Our edible landscape lives in a yard of less than a quarter acre. The above photo is of the blossoms on our apricot tree, a 20 year old tree that is surviving an oak root fungus attack with pruning, natural mineral fertilizer and compost.
We've lived here since 1993. And in that time we've replaced the ornamental shrubs and trees with a wide variety of edible and food bearing plants. Our goal was to limit the irrigation and labor required by plants that produce work, but not food.
Here are our "wild" artichokes, which live in a mix of ground cover under a Mexican Fan palm tree that was planted by a scrub bluejay some years ago. We preserved the tree and continued to compost mulch the garden beds. You'll see ginger plants in the foreground mixed with the artichokes that are about to produce edible flower buds.
These are avocados on the tree. If you buy avocados in North America, chances are they are from California, Mexico or Chile during the winter. Imported avocados are pumped full of water and picked early for shipping. These early avocados turn bad as they ripen, and even if you get a "good one" the flesh is hard, watery and bitter.
Our avocados, when ripe, are the texture of warm butter with a mild, nutty flavor. Raccoons will break into our yard this time of year and get fat on these "alligator pears". Not everyone is a fan of guacamole, but I can tell you that fresh guac. is about as good as food gets. You should try adding slices of avocado to your bacon, lettuce and ripe tomato sandwich. Here in California, you can even get bacon and avocado on your cheeseburger...that's something you won't forget!
Now if you are making guacamole, drinking a cold lager beer, or craving a marguerita, you need fresh limes. Most people don't know that ripe limes are yellow. Green limes are bitter. The picture here is of our Bearss lime tree, which provides limes for the foods we love.
This tree is tucked into a bed near our dwarf navel orange and our Jerusalem artichokes.
Every region has it's own special benefits. Our yard in PEI produces pears, cherries and sweet apples that we love to harvest. The point is to use your yard to feed your family the expensive fresh delicacies you love in the climate where you live. These plants are beautiful and nurturing. The idea of decorative shrubbery is a luxury that many of us can't really afford. You'll either spend all your time in the yard trimming shrubs and bushes or you'll harvest supper for your family.
I'll have more photos from our edible yard in Santa Barbara and share how that influenced us to plant our kitchen garden at the farm in PEI, a place where we can walk a few steps out the kitchen door and harvest fresh, organic food for supper.
Subscribe to:
Posts (Atom)





