
I checked another peach for ripeness yesterday and woke this morning knowing that harvest time was imminent. I had not noticed any bird or rodent predation yet, but yesterday’s peach was just soft enough to start picking. When I stepped inside the tree’s embrace I saw right away that I was already late. Several peaches had been mauled already. So I started picking.

As I walked around the tree I saw there were many more peaches from some angles than I’d realized from the side I’d been watching. I figured I’d better test one before I got too carried away, so I enjoyed a juicy peach right there: just a little tart on one side but generally soft and sweet, it would have been perfect in another day or two. I’m grateful peaches continue to ripen off the tree, and that’s one reason I wanted to get them in, so I’d have some time to process them in batches of sequential ripening.

I’ll just pick one basket, I thought. But the more I picked the more I discovered were ripe, and soon I had picked both baskets full. Even with the largest harvest ever, there are more remaining on the tree now than its had total in most years of its life. I’m grateful that I learned how much difference a really wet spring can make in the home stone fruit harvest. Tomorrow I’ll start sorting out what to do with them all. Next spring I’ll start watering heavily as soon as the snow melts.


I’m grateful today for Wilson cleaning the stove and chimney in plenty of time before I’ll want to burn the first fire. There’s a significant ease that comes with having the woodshed almost full and the chimney swept by Labor Day. I’m grateful for the peace of mind derived from winter preparation well underway.

I’m grateful for a simple, delicious cheese sandwich on the new flat bread which still has a great texture and taste: mayo, mustard, shredded lettuce, B&B pickle, red onion, extra sharp cheddar, and leftover tenderloin from Thursday’s dinner out. I’ve been doing real well as a vegetarian this past year, but when someone serves me a perfect steak from a local, grass-fed steer, I’m not gonna turn it down. So I’ve eaten meat twice this month, but none for the previous twelve or more, with no plans for the future except to do the best I can in any situation.

Brief mid-afternoon thunder sent Wren upstairs to bed, and I joined her there for a nap to comfort her. I woke to this vision, and arose to spend some time in the yarden, feed hummingbirds, chat with Auntie’s daughter, and enjoy fromage forte with a glass of red wine and some TV time. I’m grateful that everything changes, all the time; that sad or self-deprecating moods leave as readily as they arise, that awareness and gratitude nourish contentment, and give such richness to the phrase “Want what you have.” Grasping for more rarely leads to genuine fulfillment.














































































