The fact is that choosing a subject can be a shift in the order of things and bring new perspectives. I did a little review of my posts to see if there was any subject not mentioned yet. I realized then that I have not gone into the harvest yet, as there is a connection between May, which we are in, popularly known as the month of brides and the celebration of Mother’s Day, and also with…. the cultivation of the Earth!
In the ancestral traditions of the European, African, Australian and Asian peoples, this month is the month in which tributes to the goddesses of the Earth, their fruits and their fertility are celebrated. Through these rites, the Great Mother is revered for bringing abundance and protection for the next year of work, so the tradition of getting married this month. Brides are future mothers, full of lust, ready for a fresh start. The celebration of Mother’s Day is not a coincidence either. The date, celebrated almost worldwide this month, coincides with the beginning of spring in the Northern Hemisphere.
If we stop to think that it is at this moment that we thank the tender welcome to our little grain of life, in which we honor our mothers, we can extend this primordial love also to our planet, to our small Earth, even if it is stored inside a vase or surrounded on a property.
Therefore, I invite you here to honor the Earth, our great mother, who feeds us and collects our afterlife is fulfilled. She accepts us with all our mandates and desires, regardless of whether we are right or wrong.
Gratitude and recognition can lead us to a more humble and balanced posture, so to close this little reflection; I will talk about the harvest: gifts that our Mother Earth gives us.
When harvesting, always remember that you are not the only child. Ever share and leave a little for the Earth, for she will be in charge of sharing what you kindly gave in to birds, insects, and other beings. Think of it as your gift from your work.
At harvest, as at sowing, chronological time is the governing principle. In the packaging of seeds, the cultivation time is always informed but may advance or delay by one or two weeks, depending on the rainy season. The radish, for example, is ripe for harvesting in 60 days, even serves as a flag. Lettuce should be harvested no later than 120 days after planting because, after that, it begins to bitter ( it will no longer be used to eat and will soon drop milk into the sap of the leaves to feed the floral tassel, which will be born in the center of the plant. , rising to one meter high, giving tiny compound flowers – yellow daisies – which, after very dry, become new seeds ).
And so, successively, maturity extends into the garden as the weeks unfold, or moons, if you are following your lunar calendar. There will be changes with the foliage, such as parsley, arugula, and coriander, but there is no need to root out the roots, as is often done with market vegetables. Foliage and fruit can be harvested little by little for weeks at a time before removing the entire foot.
Pick it to leaf by leaf by picking it from its base and cutting it with a pair of scissors, or even pinching the stem with your nails and twisting it in a gentle and careful motion, thus preventing the whole plant from coming along the root and all. Leave the newest leaf crown in the center to grow and harvest next week. Fresh leaves will grow until you have a well-formed plant with leaves of various sizes, a sign that it is at its height when you will have to decide whether to let it live and complete its cycle, to become a new generation matrix or last harvest and eat — Everything, including the little brain.
For denser vegetables such as carrots, beets, tomatoes, cucumbers, beans, and zucchinis, it will take 240 days, ie, six months, to form the first flowers and fruits. But until they mature, it may take another five weeks.
This will depend on changes in temperatures, new season, sun and rain. Tomatoes need heat to redden. If picked green, it can take up to two weeks to mature, but when picked ripe from the foot, all the better! Sweets! Not to mention that your seeds germinate much more vigorously! As you harvest them, rotate the cable slightly. If it does not break easily, a sign that needs to mature, then use scissors not to hurt the plant. If all the tomatoes in the bunch are ripe, remove the whole bunch, as this will preserve the vegetables longer.
When harvesting collard greens, do the same thing: start from below by surrounding the main stem, and removing the entire stem from the leaf with the use of a knife or scissors, to avoid the risk of shaking the roots in a careless tug.
In the same week you harvest the lettuce, do a procedure called piling up the stalks of carrots, beets, and radishes to cover the plants that are already in the process of fattening. After about four weeks, when the central leaves are very tender and new, along with a few yellowish at the base, the carrot will be on point. Take the bottom of the leaves very firmly, always in the late afternoon, after watering. This is the time when the flow of water inside the leaves descends towards the roots. Grab and pull firmly. Voila! There will be your carrot!