At harvest time, most gardeners discover they’ve grown more than they can eat. That’s true for us, even with a nearly adult daughter to cart off squash, cucumbers melons and more to share with her four roommates. So as this fall took hold, we put the word out on Nextdoor and Facebook that we had pumpkins in particular, as well as collards and raspberries for the picking.
Some of our visitors who live near our previous house in Denver caught us up on news from the old neighborhood. Others exchanged plant-care tips with my husband and gardener-in-chief. Those who don’t have gardens of their own enjoyed exploring ours. One neighbor came by with her toddler, telling us he had seen our raspberries on walks to a nearby park.
Karla found and quickly ate a fig we had missed. We didn’t begrudge her the fig, as she had brought us deliciously tart apples from a century-year-old tree in her yard. Karla was among several people who responded to our all-points harvest bulletin by bringing something to exchange. They did not have to, but we are thankful they did.
Roni had baked simit, a type of Turkish sesame-seed-topped roll slightly sweetened with molasses. Roni delivered half a dozen rolls, each wrapped like a gift in parchment paper, and went away with several pumpkins. Roni said simit was great with hummus, and she brought some of that over as well. I enjoyed the rolls plain alongside a latte, their flavor reminding me a bit of my late mom’s monkey bread.
Janine’s husband came by one morning to pick up collards. Janine called a few days later to ask when we would be home because she had “fixed us a plate.” She showed up with a Tupperware brimming with collards she had stewed with smoked turkey, and aluminum foil packets of her fried chicken and cornbread. It was enough for lunch and dinner for two. We’ll have to figure out something nice to fill the Tupperware with when we return it to Janine. And by “we” I mean my husband, who is a gifted cook as well as backyard gardener.
I know canning or freezing are alternatives to giving away garden bounty. Our friends showed us that along with preserving food, we can use it to nurture connections.