Surrender

I surrender to Mother Earth. I’m not giving up, I’m merely giving in. She provides. The Earth has a way of giving what is needed when it is needed. It is up to us to preserve what is given to us appropriately. As the seasons change, while it is a bittersweet affair, it gives us something new to look forward to. Apples and brassicas give way to squashes and hearty root vegetables. They parallel the sentiment of the season. The menu begs and beckons. Listen closely, and she will whisper what she wants. Mother Earth gives us the necessary sustenance. First with a whisper, then a shout.

We must be stewards of the land. We must translate what she is telling us for easier consumption. There is no deep brainstorming session with us sitting around a table and conjuring ideas for a new dish. The journey of discovery exists in the ingredients themselves. How can we honor an ingredient? Will our translation be in vain?

We must make something delicious first. Typically, that leads to then developing something around that deliciousness. We take an ingredient, process it minimally, and seek to enhance its qualities. Whether that be through fermentation, smoking, or pickling, humans’ means for preservation have given us (in my humble opinion) our greatest ingredients. It was merely a technique to extend the season, to safeguard the harvest. Give Mother Nature the right conditions, and she will do it for you. A little bit of patience, a little bit of salt, and she will provide.

That is honor. So, I surrender to her goodwill, knowing that I am in good hands.

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The late Summer and Fall Amari are nearly ready. Bitter oranges dance with fig leaves and apples. Nocino is beckoning. The larder is growing.

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Eat, drink, and be merry. Until next time.