18-year Blogiversary Honor

Today, December 29th, marks the day I started to blog back on the edge of 2004. For reasons I don't really understand, I pause most every year on this day to honor the original intentions, reevaluate them, and assess my current 'n' forward intentions as I settle in with the fresh roots of winter. It's one of those odd days in which I give credence to the linear count of time. An odd day that also offers attention to the impending calendar flip, the march of linear time. Anyhoo...

Today - this 18-year blogiversary - feels akin to a spiral intersecting itself. I've been getting a bit of that feel lately. As I retire my business, yet continue the work that has always claimed me, I've considered returning to a regular blogging practice, a practice that may well replace the newsletter that has been a monthly ritual since - at least - 2013, the year I turned my attentions away from blogging. I consider this, and the meaning in the words I shared in my first blog post all those years ago...

"...this practice may simply allow me to organically explore the diversity of life, healing, spirit and energies that make up my being and offer me the experiences and opportunities that I am able to share with others - in the hopes to nurture holistic wellness and growth."

Not my best structured sentence, but the meaning rings through.

I'll be sitting with Nona Gaia, and with these words 'n' their meaning, words that still fill me, that still hold value, and that inspire me to feel as if I'm returning to a familiar, loving home that nourishes and sustains me, still... a home with deep roots, a home that holds a key part of the spiral of my being, my life, my journeys.

Stay tuned.

Peace. 🕊

Medicine, Furry Medicine

An unadorned cardboard box in a warm, safe space... seems so, so appreciated by this sweet little guy.

This cat was seen on occasion in November. We figured he was a local resident. But then, later in November, we saw him more frequently, and notice he had no collar. We would try to cajole him toward us, but he would scurry off. As November progressed, he'd come onto our deck as sunset approached, and would gaze through the sliding door window. We'd open the door, and off he would scurry. Finally, on a lovely, sunny late afternoon, late in November he came close to us, outdoors, rubbed against our legs as kitties do, and I was able to pick him up just long enough to discern that he was light as a feather, so skinny he felt fragile, before he squirmed out of my embrace and ran off yet again.

But he returned to the door, most every evening... looking in the window. At first, when we'd open the slider he'd sniff at the interior, but not enter. Then, during the last week of November, he'd enter. We'd give him water, which he imbibed with (what I perceived as a sense of) satisfaction. We gave him some of our home-canned fish - premium stuff - that he'd barely nibble. We gave him pets 'n' lovin' which he accepted until such time as he was ready to leave. We'd open the door, and off he'd go, disappearing into the night. I wondered if he had been abandoned, and suspect he was, for he was - tentatively so - accustomed to two-leggeds, bowls, and kindness. This continued until the evening of December 1st, when he came through that slider to shun the open door, and - it seems - to stay to make us his.

The 1st priority of December 2nd was all about getting food and litter. He knew the sound of the food bag, from which we rationed small amounts to this furry bag of bones. The following morning he peed, not in the litter box, but in the basket lined with one of my old shawls. The next day he peed in the litter box, and - finally - pooped, not in the box, but on the bedroom floor where he hard peed the day before. Thank the gods for hardwood floors. We put the poo in the litter box, which he was using for the liquid stuff, and around day five he relented, and is now using the litter box for all manner of waste.

He's an early riser. That first morning it was 3:30ish. We're early risers too, but anything before 4:00 am is too early, even for us. I explained this to him, and now he holds off his morning antics to 4:00/4:30, which is acceptable to us. 

His ears were a mess, and causing him discomfort, pain even, and I've been forced to man-handle him to address that. It's hard because he's so skinny (but finally filling in a bit) that he feels delicate, and I feel like I might break him. It's been slow-going, and I'm still at it, but we're making progress even as he shuns and runs away from me after every treatment. I tell him, "One day, you'll thank me."   

My spouse has declared his name as Sammy. I call him Zamee, SamZam, StinkyPoo, and a host of variations (much as I do with our hens). He responds to none of it. He's settling in, and has no interest in any open door. To me, he feels heavens' sent (much like our last dog, Halley Josephine). I am grateful that he found us, claimed us. We shall be Medicine to one another. ::nods:: 

 Peace. 🕊

December Blessings

As I sit here this morning with a sunrise dusting of snow on the earth, leaning into this month of December, the final month of our shared conventional calendar, I reflect on the challenges that November offered me, and project on the challenges 'n' delights that await me this month, as well as when December passes. 

November offered me mighty, holistic challenges; challenges of intellect 'n' intuition, will 'n' ego, heart, body, and spirit. Some of these challenges will be carried into the equanimity of winter, with its waxing daylight offered at the solstice, light that shall support me in seeing what needs to be seen ever more clearly. This feels fitting as I retire the business we call Walk in the Woods, LLC. 

While I'll continue doing what I do - teaching 'n' sharing what I can, throwing cards, chatting with the plants, and with you - I'll eventually have a fresh tempo of time 'n' space in which I'll invest in activities that may add greater value, support, and love to you, to all of us, and to all that nourishes 'n' sustains. While I anticipate a deep hush from me until spring, I'll still be here for you, and I invite you to reach out to me if need be... as I, likewise, invite you to respect this vital spell of hush. 

As I balance on this impending precipice, I recognize what a major life change this is for me. This realization holds out to me a synchronous verve of tension and harmony. You see, I've been Walk in the Woods since the early 1980s, first as a sole proprietorship, and 15 years later as an LLC. And as I reflect on that, I recall how I was doing what do, as a hobby, before any business entity made manifest... and here I am preparing to return to that transposable space. It is a spiral that conveys a sense of fulfillment, and it feels good and right.

So wish me well, as I wish you well as we traverse through the holidays of this season and head into the linear new year of 2024. And while you may not hear from me soon... you will... so stay tuned to join me in whatever comes next.

And, hey... mighty thanks to so many of you for the years of support and motivation. May it continue in the next chapter.

Peace. 🕊

Welcome, November... and Athbhliain faoi mhaise dhuit!

November welcomes us along with the Celtic new year. For me it is a sacred time of reflection, projection, rooting in the here 'n' now, honoring the Gaia ancestors of every age "n" kind. It is time for laughter 'n' tears... and for preparing for the darkest days of the wheel of the year. It is a time 'n' space that I relish. And...

We're still enJOYing garden harvests of collards, kales, mustards, rapini, beets, turnips, parsley, calendula, amaranths, peas, green onions, chives, marshmallow, horseradish, and more. We're still waiting to harvest our rutabagas, as well as our pole beans for seed saving, and we'll be planting the garlic, shallots 'n' spreading poppy seeds this week, or next. 

We're still enJOYing tomatoes as they ripen on the dining table. And there's still zucchini, peppers, carrots in the fridge, and so much put up, as we say, to nourish us through the winter, and the months and year/s ahead.

In this season our evenings are enhanced by candle light. I always recall and conjure the ritual of my Nono who would light candles on All Souls Day for all those who had passed into the Big Mystery. She would place each on the fireplace hearth with a prayer... a practice I engaged in my own way long before I was told this familial story. 

I look ahead into November and see the quiet, introspective, shadow work that took root as September delivered October continuing to evolve, deepen, and challenge me as we head toward winter. As we all make that journey - I pray that our steps are gentle, compassionate, caring and conscious of Nona Gaia, and all life that supports her... us... each other.

Peace. 🕊

Giant Golden Amaranth

Our first half cup of giant golden amaranth is ready for the pantry shelves.

This is one stalk worth, and we have several more stalks hanging in the garage.

There’s garlic out there, too, that needs be cut 'n' sorted for planting 'n' keeping.  Not to mention the tomatoes in various stages of ripeness ’n’ unripeness taking up residence on our dining table.

There’s still much to tend before we tuck ourselves in for the winter. And park in the garage. And eat at the table. And there's still time to do it.

🕊🍂🌱🧄🌱🍂🕊

 

October Peace

October enters my world with a signature chill 'n' damp... a day to stay indoors, out of the gardens, to tend to that which has been harvested. I'll honor the first day of this month by tying the corn to hang, a practice that adds seasonal decoration to our little home, as well as grain to grind when we crave polenta, cornbread, and the like. I'll check on the winter squashes that are curing in the greenhouse, to see if any are ready to join their family in the cellar. There are jars of dried food and Medicine to label and place on their respective shelves. I'll warm the house by making Scarpaccia and more zucchini-oatmeal cookies. 

In the breaking light of this October morning I view the gardens, still full of harvests to be made in the coming days as I keep watch on the forecasts for that first day of urgent gathering. I see beds to be tidied, garlic and shallots to be planted... seeds to drop... and the eventual rest that comes with this month.

I see the quiet, introspective, shadow work that October offers... the reflective 'n' projective work that prepares me for the new year at Samhain, and for the darkest days of the seasonal spiral that delivers us to winter, and for the eventual rest that I, and Nona Gaia, have earned. Together.

🕊

Autumn 'n' Cabbage

And just like that ::snap:: it’s Autumn! 🍃🍂

We’re celebrating this first full day of the fall season with about 40 pounds of cabbage. 🥬

First, we started with the sauerkraut. I prepped the kraut on the mandoline, and my spouse massaged the salt into it… we both checked for flavor, and I added a little bit of sweet onion, and caraway seed as we layered it in our 5 gallon crock. It’s all tucked under its own brine to ferment in our cool room.

We used 8 cabbages for that (I think), and next I’ll be preparing three cabbages (with some red onion, peppers, and carrots) to sit overnight for the canned coleslaw I’ll be making tomorrow. Also tomorrow, or the next day, I’ll be making cabbage soup to can. And we’re leaving one head of cabbage aside to make my Nono’s Italian boiled dinner – cabbage, pepperoni, and potatoes in tomato sauce. A perfect autumn dinner!

We love cabbage. Can you tell?

Autumn blessings to you!

🕊

Seasonal Gratitude

I give thanks to this harvest, to the spirit of these plants, to the spirit of their Medicine… tansy, summer savory, and peppermint, and to all their kin, allies, and comrades of every kind.

As I move through these waning days of Summer, toward, and into the days of Autumn, I honor the harvests… the spirals of birth, life, death and renewal. I honor the soil, the air, the warmth 'n' light of the sun, the waters, and the very spirit that keeps me true to my purpose, true to all life, true to the Earth that nourishes and sustains all of us.

🕊 Peace.

Genovese Pesto

It’s about basil again today. I harvested two baskets of beautiful, fragrant Genovese basil, and made not quite two full pints of straight-up pesto. 

By straight-up pesto, I mean just sweet basil, olive oil, and a pinch of salt. I pack this in jars removing as much air as I can, then top it off with a generous layer of olive oil. This keeps in the fridge for quite a while.

And while I was harvesting Genovese basil, I got some of the Thai basil to hang to dry. I’ll likely harvest more of this to preserve in oil as well.

Our little hut smells of divinity.

🕊 Peace.

Dried Genovese Basil

This harvest of Genovese Sweet Basil is headed for the dehydrator.

Dried sweet basil is so different from fresh, yet I do love to keep it on hand. I’ve been trimming it throughout the season to use fresh, and to toss in the dehydrator with whatever else was in there. This respectable harvest should now pack the jar I have started to keep us in dried sweet basil till next year.

Plus, I sometimes make a sweet basil tea with the dried stuff. Sometimes I drink it with honey, or with one of my syrups... sometimes I sip it salty, like bouillon.

There’s more to harvest, and those will become a simple basil ‘n’ olive oil pesto that will be packed in a glass jar with a nice sealing layer of olive oil on top. And this will last for months in the refrigerator. ::nods::

I’ll be doing this with Shiso as well!

🕊 Peace.

Black Currant and Black Raspberry Juice

Yesterday we freed up a little space in one of the freezers by processing our summer collection of black currants, and black raspberries.

So today… 3 quarts of black raspberry juice, and 7 quarts of blackcurrant juice are all washed in preparation for labeling and putting on the shelves. Plus there’s almost 3 quarts in the refrigerator.

There’s really no recipe for these these. I cook them down in equal amounts of water by volume, smashing the berries with a potato masher as they simmer for 20 to 30 minutes. Then I strain them, return the strained juice to the pot, add a little organic cane sugar - mostly to enhance the fresh flavor and sweetness of the berries. I do this by taste. I like adding this - as is - to plain or sparkling waters, though my spouse prefers them sweeter and can add more sugar to his at serving time, if he chooses.

These were hot packed, and pressure canned, but folx do HWB sweetened juices.

So now there’s the tomatoes in the freezer to tackle, plus some lovely chicken necks and backs, not to mention cabbages on their way, and the other garden tasks. I guess I better get prioritizing, plotting, 'n' planning! 

🕊 Peace.

Infused oil of Saint Joan's wort

Getting my Saint Joan’s wort infused oil strained, bottled, labeled, and ready for its place on the officina shelves.

Hypericum perforatum, such a beloved ally.

🕊🌱☀️🌼☀️🌱🕊

A Full Sage Harvest Moon

This harvest moon, among other things, is also a sage moon for me.

Among other garden ‘n’ kitchen activities on this beautiful harvest moon day, I got to harvest some garden sage, beautiful Salvia officinalis, to hang to dry for use throughout the coming month for culinary creations, for tea, for potpourri, and whatever else this botanical inspires. There’s still plenty on the little shrub to use fresh until the snow falls.

And I finally started an alcohol extract of white sage, beautiful Salvia apiana, which will be used as Medicine, but mostly for creating a spray to use in lieu of smoke for sending prayer, healing, and for filling space with all the nourishes and sustains.

Full moon blessings to you.

Harvest moon blessings to you.

Sage moon blessings to you.

Stuffed Pepper Soup

Behold: Five quarts of stuffed pepper soup. This soup is one of the reasons I grow peppers. ::nods:: You'll find the link to the recipe I use as guidance in the comments section.

This soup went into the pressure canner as 7 quarts. During the pressure-down part of the process, two of the quarts popped their lids. I don’t know if I overfilled the jars, or maybe overtightened the lids, but this hasn’t happened before. What I do know is that it made a mess, but one that was easily cleaned up, and left us with over a quart ‘n’ a half of unsealed soup, so we only lost a pint ::sniff:: in the mishap. We enJOYed some for supper last night with saffron jasmine rice, and have the remaining 2 pints in the freezer.

Preserving food by canning is not without its challenges and mysteries.

Now I need to get these labeled and onto the pantry shelves.

🕊 Peace.

September. September. September.

I saw you coming, and yet you still somehow snuck up on me, my fine 'n' familiar melancholy summer friend. You'll ratchet up my sense of urgency and keep me focused 'n' busy preparing for the months ahead... and then you'll offer the full arrival of autumn. I already notice the daylight waning, and I know that by the time you're finishing your dance that observation will be even more obvious. Oh, September. September, September, September, it is good and right to meet you again.
 

---

I sit here writing on the first morning of the month... the month that transitions our hemisphere from summer to autumn... a morning flooding the day with sunshine. I slept late. I woke refreshed. 

My farewell day to August offered me time 'n' space with kindred spirits. We wandered the little acre. Beautiful, spontaneous blessings were offered in the garden. And at the table where we sipped tea, and shared heart. Today, I feel those blessings lingering, settling, and taking root around me, and within me. This gateway day to September has my roots sinking. I distinctly feel the work that must be done. The urgent work of the external world that I know well in this season, sure... and also a renewed sense of urgency for my inner world. This is a gift and a blessing. And I am so very grateful.

May you greet September with an open heart. May you notice, acknowledge, honor, and act on the gifts 'n' blessings of this transitional month.

🕊 Peace.

Zucchini, Zucchini, and Zucchini

Today is for recalling the comedy of Paula Poundstone (again). It is a day for zucchini.

We got some zucchini shredded for the freezer.

I made a zucchini butter. I already know I’ll be making this again. I want to see how it freezes, because if does well I’ll make some batches for the freezer. There’s recipes out there for this, but - without measuring - I just sautéed some finely chopped onion ‘n’ garlic in a little unsalted butter until translucent, then added some grated zucchini and cooked it down - slowly - until it was soft. I did smash it a bit with my slotted potato masher, and seasoned it with a little salt at the end. This will be really nice addition for our next tapas night.

I made a new recipe for double chocolate zucchini bread. I baked it longer than the recipe called for, and it did sink a bit while cooling, which makes me suspicious about the center. It turned out of the bread tins nice, and we're still waiting for it to cool enough for the taste test. And for the record: This is cake. Just because it's baked in a bread tin does not make it bread. It's cake. Same goes for banana, and any 'n' all others. This had to be said.

And we’ll be making some cheesy zucchini fritters out on the deck this evening to have with dinner, and to pop into cartons for the freezer.

So yeah, today is all about the zucchini. And there’s more in the fridge, and still more coming in the gardens!

Hail the gods ‘n’ goddesses of the mighty zucchini!

🕊 Peace.

Minestrone Love

This morning was all about rooted Medicine ‘n’ rejuvenation in the form of breakfast with a friend.

This was followed by a farm visit to pick up some peaches. The farmer asked me, “What are you gonna do with them?” I said, “I don’t know yet.”

There was also stop at our local Feed & Supply, and now I’m home, looking at 10 beautiful quarts of minestrone soup (just add pasta!), a favored dinner during the winter months... I’m preparing to wash the jars, so they can be labeled and put away.

Then I’ll be making plans for zucchini - that’s right, more zucchini- and the beautiful peaches that I picked up.

It seems to be a day overflowing with blessings, and I am grateful.

EDIT: In care you're curious, the recipe, such as it is:

🕊 Peace.

Mustard Relish

Today’s for making room on the pantry shelves for 8 half-pints of mustard relish. I haven’t made this in years, and I hope it’s as good as I recall.

Like so many relishes and chutneys, I enjoy them with a nice scrambled egg, omelette or frittata. But - of course - they’re also good with burgers and hotdogs, blended into salad dressings and salads, and other inspirations. 

I didn't have a recipe documented, so I used this recipe as a guide, using about 2 teaspoons of fresh ground celery seed, and no ClearJel® .

🕊 Peace.

Zucchini Pineapple and Bonus Syrup

Today we’re making space on the pantry shelves for 3 bottles of zucchini-pineapple-n-lemon syrup… a byproduct of the zucchini pineapple that I canned yesterday. That's right, zucchini pineapple. And it's exactly what it sounds like.

This is my first time making this, as historically I’ve judged it as a waste of good zucchini. But this year, what with our zucchini invasion ‘n’ all, I opened up my mind ‘n’ heart to revisiting this strange possibility. And I’m glad I did. It’s weirdly remarkable!

I bow down to the weird ‘n’ wonderful mind that first dreamt of this and made it manifest. I offer thanks, too, to Ashley for posting her zucchini pineapple, and thereby inspiring me to give it a go.

There's recipes out there, but here's what I ended up doing...

16 cups zucchini, peeled, chunked (or chopped/shredded)
64 oz. pineapple juice, unsweetened, not from concentrate
3 cups lemon juice, bottled
6 cups cane sugar

Bring to a boil in an open pot, then simmer for 20 minutes, also uncovered. Pack into sterilized pint jars, leaving 1/2" headspace, process in a HWB (Hot Water Bath) for 15 minutes.

If I ever experience another zucchini glut, I’ll likely revisit this. ::nods::

🕊🥒🕊 Peace.

Zuc Soup with Peas 'n' Basil

Nine pints of zucchini soup with peas ‘n’ basil are ready to be labeled and placed on the pantry shelves.

This is a new soup to me. It was discovered in my search for zucchini possibilities, since the zucchini has been over-the-top generous this year. I feel I’m really going to enjoy this, with the basil sparkling bright yet subtle within it. It's a variation of this recipe, adapted to use my garden harvests, including spring peas that were in the freezer. 

I'm betting that this is one of those soups I'll open up on a winter day, purée it, add some milk or cream and grating of hard Italian cheese, to have with a little crusty bread... and enJOY the flavor of a warm summer day in August.

Peace. 🕊🥒🕊

Sweet, Sweet Corn

Yesterday and today have been all about the sweet corn. With much gratitude to Bristol's Farm in sunny Canton, Connecticut we put up…

 

Dried corn (about 10 to 12 ears worth in those two jars)...

Beautiful corn silk... 

Eight pints of canned corn, 2 big bags of the spent cobs to share with the chickens - and the compost- in the weeks ahead, 11 pints of frozen corn (not pictured)...

And a dozen pints of amazing corn cob stock.

Feels good.


Peace. 🕊🌽🌞🌽🕊

Sweet 'n' Spicy Zucchini Salsa

 

Today we have a nice little stash of sweet ‘n’ spicy zucchini salsa that’s ready to be labeled, and find a space on the pantry shelves.

While it’s a tad sweet for my taste, my spouse loves it, and declares it perfect. And I would definitely make it again. It’s one of those recipes to keep on hand for those years when the zucchini just overflows with generosity. 

And if you’d like to make it you can find the recipe I used here, at Wildflower Seed Acres.

Peace. 🕊

Classic Pickled Beets

 

Put up five pints of classic pickled beets today. These are like summer jewels in a jar… sweet and tart, imbued with the flavors and fragrance of cinnamon, allspice, and cloves. It’s one of those things I look forward to enjoying when the weather turns toward cold.

And the color just dazzles me; so much so that I had to toss in an extra photo in full sun to try to capture it. Alas, cameras can’t see what the eyes ‘n’ heart can.

Plus there’s the bonus of cooking up some beet greens to add to whatever we end up making for supper.

I am so grateful for the abundance and beauty of the season. It nourishes and sustains me in so many ways.

Peace. 🕊