November welcomes us along with the Celtic new year. For me it is a sacred time of reflection, projection, rooting in the here 'n' n...

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 hangin...

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...

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. 🥬 F...

I give thanks to this harve st, to the spirit of these plants, to the spirit of their Medicine… tansy, summer savory, and peppermint, and to...

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

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...

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