The Joy of Too Much: Embracing Summer’s Abundance

We’re approaching peak summer season here in the Hudson Valley, and I couldn’t be happier about it!  I’m starting to see some early signs of all the abundance that’s about to come our way in the next few weeks: a few extra berries at the market, more zucchini than usual making its way into my kitchen. I can’t wait for the tomatoes and corn!

It’s gotten me thinking about the moment that usually hits us sometime in late July: the fridge is overflowing and there’s almost more than we know what to do with. And that’s gotten me thinking about a mindset shift that I use when I find myself thinking “yikes! I have too many blueberries” to take me to being so thankful for the abundance.

First, let’s back up. Last year, a friend took me hiking and shared her secret blueberry-picking spot up in the mountains. We picked and picked until our hands were stained purple and our baskets were full. Out there, surrounded by sunshine and fresh berries, it felt like something out of a storybook.

 But once I got home… let’s just say it didn’t feel quite as romantic to realize just how many blueberries I now had to find something to do with them!  They don’t last long after being picked.

Perhaps you know that moment, too. You find that the best part of peak harvest season is also the trickiest: that farm-fresh abundance turns into a puzzle of how to store it and plan to use it before it all goes to waste.

Zucchini goes in this, tomatoes end up in that, corn shows up in just about everything — and in my case, blueberries appear in every form imaginable. It’s the tangle of summer, bringing out creativity in the most delicious way.

As a mindful foodie, I invite you to make a simple mindset shift: what if that overflowing fridge isn’t a challenge to tackle, but a gift to savor? 

What if the real task isn’t racing to use it all, but pausing long enough to really see it — and give thanks for it? What if you looked at it as a chance to carry a taste of summer into fall and even winter?

That’s the heart of the MMK Method — reframing the kitchen from a place of pressure into a place of presence. Gratitude, after all, is part of what takes us from “how are we going to get through all this?” to “thank you for dinner”.

Learn more by visiting: https://www.mymindfulkitchen.com/