Gifts from earth and oven.

I’ve never seen this before, a tomato that looks good enough to eat, but when you cut it open, its seeds are sprouting new tomato plants! This one was grown by my neighbor, one of my favorite orange varieties, and why I didn’t try to eat it sooner I don’t know… I left it on the counter, saving it, I guess, for a special lunch…? But then I stopped really seeing it, until yesterday morning I decided to eat it for breakfast. Whoa! What a surprise.

This morning a friend saw the picture and said, “Plant it inside, quick!” and I realized that that is exactly what I wanted to do, so I dug it out of the trash and planted the whole thing just under the soil.

Neighbor Kim took me on a walk this morning to a house where she wanted to pick persimmons, with permission, the Fuyu variety that I’ve mentioned before.

And yesterday I visited Mr. Greenjeans’ place to see the updated garden and how his trees have been pruned. I gave him some Painted Lady Runner Bean seeds, and when we were looking at his Chaste Tree, he gave me seeds right off it. I didn’t know about this tree, but his has been living in a 5-gallon pot for many years and is perfectly happy. Where I found this picture just now it says they don’t like their roots to stay wet, so that sounds ideal for my garden! I will plant them this month.

He also has a new apple tree, a Winterstein, developed by Luther Burbank. It bears its fruit in December! That’s why it’s still looking fresh and green, though it seems to be a little young yet for fruit-bearing.


In my own garden I have fresh and green ornamental cabbage just planted, bok choy sprouts coming up between the rows of peas, and the Painted Lady bean that will not give up until the frost kills it. Being stripped of all its foliage and ripened fruit (dry bean pods) and cut back nearly to the ground does not take the urge to grow out of this perennial runner bean; it just starts climbing up again. The white flies like the new leaves it is putting out.

Back to yesterday – I was happy to be in the church kitchen and to get my hands in the dough, as another parishioner and I baked Communion bread. I also made these five loaves that are traditionally eaten during the Vigil service we have in the evening the night before any of the Twelve Great Feasts.

We often end up with several sets which we keep in the freezer to have on hand, but this week we spared only enough dough (4 oz. each) for one set of five, because we were focusing on the holy bread for the Eucharist. While we are shaping and baking the dough we do not chat but always try to keep in mind Jesus Christ, Who is the Bread of Life…

…and Who feeds us soul and body by many gifts every day,
which He has blessed the earth to give.
Thank you, our loving Father!

5 thoughts on “Gifts from earth and oven.

  1. I love the idea of making bread together while meditating on The Bread of Life. I like the tomato story. I have some sunflowers growing in my south window which I found sprouting under my bird feeder. I transplanted them into pots just to see if they would bloom. They have!

    Liked by 1 person

  2. I abruptly stopped (I was wanting to say I was overwhelmed, but in a good way) as I read your statement, “…we focused on the holy bread for the Eucharist. While we are shaping and baking the dough we do not chat but always try to keep in mind Jesus Christ, Who is the Bread of Life…and Who feeds us soul and body by many gifts every day which He has blessed the earth to give.”

    I love this intentional active focus. And the result is obviously true worship of Him.

    I love the body of Christ and the ways in which I am enriched by His church.

    Liked by 1 person

  3. That tomato sure is strange with its seeds starting to grow while inside the fruit. No doubt you’ll have many new plants. Those seeds have a will to live.

    Liked by 1 person

  4. Is this the Luther Burbank who came up with the russet potato? Not that I know anything of it, but just the day before an elderly man chatted me up at the library and this fellow was mentioned. That inside-sprouting tomato is pretty wild!

    Like

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