She is rich with generosity. I have never eaten so well. On this large city lot food is everywhere. Rich carpets of wild greens. Nuts ripening. Fruits forming. Mother Earth pushes water and nutrients to my seeds and smiles as seedlings emerge and take shape with shocking speed. Roses fill the spaces with vibrancy. My medicine gardens take hold. And mulberries thrive. In this place there is no need for selfishness or speed or fear or bird nets. She is gracious in her giving. In these trees the mulberries are so plentiful they feed six squirrels and dozens of birds that all reside in my yard. I stand beneath the limbs and pull the sweet berries from their thornless branches while wilder, swifter animals take the berries above. No matter how many I take there are more. Bounty and beauty fill this place I call home.
Mulberry Walnut Quick Bread
Combine 1 1/2 cups of white flour (preferably organic, unbleached)
1 cup of garbanzo flour (any flour will work)
1 1/2 cups of brown sugar
1 Tablespoon of baking powder
1/4 teaspoon sea salt
In a small bowl combine 1 teaspoon of yeast with 1/4 cup of water and let dissolve.
Add yeast mixture plus 1 cup of almond milk (or any non-dairy milk) and 1/3 cup of walnut oil (or olive oil)
Add 1 cup of walnuts (or any nut)
Add 1/2 cup of mulberries (or any berry)
1 teaspoon of vanilla extract
A pinch of cardamom.
Grease a bread pan (I used vanilla infused olive oil) and pour mixture into pan. I topped mine with a small amount of chocolate chips because it makes Pa happy.
Bake at 350 degrees for 50 minutes. Offer a little to the squirrels.