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.