Showing posts with label herbs. Show all posts
Showing posts with label herbs. Show all posts

Sunday, October 23, 2011

Summer's Bounty

Sunset on the farm

Lettuce row
The warm weather may be gone, but the memories of this past summer are still as fresh as the veggies I spent the past few months growing (and eating, and planting, and weeding, and weeding, and picking, and washing, and packing.... there's a lot more work that goes into your salad than you might realize!)

The light on the farm was just incredible... every day was another glorious sky, changing from opalescent pinks and oranges in the morning to bright, buttery mid-day and egg-yolk yellow afternoon, all culminating in a glorious riot of sunset before fading to star-crested indigo as the last rays faded across the lake.

We held the last CSA pickup in mid-October, before the frost took out the last brave greens, and and held a beautiful bonfire and potluck to celebrate. Looking back at the photos Scott took, I'm struck by how generous the land and people and animal & plant friends were to us this year.

It was hard work at times, but it was glorious. What a wonderful, whirlwind, madcap couple of seasons - and there's just more magic to come!

Here are a few highlights from the archives:

Above:Houdini the Wonder Chicken,
Escape artist nonpareil!
Below: Making her escape...

Evening over the greenhouse.
clouds at sunset
the sheep
rotating the pasture
still wet kale...

The farm - my summer home-away-from-home
Farmer Matt (one of our wonderful 
employer-teacher-mentors)...
probably bringing treats to the sheep.

just one of the glorious pick-your-own herbs.

freshly harvested for the CSA pickup 

Blessings and love,
Blackbird's Daughter

Monday, December 20, 2010

Never Measure Anything If You Can Help It

It's true. If you were to make a recipe of my life, it would consist of those eight words.

Herbapalooza!! - an Herbal Evenings Party in PA (photo by Scott P Yates)

I say that because the lovely Danica Zirkle (above, in green hat), recently asked me to share a few "recipes" from a recent Herbal Evenings Party with her friends - so here they are! Happy holidays, D - MUAH!!

I put "recipes" in quotes for a few reasons. First, the whole point of playing with herbs is to PLAY with them, and for these simple and safe blends, the only way you can do it wrong is by worrying that you're doing it wrong.

Second, I don't like following directions, so I see no reason to make them up for anyone else. One of my favorite pastimes is reading cookbooks and how-to books, but I don't view them as rules so much as success stories. So while I do take careful notes of my experiments and custom blends, I rarely follow them to a T - and neither should you! Having said that, essential oils are very concentrated, and a little goes a long way, especially when using them on skin.

Beloveds, life is open to interpretation. These are notes, and you're welcome to change them or follow them as you see fit.
If you have questions, feel free to call me at (802) 578-7931. I'm happy to help!


Facial Scrubs and Masques

Tips: Facial masques should always be applied to damp, freshly washed (and/or scrubbed) skin, and followed by the moisturizer or toner of your choice.

Basic Recipe
1 part organic powdered milk
2 parts oatmeal
1 part ground dried herbs (lavender, calendula, chamomile, rose, catnip, raspberry leaf, etc.)
essential oils of lavender, carrot seed, atlas cedar and/or chamomile

Directions:
In a clean coffee grinder, blend oatmeal until it becomes a coarse powder.
Blend large herbs separately, checking every few seconds to make sure they're not too fine - a few pulses should do it. If using chamomile, you may have to remove stems.
Mix dry ingredients and add essential oils a few drops at a time until you reach the desired scent, stirring frequently. Add sparingly.
Store in a small jar, tin, or baggie - if using essential oils, they will lose their scent more quickly if stored in plastic.

To Apply:

Mix one tablespoon dry ingredients with enough liquid to form a paste (see variations by skin type, below). For a scrub, rub gently into face and rinse. For a masque, let paste thicken for 1 minute, spread thinly onto face, let dry, and rinse.

Optional Exfoliating Additions for Scrubs:
ground almonds (don't grind them too fine, or you'll end up with almond butter!)
ground sunflower seeds (ditto)
cornmeal

Variations by Skin Type
For dry/aging skin: Apply with cream or milk. Don't use dried peppermint.
For oily skin: Add 1 part brewer’s yeast and/or 1 or 2 drops tea-tree oil. Apply with witch hazel, rosewater, or milk.
For sensitive skin: Apply with rosewater, water, or chamomile tea. Do not use cornmeal or peppermint leaf. Test on inner arm before using on face.

Again, have fun, let me know how they turn out, and consider treating yourself and your friends to a personalized class or Herbal Evenings Party - you'll love what you learn!

Tuesday, July 6, 2010

No Shame in My Game (hamsters, karaoke, and herbs, oh my!)

So I spent the past week  month  year week being pretty busy...as per my usual routine.

I've been working on a couple of really exciting herbal commissions, including a moisturizing castile shampoo/body wash that's turned into hours of fun chemistry experiments. I don't follow very many rules in life (or the kitchen) but I do try to follow the "mostly organic and always pronounceable" policy. All of the natural recipes I've found resulted in a really watery product (think Dr. Bronner's), so I'm experimenting until I find the right combination of texture, conditioning, and cleansing properties.
 So far, I've made about 6 different versions of soaps and soap-lotions - even a soap/massage oil! - but nothing I'm completely satisfied with. Yet.
Tonight I played around with the shampoo + salt = bath gel trick, and somehow ended up separating out all the oils and fats from the from the water. I've got a few more ideas to try tomorrow, though, and I keep tweeking the essential oils, so the whole cabin smells amazing. I feel like such an inventor!

In other news, my friend Danica and her daughter came to visit from Pennsylvania. In addition to swimming, raspberry picking, visiting the farm, and harvesting wild mint and St. John's wort with us grownups, Avey was gracious enough to regale me with stories of her new hamster, Miss Pretty Pretty Princess Fiona Angel Loveykins the First. Apparently, Miss PPFALF is quite the charming companion, and if any readers are lucky enough to visit her, you're encouraged to bring gifts of both wildflowers and fresh vegetables, as befits a rodent of her distinction.

Besides concocting and visiting (and of course farming) I spent last Thursday night at a friend's karaoke birthday party, held at the fantastically divey Frannie O's bar (conveniently located behind the almost-empty K-Mart plaza, for all your plastic needs). It was glorious. Not only did I make some new friends, I got to continue one of my favorite hobbies - Sucking At Karaoke On At Least 6 Continents. Whoo-hoo, half-way there!

This is a big deal for me, folks. I have dreams of building a sturdy bridge of international goodwill and cameraderie on the solid foundation of off-key and poorly timed renditions of popular songs. Nothing says "I demonstrate respect for your culture by embracing my role as visiting laughingstock" like missing the high notes in front of a crowd of semi-drunk people who have the option of insulting you in another language.
In this case, the language was Vermonter, a dialect composed almost entirely of unintelligible glottalizations, spoken in a cadence reminiscent of the jarring motions of a small rowboat adrift in heavy seas. Lacking other offerings of socio-anthropological significance, I offered up my ego in 2 1/2 minute doses for the locals' perusal.

The whole evening was a blast, but it's left me wondering why I'm so game to make a fool of myself in front of strangers in pursuit of my own enjoyment. Certainly I wasn't always like this. In fact, I used to have terrible stage fright, and I distinctly remember spending countless sleepless hours during adolescence, squirming in embarrassment over a seemingly endless stream of social blunders and unintended pratfalls.
Is it possible I used up most of my shame reserves prematurely?  Have I doomed/blessed myself to a future of strange, self-selected autism?
How terrifyingly liberating.
As a side note, I should point out that I mean no insult to nor jest at the expense of anyone anywhere on the spectrum - I'm pretty sure when we're done pathologizing everyone who falls out of the mean range of "normal," society as a whole WILL feel a sense of well-deserved shame for our treatment of people with differences. That one of my first thoughts about this period of potentially amazing mental health was to wonder what the DSM would make of it is an irony I haven't lost.
Still, "socially shameless" isn't exactly a descriptor that applies to most women in this culture... any culture, really. Where's a good feminist treatise when you need one? Help me, Simone de Beauvoir, you're my only hope!
Sigh. Maybe this is all just part of being a healthy, functioning, self-loving individual. But if that's the case, how come so few of my sisters (and brothers, for that matter) are joining me?

Friday, June 25, 2010

Can't Stop Smelling Myself...

...and that's a good thing.

You know that thing that happens when you put on something that smells so good, you find yourself turning your head a lot or gesturing a little larger, just so you can catch a whiff? I just made a spur-o-the-moment astringent/toner about five minutes ago, and I can't stop sniffing. "Man," I keep telling myself, "I smell great."
If somebody were spying through the window, they'd probably have a hard time figuring out whether I'm grooving and boppin' to a little song inside my head, or cheerfully in the midst of a neurological breakdown.

In an unattractive twist of fate, I break out more in my 20's than I ever did back in high school (oh the irony...). Add to that the facts that I'm usually covered in dirt, it's hot out, and I can't be bothered with fancy lotions or whatnot, and it's a wonder my skin still looks like skin at all! Not a very good public image for someone who sells body care products, but there you go. Enter the spray toner: portable, quick, with a spicy, fresh, almost Christmas-y smell. In the words of the inestimable (and aggrevatingly well-complexioned) Mr. Yates: Done.

Sniff Yer Face Spray Toner
  • 2 oz. organic vodka
  • 1/2 oz. organic apple cider vinegar
  • 1/2 oz. water
  • 5 drops each of the following organic essential oils:
  • Bay (astringent; antiseptic; soothes and heals irritated & bruised skin; acts as tonic for hair & scalp)
  • Lavender (promotes cell growth; regulates sebum while promoting skin elasticity; soothes and heals acne, sunburns, scars, boils, etc.; bacteriacidal)
  • Rosemary (astringent; antiseptic; skin & hair tonic)
  • Lemon (astringent; brightens pale/dull complexions by removing dead skin cells, smoothing broken capillaries & cleansing greasy skin; astringent; antiseptic; circulatory tonic; soothes and softens scars)
  • 1 1/2 T. dried organic lavender blossoms
  • 1/2 the skin of a clementine, torn into three strips.
  • Directions: Mix all ingredients in 3 oz. spray bottle and spray over face, neck, scalp, etc.
... I just took a break from typing to flip my braids around and smell my wrists. And it's still true:
I smell fantastic.

Friday, March 12, 2010

Notes from the Jungle

So last time I wrote, I was staying in a palapa on the beach, enjoying el aire libre during the day and attempting to both sleep and stay warm at night - not an easy task when you´re up against a mattress shaped like a Pringle, a pillow seemingly stuffed with packing peanuts, and walls that are, in all reality, not walls so much as closely positioned poles. Still, it was Paradise, and there are many a common luxury lucky gringas like myself will go without in exchange for a chance to lounge on the beach and eat coconuts all day.
Much enamored with this simple life, I took to napping during the day. At night, I coiled myself into a multi-layered fabric tamale and rolled around on the Mattress of Doom listening to the booming surf and the Spring Break crowd party it up several hotels away. For privacy, I hung up a few blankets and sarongs; ambient touches that lent the place a delightfully exotic Gilligan´s Island feel, especially coupled with the palm-thatched roof.

Did you know there are scorpions that live in palm thatch? Because I didn´t know there were scorpions. Hell, I didn´t even know about the geckos.

There are lots of things I don´t know about Mexico, but there are other things I´ve learned rather quickly: Salsa dancing changes your internal rhythm. If you don´t bargain, you´re worth cheating. There are no such thing as too many popsicles, but there sure is too much tequila. And finally, most importantly, "she who wanders alone wanders best."
Having figured out the last one barely a day before we were scheduled to fly to Mexico City, I bit the bullet and parted ways with my former traveling companion (he of the travel itinerary, generous wallet and Spanish-speaking skills) in favor of finding my own adventures. And find them I have.

If anyone would like to visit me here (and you´d better do so quickly, because I´m leaving for even more adventures in 4 days), here´s how to do it:
Pack a flashlight, some bug spray, a sleeping bag, and your passport, and take the next Air Mexicana flight into Cancun.
From Cancun, grab the Mayab bus to Tulum.
When you get to Tulum, walk across the street to the popsicle shop and buy a fresh kiwi or mango or guava popsicle, and eat it under the tamarind tree.
Go back to the bus station and buy a ticket to a barely-there town called Manuel Antonio Hay. Tell the bus driver to let you out at kilometro veinte y seis.
When he opens the door, walk towards the brightly painted building - the only building - and keep walking until you come to a small path.
Ignore the rooster and follow the path. Look for a break in the trees on your right, through which you´ll see a small building made out of very loosely assembled sticks.
Call my name.
If you´re really lucky, a very tan (or very dirty; it´s hard to tell) woman with dark hair and muddy clothes will come out, look very shocked for a few seconds, and then hug you like you´ve never been hugged before.
Congratulations, you´ve found the bruja verde of El Alebrije.

Of course, I´m only the temporary green witch of El Alebrije, an intentional community in the Mayan jungle based around green living, yoga, and the Mayan calendar. In a few days, I´m going to another country to study Spanish for two whole weeks and continue teaching -and learning- about herbs. For now, though, I´m getting ready to teach an herbal medicine 101 class on the day of the Women´s Sweat Lodge, and I´ve traded in my ocean-side palapa for an even more ramshackle hut in the woods, where I spend my days surrounded by plants and my nights swinging to sleep in a hammock - and boy, was that part an adventure in and of itself.
It took me a week and some crazy maneuverings, but I´ve finally gotten it all figured out.

Picture this: it´s my first night in the jungle, and I have yet to figure out that the palapa has electricity. I have one candle and a flashlight. It´s very cold. As I listen to the moist crunching sound of thousands of insects chewing through (and around, and above, and inside...) my new abode, I feel very exposed. And cold. And alone. And vulnerable. And there are lots of animal noises happening very, very close, right outside the non-walls. My friend has mentioned monkeys and scorpions, and I am pretty sure that if this unfinished hut has a mosquito net hanging over the hammock when there isn´t even a floor yet, it´s probably for a damn good reason.
So. I blow out the candle, place the flashlight in my mouth (so my hands are free), and begin an event so ridiculous, it rivals the Great Squirrel Incident of aught nine. Double-bagging my sleeping bag with a second one for warmth, I wrap a blanket around my shoulders and hold them all in place with one hand while pushing the mosquito netting aside with the other. Awkward, but so far, so good.
Step two (climbing onto a moving net butt-first and hands-free) was a little trickier, but still feasable. Steps three through eight hundred and seventy three (wrap one side of the hammock over the top of your head, lean back until you´re completely prone, lift off the ground, tuck your knees to your chest, kick your feet out straight so they -and all the bedding around them- are enclosed in one side of the hammock, while your head -and its bedding- stays firmly enclosed by the other, and wriggle around until you´re comfortable) eluded me.
All night long.
For several days.
Once, it eluded me so well, I found myself upside down on the dirt floor with my feet tangled in the hammock, my body trapped in the sleeping bags, and the now-filthy mosquito net falling in graceful swathes around my head. It was the most comfortable I´d been all night.
As far as I´m concerned, the hammock-and-blankets combo is the Black Diamond of Mexican sleeping arangements. Go figure.

Still. I´m learning an awful lot and having a blast. It took me a few days, but I slept like a baby last night. I cooked black bean soup over an open fire while the rooster (aptly named Romeo) watched amorously nearby. I go grocery shopping by myself, and I usually know what I get. And I´ve made some amazing friends.
Julie is origionally from the States, but she´s been here long enough to have an accent as beautiful as she is. She reminds me a lot of Emily, with the same kind of gentle strength and warm spirit that emenate from all her interactions with the world. She´s teaching me about some of the local plants and Reiki. I´m teaching her as much as I can about herbal formulas and permaculture so she can start her own business and make the community sustainable.

The other night our shaman, Francisco, held a temezcal (a Mayan sweat lodge). It was a really magical night; intense and full of shifting energy. Francisco asked to use some of my herbs and oils in the steams, and it was a blessing and honor to smell them inside the Lodge and remember when and where I´d harvested and bought them on my last journey- all of them were procured with joy, and used for good. Praise the goodness that flows through all!
That night I gave energy adjustments to over fifteen people. I´ve been honing the work I do with peoples´bodies and energy, working to align and strengthen their energy flow, straightening out the kinks or jams and opening up the blocked channels. As I start to learn about Reiki, I´m looking forward to seeing how that changes and advances what I feel and know (and let myself know).
The night of the Lodge, I started out doing one adjustment, and when I looked up, there was a small crowd of interested, hopeful faces watching, so I just kept going. Francisco and Onassis (our resident farmer and Julie´s boyfriend) tended the fire and led the ceremonies, which lasted for over five hours! It was so hot and powerful, and by the end of it we were all covered completely in mud and aloe and each others´sweat and all felt very much alive. I missed a lot because it was all in Spanish and Mayan (there´s lots of Mayan languages, but people just say Mayan for short, and it doesn´t seem to be rude), but I got the main parts.
I especially loved the chant we sang:
La tierra es cuelpo. El agua es la sangre. El viento es el aliento. El fuego es el espíritu.
The earth is the body, the water is the blood. The wind is the breath, the fire is the spirit.

In addition to all the energy and plant work (and research and cooking and just generally being on vacation) I´ve also been playing vet to one very small, very sweet little white and black puppy. She and her eight brothers and sisters just opened their eyes 2 days ago, and while they´re all now about twice as big as she is, I´m pleased to report that she´s recovering very well from what our Mayan friend Antonio thinks were two tarantula bites. I met her the first day I came to the community, and though it wasn´t obvious (to me) what the cause of her distress was, it was clear that without some assistance la pequiña perrita was probably not going to make it. Tatiana (owner of both land and puppies, and salsa dancer nonpareil) looked very squeemish.
Not being one to balk at the idea of stabbing a newborn critter for a good cause (and eager to endear myself to my new landlady), I decided to take the healing thing to a new, minor surgery sort of level, and returned to Tatiana´s house moments later armed with the best medical supplies my backback can provide - namely, my first aid kit and a pocket knife.
It turns out there isn´t much you can´t do with hot water, a clean cloth, some herbs, and a sharp knife. I´m pretty sure babies have been delivered with a lot less. I´ll spare everyone the details, but as messy as it was, it was useful, and doable, and if all is as I left it this morning, the pup is doing well and probably nursing even as you read this.

That´s all the news from the jungle. I probably won´t post much -if at all- until I get back, but I love you all, and am sending sweet energy to everyone up North.... Many blessings,

-Blackbird´s Daughter

Saturday, December 12, 2009

From the Lion’s Mouth: Dancing a Weedy Revolution


(photo courtesy of: http://www.wineintro.com)

I love dandelions. Beautiful and independant, simple, scrappy and potent, dandelions remind us that our paths are lined with blessings. When the road is overrun with weeds, it means we don't have enough wisdom yet to see them as the messages and medicine that they are.
As I've made my way on my own journey, dandelion has been a constant source of friendship and beauty, an herb that's resonated with me for well over a decade, for all the reasons Kiva Rose Hardin wrote about in this article. Though we haven't met -yet!- she was kind enough to let me repost it here for you all. Thank you, Kiva!
...........................................
From the Lion's Mouth: Dancing a Weedy Revolution
by Anima on December 10th, 2009 No Comments From the Lion’s Mouth: Dancing A Weedy Revolution

by Kiva Rose Hardin http://animacenter.org

Common Name: Dandelion

Botanical Name: Taraxacum spp.

Taste: Bitter, sweet

Energetics: Cool, dry

“It gives one a sudden start in going down a barren, stony street, to see upon a narrow strip of grass, just within the iron fence, the radiant dandelion, shining in the grass, like a spark dropped from the sun”

- Henry Ward Beeche

“Weeds are flowers too, once you get to know them”

- A. A. Milne, Eeyore from Winnie the Pooh

If there’s a single personal symbol of hope for me, it’s that golden-faced flower that peeks out from under trash-strewn vacant lots, takes over carefully controlled lawns, bursts from sidewalk cracks and blooms even on land damaged by nuclear radiation and other environmental degradation. Yeah, you know, that weed people are always pulling up and cursing and dumping poison on. Yep, Dandelion. This much maligned wildflower when looked at honestly embodies profound possibility for change and incredible capacity for the regeneration of life in the most hostile of situations.

In many ways, Dandelion is the very definition of insistent wildness, of life that survives and thrives anywhere, anytime, anyhow. Perpetually persecuted, it still adapts to nearly any climate, seeds itself in concrete, rock crevices, chemical-laden yards, vacant lots, and even in a sprinkle of earth and rock tossed atop a slab of metal. Dandelion is persistence, joy in the face of adversity and bliss even while broken-hearted. Dandelion is also sunshine with teeth, for her very name is from the French Dent de lion, meaning teeth of the lion. The name refers to the typically jagged leaves as well as the tenacious nature of the plant itself. This once revered medicine and food is now looked upon as a trouble-making misfit, a smiling badge of resistance that defies all attempts to shut down insistent life and nature’s bountiful diversity.

Not one to be swept aside by convention, Dandelion is a cheerful outlaw as she slowly but surely busts down walls and breaks up sidewalks. She reminds us of the wildness of the earth beneath our feet wherever she goes. Regardless of zoning laws, landscaping plans and subdivision “weed-free” regulations, this vibrant plant is likely to dance in on wish-blown seeds and settle right down, enriching the soil and offering you medicine, whether you asked for any or not. Dandelion is the activists’ emblem, a brilliant spokesperson for necessary action and groundbreaking revolution, no matter the consequences or cost. And like the best revolutionaries, she also shows us how to live fully and encourages us to indulge in a tango or two. The happiness inherent in her nature is imparted by her very presence as well as through nutritional and medicinal means.

The freshly picked flowers of Dandelion infused in olive oil, make a very effective rub for all sorts of aches and pains, from knotted muscles to injured joints. It’s especially helpful for those who feel saddened or depressed by the pain and need a little extra sunshine in their lives. The flowers also make a fabulous wine, and every Spring I’m sure to gather enough to make at least a few quarts of the wine and mead. I specially reserve one of those quarts for my special Southwest Sunset Melomel made with Dandelion flowers, Prickly Pear fruit juice and desert wildflower honey. The wine and mead are a wonderful cheering tonic for the long Winter days and the blues that often accompany them. Small doses of the flower tincture can also serve the same purpose.

A nomad with deep roots, this plant travels far on the white wings of her seeds but also sends her taproot down far wherever she settles, fully engaging with the land wherever she is and provides us with an excellent example of presence, focus and a life fully lived. The bittersweet roots are grounding in nature, restoring the proper circulation of fluids in the body and nourishing the kidneys and heart in the process. Dandelion leaves and roots are very effective diuretics and especially helpful for those with a constitutional tendency towards high blood pressure, gout, bloating, feelings of excessive heat, a sense of too-tight skin, water retention and scanty urination.

The roots tend to be more bitter and diuretic in the spring and more sweet and starchy come autumn frost, teaching us the value of living by the seasons and that a plant’s medicine changes through the year. The bitter taste of both root and leaf can initially turn many people off, but this same unpleasant experience is part of Dandelion’s most important medicine. It increases the release of gastric juices throughout the digestive tract and improve digestion, especially if there’s symptoms of heat and acidic imbalances. The leaves make an excellent food-based digestive bitter and can be added to all manner of salads and cooked greens for their bitter bite and their high mineral content. They’re a great addition to pestos (as are the flowers), soups, pickled greens and even kraut! The roasted roots make a bittersweet but pleasant and hearty brew, well accompanied by cinnamon, nutmeg and a splash of cream.

Dandelion is also a primary medicine for almost anyone with hepatitis. The cooling, heat-draining nature of the herb is wonderful for relaxing and cooling an overworked, irritated and liver and accompanying hepatic functions. For the same reason, it can be very helpful in clearing up red, itchy rashes as well as many chronic skin issues such as eczema and acne that are rooted in an inflamed or stuck liver function. The bitter taste promotes the movement bile and prevents sludge and stones from from forming. However, care should be taken if there are already existent stones, as moving the bile in such a case could actually lodge a stone in a duct and cause further problems as well as pain.

The medicine of this wild and rampant weed is pervasive and wide-ranging, and lifetimes could be spent delving into her generosity. Children are naturally drawn to the bright spark of her flower and share the blossoming exuberance that accompanies her presence. Every time I see a Dandelion, I smile, and am filled with the reminder of what a powerful teacher this plant is. Her courageous insistence to not only survive, but thrive in the face of hurt and hostility, has repeatedly given me renewed hope. I take her fierceness and fervent joy to heart, and close my eyes and make a wish every time I spread her seeds with my breath. We healers and earth people are all dandelions shattering concrete with delicate, yet infinitely strong roots. Every wild food, plant medicine & healing choice that takes us closer to wholeness is a revolutionary act and a step towards radical wellness on a planetary level.

Cautions & Contradictions: A generally very safe and food-like herb, Dandelion is still a strong diuretic and those with low blood pressure or already excessive urination should avoid its use. Additionally, avoid if you have active gallstones.

~~~

Pic (c) 2009 Kiva Rose Hardin

Thursday, December 3, 2009

Mary Poppins (coming soon to a driveway near you)


Whitney, 10-year-old extraordinaire and daughter of the herbalist I'm staying with, asked me yesterday if I used some sort of magic spell on my car.

I probably do. The sheer quantity of stuff I've fit in my little teal home-on-wheels has earned it comparisons from "a magic bag" to "a traveling Walmart" (you know, if Walmart carried mostly organic stuff, gave it away, and supported the Dixie Chicks...). I prefer to think of it as a cross between a prairie schooner and a three dimensional Tetris game.

The list of things that I have in my car is pretty varied (who else roams around with gold flakes and henna?), but almost all of it falls into one of five categories: Herbs, Ingredients, Clothing, Camping/Household Supplies, and Entertainment & Education(Books/Music/Art). Since most of what I own fits in those groups anyway, even when I'm not playing nomad, this allows me ample opportunities to announce my favorite travel phrase: "Ooh, I have some in my car!"

Lynda and Whitney have taken to calling me Mary Poppins.

In no particular order, here's a sampling of the things people have idly wished for or seemed to need that my car has immediately procured:

-whiskey
-veggies
-a blanket
-maple syrup
-a Verizon cell phone & chargers
-good chocolate
-a jacket
-ceremonial tobacco
-hair tonic
-cold remedies
-spice and herb blends
-books
-pens
-makeup
-informational pamphlets
-fresh fruit
-henna
-skin salves
-sweaters
-herbal emennagogues
-allopathic medicine
-honey
-olive oil
-all natural conditioner
-soy milk
-empty bottles
-empty jars
-CDs
-sleep remedies
-dried herbs and spices
-seaweed
-a sewing kit
-a lighter
-dental floss
-rope

This happens all the time, but I've never run out of what I need.

My theory is that as long as our hands are open, we're conduits for the Universe's blessings, messages, lessons, and gifts. As soon as we try to hold onto what we have, we lose the capacity to receive what we need.

I'm not saying give away the things, time, or energy you don't want to part with. There are times when it makes sense to protect and defend that which you need and want or are holding in reserve, to say "No" to that which is asked, offered, or demanded. But to do so bears a cost, as does every choice, and it pays to be aware of the exchanges we're engaged in, both miniscule and grand.

Think about your life and ask yourself: Do you want what you have, or are you willing to consider an upgrade?

Saturday, November 21, 2009

Lazarus Rose Tonight, Right Down the Road. (or, How My Life Is Myth). Take your pick.


I interrupt this mythic retelling with a glimpse into my mythic dwelling.

I spent last night with the Haghighis, my newly adopted Iranian family (I have a godfather now! Hooray!), and was planning to leave for New Orleans tonight, but when they invited me to their bible study group ("All Iranian. Only 5 people come - you make six," said Mina), how could I refuse? So we all piled into their van, and off we went, not to the Jehovah's Witness church we'd been to last Sunday (fancifully located in a neighborhood called Sherwood Forest, which gave a whole different meaning to the concept of tithing), but to the gigantic, famous, three-giant-white-crosses-conveniently-towering-over-the-highway-next-to-Walmart Baptist church, where a small group of Spanish speaking folks met in one room, and the Farsi speaking folks met in another, and everything else was closed, and clean, and vast.

Mohammad, the leader of the group, explained to me that it's a study group for new Christians, and that they review different basic themes and pray together. He talked about the movement towards Christianity in Iran (largely underground, completely banned, heavily persecuted, and strongly funded by some US churches, the one we were in included), and what it means to be a follower of Christ, both in Iran and America. I mentioned a Pakistani woman I met after 9/11, when green cards were no longer freely reissued to folks from the Middle East.
A Christian, she'd fled her homeland under death threat, only to have her request for asylum denied by the US government. She'd hidden in her pastor's apartment for months before fleeing once again, this time to Canada, where she was guaranteed religious asylum - if she could get there.
A one-time volunteer with an organization that helps refugees resettle, I'd hosted her for the night before driving her over the border the following morning. It was an intense experience, both culturally and personally, richly resonant and harrowingly simple.
She taught me how to cook a traditional chicken and rice dish, and gifted me with some of the few things she had with her, gifts that held such obvious meaning that I couldn't refuse: A ring. A sweater. Half a bottle of perfume. And some, even more difficult to sidestep, though infinately higher in value: a good match with her pastor's son. A wedding dripping with gold and happiness and music. A chance to be like a daughter to her, forever close, for always...
I tried to calm her mounting panic, prayed with her and awkwardly hugged her, made phone calls and small talk and attempted to navigate linguistic barriers and cultural boundaries. (No, I didn't want to share a bed. No, I couldn't marry the stranger on the phone, but thank you, how kind, oh, thank you, but no...) Young and naive, I did my best, though I felt I didn't do enough.
I will always feel I didn't do enough.
Tonight, hearing again of the horrors people go through to practice their various faiths, I thought of her again; thought of how alone she must have felt, and how I still wish I'd offered to share a room with her instead of leaving her alone in the dark.
Tonight, I send her my prayers, wherever she is, and wish her well. I wish us all well.

After about fifteen of minutes of chatting, a few glasses of tea (I'm pretty sure I drink more tea than most Iranians, but Mina says "is OK", so I believe her), and a prayer in both Farsi and English, Mohammad turned on a DVD of hymns in Farsi, and the group began to sing. Behind the text, a background of beautiful scenery from the northern part of Iran scrolled by: waterfalls, flower gardens, forests, a castle, snowy hillsides, a small thatched church... and as they changed, and I listened to the few voices raised in prayer, I visualized the land that I've wanted to plant since I set foot on Dave's farm, and the herbal business I want to grow, and haven't stopped thinking about since I left Pennsylvania.

Only instead of wondering how I'll do it, or what my business plan will be, or when I'll even start, I saw it all clearly as the sanctuary that I've always wanted for myself, but expanded beyond my immediate circle (and wildest dreams) into a sanctuary for people of all faiths, from all over the planet. A small organic farm and herbal body-care business, the real magic of the place came (comes? will come?) from the fact that it's also a temporary home to those who need one, those who may have never harvested a flower or mixed a salve, but who are willing to work in exchange for a time of respite and peace, safety and food, new knowledge and the chance to worship in the way they desire, putting prayer and hope into products that bring joy and healing to the world.
I saw this, and it felt good, and tender, and possible. It felt beautiful, and important. It felt true.

The song ended, and I found myself praying, fervently, that I can take part in something that connected and useful, that I might use my life to craft a place with that much meaning. Just then, one of the women asked a question.
"Who is..how do you say..Lazari--?"
"Lazarus?" I asked, with a shocked sense of connection.
"Yes, Lazarus!" Mohammad smiled.
The song they'd been singing was about Lazarus. Mohammad translated a line for me, as I sat, reeling, suddenly close to tears.
"From the loneliness of darkness to the fullness of light."

Does anyone out there want to craft this vision with me?


Wednesday, November 11, 2009

White Oaks Adventures (Baton Rouge, LA)

A big "Thank You!" to Sarah, Keith, and the wonderful participants at the Herbal Seminar today, and to the fantastic White Oaks staff who made it all possible. I enjoyed meeting you all (though I suppose I should say "y'all" since I'm in Louisiana!) and spending the day talking, tasting, and sniffing our way through some of the many delicious holiday herbs.
Since several of you asked, here's my favorite Kahlua recipe:

Blackbird's Daughter Kahlua Liquor


3/4 cup organic cane sugar (such as Wholesome Sweeteners, Florida Crystals, etc.)
1/2 cup organic brown sugar (such as Wholesome Sweeteners, Florida Crystals, etc.)
2 cups strongly brewed fair-trade coffee (such as Equal Exchange, etc.)*
1/2 vanilla bean
2 cups vodka (80 proof or higher)
*or substitute 2 tablespoons instant coffee and 2 cups water

Directions:

Stir together sugars and coffee over medium heat until the sugar dissolves. Slice open the vanilla bean and add it to the pot (Note: if the bean is too stiff, use a pair of scissors to cut it into small chunks instead). Add vodka, remove from heat, and cover until cooled - don't let that yummy booze evaporate!
Pour into clean jars or bottles, screw the lids on tight, and hide your proto-liquor somewhere cool and dark where you won't be tempted to "test" it every time you walk past. Leave it alone for at least a month, rebottle if desired, and give as gifts or enjoy it on the rocks, over ice cream, in a White Russian, etc.

Note: The longer this Kahlua sits, the better it gets. My parents still have half a bottle from the first batch I ever made; my mother guards it carefully, but if she lets you try it, you'll be amazed at how smooth the mouthfeel and taste have become.

Enjoy the recipe, and feel free to email me with herbal questions or recipes of your own at blackbirdsdaughter@gmail.com, or to talk about placing a special order or hosting an Herbal Evenings party while I'm here in Louisiana!

Sunday, October 11, 2009

The Rosemary House (Mechanicsburg PA)

To grow them is to know them, to know them is to use them, to use them is to love them, and then happily herbs become your way of life. -Bertha P. Reppert
(stripping elderberries at the Rosemary House in Mechanicsburg, PA)

No matter how you define Good People, there are few who rank as high as the wonderful folks at the Rosemary House in charming Mechanicsburg, Pennsylvania.

Master herbalists Susanna Reppert-Brill and husband David Brill are the owners of the Rosemary House herb shop, and culinary artist and sister Nancy Reppert runs the Sweet Remembrances Tea Room next door. The Rosemary House was founded by their mother Bertha Reppert, and if you hang around herbies long enough you're bound to come across one of the many booklets and books that she wrote. If you were lucky enough to have taken one of her classes, there's a good chance you became one of her many pen pals. In addition to being the very definition of a family business, the Rosemary House is one the oldest herb shops in the country.

I called Susanna on Tuesday about coming to work for them for a few days, and within minutes I had an invitation to come stay with them on Friday and Saturday, work in the shop, play in the garden, ask them more questions than any normal person has the patience to answer, meet the kids and cats, and even join them for dinners. As if that wasn't generous enough, they were kind enough to put me up in their spare bedroom, welcomed me to their church on Sunday, and let me sprawl my silly self out all over the kitchen as we made batch after batch of delicious goodies.

So what did we do?

Well, we started out in the herb shop. Susanna put me to work mixing and packaging teas while she mixed up a giant tub of their famous Roastmary spice blend. All the blends and teas are mixed by hand; from the moment you step into the shop, you're enveloped in the delicious scents of whatever culinary concoctions Susanna's working on that day. I didn't have too much time to envy her lucky customers, though, because after we finished in the shop, we headed out back to the garden to harvest the hops and pull as much as we could down from the greenhouse roof and the neighboring cedar tree.
(the gorgeous hops flowers, in all their sticky, itchy glory)

(Susanna and the hops vine)

After we finished with the hops, Susanna's wonderful daughter Angelica helped me harvest some elderberries from the tree at the back of the garden. We didn't take any pictures of that process, but here are some other shots from the Halloween-themed garden:









The next day was a busy one, too. We stripped the berries and made 2 kinds of elderberry syrup (great for warding off colds and flues and boosting the immune system), dried and pressed comfrey and tobacco, brewed a Four Thieves-inspired vinegar, tinctured hops in spiced rum, then again with valarian in Scotch whiskey (yup, I'm calling that one Valarian Hops-Scotch, cause I'm just that bad...), and blended sage honey. That evening I stripped the bark from the black willow I harvested at the beginning of the week, though I haven't yet decided which menstrum I'll use to tincture it. Here's a picture of some of the goodies.
(from left: spiced elderberry syrups, hops tincture, valarian hops-Scotch, and more hops tincture)
(yours truly with some fresh sage honey and the sage bush it came from)

Tune in over at the Rosemary House blog for info on making elderberry syrup and the Four Thieves-esque Vinegar! Until next time, stay healthy, have fun, and enjoy your Day of Rest. Blessings,
Blackbird's Daughter

Thursday, September 17, 2009

Banana Pancakes with Salted Caramel Sauce

Cre·a·tion n.
1. the bringing of something into existence
2. the world and everything on it
3. a product of human imagination or invention
Dec·a·dence
1.
a state of uninhibited self-indulgence

The creation of decadence is, while superficially simple, not for the faint of heart or those of timid temperament.
Take Banana Pancakes with Salted Caramel Sauce as an example. The pancakes alone are a straightforward endeavor; to add chopped bananas to the batter is, as Julia Child would trill, “simplicity itself.” No, the complexity and nuance that I’m talking about derives from the formation of a caramel sauce, neither syrup nor candy, but some other entity wholly within its own caloric jurisdiction and operating under its own, not entirely vanilla (if you’ll pardon the pun) set of ethics. People hear the word caramel and envision those safely-cellophaned cubes of polite, corn-starched sweetness, the kind of sweetness you’d get taking a good girl to a nice movie and necking a bit before squeezing her hand goodnight.

Salted caramel sauce is the candy world’s Marla Singer.

If you really want to create gastronomic opulence of this magnitude – and you know you do – you must first realize that in undertaking this endeavor, you’re committing yourself to a path of sin, realize this and embrace it. Why? Because salted caramel sauce is nothing short of an exercise in culinary sensuality of the highest degree. Do it right, and your life will never be plain again. Eat it with breakfast, and your coworkers will think you’re having an affair.
Are you ready?

Good. Now you need butter, and lots of it (in this, Julie & Julia and I are in utter complicity). Melt your butter over a medium flame until, overwhelmed by the futility of struggle, it submits to its true calling and enters into a state of blissfully melted, bubbling, late-afternoon sunlight. Appreciate this alchemy for what it is. Gaze upon its newly rendered beauty with anticipatory satisfaction, delight in the transformation of butter to Butter, and then:
Pour in as much cane sugar as you know it can take. Do it. Are you having second thoughts? Quash them. You’re committed now, you and the butter, and if you want this sauce as badly as you should, soon you – alchemist, creator, stovetop maestro – will force it to hold even more. This is as it should be.
Stirring quickly and continuously, so as not to let it burn, add a drizzle of molasses, and, as a sop of mercy to the tractable but by now almost-overwhelmed butter, a scant splash of milk. A benevolent gesture, its subsequent tranquility will be short-lived. As your whisk whips the half-submerged mound of sugar crystals through the swirling liquids, molasses spiraling into thinner and thinner trails until all appear as one, breathe deeply, for the next stage is one of utter defiance.
In order to make caramel, two things must happen: first, the sugar crystals need to oxidize (creating the characteristic golden-brown color and rich, almost nutty flavor), and second, the liquid needs to become super-saturated, holding more sugar crystals than it can sustain under colder temperatures, yet not so many that it becomes granular upon cooling. The only way that this can happen is through heat. The only way it can sustain enough heat without boiling over is by your steady hand, guiding the flame and whisking the sauce as it boils and steams in protest. Carl Jung eat your heart out (or at least your pancakes); this, my friends, is transformation via the flames.
After several minutes of this swirling, contained chaos, your sauce might look like its done. It might even – were one so brave as to risk the heat – taste like it’s done. Appearances are deceiving.
The only way to claim success with utter certainty is to let a small drop fall into a glass of ice water and watch as it sinks to the bottom, becoming a slightly firm ball with enough strength to hold its shape even between your fingers: in cooking vernacular, the hard-ball stage. If it wavers, or jiggles at the bottom, it’s not done. Be resolute at this stage. Be firm. Be…

…ready to add two pinches of sea salt and a splash of pure vanilla. Once your caramel has reached the hard-ball stage, you’re free to season it and thin it with milk, water, or even bourbon, as you see fit. Don’t thin it, and it will soak into the tops of your pancakes, entrapping them in a candy embrace as it cools (excellent for dipping fruits). Thin it, and it will soak through baked goods and pool on your plate, waiting for the last forkfuls to swirl through its amber swells and swirls. The choice, as it should be, is yours.

Whatever you serve this on, I recommend an accompaniment of black coffee and ice water. Experience cautions that you may find yourself forswearing all foods besides undressed salad for the rest of your day’s meals, but that’s between you and your conscience, and who am I to intrude on a personal matter such as that?

A Note on Thickening Ratios:
When thickening syrups and sauces, it’s easy to overestimate the amount of liquid you need, with the end result that the cup of raspberry-tarragon syrup you’d wanted turns into three cups, or the eight minutes you planned on spending to reduce your balsamic marinara turns into eighteen. If this happens, try starting with solids and slowly adding liquids – it’ll save you time and reduce your leftovers. Why isn’t this recipe written that way? Because I’m not one to follow all my own suggestions and I like a good challenge, that’s why.

A Note About Seasonings:
A general rule that I do follow (with choice exceptions) is this: when working with herbs (leaves and roots), add them early, and give them time to work. Let them simmer in your sauces, sit in your dips, and marinade in, well, your marinades, for as long as possible. Rosemary, thyme, dill… This is why so many classic foods taste better the next day.
When working with spices (barks, seeds, extracts, salt) add them last. Like many herbs, spices get their flavors from their aromatic and volatile oils, but instead of mellowing, they can lose their potency if they cook too long. Pure alcohol-based extracts will evaporate out of anything, leaving barely a hint to tell you they were even there. I once worked in a bakery, and the protocol we followed was simple: artificial extracts flavored cooked foods; frostings and anything uncooked got pure ones, added last.
In short: use herbs as base notes, spices as top notes, and texture and presentation to weave them all together. Different cooks and books and websites will give you all sorts of good advice and suggestions that are completely different from mine, but this, in my experience, is the difference between a mellow, melding curry and an upbeat, ginger-pumpkin soup.

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