Harvesting Quotes

“I want you to understand what you are doing, not just perform tasks because I say so.”
― Charles Dowding, Charles Dowding's Skills for Growing

“Feed the soil, not your plants.”
― Charles Dowding, Charles Dowding's Skills for Growing

“Keep an open mind and try some new methods.”
― Charles Dowding, Charles Dowding's Skills for Growing

“Don't be discouraged if people don't see your vision, your harvest. All they see from their perspective is that you're watering a whole lot of dirt. They don't SEE what seeds you've been planting with blood, sweat, tears and lack of sleep. Make sure you don't abandon or neglect it because "they" don't see it. You have to KNOW and believe for yourself. They don't see the roots and what's budding under the dirt. But it's okay, because it's NOT meant for them to see it. While you wait, MASTER it. You continue to do YOUR work and have unwavering faith! Remember why you started planting in the first place. Your harvest WILL come!”
― Yvonne Pierre, The Day My Soul Cried: A Memoir

“It’s incredible to reflect on how much knowledge and growth power is contained in seeds.”
― Charles Dowding

“Life is defined by time, appreciate the beauty of time;
A time to plant, a time to harvest.
A time to cry, a time to laugh.
A time to be sad, a time to be happy.
A time to be born, a time to die.”
― Lailah Gifty Akita

“Giving is an act of generosity.
Giving is sowing a seed.
The seed will produce great harvest of fruits.”
― Lailah Gifty Akita

“Keep expecting and believing that your due season is coming. Declare that the good you have harvested in your life will manifest.”
― Germany Kent

“Sow the seeds of hard work and you will reap the fruits of success. Find something to do, do it with all your concentration. You will excel.”
― Israelmore Ayivor, Become a Better You

“A church leadership that cannot provide members with business ideas should stop demanding tithe from them. Plant greatness in the members and they pay greatly; Plant zero in them and they pay in negatives!”
― Israelmore Ayivor, The Great Hand Book of Quotes

“People came from far and wide to see the Italian Gardens and buy a honeycomb or damson jam in the farm shop. The wool from the sheep and the cheese from the goats drew buyers in a queue the day they were ready for purchase. In June, the pick-your-own strawberry fields were filled with children carrying baskets of berries, their lips stained red with sweet juice. In August, the dahlia fields were so flush with color that the cloudy days seemed brighter, and in autumn the apple and pear orchards were woven through with ladders and littered with overflowing bushels.”
― Ellen Herrick, The Forbidden Garden

“As we receive, we give.”
― Lailah Gifty Akita, Think Great: Be Great!

“The garden flourished that summer because Magnus's mother was determined to feed her family despite the depredations of the distant war. In the fall, there were beans and tomatoes and pickles to can, and jar after jar of applesauce. Mama's hives yielded fresh honey, and then willow skeps were winterized. The bees would not come out until the air warmed and the sun appeared.”
― Susan Wiggs, The Beekeeper's Ball

“Chikako and Ben's lives are inexorably linked linked to an ever-expanding list of seasonal tasks. In summer, they work through the garden bounty, drying and pickling the fruits and vegetables at peak ripeness. Fall brings chestnuts to pick, chili paste to make, mushrooms to hunt. Come winter, Noto's seas are flush with the finest sea creatures, which means pickling fish for hinezushi and salting squid guts for ishiri. In the spring, after picking mountain vegetables and harvesting seaweed, they plant the garden and begin the cycle that will feed them, their family, and their guests in the year ahead.”
― Matt Goulding, Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture

“Once you understand and appreciate nature's beauty and complexity, you can protect it and get the most from it.”
― Stewart Stafford

“The key to great bamboo, Yamashita tells me, is space. Bamboo trees can reproduce for six years, but their roots need room to spread, and the sun needs room to bake the forest floor. More than a farmer, Yamashita is a constant gardener, pruning branches, keeping the trees to a height of six meters, using rice husk to sow nutrients into the soil.
The best bamboo is found deep underground, safely away from sunlight, turning the harvest into something resembling a truffle hunt. We walk carefully and quietly through the forest, looking for little cracks in the earth that indicate a baby bamboo trying to make its way to the surface. When we spot cracks, Yamashita comes by with a small pick and gently works the soil until he reaches the bulb.
Most bamboo you see is ruddy brown or purple, but Yamashita's takenoko comes out lily white, tender, and sweet enough to eat like an apple.
"You have to cook it right away, otherwise you begin to lose the flavor," says Shunichi.”
― Matt Goulding, Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture

“Ugh, so what're we supposed to help with?"
"Harvesting stuff from our veggie garden out back."
"Wow! You guys grow your own ingredients too?"
"Yeah. A lot of the people living at Polaris are into making their own.
Ibusaki makes the wood chips he uses for smoking meats and cheeses.
Ryoko specializes in cooking foods that use shio koji as an ingredient... *Shio koji is rice malt fermented in salt and water.*
... so she has her own warehouse close to the dorm where she ferments her own.
Me, I want to make my own breed of Polaris chicken, like the French bresse. I have my own flock I'm keeping free-range right here.
So... over here is the place Isshiki senpai runs.
A kitchen garden with over a dozen different kinds of vegetables!”
― Yuto Tsukuda, Food Wars!: Shokugeki no Soma, Vol. 2

“The leaves are falling
And it is Libra season.
The roads will be smokey, icy looking
Just like the blue in your eyes.

(From the Music single “Autumn reminds me of you.”)”
― Scarlet Jei Saoirse

“There were myrtle berries to pick and then to serve gratinéed with a topping of mascarpone. There were blackberries to gather, to make into pastries and sorbets. Chestnuts and walnuts added their sweet richness to pasta sauces and stews. The walnut trees were surrounded with bibs of white netting, to catch any prematurely falling fruit, and whole families climbed the trees to pick or walked down the rows of grapes in the vineyards with baskets on their backs, picking the fruit that would become the local wine.”
― Anthony Capella, The Food of Love

“Thanks to greenhouse transplants, we spent the afternoon harvesting a basket of tender yellow squash and zucchini---the first of the season. Roasted with hand-pressed olive oil, the fresh produce serves as an early supper, dished with homegrown herbs and a piping-hot bowl of fettuccine. For dessert, Mother's peach pie, baked from preserves and balanced with a heaping scoop of vanilla ice cream, all drizzled with a warm, dark loop of honey tapped straight from my father's hives.”
― Julie Cantrell, Perennials

“Good Morning, Beautiful Souls! Before you dive into this brand new day, I want to remind you of something powerful: our journeys & lives are filled with both sunshine & storms.

Sweetheart, there will be days where the climb feels steep & the path unclear. You might even stumble & fall, feeling lost & questioning everything. But hold on, because even amidst those moments, there’s a truth waiting to be embraced…

Golden Days are Coming: Remember – there will also be harvest days. Those glorious moments where the seeds you’ve sown, the battles you’ve fought.. all blossom into something beautiful. Days where success & recognition will find you, days where you fall in love with yourself, your life & where you find those special ones who guide you home & make your soul sing.

Darling listen – those blooming days, are not just possibilities – they are waiting for you.

I wish & hope that today is one of those extraordinary days for you. May you make this day a day you’ll look back on with pride & a smile. Blessings!”
― Rajesh Goyal, राजेश गोयल

“Harvesting the season.”
― Anthony T. Hincks