Myself Ripe, Real and Ready

Another busy week. 'Tis the season! I was away from my gardens and studio this past weekend, attending the International Herb Symposium. I learned some new stuff, make no mistake, and received validation of personal theories and practices. I was challenged and my brain got to bend and expand. My heart too. I had at least one AhHa! moment, though I'm still prettying-up my notes and who knows what will strike me as I continue plowing through them? I had fun, met folks from around the globe, made new friends, sang and listened and witnessed. I got to give and receive countless hugs, and simply... to Be in the presence of exceptional greatness ~ individual and collective.

I felt the familiar tribal-embrace that I'd not felt in more than a few years. I felt it deeply. And at the same time felt a deep loneliness too. I realized, with a distinct conscious awareness, that the call to return to the full service of my Rooted Ancestors was Real and Ripe. I suspected as much, and have been returning to those roots and realigning my dedication since my mother's passing, but now... now it's time to ratchet it up.

It's uncertain where this call will lead me, but this week I've rededicated myself to morning ritual that is already opening my eyes and my heart to potential. Potential to add value to this skewed world we share. And I am grateful.

Strolling in Witness around my little acre is on my agenda for this morning, along with planting more seed and transplanting more seedlings. And as I tend to this nurturance I will express my prayers to be a worthy witness to the song of the plants, my botanical allies, the Rooted Ancestors, so that I may be their voice in these strange, disconnected times we live in.

And in these realizations, rediscoveries and revelations I see a garden of toil and ecstatic delight. And like the calling, I am Ripe and Real and Ready.

Peace.

Charmed Blessings

It's been a busy week, and then some, and it ain't over yet. Monday kicked off with tying up loose threads and recovering from a wonderfully busy weekend at Whiting Mills' Open Studios. I did manage to start harvesting some beautiful Trifolium pratense, a practice that will continue on dry days throughout the season.

 The gardens are picking up momentum, offering me opportunity for daily harvests as I continue planting. I remind myself that this momentum fires up and excellerates, so I mentally prepare.

 Some plants are already hitting their stride and preparing for their next phase of life, like these egyptian (walking) onions. My small patch of chickweed, which I'm tending with expectation for expansion is almost done flowering and seeding, and is preparing for her summer rest before returning later in the season. Lucky little wench. Yet, she, like the onions, remind me: All things in their own time, space, and at their own pace.

This reminder comforts and calms me, as I push on to complete a busy June schedule, knowing that July is a TaB month for me ~ a "Take a Break" month ~ where I scale back workshops, events and other offerings as I turn my focus on home, hearth, me. The hop strobiles will likely make their appearance during my TaB month. How fitting.

 There's not much time for making art, though I still exact some discipline to journal and sketch. When my waking-day begins to fade, I enjoy evening strolls around my little acre... my little manor... around the spaces I call my little meadow, my little forest. The experience is, to me, a form of creation, of art. And I offer gratitude, deep and broad, for this blessing.

As the week winds down, I will wind up. I'll be hitting the road before the crack of dawn on Friday to pick up my dear friend, Kim of Raven's Edge, LLC, to head north and east to attend the International Herb Symposium. For years I've longed to attend this. For years I've had other life obligations. The source of those obligations has moved on, and I find myself able to feel my roots again, to sink them deep, to grow, blossom, fruit and reclaim some desired sweetness in life. And again: More gratutude.

I live a charmed life. It's not an easy life, as some folks perceive, yet it's a life I dream, do and manifest... and I wouldn't have it any other way.

Peace.

Ready for Whiting Mills' Open Studios and Block Party Event

Today I'm making myself busy at the studio. Tomorrow too. Because this weekend is the June Open Studios & Block Party at Whiting Mills in Sunny Winsted, Connecticut.

I'll have fresh herbs available, limited edition elixirs and soaps, tinctures, balm samples, smudge sticks, artful creations and more. I'll be serving herbal tea, herbed water and kombucha. I'm hosting a Plant Swap, a studio Door Prize, and two nature-inspired visiting artists: Art Barker Photography and Garden Art by Claudia.

If you're anywhere around the lovely June hills of northwest Connecticut this weekend, please stop by for a visit ~ and to partake of the talents, inspirations and festivities going on at Whiting Mills this weekend!

Gotta giddy-up!

Peace.

Aunt Mary's Sweet Geranium Spray

This is a simple spray I've been making for years. It was inspired by my Aunt Mary, a woman of great heart and humor. Its fragrance is light and crisp, clean and airy, words that seem fitting to Aunt Mary's spirit.


Yet the inspiration for this spray was born from a memory. Years ago I was shopping with my mother and her sister Mary in some funky little artist coop type of place, somewhere around Amherst, NY. Mary discovered some scented sprays, one of which was geranium (and another, carnation). She declared in that moment how much she loved the scent of this plant and she began spraying herself, the air, my mother, me ... even the salesclerk ... all the while laughing and enjoying that magical moment.

I also recall wandering her gardens with her as she would pluck a leaf, massage it a bit, and inhale the fragrance. Deeply. And then she'd invite me (insist, really) to do the same. 

To this day, whenever I catch the scent of geranium I recall the playful Spirit of this very playful woman. I created this spray with the intention that it carry a bit of that playful Nature as well as the clean, crisp scent of natural geranium into your home and into your heart.

And this is another botanical creation I'll be featuring during the Open Studios & Block Party weekend at Whiting Mills in sunny Winsted, Connecticut. If you're in the area ~ stop by June 6 and 7 to check it out ~ and all the other amazing talents!

Peace.

My Basic Bitters

I love bitters. I love especially enjoy the bitter, spring greens that I consider winter-recovery foods. And I enjoy this basic bitter brew that I make for use in any season. Most often ~ like every day ~ I add a drop 'r three to a glass of water for the fragrance and flavor, as well as the other benefits that the herbs impart.  I know what's in it and that it was made with love.

Organic orange peel, molasses, cardamom, gentian root, quassia, fennel seed, cinnamon bark, clove bud and love go into this fragrant, bitter brew. I use it in cooking, baking and in cocktails in lieu of Angostura bitters as well as in water. I rarely ice my cakes and such, but when I do make icing I almost always add a bit of this to harmonize the cloying sweetness that is inherent to sugary icings. I sometimes add a drop or two to my homemade kombucha, especially if the batch came out a bit sweeter than I like.

I recently shared some "bittered water" with a kind visitor who, upon tasting, asked to buy a bottle. So, while preparing hers, I bottled up a few extras. I'll be offering these at our Whiting Mills Open Studios & Block Party over the first weekend in June. So, if you're in the region of northwest Connecticut ~ living or visiting ~ I hope you'll join us!

That's what I made today.

Peace.

Tincture of Yarrow - My Bug Spray

Recently I was asked if I had a bug spray for sale, especially one that deters ticks. I do, and it's a simple tincture of Achillea millefolium, commonly called wild yarrow. I learned about this use of yarrow from herbalist and wise woman, Susun Weed in one of her articles or radio shows ~ I can't remember ~ but I've been using it and it does seem to help with May flies, ticks and mosquitos. And it enabled me to replace an old formula and reduce my essential oil use, which is a strategy to which I'm dedicated. Of course, the "best" practice for protecting oneself from tick bites (and the potential for tick borne dis-eases) is A) Conscious Body Awareness and B) Careful Body Checking. I've had one bite so far this year, and have picked two crawlies off my person. Not bad, given the time and space I spend in their territory.

But back to the yarrow tincture: All I could find was my own bottle from last season, because of course, I've been using it. I could have sworn I had made a fresh batch last summer. You see, I keep my dried herb shelves organized in alphabetic order by common name, and my prepared herbals are organized in the dispensary in alphabetic order by botanical name. It seems that my brain played a trick on me when putting away the bottle of tincture, for I discovered it (quite by "accident") in the Y section of my dispensary.

I knew I had made a batch!

I prefer teaching folks to make their own medicinals and will be offering such a workshop when the yarrow starts blooming. But there's always those folks who either don't want to make it themselves, or want it now, so I bottled some up in spray bottles to have on hand for the kind requester, as well as for the Whiting Mills Open Studios & Block Party coming up the first weekend in June in sunny Winsted, Connecticut.

There's a list of dispensary herbals I'm preparing. More on those in upcoming posts. Once I get them made!

Peace.

Rhubarb Cake

The garden rhubarb is ripe for harvest so it's time to create some kitchen magic with it! In the morning, while the world is still cool, is my seasonal time for baking. Today I made a Rhubarb cake, adapted from a recipe at Food52.

You can see that I tasted it and it's so good I'll most definitely be making more for the freezer. I rarely bake or roast or broil in the heat of the summer months, so having treats like this tucked away is joyful strategy!

Here's my adapted recipe and I encourage you to make it ~ as is, or your own adaptation ~ because it's really, really good!

Rhubarb Cake

Crumb
3 T  rolled oats
3 T  sunflower seeds, roasted
3 T  whole wheat flour
¼ c  brown sugar
½ t  sea salt
3 T  unsalted butter

Cake
2       eggs (from my Ladies)
1 c    sugar
½ t    sea salt
2 t     almond extract (homemade, of course)
6 T    unsalted butter
1½ c whole wheat flour
2 c    rhubarb, chopped (in any way)

Preheat the oven to 350°F.

Blend together the Crumb ingredients with a fork and set aside.

In a bowl, beat the eggs and add the sugar, salt, almond extract and butter and beat well (and with love). Fold in the flour. Fold in the rhubarb. Pour into a buttered 8" pan (I line the bottom of mine with parchment paper, though it's not necessary, just a habit of mine). Top with the Crumb mixture.

Bake for 60 minutes (or when a cake tester comes out clean). Let cool. Cut and enJOY!


So yeah, that's what I made today. I'll like make another tomorrow morning, with some possible variations. And the morning after. And, well, you see where I'm going with this.

Peace.

Fermenting Sustenance in Pickled Eggs

Today I started a batch of pickled eggs ~ naturally fermented picked eggs. I haven't made these since the end of last summer. But now The Ladies are laying at their summer rate and I'm able to easily hold aside a couple dozen for (at least) two weeks for hard boiling. In case you're wondering why, fresh eggs, hard boiled, are impossible to peel.

If you've been following me for a while, you know I love fermenting food. A little salt brine, some flavorful botanicals, sometimes a bit of whey ... and magic happens.

So today I hard boiled some eggs, for on-hand fast-food over the coming days, as well as for fermenting into delicious, nutritious pickled eggs. I snagged some oregano, chives flowers, egyptian onion, horseradish leaf and a sprig of mugwort from the gardens, and layered them into a quart jar with 9 eggs and a cup of brine (1/2 teaspoon kosher salt to 1 cup of water). The brine is this only thing I measure and each time I make these (and everything else) the flavorful herbs I use depend on what's available and what my eyes fall on first.

In a couple of days they'll show signs of bubbling fermentation. I'll burp the jar and keep it on my kitchen counter for a few more days, or maybe a couple, or maybe less before I taste the first one. Oh, the anticipation!

But after that first taste I'll place them in cool storage for a couple/few months. Fermented eggs are a bit like wine in that they improve with age.

I'll be putting up several jars of these throughout the summer, to enjoy straight away, as well as to have some in cool storage to supplement the drop in egg production once the days start to shorten... right through to winter.

So yeah, fermenting sustenance. That's what I made today.

Peace.