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Golden Lake, Ontario

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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://secureservercdn.net/198.71.233.153/i3w.681.myftpupload.com/wp-content/uploads/sb-instagram-feed-images/sacredgardener.jpg" alt="The Sacred Gardener" width="50" height="50">

This picture is of a stump, from a sugar Maple tre

This picture is of a stump, from a sugar Maple tree I cut down. Usually stumps are portrayed as a symbols of destruction, of barrenness. Acts like cutting trees and killing animals makes most of us ‘modern’ people feel a degree of inner angst and dismay, because we’ve only seen these acts done in such a dishonourable way. But, we need wood and food. These takings sustain us and so, should be practiced in the most sacred and careful way possible.

And, as you can see in this picture, these acts can be done in a good way that fosters life. This stump is not only anchoring the earth and stopping erosion, but is feeding all the life in the soil and plants around her. A whole moss ecology and a yellow birch seedling live right on her, helping in her glorious decay.

She lives in the plump roots of the edible ephemeral trout lilies that carpet the forest floor
around her in the spring. The eight year old Maple stump also feeds some edible Canada lilies I planted close by, and a butternut tree behind her. She feeds the large leafed wild shrub beside her called Hobblebush.

Hobblebush is an understory ‘shrub’ that can exist in the low light of the understory with its big leaves. She got her name because she hobbles overtime by falling over and rooting to slowly spread. But if she is given direct light, such as the clearing I made, she literally
flourishes. She flowers and produces the most exquisite fruit I’ve ever had. She grasps the opportunity of the opening in the forest canopy to quickly spread through the clearing and beyond. The deep purple fruits taste tropical, like butterscotch custard! Birds love them, so the fruit gets quickly eaten up and planted with bit of fertilizer.

All this miracle of growth can only happen if we are able to honour and recognized the rights of the land and plants, while taking with deep gratitude the things that we need like wood, food and medicine.

From Steven's book, "The Story of the Madawaska Forest Garden". Available through our website, link in bio.

#forestgarden #farmthewoods #polyculture #permaculture #cocreate

<img src="https://secureservercdn.net/198.71.233.153/i3w.681.myftpupload.com/wp-content/plugins/instagram-feed/img/placeholder.png" alt="This picture is of a stump, from a sugar Maple tree I cut down. Usually stumps are portrayed as a symbols of destruction, of barrenness. Acts like cutting trees and killing animals makes most of us ‘modern’ people feel a degree of inner angst and dismay, because we’ve only seen these acts done in such a dishonourable way. But, we need wood and food. These takings sustain us and so, should be practiced in the most sacred and careful way possible. And, as you can see in this picture, these acts can be done in a good way that fosters life. This stump is not only anchoring the earth and stopping erosion, but is feeding all the life in the soil and plants around her. A whole moss ecology and a yellow birch seedling live right on her, helping in her glorious decay. She lives in the plump roots of the edible ephemeral trout lilies that carpet the forest floor around her in the spring. The eight year old Maple stump also feeds some edible Canada lilies I planted close by, and a butternut tree behind her. She feeds the large leafed wild shrub beside her called Hobblebush. Hobblebush is an understory ‘shrub’ that can exist in the low light of the understory with its big leaves. She got her name because she hobbles overtime by falling over and rooting to slowly spread. But if she is given direct light, such as the clearing I made, she literally flourishes. She flowers and produces the most exquisite fruit I’ve ever had. She grasps the opportunity of the opening in the forest canopy to quickly spread through the clearing and beyond. The deep purple fruits taste tropical, like butterscotch custard! Birds love them, so the fruit gets quickly eaten up and planted with bit of fertilizer. All this miracle of growth can only happen if we are able to honour and recognized the rights of the land and plants, while taking with deep gratitude the things that we need like wood, food and medicine. From Steven's book, "The Story of the Madawaska Forest Garden". Available through our website, link in bio. #forestgarden #farmthewoods #polyculture #permaculture #cocreate">

Primrose is a common edible weed. Roots in sprin

Primrose is a common edible weed.

Roots in spring, greens, flowers, seed pods and seeds.

These days we add flowers to our salads and for the first time, we’re going to try pickling the young seed pods.

What are you experimenting with this year?

Learn more about how to identify, cultivate, harvest and prepare primrose along with many other weeds through our Patreon membership, link in our bio.

#weeds #cultivate #primrose #foodpreservation #pickling #wildculture #polyculture

<img src="https://secureservercdn.net/198.71.233.153/i3w.681.myftpupload.com/wp-content/plugins/instagram-feed/img/placeholder.png" alt="Primrose is a common edible weed. Roots in spring, greens, flowers, seed pods and seeds. These days we add flowers to our salads and for the first time, we’re going to try pickling the young seed pods. What are you experimenting with this year? Learn more about how to identify, cultivate, harvest and prepare primrose along with many other weeds through our Patreon membership, link in our bio. #weeds #cultivate #primrose #foodpreservation #pickling #wildculture #polyculture">

Richness This time of year, as September’s sha

Richness

This time of year, as September’s shadow lengthens, I always feel a bittersweet edge in my heart. There is a richness like no other time of year, but you know it’s not going to last.

In the equation of this mad northern existence where we basically have six months of winter, this time of year balances months of scarcity and harshness.

Every day I carry back to the farm house baskets and bushels of the land’s gifts, the living jewels of herbs, fruit and vegetables to be stored and preserved, each in its own best suited manner.

While some might say that the richness of this bounty came from my labours, I know better, because some years I might have worked as hard and not drawn as much from the land. This richness comes form the Earth Herself, from the spirits that weave life from the elements, from the cooperation of all the layers of life from the microbes and fungi to the other wild plants and animals, from the Gods and Goddesses of wind, sunlight, heat and rain.

Each vegetable has its own unique story as well as its species history, some stretching back for thousands of years. Each is a story of where that particular seed was planted, how the plant grew and worked with the ecology and spirits.

When we eat a being like this we feel the connection to its long ancestral story back to ancient times in Europe or the Americas when Native people first bred that plant or animal. We are part of its story after the point when we started growing that particular vegetable, where we got it from and on and on. I have had a personal relationship with every plant and animal in our food, some for twenty or more years.

How we work with the Earth and Her plants that sustain us, forms the basis of culture. While this might seem overly simple, I think history proves out the truth of this connection; In that when we care and deeply appreciate where our food comes from and approach the Earth in thankfulness, then the richness of culture fulfills our deeper human needs and quells the hungry ghosts of our ambition.

#agriculture #gardening #polyculture #harvest #foodpreservation #autumn #growyourown

<img src="https://secureservercdn.net/198.71.233.153/i3w.681.myftpupload.com/wp-content/plugins/instagram-feed/img/placeholder.png" alt="Richness This time of year, as September’s shadow lengthens, I always feel a bittersweet edge in my heart. There is a richness like no other time of year, but you know it’s not going to last. In the equation of this mad northern existence where we basically have six months of winter, this time of year balances months of scarcity and harshness. Every day I carry back to the farm house baskets and bushels of the land’s gifts, the living jewels of herbs, fruit and vegetables to be stored and preserved, each in its own best suited manner. While some might say that the richness of this bounty came from my labours, I know better, because some years I might have worked as hard and not drawn as much from the land. This richness comes form the Earth Herself, from the spirits that weave life from the elements, from the cooperation of all the layers of life from the microbes and fungi to the other wild plants and animals, from the Gods and Goddesses of wind, sunlight, heat and rain. Each vegetable has its own unique story as well as its species history, some stretching back for thousands of years. Each is a story of where that particular seed was planted, how the plant grew and worked with the ecology and spirits. When we eat a being like this we feel the connection to its long ancestral story back to ancient times in Europe or the Americas when Native people first bred that plant or animal. We are part of its story after the point when we started growing that particular vegetable, where we got it from and on and on. I have had a personal relationship with every plant and animal in our food, some for twenty or more years. How we work with the Earth and Her plants that sustain us, forms the basis of culture. While this might seem overly simple, I think history proves out the truth of this connection; In that when we care and deeply appreciate where our food comes from and approach the Earth in thankfulness, then the richness of culture fulfills our deeper human needs and quells the hungry ghosts of our ambition. #agriculture #gardening #polyculture #harvest #foodpreservation #autumn #growyourown">

A bushel of these tiny plums. Bitter tough skins w

A bushel of these tiny plums. Bitter tough skins with a sweet inside.

We love them for eating as is, but will make plum sauce, dried plums, plum leather.

It’s a dance every year, diversity is key. Some years there’s loads of one plant or fruit, not much or any of another. We’re learning not to lean on one season’s harvest, this seems more necessary in these times of who knows what’s coming. We’re learning to plan for at least two years storage if we can. Sometimes more.

So, there’s good storage to think about, once you get there. Once you have the beautiful dilemma of a bushel or more to process.

We can some, freeze some, dry and store in many mouse proof garbage containers. For this, you need space.

This journey is an ongoing creative curiosity and problem solver’s dream. This becomes part of your way of being, when you’re working ‘with’ and ‘making do’.

It’s a lot of work, but there’s so much joy in it. Plus, there’s summer in your mouth in the dead of winter.

#harvest #diversity #plums #northern fruit #foodstorage #foodsecurity #polyculture #wildculturing #wild #workingwith #cocreate #sacred #workingwiththecycles

<img src="https://secureservercdn.net/198.71.233.153/i3w.681.myftpupload.com/wp-content/plugins/instagram-feed/img/placeholder.png" alt="A bushel of these tiny plums. Bitter tough skins with a sweet inside. We love them for eating as is, but will make plum sauce, dried plums, plum leather. It’s a dance every year, diversity is key. Some years there’s loads of one plant or fruit, not much or any of another. We’re learning not to lean on one season’s harvest, this seems more necessary in these times of who knows what’s coming. We’re learning to plan for at least two years storage if we can. Sometimes more. So, there’s good storage to think about, once you get there. Once you have the beautiful dilemma of a bushel or more to process. We can some, freeze some, dry and store in many mouse proof garbage containers. For this, you need space. This journey is an ongoing creative curiosity and problem solver’s dream. This becomes part of your way of being, when you’re working ‘with’ and ‘making do’. It’s a lot of work, but there’s so much joy in it. Plus, there’s summer in your mouth in the dead of winter. #harvest #diversity #plums #northern fruit #foodstorage #foodsecurity #polyculture #wildculturing #wild #workingwith #cocreate #sacred #workingwiththecycles">

sacredgardener

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

<img src="https://secureservercdn.net/198.71.233.153/i3w.681.myftpupload.com/wp-content/uploads/sb-instagram-feed-images/sacredgardener.jpg" alt="The Sacred Gardener" width="50" height="50">

This picture is of a stump, from a sugar Maple tre

This picture is of a stump, from a sugar Maple tree I cut down. Usually stumps are portrayed as a symbols of destruction, of barrenness. Acts like cutting trees and killing animals makes most of us ‘modern’ people feel a degree of inner angst and dismay, because we’ve only seen these acts done in such a dishonourable way. But, we need wood and food. These takings sustain us and so, should be practiced in the most sacred and careful way possible.

And, as you can see in this picture, these acts can be done in a good way that fosters life. This stump is not only anchoring the earth and stopping erosion, but is feeding all the life in the soil and plants around her. A whole moss ecology and a yellow birch seedling live right on her, helping in her glorious decay.

She lives in the plump roots of the edible ephemeral trout lilies that carpet the forest floor
around her in the spring. The eight year old Maple stump also feeds some edible Canada lilies I planted close by, and a butternut tree behind her. She feeds the large leafed wild shrub beside her called Hobblebush.

Hobblebush is an understory ‘shrub’ that can exist in the low light of the understory with its big leaves. She got her name because she hobbles overtime by falling over and rooting to slowly spread. But if she is given direct light, such as the clearing I made, she literally
flourishes. She flowers and produces the most exquisite fruit I’ve ever had. She grasps the opportunity of the opening in the forest canopy to quickly spread through the clearing and beyond. The deep purple fruits taste tropical, like butterscotch custard! Birds love them, so the fruit gets quickly eaten up and planted with bit of fertilizer.

All this miracle of growth can only happen if we are able to honour and recognized the rights of the land and plants, while taking with deep gratitude the things that we need like wood, food and medicine.

From Steven's book, "The Story of the Madawaska Forest Garden". Available through our website, link in bio.

#forestgarden #farmthewoods #polyculture #permaculture #cocreate

<img src="https://secureservercdn.net/198.71.233.153/i3w.681.myftpupload.com/wp-content/plugins/instagram-feed/img/placeholder.png" alt="This picture is of a stump, from a sugar Maple tree I cut down. Usually stumps are portrayed as a symbols of destruction, of barrenness. Acts like cutting trees and killing animals makes most of us ‘modern’ people feel a degree of inner angst and dismay, because we’ve only seen these acts done in such a dishonourable way. But, we need wood and food. These takings sustain us and so, should be practiced in the most sacred and careful way possible. And, as you can see in this picture, these acts can be done in a good way that fosters life. This stump is not only anchoring the earth and stopping erosion, but is feeding all the life in the soil and plants around her. A whole moss ecology and a yellow birch seedling live right on her, helping in her glorious decay. She lives in the plump roots of the edible ephemeral trout lilies that carpet the forest floor around her in the spring. The eight year old Maple stump also feeds some edible Canada lilies I planted close by, and a butternut tree behind her. She feeds the large leafed wild shrub beside her called Hobblebush. Hobblebush is an understory ‘shrub’ that can exist in the low light of the understory with its big leaves. She got her name because she hobbles overtime by falling over and rooting to slowly spread. But if she is given direct light, such as the clearing I made, she literally flourishes. She flowers and produces the most exquisite fruit I’ve ever had. She grasps the opportunity of the opening in the forest canopy to quickly spread through the clearing and beyond. The deep purple fruits taste tropical, like butterscotch custard! Birds love them, so the fruit gets quickly eaten up and planted with bit of fertilizer. All this miracle of growth can only happen if we are able to honour and recognized the rights of the land and plants, while taking with deep gratitude the things that we need like wood, food and medicine. From Steven's book, "The Story of the Madawaska Forest Garden". Available through our website, link in bio. #forestgarden #farmthewoods #polyculture #permaculture #cocreate">

Primrose is a common edible weed. Roots in sprin

Primrose is a common edible weed.

Roots in spring, greens, flowers, seed pods and seeds.

These days we add flowers to our salads and for the first time, we’re going to try pickling the young seed pods.

What are you experimenting with this year?

Learn more about how to identify, cultivate, harvest and prepare primrose along with many other weeds through our Patreon membership, link in our bio.

#weeds #cultivate #primrose #foodpreservation #pickling #wildculture #polyculture

<img src="https://secureservercdn.net/198.71.233.153/i3w.681.myftpupload.com/wp-content/plugins/instagram-feed/img/placeholder.png" alt="Primrose is a common edible weed. Roots in spring, greens, flowers, seed pods and seeds. These days we add flowers to our salads and for the first time, we’re going to try pickling the young seed pods. What are you experimenting with this year? Learn more about how to identify, cultivate, harvest and prepare primrose along with many other weeds through our Patreon membership, link in our bio. #weeds #cultivate #primrose #foodpreservation #pickling #wildculture #polyculture">

Richness This time of year, as September’s sha

Richness

This time of year, as September’s shadow lengthens, I always feel a bittersweet edge in my heart. There is a richness like no other time of year, but you know it’s not going to last.

In the equation of this mad northern existence where we basically have six months of winter, this time of year balances months of scarcity and harshness.

Every day I carry back to the farm house baskets and bushels of the land’s gifts, the living jewels of herbs, fruit and vegetables to be stored and preserved, each in its own best suited manner.

While some might say that the richness of this bounty came from my labours, I know better, because some years I might have worked as hard and not drawn as much from the land. This richness comes form the Earth Herself, from the spirits that weave life from the elements, from the cooperation of all the layers of life from the microbes and fungi to the other wild plants and animals, from the Gods and Goddesses of wind, sunlight, heat and rain.

Each vegetable has its own unique story as well as its species history, some stretching back for thousands of years. Each is a story of where that particular seed was planted, how the plant grew and worked with the ecology and spirits.

When we eat a being like this we feel the connection to its long ancestral story back to ancient times in Europe or the Americas when Native people first bred that plant or animal. We are part of its story after the point when we started growing that particular vegetable, where we got it from and on and on. I have had a personal relationship with every plant and animal in our food, some for twenty or more years.

How we work with the Earth and Her plants that sustain us, forms the basis of culture. While this might seem overly simple, I think history proves out the truth of this connection; In that when we care and deeply appreciate where our food comes from and approach the Earth in thankfulness, then the richness of culture fulfills our deeper human needs and quells the hungry ghosts of our ambition.

#agriculture #gardening #polyculture #harvest #foodpreservation #autumn #growyourown

<img src="https://secureservercdn.net/198.71.233.153/i3w.681.myftpupload.com/wp-content/plugins/instagram-feed/img/placeholder.png" alt="Richness This time of year, as September’s shadow lengthens, I always feel a bittersweet edge in my heart. There is a richness like no other time of year, but you know it’s not going to last. In the equation of this mad northern existence where we basically have six months of winter, this time of year balances months of scarcity and harshness. Every day I carry back to the farm house baskets and bushels of the land’s gifts, the living jewels of herbs, fruit and vegetables to be stored and preserved, each in its own best suited manner. While some might say that the richness of this bounty came from my labours, I know better, because some years I might have worked as hard and not drawn as much from the land. This richness comes form the Earth Herself, from the spirits that weave life from the elements, from the cooperation of all the layers of life from the microbes and fungi to the other wild plants and animals, from the Gods and Goddesses of wind, sunlight, heat and rain. Each vegetable has its own unique story as well as its species history, some stretching back for thousands of years. Each is a story of where that particular seed was planted, how the plant grew and worked with the ecology and spirits. When we eat a being like this we feel the connection to its long ancestral story back to ancient times in Europe or the Americas when Native people first bred that plant or animal. We are part of its story after the point when we started growing that particular vegetable, where we got it from and on and on. I have had a personal relationship with every plant and animal in our food, some for twenty or more years. How we work with the Earth and Her plants that sustain us, forms the basis of culture. While this might seem overly simple, I think history proves out the truth of this connection; In that when we care and deeply appreciate where our food comes from and approach the Earth in thankfulness, then the richness of culture fulfills our deeper human needs and quells the hungry ghosts of our ambition. #agriculture #gardening #polyculture #harvest #foodpreservation #autumn #growyourown">

A bushel of these tiny plums. Bitter tough skins w

A bushel of these tiny plums. Bitter tough skins with a sweet inside.

We love them for eating as is, but will make plum sauce, dried plums, plum leather.

It’s a dance every year, diversity is key. Some years there’s loads of one plant or fruit, not much or any of another. We’re learning not to lean on one season’s harvest, this seems more necessary in these times of who knows what’s coming. We’re learning to plan for at least two years storage if we can. Sometimes more.

So, there’s good storage to think about, once you get there. Once you have the beautiful dilemma of a bushel or more to process.

We can some, freeze some, dry and store in many mouse proof garbage containers. For this, you need space.

This journey is an ongoing creative curiosity and problem solver’s dream. This becomes part of your way of being, when you’re working ‘with’ and ‘making do’.

It’s a lot of work, but there’s so much joy in it. Plus, there’s summer in your mouth in the dead of winter.

#harvest #diversity #plums #northern fruit #foodstorage #foodsecurity #polyculture #wildculturing #wild #workingwith #cocreate #sacred #workingwiththecycles

<img src="https://secureservercdn.net/198.71.233.153/i3w.681.myftpupload.com/wp-content/plugins/instagram-feed/img/placeholder.png" alt="A bushel of these tiny plums. Bitter tough skins with a sweet inside. We love them for eating as is, but will make plum sauce, dried plums, plum leather. It’s a dance every year, diversity is key. Some years there’s loads of one plant or fruit, not much or any of another. We’re learning not to lean on one season’s harvest, this seems more necessary in these times of who knows what’s coming. We’re learning to plan for at least two years storage if we can. Sometimes more. So, there’s good storage to think about, once you get there. Once you have the beautiful dilemma of a bushel or more to process. We can some, freeze some, dry and store in many mouse proof garbage containers. For this, you need space. This journey is an ongoing creative curiosity and problem solver’s dream. This becomes part of your way of being, when you’re working ‘with’ and ‘making do’. It’s a lot of work, but there’s so much joy in it. Plus, there’s summer in your mouth in the dead of winter. #harvest #diversity #plums #northern fruit #foodstorage #foodsecurity #polyculture #wildculturing #wild #workingwith #cocreate #sacred #workingwiththecycles">

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