A Winter Solstice 2013 Greeting

"Help us to be the always hopeful

Gardeners of the Spirit

Who know that without darkness

Nothing comes to birth

As without light

Nothing flowers." 

May Sarton, The Invocation to Kali

Golden Toyon (Heteromeles arbutifolia ‘Davis Gold’)

The Winter Solstice marks the beginning of a new cycle which is filled with the promise of new growth, new beginnings, both in gestation during this dark time of the cycle. May we each be flexible with the consequences of humans living on Planet Earth and awake to the opportunities not heretofore known to us human inhabitants.  Climate change . . . well, climate change seems to shifting, altering all we have experienced or known, often with a loud and certain unexpected force. While letting go of our remembered past and embracing what each day presents, may each of us celebrate with gratitude the preciousness of living at this time and in this space, while we, also, joyously honor our interdependence with all who call this planet "home."

"To care for the living earth

is to care for ourselves."

Anonymous

During this Winter Solstice and throughout this coming year/cycle as we cultivate a healing interspecies community, may we all

Spectacular Fall Color

We returned from the Eastern Sierras not long ago, staying for the first time at Twin Lakes Resort in a cabin. This particular cabin was a remodeled house moved from Bodie and we found it very charming and comfortable. The fishing season was still open so most of those staying at the Resort were fisherpeople.

Shasta and Cathie enjoying the sunshine
and spectacular Fall color

The BIG attraction for Shasta was all the deer that arrived mid to late afternoon.
Unfortunately we saw a buck with an arrow between his shoulder blades.
What was the hunter thinking leaving the buck in this condition?

The first full day we drove down the mountains into Bridgeport where we ate breakfast in our favorite spot: The Hays Street Cafe, visited the library where Shasta was welcomed with treats. An awesome dog book fell into my hands: The Possibility Dogs by Susannah Charleson and I checked out and read Luanne Rice's latest book: The Lemon Orchards which I highly recommend. We visited with friends we've made over the 20+ years we have spent time in this tiny town.

We took some hikes, mostly in our favorite places.

Shasta and Cathie along Lee Vining Creek.

Mono Lake as seen from the Lee Vining hike from
the town of Lee Vining to the Visitors Center,
which was closed at the time of our visit due to the craziness in our Nation's capitol.

Another view of Lee Vining Creek on our returning trek.

A lazy afternoon stroll along the Eastern end of Lower Twin Lakes.

A view of the Sawtooth Mountains from the Western end of Lower Twin Lake.

Aspen trees in all their splendor just a short hike from our cabin.

The full moon rising over Mono Lake.

And the full moon risen above Mono Lake.

Our very favorite canyon we visited, as well.

The beaver pond in Lundy Canyon.

Stunning color in Lundy Canyon.

Dwight looking out over Lundy Canyon.

Mono Lake as seen exiting from Lundy Canyon.

While taking in the beauty of these pictures

Celeriac and more

Celeriac root is now ready for harvesting. Celeriac root can be eaten in a variety of ways: soup, mashed like potatoes, fritters and, of course, salad. It has a mellow celery flavor which I prefer to celery.

Celeriac planted companionably with leeks

Two celeriac roots just harvested

Roots up close

Once harvested the fine hairs are to be removed as well as the tops.  Wash all the dirt off and bring inside.  Peel the root once you are ready to add it to the recipe of your choice.  Here are two of my favorites

Celeriac Salad Remoulade

• One large (about 1 1/4 pound) celeriac root
• 6 T. organic kefir milk
• 6 T. organic mayonnaise
• 3 T. organic Dijon mustard
• 4 T. finely chopped organic fresh parsley
• 4 T. finely chopped organic fresh chives
• 3 T. finely chopped organic onion
• Sea salt and freshly ground organic pepper to taste

Mix all ingredients except the celeriac root.  Wash the root, trim off the tops and peel. Grate the root and mix with all the other ingredients. Prep time is about 30 minutes.  Best if sits at room temperature for at least 30 minutes.

Fresh Herb Celeriac Fritters

• One celeriac root about a pound
• 2 organic duck eggs, beaten
• 1/2 C. finely chopped organic fresh chives
• 1/2 C. finely chopped organic fresh parsley (or arugula)
• 1/2 C. organic sprouted bread crumbs (I dry ends then whirl in food processor)
• OR sprouted spelt flour works also

Prepare and add all of the ingredients except the celeriac root to a large bowl. Wash the root, trim off the tops and peel. Grate the root and mix with all the other ingredients. Fry in a bit of organic olive oil at a lower temperature than potato pancakes or zucchini fritters. Simply delish with a bit of organic kefir cheese mixed with fresh organic herbs OR Dwight enjoys with homemade ketsup.

Fall visitors

Stunning color of two Roger Red grapevines

A few mornings after our return from the Eastern Sierras while preparing Shasta's breakfast at the kitchen sink I noticed four bluebirds, one mockingbird and a gold finch all companionably enjoying the succulent grapes.  What a colorful sight!

Fall now past, Winter arriving.

A Plethora of Beans

A plethora of not just any kind of beans but French/filet beans or haricots verts, specifically Fortex. This early, stringless pole bean, and productive gourmet delight has been planted for many years now in my raised bed vegetable garden.  This year, once the soil warmed, the dark brown seeds were planted serially over several months for extended harvesting. "Scrumptious when fresh" and "the exceptionally long pods grow to over 10 inches" are quotes about Fortex from Territorial Seed Company's catalogue, as well as "the 6 foot tall vigorous plants require trellising." 

Exceptionally long Fortex fillet bean pods

 Fortex beans trellised on cattle panels

Abundance of Fortex beans for eating enjoyment

RECIPES

GREEN BEANS WITH EGG AND LEMON SAUCE for 2 people as main dish

1/2 pound Fortex beans freshly picked

2 tsp. sea salt, plus salt to taste

1 T. organic unsalted butter

1 duck egg (or 2 if you use chicken)

1/4 C. freshly squeezed Meyers lemon juice

Grated zest of 1 Meyers lemon

Freshly milled pepper

In a large pot, large enough to accommodate the full length Fortex beans, bring enough water to cover the beans generously to a rolling boil.  Drop in the beans and cook until tender, 5 to 7 minutes. Drain well.

While the beans are cooking, in a bowl lightly beat the egg, then add the lemon juice and zest, and pepper to taste. Beat to mix.

In an 8" to 10" cast iron skillet melt the butter over medium heat. Add beans lightly tossing to coat with the butter.  Add the egg mixture to the hot beans and stir quickly with a wooden spoon. NOTE: to keep the egg mixture from curdling, maintain the stove heat at the lowest possible setting.  

As soon as the sauce has set remove the pan from the heat, add salt to taste and serve hot.

ONE PAN CHICKEN WITH VEGETABLES, 4 servings

2 whole organic chicken legs

1 C. chicken broth, or water is okay

3 T. chopped fresh parsley

1 tsp. chopped fresh thyme, lemon thyme adds a luscious touch

1 tsp. chopped fresh rosemary

2 large yams or sweet potatoes, cut into 2" cubes

2 C. fresh Fortex beans cut into 1 to 1 1/2" lengths

In an 8" to 10" cast iron skillet sear the whole chicken legs on both sides. Add all the remaining ingredients and bring to a boil.  Reduce the heat, cover and simmer about an hour . . . until the chicken begins to fall from the bones and the vegetables are tender. Serve in pasta bowls so you can enjoy the rich broth along with the chicken and vegetables.  This freezes well, too.

"In this month the Gardener has great variety of Business and must employ his Head as well as his Hands toward furnishing his Kitchen Garden with everything necessary for Winter use." 
The Gentleman's and Gardener's Kalendar, 1724

MuRefuge pantry shelves

Cinquefoil blooming amidst Idaho fescue

While you furnish your "Kitchen Garden with everything necessary for Winter use"

Vaux's Swifts, Sebastopol, California

Recently while enjoying Screamin' Mimi's ice cream with Kathy Spalding, our neighbor who we first met while walking our respective dogs and have over the years spent more time with, mentioned biking into Sebastopol each evening to count swifts. Both Dwight and I were so enthralled with her stories I thought perhaps you all would enjoy a guest blog post by her. As you read her informative and fun post

Perhaps you’ve seen the Vaux’s Swifts at Healdsburg’s Rio Lindo Academy during their autumn migration. Last year my pal Donna made the trip to enjoy the spectacle when someone mentioned the swifts on Sebastopol’s High Street.

You guessed it. Donna lives on High Street.

And so do the swifts, for a few weeks anyway. Since late August they’ve been dropping into the chimney of a private residence on Calder at High Street, but not before treating lucky on-lookers to jaw-dropping displays.

Around dusk, the swifts start out flying fairly high up in a loose group, in that seemingly effortless “twinkling” flight described in field guides. Gradually the group becomes denser, more organized, a feathery tornado not unlike a starling cloud.

On evenings when the numbers are high, the birds become a whirling cylinder. Flying at high rate of speed, the swifts create a whirring sound punctuated with the occasional tap of impact when wing meets wing. This cylinder of swifts takes position over the chimney. Then individuals peel away from the group and pour into the chimney. An onlooker described it as smoke in reverse.

Vaux’s Swifts are perfectly designed for what they do. Weighing in at 15 to 22 grams (equivalent to 3 or 4 quarters) with 12-inch wingspans, these wee birds cover huge distances, migrating as far as Canada to Venezuela. Each spends the day gorging on thousands of mosquitoes and other aerial arthropods. Mouth as wide as the face, maximizing food intake in flight, like baleen whales in the sky. Tiny feet sewn on sideways for grasping rough vertical surfaces. Spiked tailfeather tips for propping, much like a woodpecker. Flat forehead for an aerodynamic profile. Wings with short “arms” and long “fingers” for speedy flight. Vaux’s cousins the Common Swift, Apus apus, holds the level flight speed record at just under 70 miles per hour. (The peregrine has been clocked at higher diving speeds, but that’s working with gravity.)

Swifts resemble swallows, but they’re closest relatives are nightjars and hummingbirds, with whom they share the ability to enter torpor, dropping their body temperature to conserve energy. Other birds do this, but none as dramatically.

Aristotle theorized that some birds hibernated, burrowed in mud, to explain their absence in winter. The truth of migration is stranger still, but swifts raise the bar to an entirely new mind-blowing level. Few things are as aerial as swifts. Some species remain airborne for months at a stretch. Apus apus is said to spend the first three years of its life flying. Eating, mating, sleeping, it all takes place during flight. They even practice aerial roosting. They will ascend to a great height (and have been found at 10,000 feet) and use wind direction to orient themselves. Birds have been shown to shut down half their brains, which is thought to allow for sleep.

Vaux’s swifts used to rely on old-growth forests for nesting and roosting. With the thinning of snags and decimation of forests, swifts increasingly rely on chimneys. Due to earthquake and other concerns, swift-friendly chimneys are harder to find.

Not enough is known about these fascinating birds. To learn more, and to report your sightings, see www.vauxhappening.org/Vauxs_Happening_Home.html.

Abundance . . . Zucchini and more

“The creatures that inhabit this earth - be they human beings or animal - are here to contribute, each in its own particular way, to the beauty and prosperity of the world. Many creatures have toiled singularly or jointly to make our lives comfortable.  The food we eat, the clothes we wear, have not just dropped from the sky.  Many creatures have labored to produce them. That is why we should be grateful to all our fellow creatures.” Dali Lama

Our sweet, warm Six toiling to keep MuRefuge secure.

Anyone who has grown zucchini, whether hybrid or heirloom, knows well how hard this plant toils to give us an abundance of food. 

A toiling pollinator inside a zucchini flower.

The particular variety that we enjoy here at MuRefuge is an Italian heirloom which has a luscious flavor even when the size is pretty large.

Just picked for Fresh Herb and Zucchini Fritters.
Check out the recipe below.

These heirloom plants are quite large. I usually plant 7 seeds in a smallish area, less than foot diameter, pulling out the 3 or 4 least healthy looking plants when they are a few inches high.

The remaining 3 or 4 plants take over a half or more of
one of the largest raised beds along with the walkway
around the end of that bed.

Fresh Herb and Zucchini Fritters

This simply delish recipe will feed 2 generously as a main course.

Serve plain or with yogurt, herbed organic kefir cheese (Cathie’s 

preference), homemade ketsup (Dwight’s favorite addition).

• 1 1/2 pound freshly picked Italian heirloom zucchini
• 2 duck eggs, lightly beaten (of course, chicken eggs can be substituted)
• 1/2 C. dried bread crumbs (I dry and pulverize the ends of sprouted bread)

more or less:

• 1/2 C. finely chopped chives
• 1/2 C. Italian ‘Gigante’ flat leaved parsley, chopped
• 1/4 C. fresh Basil or 1 Tbs. fresh Marjoram, chopped
• 1 tsp. fresh peppermint, chopped
• sea salt and freshly ground pepper

Grate the Zucchini and squeeze out any excess water. Mix all the other ingredients together in a large bowl, then mix in the Zucchini. Using a 1/4 cup measuring cup filled with the batter, drop 4 scoops into a hot cast iron skillet prepared with a small amount of organic ghee and organic olive oil. Press each scoop down with a spatula to make the fritters.  Cook one side until browned to your liking, turn and brown the remaining side. Serve immediately.

Recently made Zucchini Cake

Zucchini Cake

Mix well together in medium bowl:

• 3 C. sprouted flour 
• 1 1/2 tsp. baking soda
• 1 1/4 tsp. sea salt
• 1 tsp. baking powder
• 2 T. (YES! 2 tablespoons) ground cinnamon
• 1 tsp. ground mace
• 1 tsp. ground coriander seeds

In large mixing bowl cream with a hand held mixer:

• 1 C. room temperature organic, unsalted butter. Then add

• 1 C. organic maple sugar, mixing 1/4 C. at a time

Beat until light, about 5 minutes

Add 4 duck eggs, one at at time, beating well after each

Add 1 T. organic vanilla, beat well.

Now add sprouted flour mixture, beat well.

Then fold in 4 C. coarsely grated zucchini.

Preheat oven to 325 degrees and lightly apply organic 

ghee to 4 C. glass bunt pan.  The above mixture will

be fairly thick; ladle into bunt pan.  Bake for 1 hour

and check doneness with a toothpick. Remove from the

oven when toothpick comes out clean. Cool 10 minutes

before removing from bunt pan.  Cool completely.  May

be served for breakfast with organic kefir cheese or for

dessert frosted with organic butter, maple sugar, vanilla

and kefir cheese (adjust amounts for your own taste or preference). 

Blooming lemon verbena

Close up of lemon verbena

Not so long ago a large bundle of lemon verbena was picked and delivered to Screamin’ Mimi’s.  I am told ice cream will be available soon for purchase. While enjoying this heavenly treat remember to

Consequences, Intended and Otherwise

The seeds for this spectacular display of sunflowers came as a Christmas
 present from my niece, Callie, who lives in Kansas City, Kansas.
The sunflower is Kansas' State Flower

At a very early age I learned that my behavior had consequences. If I was "responsible" my mother loved me; if I was "a good girl" I escaped my father's ire. Early behavior seems to imprint. At best if we are not awake in the present to this learned behavior, our early life experience may not bring the desired outcome, OR in the worst case scenario it may produce serious or life threatening unintended consequences. The unique to each individual story, along of course with genetic makeup, plays itself out in our physical bodies. As we get older the resiliency of youth slows, and aches and pains or downright ill health occur.

BEing a quarter of a century student of the dynamic system known as the Enneagram provides me with a map for the internal terrain (how one negotiates life without this map is a mystery to me). This map assists with identifying one's story line and its consequences. Another tool is Louise L. Hay's Heal Your Body in which she provides suggested new thought patterns for maintaining a healthy body.

The idea of consequences, intended and otherwise evolved from my personal internal discussion with myself about our decreasing duck flock. Early this Spring I decided to "sheet mulch" (a Permaculture practice which I have used often here at MuRefuge) with cardboard, old worn out natural fiber clothes and wood chip the septic mound in the ducks' area. Unfortunately this practice, along with the lack of rain since last December, has provided the just right environment for Aspergillus to flourish.  The small Indian Runner flock that also calls MuRefuge home forages amidst the wood chips where, where a plethora of Aspergillus organisms grow. As the mulch progressively covered more area, one of the oldest ducks and another of the next older ones died from this organism affecting their respiratory system. Then recently one of the two youngest ducks began having significant breathing problems, most strikingly noted by her severe sternal retraction with each inspiration. I freaked out: "I am killing my ducks." Now what? No more covering massive areas in the duck yard with wood chips! The remaining wood chip pile on the driveway will be delivered to areas where the ducks do not forage. And perhaps it is time, after 20 years of this activity, to let go of accumulating wood chips for dispersal onto the land occupied by MuRefuge. 

Back to the ill duck: I identified flower essences (Self Heal and YES, aka Yarrow Environmental Solution) to support her healing. The good news is she back with her flock foraging and exhibiting normal breathing.

Vickie, my extraordinaire weeder, and I have been getting rid of invasive grasses on the entire property.  This practice has been going on for several years now. Quite large areas of bare dirt now exist, many in the ducks' area. My practice in previous years has been to start native grass seeds in Todd planters, then once they sprouted, to plant them out in the areas mulched with wood chips. This coming rainy season they will be planted directly into the dirt. 

12 Todd planters, each with 32 cells, have been scattered
with native bunch grass seed: 2 planters of June grass
and Blue Wildrye grass, and 10 with Idaho fescue.

There is no illusion here that much weeding will be needed once the rains have come and the massive seed bank for weeds in the soil has sprouted.

These Stinging nettles in bloom give one an idea of
the massive volume of seeds produced by what some
call a weed.  My belief is one can not have
enough Stinging nettles in the Spring
when the young leaves can be made into a tasty soup.

Everyone's gardening practices have far reaching consequences. The prevalent use of Monsanto's Roundup and other pesticides is causing not only the honey bee hive collapse globally but the Monarch butterfly population decline here in the West as well as in the rest of the country and Mexico. As you can see viewing the two pictures of milkweed below there are no holes in the leaves because there are no Monarch laying eggs on their caterpillar food plant. Pristine plants does not equate to an ecosystem where Monarch butterflies flourish.

Davis Showy Milkweed in bloom.
This plant is caterpillar food for the Monarch.

Newly formed seed pods
of the Showy Milkweed.

Tithona flowering.
This Mexican sunflower is favored by the Monarch butterfly for nectar.

Madeline Albright writes of unintended consequences in her book Madam Secretary: A Memoir. The mighty and The Almighty Memo to the President Elect. Two other books I am reading right now also relate consequences, both intended and otherwise. Steve Solomon writes of eating nutrient dense food vs. nutrient depleted food in The Intelligent Gardener. He also relays information gathered by the dentist Weston Price who noted the difference between the troublesome teeth and jaws of people who ate a modern diet devoid of nutrients as opposed to the healthy teeth and their well developed bone structure of those eating nutrient dense food. And the biography of Rachel Carson by William Souder, On a Farther Shore: the life and legacy of Rachel Carson, brings to mind her concern (aka consequences) about DDT and the further use and development of synthetic pesticides.  Now we have the prevalent use of Roundup for weed control. This synthetic pesticide is not only more detrimental to the environment than DDT but causes an array of cancers to not only humans but to other creatures who also inhabit this planet.

Snowberry in the background with asters and California fuschia

in the foreground with dormant fescue all around.

Some consequences we can predict, others we as humans cannot. May we each BE awakening to the effects of the stories we tell ourselves AND to the 

behaviors that effect not only ourselves but those around us close and distant. And keep in mind Dali Lama's perspective of consequences aka karma:

One of the characteristics of karmic theory is that there is a definite,

commensurate relationship between cause and effect.

There is no way that negative actions or unwholesome

deeds can result in joy and happiness.

The display of goldenrods is spectacular this year.
Fall seems to have arrived several weeks before the Fall cross quarter day.
In years past these flowers have come in late August or
early September, providing nectar for the Fall butterflies.

As you ponder, or not, this humble offering from this One, may you feel free to leave a comment, or not, about your own personal experiences with consequences. May you 

Summertime, Summertime, Summ . . . Summ . . . Summertime

What keeps you going isn't some fine destination but just the road you're on, and the fact that you know how to drive. You keep your eyes open, you see this damned-to-hell world you got born into, and you ask yourself, 'What life can I live that will let me breathe in & out and love somebody or something and not run off screaming into the woods?
Barbara Kingsolver 

MuRefuge in the height of Summer is the focus of "life" that keeps me from running "off screaming into the woods."  She is offering a plethora of vegetables, fruit and berries, and medicinal and culinary herbs as well as native flowers for a very satisfying experience for all BEings venturing onto her three quarter acre.  After several seasons of relentless clearing out of nonnative plants, bushes even trees:   

Naked Ladies and Red Pokers, both originating in Africa

'Majorica' Rosemary and Italian Stone Pine from the Mediterannia region

Day Lilly plants originating from China
not to be excluded - Smoke bush, pineapple quava and strawberry tree,

there is now ample room for human food as well as for the domesticated and wild ones that visit or call MuRefuge home.

The septic mound that is maybe half of the duck's area is evolving with June Grass and Northern California poppies on the South end of the mound, many kinds of lavender amidst Idaho Fescue and white yarrow in the middle, 

Stinging Nettles 

along side Purple Needlegrass, and more Northern California poppies interspersed with Matillija Poppies and several kinds of California Wild Lilacs (ceanothus) on the Northern end.  Jax, our resident cat, loves sleeping beneath the lavender or ceanothus.  The ducks often nest in breeding season beneath the lavender bushes as well.  Peach trees grow in the "run off" area on the Southeast side of the mound which is MuRefuge's  very warmest spot.

Soon to have ripe peaches to eat right off the tree

  Black Satin thornless blackberries thrive along the gravel road fence.  

In the Northwest area of the duck yard heirloom apple trees and red raspberries provide food for humans and a spot for the ducks to nestle into the shade on a sunny afternoon.

Pink Pearl Apple tree in the foreground with tansy,
chives and chamomile growing beneath.

Red raspberry plants that were cut back in very early Spring since the Winter frost killed the canes from last season

Companion planting brings health and well being especially to the plants in the vegetable garden.  Since most vegetables are planted in raised beds, there is limited space for "crop rotation" so planting plants together that benefit one another is a way to decrease predatory insects and diseases. 

Just to the right of the vegetable garden gate is this raised bed filled
with TriStar strawberries, Walla Walla onions and Wild Garden lettuce mix.

Foreground lemon cucumbers with carrots just germinating behind them
then Merlot lettuce with carrots, tomatillos and cilantro going to
seed for later planting.  The cattle panels on either side of the bed
are for the Fortex fillet beans that are about 6" inches tall
growing in the holes of the basalt blocks comprising the edge of the bed.

In the foreground is the raised bed with three different kinds of basil and pimento pepper plants.

Asparagus, tomatoes, Day of the Dead Marigolds and 'Gigante' Italian flat leaf parsley
enjoy growing together in a tangle of this basalt raised bed.

Then the front yard is evolving into a delightful coastal prairie which the butterflies find enticing with all the available nectar.

Beach asters, Coast buckwheat and Coyote mint form a synergistic community.
In the background are manzanita, next Idaho fescue to the right of
the path and native iris on the left.

Bee's Bliss in the left and middle of this picture, Idaho fescue on the left closer
and along the path Red buckwheat and Beach asters.

As an experiment along the front of the house, below North facing windows in my room, Bluff angelica was planted.

The flowers are frequented by many wingeds since the area is protected from the wind.

Enough Douglas fir trees were planted a few years ago to be cut for Christmas trees.  One remains after the last one was cut this past December holiday season.

The remaining Douglas fir tree is behind Give Peace a Hand sculputure.
California asters and Coastal milkweek are in bloom in the foreground.

The culinary herbs grow in an herbal spiral just off the back patio for easy access for food preparation.  This time of the year my very favorite herb in bloom is Wild Marjoram.

When starts are first moved out of the greenhouse, these Roger Red grape vines provide coolness and shade.

The epiphyles hang in the shade during the Summer
then move into the greenhouse for the Winter.
The gorgeous blooms are enjoyed from our bedroom window.

This is a smattering of views of MuRefuge for those requesting pictures.  I invite each of you to leave a comment as you