Yesterday I was super lady farmer and cleaned out four rabbit tractors and hauled the wonderful fertility-boosting matter out to where we are going to plant row crops. It was hard work and I slept well last night.
Both Wally and I are aching to get going on our vegetable production, but Mother Nature is still telling us it is winter (it was only 24 degrees this morning and the water in the milk building froze) and while tomorrow will be Imbolc – also known as Candlemass – the day which you start to see the first signs of spring: the days are getting longer, some of the trees are starting to bud, and a few of the small spring flowers are trying to bloom, winter is not yet over. Imbolc falls on the midway point between the winter solstice and the spring equinox. Dishes for Imbolc tend to incorporate seeds, dairy and other spring-evoking foods.
Here at Spellcast we practice the art of growing slow food — food that is tied to the seasons. It is not the season for fresh tomatoes, cucumbers and summer squash — that time will come soon enough. Now is the time to respect the seasons and nurture the soil that will soon be growing all those wonderful vegetables and herbs.
But in honor of Imbolc, Wally and I are going to enjoy some lovely fresh ricotta made from Moon’s wonderful milk that she so willingly makes and gives to us along with a loaf of warm-from-the-oven sourdough bread. We hope you will take the time to honor the seasons.
Until later …