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The Sacred Gardener

Golden Lake, Ontario

About
Workshops + Events
Sacred Gardener School
Listen • Watch • Read
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Making Tincture

By Steven Martyn May 15, 2023 May 16, 2023

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sacredgardener

Seeding earth wisdom since 1989.
Home of The Sacred Gardener School.
Wildculturing ~ Co-create ~ Wildcrafting
We're on Patreon!

<img src="https://i3w681.a2cdn1.secureserver.net/wp-content/uploads/sb-instagram-feed-images/sacredgardener.jpg" alt="The Sacred Gardener" width="50" height="50">

Part of living with the land is learning the story

Part of living with the land is learning the story. Working with the land, co-creating with her means listening, watching before proceeding.

On the land here, The Sacred Gardener Farm, we move through many storylines: travelling through and around wetlands, mature forests and fields.

There’s a boardwalk that moves through these places that people here for the School travel across a few times a day, listening, immersing themselves in the transition between worlds as it passes through a wetland, giving them a chance to listen, feel their own transformation, their own story.

#listeningtoland #lettinglandlead #cocreation #sacredgardener #sacredgardenerschool #animism #liminal

<img src="https://i3w681.a2cdn1.secureserver.net/wp-content/plugins/instagram-feed/img/placeholder.png" alt="Part of living with the land is learning the story. Working with the land, co-creating with her means listening, watching before proceeding. On the land here, The Sacred Gardener Farm, we move through many storylines: travelling through and around wetlands, mature forests and fields. There’s a boardwalk that moves through these places that people here for the School travel across a few times a day, listening, immersing themselves in the transition between worlds as it passes through a wetland, giving them a chance to listen, feel their own transformation, their own story. #listeningtoland #lettinglandlead #cocreation #sacredgardener #sacredgardenerschool #animism #liminal">

Every year we collect many different wild seeds fo

Every year we collect many different wild seeds for food and seed.

Lamb’s quarters, amaranth, peppercress and yellowdock seeds to name a few that we have in abundance most years.

After seeing a recent post by one of our greatest food inspirations, @pascalbaudar, where he harvests dandelion seed, we knew we’d have to give this one a go, as there’s no shortage of dandelions going to seed here right now. They were a super easy and satisfying harvest.

One more to add to our wild flour mixes! Plus Pascal says they make great sprouts too!

Join us for our wild food workshop coming up at the end of June on the farm, link in bio 🙂
#wildfood #wildseeds #abundance #wildculturing #dandelion #regenerativeagriculture #eatingwiththecycles #localecology #springwildedibles

Our third day of the Grounded Wellness series toda

Our third day of the Grounded Wellness series today here on the farm, a partnership with @pikwakanaganfn.

We met many wild plants, talked about when to harvest and how to eat them, and started planting some corn and beans.

First picture is the lunch Megan served, her version of hot and sour soup. Broth of wild mushrooms, root veggies and burdock. In the soup, julienned carrots and burdock we harvested today. Nettle greens and milkweed buds we dehydrated last year, rehydrated in the soup. Beef meatballs with honey infused garlic, sesame oil and tamari. (Come to Megan’s food workshop end of June! Link in bio)

Second pic is burdock, third is Danielle with a budding peppercress.

This program is free for all members of Pikwakanagan, send us a message for more info!

#realfood #wildfood #nourishing #healingfoods #springwildfood #ottawavalley #renfrewcounty #goldenlake #uncededalgonquinterritory

<img src="https://i3w681.a2cdn1.secureserver.net/wp-content/plugins/instagram-feed/img/placeholder.png" alt="Our third day of the Grounded Wellness series today here on the farm, a partnership with @pikwakanaganfn. We met many wild plants, talked about when to harvest and how to eat them, and started planting some corn and beans. First picture is the lunch Megan served, her version of hot and sour soup. Broth of wild mushrooms, root veggies and burdock. In the soup, julienned carrots and burdock we harvested today. Nettle greens and milkweed buds we dehydrated last year, rehydrated in the soup. Beef meatballs with honey infused garlic, sesame oil and tamari. (Come to Megan’s food workshop end of June! Link in bio) Second pic is burdock, third is Danielle with a budding peppercress. This program is free for all members of Pikwakanagan, send us a message for more info! #realfood #wildfood #nourishing #healingfoods #springwildfood #ottawavalley #renfrewcounty #goldenlake #uncededalgonquinterritory">

After a big rain, many dryad’s saddle mushrooms

After a big rain, many dryad’s saddle mushrooms appeared in familiar spots. These shelf mushrooms, also called pheasant back, love the dead elms and Manitoba maples around here. We fried some up with garlic and butter and made some of @foragerchef ‘s mushroom ketchup recipe (so good!). Lots of plans for the next flush!

Coming up June 21-25 we’re hosting a food workshop, focused on integrating wild and herbal elements into your food year round! Megan gets asked every school session when the cookbook is coming out, so here’s your chance to learn some of her tricks! Link in our bio, limited space for this hands on adventure.

Pictured:
1: dryad’s saddle
2: perfect spruce tips for pickling, freezing some for deserts, making infused salt, and drying for tea!
3: underside of the dryad’s saddle.
4: spruce tips infusing in apple cider vinegar

#herbalinfusedfoods #dryadssaddle #spruce #sprucetips #springwildfood #forage #wildcondiments

<img src="https://i3w681.a2cdn1.secureserver.net/wp-content/plugins/instagram-feed/img/placeholder.png" alt="After a big rain, many dryad’s saddle mushrooms appeared in familiar spots. These shelf mushrooms, also called pheasant back, love the dead elms and Manitoba maples around here. We fried some up with garlic and butter and made some of @foragerchef ‘s mushroom ketchup recipe (so good!). Lots of plans for the next flush! Coming up June 21-25 we’re hosting a food workshop, focused on integrating wild and herbal elements into your food year round! Megan gets asked every school session when the cookbook is coming out, so here’s your chance to learn some of her tricks! Link in our bio, limited space for this hands on adventure. Pictured: 1: dryad’s saddle 2: perfect spruce tips for pickling, freezing some for deserts, making infused salt, and drying for tea! 3: underside of the dryad’s saddle. 4: spruce tips infusing in apple cider vinegar #herbalinfusedfoods #dryadssaddle #spruce #sprucetips #springwildfood #forage #wildcondiments">

Early bird for the Wakefield Herb Gathering (Augus

Early bird for the Wakefield Herb Gathering (August 13) ends May 31. Link in bio to get your ticket!
From One of the organizers:

To kick things off, we’d like to introduce Kayoki Whiteduck, an Algonquin anishinaabe who is passionate about plants, gardening, sustainability and herbal teas. He planted his first garden when he was 15 and hasn’t stopped since. He has studied Horticulture, Western Herbalism and as a Tea Sommelier. In 2016 he started a business called Mitigomin Agriculture where he grows and sells herbal teas.

Teas created by a Tea Sommelier? Yes please! And Kayoki will be sharing his knowledge about herbal teas at the Gathering. If you love herbal teas like we do, you don't want to miss this learning opportunity.

Check out the links in the comments to read more about what Kayoki and others will present at the Gathering, to find out more about the event and to buy your ticket. There are 11 days left to get your ticket at the Early Planter price, so don’t hesitate!

#herballearning #herbgathering #wakefield #ontariofestivals #plantmedicine

Such a beautiful spring day here and a perfect one

Such a beautiful spring day here and a perfect one for working outdoors. For us this means sunny but not hot, with a breeze to keep the bugs off.

Pictured is :

1-Monday we did some wild leek harvesting. We mostly harvest the leaves, leaving the bulbs to support this slow growing one’s patch vitality.
2- dandelion flower and violet flower tinctures. Love how they turn yellow and blue, respectively.
3- we dry much of the leek leaves for spice. They won’t air dry, you’ll make some nice compost if you try this. We hang them on the stove racks and on the lowest temperature, with the door cracked open. We also ferment some leaves, make some infused salt and infuse some in tamari.
4- up close violet tincture
5- dandelion flowers infusing in oil, for future salves and massage oils.

Also, lots of digging and planting going on here 🙂

Happy Spring y’all.

#wildleek #sustainablewild #sustainablewildharvest #dandelions #dandelionflower #dandelionfloweroil #violet #violettincture #apothecary #landbasedmedicine #plantmedicine

What an incredible last few days for the first ses

What an incredible last few days for the first session of the Sacred Gardener School! Teachings rooted in spring: root harvests, early nettle, dandelions and many others, and alongside the practical teachings are always the openings into the mystery, welcoming in the dance of conversation with all beings.

Pictured here:
1~valerian root cleaning
2~ lunch of peanut honey garlic sauce, rice, roasted red peppers, roasted beets, sprouts, pickled onions and quinoa salad
3~Valerian cleaning
4~Nettle hemp cream soup topped with sweet cicely, toasted squash seeds, violets
5~ setting up the bowls to serve
6~ Washing roots
7~ Amelia, kitchen witch 8~ more amazing food 🥘

Join us next year for the School, or consider joining us for our upcoming food workshop at the end of June! Details soon.

#sacredgardener #animism #landasmedicine #polyculture #herbharvest #livingwithplants #livingwiththeland #herbs #herbal #wildfood

These are busy days here, preparing for the arriva

These are busy days here, preparing for the arrival of the Sacred Gardener School people, arriving on Wednesday, digging root medicines and food roots, grafting trees, taking care of plant babies.

Pictured here:

1- the most gigantic yellow dock root! The taproot was a wide as my palm and solid all the way through.
2- chopping up the roots to make tincture
3- burdock roots, small ones to add to a ferment with sunchokes, garlic, cabbage and dried chilies from last year for the School folks
4-more burdock
5: gigantic sunchoke! Generous perennial root crop.
5: a bowl of sunchokes for the ferment

#perennial #periennialgarden #perennialfood #yellowdock #burdock #fermentation #fermentedfoods #culturedfoods #plants #plantsasmedicine

sacredgardener

Seeding earth wisdom since 1989.
Home of The Sacred Gardener School.
Wildculturing ~ Co-create ~ Wildcrafting
We're on Patreon!

<img src="https://i3w681.a2cdn1.secureserver.net/wp-content/uploads/sb-instagram-feed-images/sacredgardener.jpg" alt="The Sacred Gardener" width="50" height="50">

Part of living with the land is learning the story

Part of living with the land is learning the story. Working with the land, co-creating with her means listening, watching before proceeding.

On the land here, The Sacred Gardener Farm, we move through many storylines: travelling through and around wetlands, mature forests and fields.

There’s a boardwalk that moves through these places that people here for the School travel across a few times a day, listening, immersing themselves in the transition between worlds as it passes through a wetland, giving them a chance to listen, feel their own transformation, their own story.

#listeningtoland #lettinglandlead #cocreation #sacredgardener #sacredgardenerschool #animism #liminal

<img src="https://i3w681.a2cdn1.secureserver.net/wp-content/plugins/instagram-feed/img/placeholder.png" alt="Part of living with the land is learning the story. Working with the land, co-creating with her means listening, watching before proceeding. On the land here, The Sacred Gardener Farm, we move through many storylines: travelling through and around wetlands, mature forests and fields. There’s a boardwalk that moves through these places that people here for the School travel across a few times a day, listening, immersing themselves in the transition between worlds as it passes through a wetland, giving them a chance to listen, feel their own transformation, their own story. #listeningtoland #lettinglandlead #cocreation #sacredgardener #sacredgardenerschool #animism #liminal">

Every year we collect many different wild seeds fo

Every year we collect many different wild seeds for food and seed.

Lamb’s quarters, amaranth, peppercress and yellowdock seeds to name a few that we have in abundance most years.

After seeing a recent post by one of our greatest food inspirations, @pascalbaudar, where he harvests dandelion seed, we knew we’d have to give this one a go, as there’s no shortage of dandelions going to seed here right now. They were a super easy and satisfying harvest.

One more to add to our wild flour mixes! Plus Pascal says they make great sprouts too!

Join us for our wild food workshop coming up at the end of June on the farm, link in bio :)
#wildfood #wildseeds #abundance #wildculturing #dandelion #regenerativeagriculture #eatingwiththecycles #localecology #springwildedibles

Our third day of the Grounded Wellness series toda

Our third day of the Grounded Wellness series today here on the farm, a partnership with @pikwakanaganfn.

We met many wild plants, talked about when to harvest and how to eat them, and started planting some corn and beans.

First picture is the lunch Megan served, her version of hot and sour soup. Broth of wild mushrooms, root veggies and burdock. In the soup, julienned carrots and burdock we harvested today. Nettle greens and milkweed buds we dehydrated last year, rehydrated in the soup. Beef meatballs with honey infused garlic, sesame oil and tamari. (Come to Megan’s food workshop end of June! Link in bio)

Second pic is burdock, third is Danielle with a budding peppercress.

This program is free for all members of Pikwakanagan, send us a message for more info!

#realfood #wildfood #nourishing #healingfoods #springwildfood #ottawavalley #renfrewcounty #goldenlake #uncededalgonquinterritory

<img src="https://i3w681.a2cdn1.secureserver.net/wp-content/plugins/instagram-feed/img/placeholder.png" alt="Our third day of the Grounded Wellness series today here on the farm, a partnership with @pikwakanaganfn. We met many wild plants, talked about when to harvest and how to eat them, and started planting some corn and beans. First picture is the lunch Megan served, her version of hot and sour soup. Broth of wild mushrooms, root veggies and burdock. In the soup, julienned carrots and burdock we harvested today. Nettle greens and milkweed buds we dehydrated last year, rehydrated in the soup. Beef meatballs with honey infused garlic, sesame oil and tamari. (Come to Megan’s food workshop end of June! Link in bio) Second pic is burdock, third is Danielle with a budding peppercress. This program is free for all members of Pikwakanagan, send us a message for more info! #realfood #wildfood #nourishing #healingfoods #springwildfood #ottawavalley #renfrewcounty #goldenlake #uncededalgonquinterritory">

After a big rain, many dryad’s saddle mushrooms

After a big rain, many dryad’s saddle mushrooms appeared in familiar spots. These shelf mushrooms, also called pheasant back, love the dead elms and Manitoba maples around here. We fried some up with garlic and butter and made some of @foragerchef ‘s mushroom ketchup recipe (so good!). Lots of plans for the next flush!

Coming up June 21-25 we’re hosting a food workshop, focused on integrating wild and herbal elements into your food year round! Megan gets asked every school session when the cookbook is coming out, so here’s your chance to learn some of her tricks! Link in our bio, limited space for this hands on adventure.

Pictured:
1: dryad’s saddle
2: perfect spruce tips for pickling, freezing some for deserts, making infused salt, and drying for tea!
3: underside of the dryad’s saddle.
4: spruce tips infusing in apple cider vinegar

#herbalinfusedfoods #dryadssaddle #spruce #sprucetips #springwildfood #forage #wildcondiments

<img src="https://i3w681.a2cdn1.secureserver.net/wp-content/plugins/instagram-feed/img/placeholder.png" alt="After a big rain, many dryad’s saddle mushrooms appeared in familiar spots. These shelf mushrooms, also called pheasant back, love the dead elms and Manitoba maples around here. We fried some up with garlic and butter and made some of @foragerchef ‘s mushroom ketchup recipe (so good!). Lots of plans for the next flush! Coming up June 21-25 we’re hosting a food workshop, focused on integrating wild and herbal elements into your food year round! Megan gets asked every school session when the cookbook is coming out, so here’s your chance to learn some of her tricks! Link in our bio, limited space for this hands on adventure. Pictured: 1: dryad’s saddle 2: perfect spruce tips for pickling, freezing some for deserts, making infused salt, and drying for tea! 3: underside of the dryad’s saddle. 4: spruce tips infusing in apple cider vinegar #herbalinfusedfoods #dryadssaddle #spruce #sprucetips #springwildfood #forage #wildcondiments">

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