The Rare, Tiny Flower

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The poem features a mysterious flower that looks different to each viewer, which leads to strife as everyone insists that their vision is “right.” Leaders and even botanists are unable to agree on the nature of the flower—it takes a young girl to point out that the flower is, in fact, quite multidimensional. Remarkably, she has the ability to be heard by the squabbling masses, who then see beyond their fighting and commit to connecting with one another.

O’Meara’s thoughtful poem begins with these words:

Once, in a forest,
a bird dropped a seed.
It wasn’t a sapling,
it wasn’t a weed,
but a rare, tiny flower
that found light and grew.
To some it looked red,
to some it looked blue.

Awards:

*2022 NYC Big Book Award Winner in Children's Inspirational

*2022 World Illustration Awards Shortlist

Praise:

"Kitty O'Meara's The Rare, Tiny Flower, illustrated by Quim Torres, relies on metaphor to introduce children to the often trivial reasons for war." —The New York Times

“Kitty O'Meara is the poet laureate of the pandemic”—The Observer

“The Rare Tiny Flower was created to speak about our need to listen to each other more, respect others' opinions and just be better humans. The book speaks to both adults and children.” –10thirtysix, Milwaukee PBS

PUMPKIN SOUP

2 1/4 pounds pumpkin, peeled, seeded, and fibers
removed
2 onions, grated
6 tbsp. Olive oil
2 tbsp. Cumin seeds
2 pinches of ground cayenne
2 cloves garlic, crushed
2 ½-in. Fresh ginger, peeled
and finely chopped
2 cups coconut cream
salt and freshly ground
black pepper

Topping
4 to 6 tbsp. Crème fraiche or olive oil
4 to 6 tbsp. Pumpkin seeds, toasted
1 tbsp. Cumin seeds, toasted

Cut the pumpkin into small pieces. Sauté the onions in a large pan with the olive oil, cumin seeds, cayenne, garlic, and ginger. Add the pumpkin and sauté for 5 minutes without browning. Pour in the coconut cream and cook for about 30 minutes until everything is tender. If there is not enough liquid in the pan, a splash of water may be added. Blend the soup in a blender until it’s smooth or use an immersion blender in the pan. Strain the soup. If necessary, push the last remaining soup through the sieve with the rounded side of a spoon. Season the soup with salt and pepper.

Serve the soup with a tablespoon of crème fraîche and toasted pumpkin seeds added to each bowl and a sprinkle of cumin seeds. Serve with breadsticks.