This is my garden as it appeared yesterday afternoon. Twelve tomato plants, a hundred or more cucumber plants, several dozen plants of two varieties of hot pepper (most of which are heirlooms from last year), and a boatload of marigolds. All surrounded by my blue cinder blocks with marigolds and herbs planted in the holes.

I think I’ve worked harder on my garden this year than I ever have. Some of that hasn’t really been on purpose so much as it has been a really, really good way to keep from overthinking some of the stuff that’s happened this spring. I was working in this garden the day that Brett died, and for the next 48 hours after that this is almost all I did. On countless occasions since I’ve become more restless or agitated than I’ve known how to deal with and I’ve come out here to work – pulling up weeds and, in one memorable evening, pulling all the creeping ivy out of the flower bed behind the garden. It was up against that garage there. There was a LOT of it. See, here:

Hipstamatic might not be the best thing for capturing stuff like this, but you have some idea of how much ivy was back there. It took hours. It was a great workout. Then, one morning this weekend I went to Lowe’s and picked up the rest of the cinder blocks, plants and spray paint I needed to finish my Great Grass-Blocking Blue Garden Border. Also a good workout. I also discovered there’s such a thing as organic Preen; goodbye, weeds! To add to the four varieties of basil, three of oregano, two of rosemary and two of sage that I’ve got planted in the cinder blocks, I also bought four cilantro plants:

Since it’s late May I have yet to see a crop. But I’ve got hope; this is my third year as an urban farmer, and I think I get better at it every year. I really think the cinder block border was an inspired move; we’ve already made loads of pasta sauce seasoned with all the basil, rosemary and oregano I’ve got going back there. Lately I’m eating more healthfully than I ever have, and so I’ve got big plans for this stuff as it continues to mature. I’m especially excited that the blackberry bush I planted on our anniversary weekend two years ago is starting to seriously fruit out:

The last two years I’ve never harvested more blackberries from this bush than would make a couple good smoothies. (1/2 cup blackberries – or blue or rasp – with 1/2 cup skim milk, 1/4 cup dry instant oatmeal prepared, and a scoop of vanilla whey protein powder – DELICIOUS). This year I’ve got probably a hundred or more berries already hanging off the vine, slowly changing from green to red before diving into deep purple. I can’t wait. Meanwhile, this Cuban variegated oregano makes a killer pasta sauce:

I’m looking forward to using some of my tomatoes this year to learn how to make marinara from scratch. For now, though, I’m happy just to know that my tomato plants are flowering:

This garden has, from the moment I started it two years ago, been all about paying attention and being patient; this year it’s a lot about healing, too. Putting my hands in the dirt has kept me moving and – literally – grounded while processing some pretty harsh stuff. I’m looking forward to sharing the fruits of this labor with my family, friends and neighbors.