The first frosts of the winter have come through. I am missing the woodstoves I left behind in my old life, but I remember, too, when we had first moved, and nothing was finished yet, and the slow process over eight years where life felt more and more comfortable. Little details, like which direction a gate swings easily, might not be realized until it is part of your daily routine, and adjustments have to be made, and little things that make life more comfortable are gradually built. A new life is gradually built, like the growth of a tree. So slow at first it seems like nothing is changing, but one day you look up and see the branches touch the sky.

The fruit trees are sleeping,  and the summery perennials – the banana trees and turmeric and arrowroot – are yellow and brown, and i feel the sleep of winter.

Now is when I am clearing away things to plant fresh – I’m starting rows of medicinal herbs between the trees. I’m pulling out the old, frozen summer plants and mulching the bare earth to get ready to sow barley and oats and wheat.  It’s been years since I’ve grown my grains.

Little bit by little bit, I’m making this vision I have for this land happen.

These were the last eggplants of the season!

Crispy Sesame Garlic Eggplant

1/4 cup sesame oil

3 cups diced eggplant

1 teaspoon salt (or more to taste)

1/2 teaspoon garlic powder

A generous sprinkle of sesame seeds

1.  Heat 1 tablespoon of the oil in a big frying pan. You want to have the eggplant chunks spread out evenly on the bottom of the pan, so they get kind of crispy when they fry.

2. Stir-fry eggplant on medium to high heat. Add more oil when the pan looks dry.  Season with salt and garlic when the eggplant starts looking soft. The salt draws out moisture and makes the eggplant crispier.

3.  When the eggplant looks brown and crispy (but not burned), remove from heat and sprinkle with sesame seeds.