The Forbidden Garden

Nettie set out a loaf of sourdough bread from Baker's Way Bakers, a wodge of runny Camembert, and a container of leftover lamb, rich with garlic and rosemary, nestled on a bed of spicy arugula from the home garden. She'd plucked two sharp green apples from one of the trees in their tiny orchard, and she placed a waxed bag of caramel shortbread beside them.

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.

Years passed with nothing to show in a land once so enchanted that bees and butterflies slept safe in the blossoms after their nectar was gathered. Here was a place that defined beauty in petals and leaves, scent and sight, hue and touch.

Stories, news, past heartbreak, future happiness, all of these were to be shared by the person at the center of the tale.

In the evenings the family gathered at Kirkwood Hall. Sometimes Andrew cooked, sometimes Delphine. There was a bounty of vegetables from the kitchen garden: tiny patty-pan squash, radishes both peppery and sweet, beets striped deep magenta and white, golden and green, butter lettuce and spinach and peas, zucchini blossoms stuffed with Graham's mozzarella and salty anchovies. Delphine whipped eggs from the chickens into souffles. Chicken- from the chickens, sadly- were roasted in a Dutch oven or grilled under a brick. Plump strawberries from the fields and minuscule wild ones from the forest were served with a drizzle of balsamic syrup or a billow of whipped cream. Delphine's baking provided custardy tarts, flaky biscuits, and deep, dark chocolate cake.

When everyone arrived at the formal garden, lunch had been laid out on the terrace by unseen hands. Bowls of strawberries and frosty buckets of champagne waited beside iced platters of salmon and dill, sliced cold flank steak and a salad composed of all the kitchen garden's earth-bound magic. A tiered cake stand held scores of macarons- pistachio, chocolate, raspberry and more exotic lavender and vanilla, thyme and honey, rose and tea, each topped with the corresponding herb or flower.

Sorrel watched fascinated as Delphine set out a row of glass bowls and filled them with all the ingredients for her meal. On one wonderfully scarred baking sheet she placed all the chopped and minced vegetables she needed: carrots and celery, onions, shallots, and leeks, mushrooms and minced garlic. On the next she arrayed two cut-up chickens and on the third were beakers of wine and stock, saucers of softened butter and herbs, stripped and cleaned from their stems. Finally, a mortar of finely ground salt beside two bowls of coarse ground pepper and flaky Maldon sea salt. "Coq au vin, only with white wine," Delphine announced. "It is too warm for red, and we are too busy to be made drowsy with heavy food.

She leaned in to smell the apricot-tinted rose whose petals had just unfolded into a ruffled cup. The scents of lemon, myrrh, and peach floated up, and Sorrel once again wondered why anyone would name a rose Jude the Obscure.

Andrew sifted through the photos: lush, sprawling gardens of herbs and flowers, others dotted with crabapple trees, woodbine, and hawthorn- not that he could name anything. Sorrel leaned over her shoulder and brushed against Andrew's hand. He shivered and pushed it away. For a moment he thought that the gardens in the pictures had come to life as Sorrel's scent drifted over him. She smelled of summer and sea with a whisper of something he couldn't name, familiar and strange at once. He didn't know that Patience Sparrow had concocted special cologne for Sorrel's trip. It was made of privet blossom, new green grass, lime, and the smallest hint of patchouli and had been the last she packed.

Just as Patience read the people in Granite Point, searching for the troubled bits in their bodies or hearts, and Nettie collected the harvest and composed meals that sustained the very same parts, Sorrel wove her plants and flowers into a tapestry of her own, first in her imagination, then on paper using watercolors and ink to bring a garden to life. Then, when everything was ready, each bulb accounted for, each tender sapling and fragile seedling, Sorrel poured that knowledge, and her body and heart, into the fertile soil.

Sorrel always thought herself happy in the little village by the sea. She was content among her flowers and specimen trees, the extraordinary roses and lilacs, sweet peas and hydrangeas that bloomed- somehow simultaneously and for months beyond reason- in the Nursery. She found great pleasure in picking the pears, cherries, and apples for Nettie's tarts, the tender young peas and beans, the lettuce so green it glowed, and the nasturtiums and violas that her sister used in her salads. She was grateful for Patience's remedies on the rare occasion when she felt ill. But Sorrel's hands were happiest deep in the soil and curled around the stems of the flowers she grew and arranged.

The sisters were all gifted gardeners so Sorrel wasn't terribly worried about her beloved flowers. Patience's herbs were in fine form, Nettie's fruits and vegetables were well on their way, and now Sorrel's blooms would have the best start they could without her capable hands to see them into June.