The snow melts and the earth on the edges of our fields where they meet the forest becomes visible once again. Edges are ecologically rich in biodiversity as habitats meet and plants and animals from adjacent communities are supported. One early morning the dog barked wildly and suddenly, I looked out the window to watch a coyote traveling the edge of the woods and felt the surge of energy move up my spine at being on one side, coyote on the other and the line of wild mystery between us.
Farming on patches of land in the woods, we have worked to nourish the soil towards its ability to grow crops, gently nudging the acidity of the forest towards balance for vegetables, while at the same time learning from the forest ecosystem adjacent where layers of leaves fall and become soil over time with no interference from machinery or human intervention.
Our personal edges can be places of spiritual growth. While in a challenging posture, a yoga teacher recently suggested we explore being just on the comfortable side of intense. That felt right at that moment, being warmed and open to go deeper. Yet in a practice, when we push too much too fast or with ego we can hurt ourselves, akin to nature, when pushing on edges with this same mentality can disrupt ecological balance.
Born in New York City, raised in a multi-ethnic New Jersey community, I met a cultural edge moving to and making home in an unfamiliar community characterized by rural poverty and New England history. In many ways, living here has been culturally less familiar to me than the way I feel, on a cellular and soul-ular level when in Latin America or the Middle East. I am changed exploring my cultural edges, meeting unfamiliar landscapes, customs and the struggles that comprise lives in the place that has been my home for almost two decades now. Flexibility on the edges enables me to create a life that is a mosaic of past and present, and informs my ability to adapt to serve the community in more meaningful ways.
As nature teaches, the edge is a place rich with transition and the potency of resilience.
A Borscht of Many Flavors
My version of this Eastern European soup unites sweet, salty and spicy. I love beets. They have antioxidant, anti-inflammatory, and detoxifying properties too. A local farm may still have some stored from the fall, and they beets among the first things you can plant in the spring.
Wash and slice about 6 medium red beets. Chop and sauté a small red onion, 3 cloves of garlic, and a half-inch chunk of ginger in a little olive oil in a soup pot. Add the sliced beets and water to cover, plus a couple inches. You can also add a sliced parsnip, couple carrots, and/or small sweet potato, why not, but let the beets dominate. Continue to cook over medium/low heat as you add about a tablespoon each of cider vinegar and honey, a sprinkle of salt and pepper, and if you like spicy, a sprinkle of cayenne. As it cooks, taste and adjust these seasonings to your liking. The soup is ready when the vegetables are tender. I add a dollop of miso near the end, which increases the health and yum factor (so hold back on the salt earlier if you plan to do this). Enjoy hot or cold, garnished with sour cream or yogurt. Yes, you can do all this with golden beets too.
Solidarity Stories 