the infinite generosity of Gaia

Yesterday was about addressing the last of our Tromboncino winter squash. This is one of those activities that inspires my mind and heart to wander, wonder, explore. I am fascinated by how such a ordinary activity can inspire so much heartfelt consideration. Yet, as a devotee to Gaia, I often pause to reflect on my activities – large and small, ordinary and extraordinary – and how they nourish and nurture my relationship with Gaia.

2024 was the first year I grew this particular squash, and I will grow it again. Throughout the summer I harvested a gardener’s ton, small, at around 12 inches long, to use fresh, as a summer squash, in all manner of cooking. Any overabundance was sliced and dehydrated. There was one squash, hiding, as all squash tend to do, that grew larger, and this delighted me because it chose to be the one to grow to maturity to be a winter squash. I love this about this particular squash, that it's wonderful as a summer squash, when small, and equally wonderful when mature as a winter squash. The squash pictured here has been feeding us for the last past couple of months. I would just cut off what we needed in the kitchen, and leave the squash in its place in cool storage in the basement. So simple. So generous. And like so many squashes, winter and summer, so versatile and useful in so many dishes.

So yesterday I cleaned, peeled and cubed the last of this Tromboncino, and filled two quart jars. I used a pint or so in a chickpea Thai curry soup that we enjoyed for supper. The rest will be used for this ‘n’ that over the coming days. And if I feel like I'm not gonna get to it, I'll dehydrate the cubes for later use. Or maybe feed them to the chickens. But if the stars align with my motivation and physical energy, I’ll likely roast and puree it to make some biscotti.

We shall see. In the meantime…

In this moment I feel the infinite generosity of Gaia. I could go on, and likely will in my blue ink journal (my writing journal) to give this particular gratitude more attention. But in this moment, this one right here, I’ll sit a spell in the gloaming of the morning to bask in the infinite generosity of Gaia.

Thanks for indulging me.

🕊️

Solidago in Winter

It's a mild, overcast day in January. I have seed packets to organize into a "calendar" of action, as some will be getting started very soon. But I thought I'd catch up on vinegar (and other) infusions that got pushed to the back of the priorities shelf. What you see here is the plant matter marc of a local Solidago (goldenrod) species left from an infusion made on a sunny August day. So lovely, isn't it?

Before you ask how to make such a thing, let me say that my spouse made this batch by filling a quart canning jar with flowering tops, filling to cover with organic, living apple cider vinegar, screwing on a lid and labeling the jar. It was placed on a shelf, out of direct sunlight, where it's been given gentle, loving shakes every so often. Today it gets strained, bottled, and labeled for use. That's how it's done. So simple, right? After all herbalism is The People's Medicine: It belongs to all of us. All. 

Normally I'd strain this infusion after 6-8 weeks, but this had been macerating some 5 months, and it's a lovely yellow, with gorgeous, golden pollen that settles to the bottom of the jar, and while I've made this before, I don't remember it being quite so bitter as this batch. Whoa. The sip I took woke up parts of me that have been resting since... well... summer!

One of the things I love about this infused vinegar is enJOYing it in deep winter as the daylight is lengthening in the cuore of cold winter; that time of year that here in southern New England we know spring is on the way, even as winter's roots are still sunk deep. To me, this mirrors the Medicine that was harvested in summer, as daylight was waning in the heart of hot summer. Know what I mean? No wonder it warms and wakes my late-January cockles, right?

I'll likely add this to water to drink as a delicious bitter beverage through these winter days leading toward spring. I may combine it with the Rumex crispus radix (yellow/curly dock root) infused vinegar, which I blend with other botanicals into a personal mineral 'n' vitamin supplement. But it's a fine addition to many a food preparation, salads, vegetables, meats, and - oh my yes - soups.

Whatever I do with it, I will honor and offer gracious gratitude for the generous Food and Medicine of Nature.

[a version of this post was shared 1/22/19 at When Weeds Whisper]

Peace. 🕊

Allium sativum – Beloved Garlic

 

Meet Allium sativum  – Garlic 

Family: Amaryllidaceae 

This botanical family is often referred to as the Amaryllis family. It’s a bulbous plant typically with linear leaves. The flowers usually bisexual (hermaphrodite), symmetrical, arranged in umbels on the stem, and pollinated by bees and other beloved garden pollinators. The petals and sepals are undifferentiated as tepals, which may be fused at the base into a floral tube. 

 

The family, which the botanists designated in 1805, contains about 1600 species, divided into about 75 genera, 17 tribes and three subfamilies.

 

Allium is the genus of garlic, and sativum indicates the species of our hard and soft neck garlic. 

 

It’s related, as you might imagine (and I hope you do) to the onion, shallot and leek. It’s considered native to central Asia, and has a long documented history of use, over 7000 years, in the Mediterranean, Africa, Asia, and Europe. It was honored as Food and Medicine in ancient Egypt. It’s honored as a Food and Medicine my home, thank you very much.

 

As a backyard farmer, I honor Allium sativum, garlic, which is sometimes – and disrespectfully so – referred to as the stinking rose for its wild and generous nature. When my spouse ‘n’ I moved to the little patch of Mohican territory that we call home, there was garlic growing in the tiny garden. It had been “neglected” and I began tending to it… spreading out the “seed” and dividing the bulbs to replant every autumn, until modest harvests evolved to respectable harvests. The original lady of the house was named Edith, and so I call this garlic Edith’s garlic. In the last 30 years I can probably count the number of times I’ve purchased garlic for kitchen use on one hand. In 2015 I purchased garlic for planting, since the season’s yield was unusually puny. Since then, I have purchased garlic for planting to try different varieties and see which ones might adapt best to our changing climate. I’m still challenged by this.

 

Aside from the garden garlic, I have Allium sativum growing free ‘n’ wild around our little acre, in this bed and that, and I am grateful. Of course, there’s the wild Allium Canadensis and the introduced Allium tuberosum growing here and there as well.

 

Harvest: Leaves, stems, scapes, flower heads, bulbs.

Harvest the scapes (and leaves), spring to summer, as they mature sprout and curl. Harvest the bulbs, in midsummer, after aerial parts are browning and dying back. Plant the bulbs in autumn.

 

Taste: Pungent.

 

Humors: Hot and dry.

 

Actions: antibacterial, anticoagulant, antifungal, Anti-thelmintic  (combats parasitical worms), antimicrobial, antispasmodic, immunologic, cholagogue (promotes the discharge of bile), diaphoretic, hypotensive, and more.

 

Constituents: Alkaloids, amino acids, phytoestrogens, sulfur compounds, Volatile oil, and more.

 

Contraindications: Allergies, hot-n-dry constitutions, used in moderation it is considered universally safe. 

Uses: 

 

Garlic has a longstanding history as food and Medicine around the world and has been used for treating an array of ailments, and is often considered to be most valuable for its medicinal qualities when used fresh (unheated) and/or dried. I leverage the virtues of garlic fresh, dried and cooked, and honor the potential of Medicine and flavor that’s extracted in any preparation.

 

This is one of those botanicals that I use almost daily in one form or another as food and Medicine – raw, cooked, fresh and dried, infused in vinegar, honey, water.

Garlic is revered for supporting cardiovascular health. Susun Weed says “a four-year study found women who ingested 900 mg (1/4 teaspoonful) of garlic powder daily had 18 percent less arterial plaque than those taking a placebo.” She also suggests that eating a half a garlic clove a day will – noticeably – lower high blood pressure. It is also credited for preventing blood clots, reducing platelet clumping and clotting (thus reducing the chances of stroke). It’s been used to lower blood pressure, blood cholesterol, and is a botanical that supports the cardiovascular system in a holistic way. Susun Weed refers to garlic as “a great friend to old hearts.” Rosalee de la Foret suggests that regular use of garlic “can optimize cholesterol levels and improve cardiovascular function.”

 

So, one can see from this why garlic is beloved around the globe. Right? I know I 💕 garlic! ::nods:: 

 

It’s considered to be a highly effective anti-microbial plant, acting on bacteria, viruses, fungi, and alimentary parasites, to the point where it’s referred to as antibiotic, a term that bothers me for reasons I both understand and don’t. Having said that, I’ve used it to stave off infection, dosing fresh plant matter tincture throughout the day at first sign of heat/flame/fever. 

Guido Masé describes garlic as, “Directly antiviral, ameliorates influenza symptoms, and its pungent compounds have been found to reduce cytokine storm. 3-4 cloves daily is ideal, as close to freshly cut as possible (chop first).”

That said, garlic is a great fiery herb for colds (and other infections) which is why it’s a core ingredient in so many Fire Cider formulas. I make an infused honey syrup with garlic, which is nice to have around during cold season. I’ve tinctured it though rarely use it in that form. And I love it in Fire Cider, or any infused vinegar.

It’s also touted as a cancer preventative, and blood sugar stabilizer.

 

Topically, garlic has been traditionally used as an infused oil for earache, often with other herbs, as well as for fungal infections like athletes’ foot.

 

And so much more.

Dance with Allium sativum  – Garlic

 

There are countless ways to dance with garlic, as it is – for me – a foundational botanical that beautifully coalesces the contemporary and conventional definitions of food and Medicine. 

 

Garlic Honey

Fill a jar with fresh garlic cloves, peels on or off, sliced, chopped, minced – whatever inspires you in the moment. Cover with honey and let sit for a few days (or many months) before using. I let mine macerate in the honey for 6-8 weeks then (often) strain the honey into a bottle, and use the garlic solids in/as Food.

Take a spoonful at first sign of symptom, or any time. 

I love it in salad, veg, and meat dressings to add that sweet, savory medicinal deliciousness. 

I’ve kept strained garlic honey – at room temp – for more than two-years (before it was used up) and unstrained for about a year (for the same reason). I have no clue how long this delicious tonic stays viable. Honey is indefinitely stable, but with the addition of fresh organic matter, I imagine its shelf life may have a limit, even if it be a ferment start. But it’s so good that you’ll use it up before this even becomes a concern. 

 

Garlic Oil

I make only as much as I’ll use in a month or two. I usually keep it in cold storage to protect and extend its viability. Here’s some ideas to get you making your own…

 

Mince fresh garlic cloves, place in a pot, cover with olive oil, heat over low-to-moderate flame until the sound of sputtering is heard. Remove from heat and let cool. Repeat this a several times, being careful not to burn the garlic. Strain the oil into a jar, label and enjoy. Use the remaining garlic solids in or on food as inspired. Keep refrigerated to extend its “shelf life.”

Also, garlic oil may be made in a dehydrator, or at air-temp, as one might for any herbal infused oil for topical use – to harness the medicinal qualities credited to it in its fresh, unheated state. I’ve used this method for medicinal topical use.

 

Garlic Lemonade

 

Mince a few cloves of fresh garlic and place them in a 1-quart mason jar. Fill the jar with boiling water, cover and steep for 30 minutes. Strain the infusion to remove the garlic solids (and feed them to your dog, or chickens, or self!). To the strained liquid add the juice of one whole lemon.  Sweeten to taste with honey. Sip warm, as often as needed or desired. – adapted from Aviva Romm

 

 

Leah Penniman’s Soup Joumou

 

1 lb Kabocha squash or Caribbean pumpkin, peeled and chopped

½ pound roasted, shredded chicken or beef (optional)

8 cups water

4 cloves garlic, crushed

1 celery stalk, chopped

1 large onion, chopped

2 potatoes, chopped

½ lb. cabbage, chopped

1 turnip, diced

2 carrots, chopped

2 leeks or scallions, chopped

1 cup sweet corn, fresh or canned

1 tbsp chopped parsley

1 whole scotch bonnet pepper or other spicy pepper

¼ lb pasta (optional)

1 tbsp lime juice

2 whole cloves

1 can (12 oz) whole coconut milk

Salt, pepper, and thyme to taste

Dash of sweetener (optional)

Coat the squash/pumpkin in a bit of oil, spread out on a baking sheet, and roast in a 375 F oven until golden brown and tender (about 40 to 45 minutes). Simultaneously, in a separate pan, roast the remaining vegetables (except corn, parsley, hot pepper) in oil and a bit of salt until golden and tender.

Blend the cooked squash with coconut milk in a blender or food processor.

Mix the squash-coconut mixture with the water and bring to a low boil.

Add the roasted vegetables, as well as the corn, parsley, and hot pepper.

Add the spices, optional sweetener, and lime juice to suit your taste.

Cook for 15-20 minutes to blend the flavors.

If you are using pasta, add it when there are 10 remaining minutes of cook time. Enjoy!

Tips/Techniques: The squash and hot peppers are essential ingredients. All other ingredients can be substituted with similar vegetables that are locally available, such as kale or tomatoes for example.

 

The above is just one of countless recipes that leverages and celebrates the flavor and Medicine of garlic. 

 

Other ideas:

Garlic Dip

Garlic Infused Vinegar

Garlic Pesto

Garlic Toast

Garlic/Ginger broth 

Bottom Line: If you eat it, get some garlic in/on it.

 

 

And here’s a list for you to consider of potential ways to dance with garlic . If you’re familiar with my usual list, you’ll see it’s much shorter as I’ve removed things like tea and hard candy, as they just don’t appeal to me. Your mileage may vary. So, in your botanical dancing, should you discover something that delights you, please share your experiences and additions with us!

 

·       tincture

·       infused vinegar 

·       infused oil

·       salves/balms

·       compress 

·       poultice

·       baths, soaks, sitz baths

·       syrup

·       jelly

·       infused honey

·       capsules

·       steam

·       bath and culinary salts

·       medicinal pesto (for external application)

·       beads, pendants, talismans

·       spiritual healing - baths and healing ceremonies

·       food, food, food

·       etc.

 

resources:

Rosalee de la Forêt, Alchemy of Herbs, book and site

David Hoffman, Medical Herbalism

Guido Masé, Herbal support for Influenza

Aviva Romm, 7 Natural Cold Busters

Susun Weed, Do You Love Garlic? She Loves You!, susunweed.com/An_Article_Garlic.htm

The Benefits of Garlic for Poultry: backyardpoultrymag.com

Personal notes from multiple sources

Personal experience

Peace. 🕊

The Final Poblano Harvest

Today’s rains combined with the mild chill have inspired me to harvest the last of the poblano peppers. Seems a good a day as any to get them roasted. It’ll warm ‘n’ cozy up our little hut, along with the plum tomatoes I’ll be roasting.

Some of these poblanos will be used with dinner this evening, along with that cilantro ’n’ green onion in the basket, as well as the roasted salsa verde that I made the other day.

I don’t know what dinner will be yet, but I know it will be good.

Peace. 🕊 

Bomba

This morning’s harvest expresses the first step in making a batch of Bomba, a traditional Calabrese preserved condiment.

There’s probably as many ways to make this, as there are Calabrians who make it, yet the process is pretty constant, and is used for preserving a number of garden harvests.

These beautiful fruits are washed, so we move onto the next steps of chopping and /or slicing, salting them, placing them to mingle in a colander over a bowl, and weigh them all down so they may shed their excess water, I will revisit them tomorrow.

Here’s a link to a favored source that offers written, imaged, and video guidance, which is so fab for the beginner.

🕊

rose

Lunga di Napoli Score

Today I processed one Lunga di Napoli squash because it had some nibbles that might have compromise long-term storage. It’s the largest of five, and it weighed in at 25 pounds 'n' 13 ounces.

So... there's 16 pints in the canner, 8 trays in the dehydrator, two quarts puréed, and another two quarts raw, for the oven tonight.

Not too shabby for one squash!

Peace. 🕊