Turning

 

Cassis Peaches bought at the
Sebastopol Farmers Market today.
Not perfect but will be delicious to eat
this Winter once canned!

Today, August 01, is a cross quarter day midpoint between the Summer Solstice and the Autumnal Equinox. In the Celtic tradition this day called it Lughnasadh designated to celebrate the Summer harvest. Today is a reminder of the turning from Summer towards Autumn.

  

 “The Summer was very big.

....

Command the last fruits that they shall be full,

give the another two more southerly days,

press them on to fulfillment and drive

the last sweetness into ” .... the fruit

                                         Rainer Maria Rilke

I am so grateful for the abundance this Summer has offered. When I see all the canned fruit over the past few months, I am filled with gratitude.

Santa Rosa Plums from our tree and Tanis'
Blenheim Apricots
and 4 different kinds of Peaches

I ask for a moment’s indulgence to sit by Thy side.

The works that I have in hand

I will finish afterwards.

Away from the sight of Thy face

My heart knows no rest or respite,

And my work becomes an endless toil

In a shoreless sea of toil.

Today the summer has come at my window

With its sighs and murmurs,

And the bees are plying their minstrelsy

At the court of the flowering grove.

Now it is time to sit quiet

Face to face with The,

And to sing dedication of live 

In this silent and overflowing leisure.

                                   RABINDRANATH TOGORE

Michele, Katie and Leigh
during the Sims Reunion
floating on the McKinzie River in Oregon.
  They are obviously fully embracing leisure.

Today as we honor the turning of the seasons may we

Cross Quarter Day Marking Beginning of Fall

Salt Marsh Gumplant (Grindelia stricta)

In the early morning hours of August 7, 2017, Lughnasad (one of four cross quarter days) occurs and marks the beginning of Fall here in West Sonoma County in Northern California. The deer are congregating in the field South of MuRefuge and the crows are gathering in large flocks as both are wont to at this time of the year.

Many of MuRefuge native plants are entering estivation, aka dormancy. Others are sporting vibrant flowers with abundant nectar drawing butterflies and hummingbirds to feed upon their nectar.

California Fuchsia (Epilobium c. Chaparral Silver)

Raccoon prints were evident in the drying pond a few days past. The seasonal pond is fed by an artisan well which just recently stopped running and now is running once again. As the soil dries and the air dries, the life force energy, aka qi, begins the shift from predominately yang of Spring and Summer to yin of Fall and Winter. 

Sage and Cathie languishing in the warmth of the sun on an afternoon recently passed.

The foggy mornings and warm afternoons are supporting the ripening of the Black Satin thornless blackberries . . . not too fast and without drying up the lush berries.

Nutrient Dense Crisp made with freshly picked  MuRefuge blackberries
made with soaked almonds rather than soaked pecans.

NUTRIENT DENSE CRISP 

Preparation: In a warming 350 degree oven melt 1/4 C. organic, unsalted butter in a 10" Corning Ware dish in which the crisp will bake.  

In a large bowl mix the topping:

• 1/2 C. freshly ground organic flax seeds
• 1/2 C. organic almond meal (if unavailable use almond flour)
• 2 T. organic chia seeds
• 1 tsp. each of organic ground coriander seeds, cinnamon, mace
• pinch of cardamom seeds if you like
• 1/2 C. chopped, soaked for 24 hrs. pecans

Pour the melted butter from the Corning Ware dish over the above dry ingredients and mix well.

In Corning Ware dish toss 

• 1/4 C. organic chia seeds 
• with 4 generous cups of your favorite, in season fresh berries or fruit. Frozen or canned fruit can be used during the months when fresh fruit is not available. For more ease of digestion use only one kind of fruit or berries.

If the fruit is not juicy enough, using an immersion blender puree 1 C. fruit with 1/3 C. water. If the fruit is not sweet enough add 2 to 4 pitted Medjool dates and puree with the fruit/water pureed mixture.

Bake, in the preheated 350 degree oven, for 30 to 45 minutes depending on your preference for the cooked fruit. 

As we each tune our awareness of the shift in qi and honor the seasonal cycle, may we