Seeding Summer

Walking up Friars Walk these mornings I am struck by how quiet it is. The children are not at school, so no weaving between push chairs and scooters, no excited greetings as friends meet at the gate.

Children no longer play in the streets as we did. They have organised activities, dance lessons, swimming, school holiday clubs. All perfectly wonderful, but not like the summer days we spent making” camp”, riding our bikes around, exploring. Whole days were spent going to the swimming pool, which was next door to the park, which was next door to the library. I loved a day spent this way. It didn’t matter if one went on ones own, you were bound to meet someone during the course of the day. 

The grass is seeding, arching sprays over the deceptive blackberries. Deceptive because although black and ripe looking, they taste sharp, tart on the tongue. We used to play a game with the grass seeds, stripping the stem with the thumb and fore finger, making a bouquet of heads. We presented them to a friend saying, “Bunch of flowers?” and then scattering them all over them with “April showers!” as the seed caught in their hair and clothes. Ah, innocent times.

I watched a glass blower making “seeds” in glass baubles for a chandelier to hang in the renovated “Willow Tea rooms in Glasgow. These imperfections, made prisms to catch and glance from the balls, enhancing the effect, magical. We use seeds in cooking, and not just the colloquial British “pip” as in apples and blackberries, but seeds such as cardamom in pilaf rice, pumpkin in muesli, mustard seeds in stroganoff, vanilla in custard. White pepper, a must for béchamel or any white sauce is made from ripe pepper seeds.

Seeds are everywhere, taking root for a new season.  

 

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