There’s a line I’ve always loved from H.D.‘s poetic novel HERmione, which has lots in it about creativity, painting, green-ness, and feeling trapped by social graces and domestic life in Pennsylvania. Hermione looks at a painting and thinks, “The green of the green was like a green green.”
Here’s some Friday green-spiration for you:
pond scum photographed by Chris Benton
Two Rhinebecks ago it seemed like all the yarn that caught my eye was green. Bright greens, muted greens, yellowey, chartreusey greens. As I showed off my new stash to my seat-mate as our bus pulled away, the sunlight caught the surface of an algae-covered pond. “Oh yeah, like THAT green,” she said.
At the Saiho-ji temple in Kyoto there’s a whole garden dedicated to moss. How do you garden moss? My friend Skip told me that the moss on the rocks at the famous Ryoanji temple was cultivated – Find a rock. Drag it to a dark, mossy part of the forest. Wait ’til it grows moss. Then bring it back to your garden. My friend Wikipedia tells me that the moss at Saiho-ji is local – the garden got mossy in the Meiji era when funds for upkeep were low. The caretakers found the moss beautiful, so it stayed.
photo from brooklynparrots.com
Parrots have gone native in the middle of Brooklyn. If you’re walking around near Brooklyn College, keep your eyes peeled. I’ve seen them at the Avenue I tot lot – like spotting green pigeons. The history of our new natives is pretty fascinating.
Brussels sprouts in season from the farmers market are one of my favorite things about deep fall. If starting this post off with a beautiful picture of pond scum didn’t kill your appetite, here’s a recipe for my favorite way to cook them – my sweetie and I call it “sprout candy.” All you need is brussels sprouts, olive oil, and salt.
Preheat your oven to 425 degrees. Pour a goodly amount of olive oil into an oven proof pan. Clean & trim your sprouts, removing any yellowed outer leaves, and cut little ex-es into their bases, and cut any big ones in half. Stir the sprouts around in the pan so they’re thoroughly coated with oil. Pop them in the oven and wait until your house starts to smell brussels sprout-y. How long they need will depend on the sprouts. Check on them every 15 minutes or so – Keep going until they look burnt at the edges and are soft the whole way through when poked with a knife. Delectable.
Okay, one last ode to green, an early poem by H.D.:
So, gentle readers, what’s turning you on lately?