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Welcome to Herbal Musings and Updates brought to you by Moonwise Herbs. We offer this as an opportunity to inspire you to connect with the green world and whole as well as wild foods. Whether you simply read this musing, try a recipe, contact us for a consultation, participate in an event, visit our website or purchase our handcrafted wares we hope you will find nourishment and a connection to the natural world.
If you have an herbal musing and/or recipe that you would like to contribute please feel free to send it my way. If it is seasonal and/or in line with our hopes of connecting with the green world, natural foods, wise woman etc. we will gladly include it in this monthly (or so publication). You will be fully acknowledged for your contribution and we will be happy to include your contact information. Send to rosemarygoddess@moonwiseherbs.com
For more information see our website www.moonwiseherbs.com |
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Celebrating The Harvest
October 2007
 It has been a busy year and as All Hollow's Eve or Samhain fast approaches, we are preparing to celebrate the end of the harvest season. Like our ancestors we look forward to the fall frenzy being followed by a long winter's nap!
This year we have spent a lot of time on new programs and projects. Linda successfully offered the first womens residential
apprenticeship program in Coon Valley, WI. John has been cultivating his broom business and took us on month long adventure to Los Angeles, California. Where we demonstrated broom making, soap making and pine needle basket weaving as part of the heritage center during the LA County Fair. Some of his brooms now reside in a store in Hollywood, so I guess he has "made it"! After spending the month of September in California we returned just in time to harvest some of our favorite fall foods for winter storage.
All Hollow's Eve occurs on October 31st and marks the end of the harvest season. The Festival of Samhain, literally means summer's end and is a celebration of the end of the harvest season in Gaelic culture. It is generally regarded as 'The Celtic New Year'. A modernized version of this festival continues today in some of the traditions of the Catholic All Souls' Day, and in folk practices of Samhain itself in the Celtic Nations and the Irish It is also observed by various Neopagans.
The tradition, meanings and changes that are reflected this time of year are often obscured by our busy lives. Yet our ancestors created many of the celebrations we enjoy in response to the changing seasons. As they watched and interacted with the changes that surrounded them, they worked hard to assure all was well for the winter months.
While harvesting food and preparing our surroundings for winter, I feel a connection to the roots of these traditions. The change of the season reveals itself to me one by one as I go about my harvest tasks, collecting,cooking, canning, drying and preparing . While I harvest apples and pears I see symbolism all around. While securing our animals for the winter I see that they physicologially are preparing their coats for winter. They have become visibly thicker. As we put wood under the over hang and make note of what will be harvested in the final days of the season, I can feel my ancestors call and I know why all souls day would be rooted in this season.
As you can imagine harvesting keeps us quite busy and most evenings we fall into bed refreshingly exhausted. I feel comforted by the smells that waft through the house, knowing our needs will be met for the winter months. I feel a strong affinity with the true meaning of the customs surrounding this time of year. I am appreciating the few warmer days we are offered for harvesing and look forward to the winter, which speaks on the cooler days.
Above you will find one of my favorite recipes for this time of year: Crab Apple Chutney. If you can find crab apples they are ideal as they thicken the chutney quite nicely. Yet any apple will do.
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Herbal Class Updates!!
Broom Making with Little John
Hearth and Wisk Brooms
October 27, 2007
A morning and afternoon program will be offered. In the morning participants will have the opportunity to make a hearth broom and in the afternoon 2 wisk brooms. Join one or both of these programs!
This class will be held at Swanstone Gardens in Green Bay, WI : to register call: (920) 866-9367
Making Hearth Brooms
Saturday November 3, 2007 (10am-3pm) Outpost Natural Foods-Bay View, Milwaukee, WI To register call 414-755-3202
Broom Making: A Lost Art
When? November 10, 2007 (10am-3pm) To register contact Maywood Environmental Center Sheboygan, WI 920-459-3906
Herbal Nourishment for Winter Blues
October 30, 2007 (6-9pm)
Join herbalist Linda Conroy for this fun and inspiring program, where she will share about herbs and food that can support the body during the winter months. To register contact Linda rosemarygoddess@moonwiseherbs.com or call 920-457-9290
Wild Eats: Fall Frenzy November 4, 2007 (6-9pm)
Dining Adventure: Join us for a wild and whole food dining adventure. You will be served wild and whole foods in community. For more information see moonwiseherbs.com or call 920-457-9290
Herbal Soap MakingNovember 14, 2007 (6-9pm)Make your own soap, incorporating whole herbs for skin health!! Learn the science and the art!! To register contact Maywood Environmental Center 920-459-3906
Introduction to Home Cheese Making
November 17, 2007 (full day)
New session Wednesday evenings 6:00-9:00pm January 9th,16th, 23rd, 30th and February 6th and 13th, 2008 For information and/or to register call 920-457-9290 or email rosemarygoddess@moonwiseherbs.com Weekly Wise Woman Apprenticeship Program
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held in Coon Valley, WI July 6th-July 27th, 2008 click above for more information
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on Lopez Island in the Beautiful San Juan Islands
Herbal Wisdom, Wild Edibles, Whole and Local Foods, Community
and More!!!
May 30-June 6, 2008!!
Click above for more information!!
 
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To learn more about our handcrafted herbal products and/or handmade brooms click here!! |
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Phone: 920-457-9290
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Crab Apple Chutney
Ingredients:
2 cups crabapples, quartered and cored (leave the skins on)
1/2 cup raisins
1/2 cup chopped onions
1/4 cup apple cider vinegar
1/4 cup honey
1 TBS grated orange peel
1 TBS fresh ginger
Combine all ingredients in a saucepan and stir well.
Bring to a boil, reduce heat and simmer, covered for 50 minutes.
Uncover and simmer a few more minutes over low heat, cooking off excess liquid. Let cool. Enjoy!!
Cover and refrigerate for up to 2 weeks. If you make a larger batch a water bath canning method works well for preserving chutney!
Makes 3 cups. |
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