Welcome Spring!
In just a few short days we will be at the Spring Equinox! Sunday, March 20th marks the first day of spring here in the northern hemisphere.
Eating What’s available
. So when you add these elements to learning survival, herbal, and gardening skills, it immediately becomes a fun challenge to see how much we can live on just what we grow and make. It has come to feel deeply satisfying and nourishing to eat this way, certainly second nature at this point.
Happy Spring Equinox!
It’s a beautiful day here today; sun shinning, birds singing, snow melting. A perfect day to really feel the tendrils of spring getting stronger. It was only 15° this morning, and the forecast says this will be the last of the really cold nights. Woohoo! We still have snow on our land, piles that slid…
The Light Returns!
My perceptions expanded and my understanding of connections grew immensely,
The Intricate Web of Energy and Health
With the corona virus restrictions, managing my health and energy seems harder than ever before. It’s been harder to establish routines and focus. The background feelings of waiting and uncertainty distract me from the daily things that need doing. So I’ve been thinking a lot lately about my energy, our collective energy and how we…
Love in the Time of COVID-19
What a strange time we are living in! I know it is affecting all of us differently depending on if we are working, home, have kids, elders, space to move and more. But we are all feeling the grief from the loss of our normal lives. I have watched my own state of mind change…
The Magic of Corn
Once again we find the wisdom in the oldest of traditions and the re-remembering of how to nourish ourselves well.
Happy Solstice New Year!
Solstice has come to feel like the true ‘new year’s’ celebration for me and Jeff and many of our friends. Solstice eve, the longest night, marks the occasion so distinctly, followed by the return of the sun and longer days starting the very next day. As a gardener, it also feels a bit like the…
Bounty of the Garden
The garlic was right on schedule, ready to harvest by late July. We have been growing our German White garlic for the past 16 years,
Wild Edibles at Wildmoon
My favorite by far is the first one; The Sioux Chef’s Indigenous Kitchen. While I have only distant relations to the Chocktaw peoples, this style of cooking and food feels like home to me.