Gloriously Ruffled Radicchio

radicchioI’ve been hearing people saying lately that Spring has arrived, as if it is a date on the calendar. Well, actually in New Zealand we do describe September 1 as the first day of Spring. Herein lies the truth, it’s the beginning of the process of unfolding and releasing the new emergent energy; it happens slowly, one day at a time. In order to notice the changes I am daily in communion with the parts of my garden that express ‘Springness’. I check the plum blossom and the foliage buds on my oak trees. In my vege garden I check the temperature of the soil. It’s still too wet and cold to plant Spring veges. I know this because my brassicas look so fine; they’re loudly expressing that Winter hasn’t fully released its grip. Which is ok too; greens are good for us & we need to eat plenty – or so I tell myself when I experience resistance to the idea. Fortunately as I stand surveying their healthy vitality I’m nourished by the beauty & elegance of the red cabbages and radicchio. Food for the soul is every bit as important. This radiant show helps remind me that the slow letting go of Winter into the quickening of Spring is inevitable and soon a different kind of expression will take the place of my gloriously ruffled radicchio. Even as I write the first plum blossoms are welcoming bees as they feverishly collect pollen to keep the hives healthy in preparation for a new seasons honey making. So much promise yet to be fulfilled.

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