The Tended Ground

I started my fall garden later than I planned.

And for a while, I thought maybe I shouldn’t bother.

The summer garden had disappointed me. The weather had changed quickly. I was tired. And honestly, part of me wanted to just let everything go.

But I know myself.

I’ve done that before.

Something hurts, I get disappointed, and eventually the disappointment becomes the reason I stop moving.

So I decided to plant anyway.

I refreshed the soil.

I planted spinach, kale and radishes.

I thinned out the strawberries, leaving room for what might return.

I’m still waiting for the ginger.

I’m experimenting with mushrooms.

And then there are all those pieces of the tree that came down in my yard.

I can’t afford to haul them away. I can’t afford a chipper.

So I asked myself a different question:

What can I do with what I have?

Maybe that’s the question God has been teaching me all along.

What can you do with what you have?

Not the marriage you don’t have.

Not the child you couldn’t have.

Not the harvest that didn’t come.

Not the business you imagined launching exactly the way you planned.

What do you have?

And what can you tend?

Jesus describes the Father as a gardener and reminds us that fruitfulness comes from remaining connected to the vine.

So I don’t know what my fall garden will produce.

Honestly, I don’t know what this season of my life will produce either.

But I know this:

I’m still here.

I’m still breathing.

I’m still believing.

And I’m still tending.

Maybe that’s the harvest I needed to recognize.

Not everything I planted grew.

But not everything died either.

And as long as there is still life in me, there is still something to tend.

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🌿The Tended Ground – Autumn Hearth Harvest Seasoning

This blend combines deep, fragrant garden herbs with warm, ground roots and spices to elevate roasted root vegetables, soups, stews, braised meats, and roasted squash.

Ingredients

• Dried Sage – 2 tablespoons (earthy, savory anchor)
• Dried Thyme – 2 tablespoons (herbal warmth)
• Dried Rosemary – 1 tablespoon, crushed or finely ground (woodsy depth)
• Granulated Garlic – 1 tablespoon
• Toasted Onion Powder – 1 tablespoon
• Ground Dried Ginger – 1 teaspoon (spiced warmth and digestion)
• Smoked Paprika – 1 teaspoon (subtle smoke and rich autumn color)
• Ground Cinnamon or Nutmeg – ½ teaspoon (gentle comforting sweetness)
• Crushed Black Pepper – 1 teaspoon
• Flaky Sea Salt – 1 tablespoon (optional, or leave un-salted to adjust per dish)

Preparation

1. Combine: In a small bowl, mix all dry ingredients together thoroughly.
2. Grind (Optional): For a finer texture, pulse briefly in a spice grinder or crush using a mortar and pestle so the coarse herbs release their essential oils.
3. Store: Transfer to an airtight glass jar. Keep in a cool, dark place for up to 6 months.