Mercury is not currently in retrograde, but earlier this week, there was a 24-hour time period when I was convinced that supernatural forces were taunting me with one of my biggest pet peeves: wasted time.
It all started with the kale, which I’d been eyeing in the garden as it grew bigger and shaggier every day. I knew I should harvest it, but there were so many more perishable things to attend to: cherry tomatoes to pick, cucumbers and zucchini that were still holding on, larger heirloom tomatoes finally ripening, peppers, eggplant, the first blush of fall raspberries, grapes. The kale can wait, I kept telling myself. It’s hearty, and there are so many other things I need to cook and eat.
But last Monday, despite two time-consuming Zoom meetings and a bunch of activism homework, I looked at the yellowing lower leaves and decided the kale really shouldn’t wait any longer. I gave all six plants a severe haircut, gathering the leaves in a large plastic bag. Way too much to eat before it went bad, the only option was to freeze it for soup and smoothies. So I set about the process, which involved washing, chopping, and rewashing two colanders full, plunging them first into boiling water, and then into a large pot of ice water–a chore in itself to make room for in the fridge. Afterwards I gave my hands a workout squeezing the chopped kale into little balls, which I prepared to freeze on a cookie sheet before transferring them into freezer bags.
It took me an hour to wash and chop the first batch, which I did sometime midday, and then it took until mid-evening before I got back to the project–the boiling, cooling, ball formation, and then a repeat for the second batch. It was about 10:30 pm, and I was almost done when I saw it in my hands among the kale shards.
A little worm.
I’ve been gardening long enough that one worm to remove is not going to bother me. But I also know that more often than not, worms travel in packs. So I checked the kale balls on the cookie sheet that I’d spent the last two hours putting together.
Sure enough…a tiny little worm or two hiding in every single ball.
What got to me most was not the ruined kale (it’s pretty easy to get good kale in the fall in New England) but the lost hours, time when I could have been working on writing or activism projects, or shortening the list of household and administrative chores I’d put aside, or finishing my PT exercises, which I was now going to have to stay up late to do.
But in my quest toward mindfulness I didn’t let myself get as upset as I might have been. The moments spent on the activity were not unpleasant. I was kind of enjoying the quietness of the kitchen, the meditative quality of chopping and washing, getting some time for my brain to roam where ever it wanted as I went about the rote aspects of the task. And the shimmering bright green color the kale turned in the boiling water remains a pleasant memory, even days later.
I had a harder time staying mindful the next day when I left my car headlights on and was delayed an hour and a half getting home because my battery had died. It’s hard not to scold myself for my lack of mindfulness that led me to leave them on in the first place, but I’m over it now. And I just looked up what to do about worms in kale. They’re likely cabbage worms, based on the holes in the leaves–which I did notice as I was chopping and washing, but attributed to old age or a few bites from hungry beetles, rather than a major infestation. Apparently, planting marigolds or applying plant extracts can help. I’ll think about that for next year.
In the meantime, I have one previous batch of frozen kale I already put away for smoothies. And in the summer, I’m substituting cucumbers instead. And I am very mindful when I drink my morning smoothie, because in addition to being filled with protein and calcium, it is always utterly delicious! Here’s my recipe:
–2 scoops of whey protein powder (I use Terra’s Organic vanilla–which does not taste grainy. There are also vegan options, but I haven’t tried them.)
–1/2 cup of plain kefir or Greek yogurt
–Splash of beet juice
–Splash of unsweetened cranberry juice
–1 mini cucumber, or 1/3 of a big cucumber (or a small ball of frozen kale if you have some that isn’t worm-infested)
–1 tablespoon of hemp seeds
–3 frozen strawberries (can substitute raspberries or blueberries)
–2 slices of ginger
Blend and enjoy!
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