Welcome to another day of wellness!
On Tuesday Pamela and I went to visit Mad Cap farm to get away from the city and check on the fruits and veggies that Pamela planted there. The drive out was peaceful. We passed plush green trees and rolling hills blanketed under blue cloud filled skies. At the farm we changed from our summer sandals into high top rubber boots and prepared to get dirty!
In the garden we found things growing: little yellow squashes and their tender, tasty blossoms, fresh mint, green bell peppers, fennel, yellow beans and more. We stood surrounded by nature discussing the beauty, magic and miracle of live foods growing in rich soil.
Later Pam and I planted some carrots for the horses. I must admit that though I know a fair amount about cooking, I’m not known around town to have a green thumb. So I was excited to have a chance to redeem myself and help plant something. I also look forward to spending more time on the farm and learning how to grow the foods I want to eat. I realize that these days, gardening to grow food for ourselves and our families is a dying art in need of restoration. Because growing our own food cuts costs and teaches us how to nurture living things. Working with elders in community gardens, who know the old ways of growing food (which, by the way, were always organic and needed no special label to deem them so), helps connect us to our roots both ancestral and earthly. Back yard herb plots, award us access to just-picked herbs. In fact, the lavender, lemon mint and thyme used to infuse the water we drank in last week’s Feast Not Fast workshop came straight from Pamela’s home garden (recipe follows).
Reflecting on our farm experience, Pamela and I decided to create a Feast Not Fast workshop that will include a field trip out to the farm where we will use freshly harvested veggies and herbs to make a meal that we will eat between the rows surrounded by Earth’s energy. Stay tuned for a “Save the Date”. Look forward to seeing you there.
Be well, eat well,
Ebeth and Pamela
Herb Infused Water
1 gallon spring water
2 sprigs fresh lavender (flowers and all)
2 sprigs fresh lemon mint
1 sprig fresh thyme
Procedure:
In a large glass pitcher combine all ingredients. Allow to rest at room temperature for at least one hour. Serve whenever you are thirsty!
On Tuesday Pamela and I went to visit Mad Cap farm to get away from the city and check on the fruits and veggies that Pamela planted there. The drive out was peaceful. We passed plush green trees and rolling hills blanketed under blue cloud filled skies. At the farm we changed from our summer sandals into high top rubber boots and prepared to get dirty!
In the garden we found things growing: little yellow squashes and their tender, tasty blossoms, fresh mint, green bell peppers, fennel, yellow beans and more. We stood surrounded by nature discussing the beauty, magic and miracle of live foods growing in rich soil.
Later Pam and I planted some carrots for the horses. I must admit that though I know a fair amount about cooking, I’m not known around town to have a green thumb. So I was excited to have a chance to redeem myself and help plant something. I also look forward to spending more time on the farm and learning how to grow the foods I want to eat. I realize that these days, gardening to grow food for ourselves and our families is a dying art in need of restoration. Because growing our own food cuts costs and teaches us how to nurture living things. Working with elders in community gardens, who know the old ways of growing food (which, by the way, were always organic and needed no special label to deem them so), helps connect us to our roots both ancestral and earthly. Back yard herb plots, award us access to just-picked herbs. In fact, the lavender, lemon mint and thyme used to infuse the water we drank in last week’s Feast Not Fast workshop came straight from Pamela’s home garden (recipe follows).
Reflecting on our farm experience, Pamela and I decided to create a Feast Not Fast workshop that will include a field trip out to the farm where we will use freshly harvested veggies and herbs to make a meal that we will eat between the rows surrounded by Earth’s energy. Stay tuned for a “Save the Date”. Look forward to seeing you there.
Be well, eat well,
Ebeth and Pamela
Herb Infused Water
1 gallon spring water
2 sprigs fresh lavender (flowers and all)
2 sprigs fresh lemon mint
1 sprig fresh thyme
Procedure:
In a large glass pitcher combine all ingredients. Allow to rest at room temperature for at least one hour. Serve whenever you are thirsty!