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.
. 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.
My perceptions expanded and my understanding of connections grew immensely,
Once again we find the wisdom in the oldest of traditions and the re-remembering of how to nourish ourselves well.
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,
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.
Look at all that kale! I am so fortunate to have such an abundance of this nutrient dense food. It grows beautifully and reliably in our rich soil and cooler summers. I suppose I shouldn’t speak to soon about cool summers and reliability. Every year changes and this past summer proved that it can get…