Last fall I wrote a piece for Wild + Free on fermenting with children. It is one of my favorite articles I did for the magazine because everyone in our family helped with the photos, the recipes, and the fermentation! One year later, everyone is gathered around again, making a new ferment: Giardiniera. Jeffrey’s endless enthusiasm for fermentation experimentation is contagious. I think we are raising a whole brood of wildcraft makers and brewers.
After the Giardiniera project, we made wild grape soda: one of our September traditions and favorite ferments!
We’ve gathered around for our annual Calendula Salve making this afternoon!
This year we’re making lip balm with petals we’ve been soaking in olive oil since the end of the summer. The magic of summer sunshine preserved as golden goodness pulls us all into the kitchen. Each year the girls do more and more on their own. I find myself mostly watching and soaking up the wonder of this messy, rich process.
“I salute you!
There is nothing I can give you which you have not; but there is much, that, while I cannot give, you can take.
No heaven can come to us unless our hearts find rest in it today.
No peace lies in the future, which is not hidden in this present instant.
The gloom of the world is but a shadow; behind it, yet, within our reach, is joy.
And so, at this Christmas time, I greet you, with the prayer that for you, now and forever, the day breaks and the shadows flee away.”
— Fra Giovanni, AD 1513 (Take Joy! The Tasha Tudor Christmas Book)