High summer at Glastonbury Healing Gardens

Good things to come!

I set out for the Healing Gardens under a changing sky, indigo clouds with a cool feel to the day. The sound of tall grasses swooshing in the wind accompanied me as I descended the grass pathway to the growing area.

I paused to greet the chickens who clucked and clamoured as I approached their enclosure. And passed young fruit trees carrying their tender offspring: cherries and apples for later in the season.

A little further along, tiny translucent berries ripening steadily illustrated this moment in time - the sweet spot between summer solstice and lammas.


 
 
As I browsed the produce in the planted beds, I noticed that many wild insects were sharing this special place with me. Certain species clearly having an affinity for certain plants: ladybirds on the sage and mint, bees all over the borage and earwigs crawling under the kale.

Exuberance and colour

A delightful sense of harmony spread through me and I thought about how, when we garden with sensitivity and care, nature blesses us with the gifts of her diversity.

The clouds looked as though they might burst at any moment, so I detached myself from my musings and got busy with the day's harvest. Juliet had asked me to pick up some chard and I was interested in salad ingredients for myself.


There was a choice of chard; red, yellow and white stemmed varieties growing comfortably alongside each other. Two types of kale, several lettuce varieties, landcress, rocket, flat leaf parsley and bronze fennel.

I was excited to see so many edible flowers; surely the essence of summer - each a miniature mandala - balance, beauty and perfection on a small scale.  I made my selection with a happy heart.

A nest of onions begging to be picked!

In contrast to the delicate blooms and leaves in the salad beds, heavy, brooding artichokes, robust broad beans like giant's fingers and families of earthy onions asserted a vigorous presence nearby.

I admired a row of strange alien shaped allium heads that rose high into the skyline.



 
Turning to leave, I noted a bed of chard stalks, left on the earth, laid out to decompose and nurture the soil.

The poetry of dead forms

A transparent reminder of the cycle of life, the quiet efficiency of nature endlessly recycling and wasting nothing and the poignancy of death and changing forms.
  
Each time I visit the gardens I feel grateful not only for the wonderful food that nourishes my body, but also for the gentle teachings that I receive wordlessly from the plants and other living creatures.

Healing Gardens indeed.


 
Glastonbury Healing Gardens Co-operative is a year round expanding community project, currently open to new members.

Website: www.GlastonburyHealingGardens.com
Facebook: www.facebook.com/pages/Glastonbury-Healing-Gardens-Cooperative

View additional pictures from today's visit on my facebook page

Early Spring at Glastonbury Healing Gardens

Recently I took a Bristolian friend to visit the Glastonbury Healing Gardens, the permaculture and foodshare project I belong to.  It was 11am, the sun was high and the gardens were flooded with warmth and light. 

The sky was blue with perfect white clouds and the sense of spaciousness and tranquillity was just lovely. 
 
Wow, announced Thinley, It’s a mandala!


She was referring to the layout of the growing beds in circular formation. As the ground was relatively bare, it was easy to see the shape, based on sacred geometry.  

Thinley also remarked upon the quality of the soil, which in accordance with organic and permaculture principles had been heavily mulched and enriched to improve fertility and drainage. 

Serendipidously, Juliet Yelverton, who conceived and created the gardens was working on the land and greeted me with a smile and a hug. 

She was wearing a large red pair of protective gloves as she had been collecting nettles for her personal use,  encouraging me to do the same, 
 
These are the most useful plants we have growing here, 

Juliet spoke with great enthusiasm,   

I’ve been juicing, you can also steam them, excellent for the lymphatic system and the kidneys.

Juliet also pointed out a clump of cleavers, another native wild plant, growing vigorously. Thinley took some away to add to green smoothies.   

Juliet guided me around the planting and I picked out some sturdy brussell sprouts, emerald green chard and delicate fronds of parsley. Juliet explained that although the recent hard frosts had affected the tender chard, there was a strong growth coming through, it looked to be hardy variety well suited to its environment.


From across the field, we were being waved at by Rowena, a member who lives in Coxley, just a few miles from  Glastonbury. 

She paused her work to lean on her fork, relishing the bright sunshine and declared,  

I think I’ll get a sun tan today! 

We certainly chose a great day to spend time at the gardens. 

A real sense of spring in the air, of the return of the sun and of possibilities and new growth.

Back at home, I steamed the brussell sprouts for my evening meal, storing the greens in the fridge.

Tip: rinse greens in cold spring water and store in a plastic bag for maximum longevity.

The chard and parsley are tender enough to be finely sliced and added raw to a lunchtime salad. 

I cycled back over to the gardens a couple of days later to take some more brussell sprouts. Juliet was working on the land again and in buoyant mood. Across the field I waved at Zoe, who is highly committed to the project. 

Zoe was in the initial stages of erecting a structure, a canopied seating area for summer that would provide shade during the hot part of the day and planned for hop vines to grow over and provide cover.


Zoe proudly pointed out how a tender looking kiwi bush had survived the late winter frosts and for her this seemed to have a symbolic value, resilience under duress and the ability to rejuvenate!

I was introduced to Joe and Ankah, who were working on separate tasks. 

Joe has been here since day one 

Explained Juliet, with warmth, 

His was the first spade to strike the soil and then others came.

Indeed Joe was digging purposefully as she spoke, having firstly created beds to contain fruit bushes, he was now planting them into the rich, fertile soil; blackcurrants and raspberries - so much to look forward to!

Ankah was also planting out, tender young plants for summer crops of broad beans and rocket. These vulnerable babies were protected by sturdy cloches, large transparent plastic water containers. 

The Healing Gardens Co-operative is actively seeking new members and offers freshly grown organic produce in exchange for  time spent on the project and a membership fee.


For further details visit the project website www.glastonburyhealinggardens.com

Spring blessings 

Jennifer

Visit to Glastonbury Healing Gardens

Contented chickens

Another food story! On August 1st we celebrated the celtic festival of Lughnasad, the first harvest. Also known as Lammas in Christian and Anglo-Saxon tradition. Now we can look forward a season of ripening fruits and bountiful produce as the power of the sun gently fades.

A good time to drop into the Healing Gardens, a community food growing project blossoming into a co-operative.

Conceived and directed by Juliet Yelverton, the land lays behind Wearyall Hill,  a gently sloping field with stunning views of the levels and Glastonbury Tor.

The vision: to create an environment where the community can enjoy the benefits of eating fresh organic produce grown with love, environmental and spiritual awareness.

I love this part of town, such a clear, light energy, wonderful open vistas and a marvellous feeling of spaciousness. The growing beds are configured in an expanding mandala, and one finds oneself meandering along curved paths with treats everywhere.

Meandering pathways

I particularly love that so many  flowers have been planted: I counted several varieties of nasturtium, sweet star shaped borage, vibrant poppies and abounding sweetpeas.

I picked a small amount of green leaves for a lunchtime salad: red veined chard, fresh tender spinach, romaine and a good handful of mint to make a fresh tea infusion.

I could see bushy bright green carrot tops, cherry tomatoes  almost ready and courgettes swelling steadily.

Enormous artichokes towered into the sky and pale young cabbages sheltered under cloches. Everywhere abundance.



I will be writing a blog for the co-operative's new website, in exchange for produce, grown organically by the members, many of whom are already friends. How lovely is that?

Superfresh salad leaves

I am looking forward to the fabulous food, of course. And  it feels good to think of meeting new people, strengthening community and moving into a system based on sharing, collaboration and exchange.

Circumventing conventional economics. Sidestepping the supermarkets and the innumerable ethical dilemmas they pose.
Reducing, indeed eliminating packaging. Zero food miles. From field to plate within minutes.  Eating organically every day.

Being the change, part of the solution, living sustainably in a way that honours nature's rhythms and the sensitivity of our living landscape.

Sounds tempting? Juliet is actively recruiting new members and is hosting an open day this weekend.

Here are the details:

Healing Gardens Co-operative Open Day
Saturday 6th August 12pm - 5pm
Gardens behind 73A Tor View Avenue, Glastonbury
Website www.glastonburyhealinggardens.com
  
You will receive a warm welcome and I hope that you will feel inspired to support the project.

Jennifer

Visit to Merrick's Organic Farm Shop

A friendly welcome awaits

"I can't wait to taste that!' Exclaimed Amanda, plucking a jar of home-made spiced pumpkin and apricot jelly from the shelf. We were both amazed and delighted by the varied bounty of fresh, organic produce on sale at Merrick Farm's shop.

It was my suggestion to make the trip from Glastonbury. A former housemate of mine used to visit weekly and return with unfeasible amounts of lovely looking fruit, veg and flowers.

Blessed with sunny blue skies, we chatted and laughed as we bounced along Somerset's rural roads in Amanda's beloved campervan.

Simon who owns and manages Merrick Farm popped into the barn-cum-shop and introduced himself.  He was friendly and relaxed as was the general vibe of the place. His wife Jane also dropped by, presumably the genius talent behind the awesome array of pickles, jellies, jams and chutneys on sale. She must  be one terrific cook, I thought.

Shopping is relaxed and fun

The abundant farm produce is pre-bagged and attractively arranged on shelves. One simply helps oneself, tallies up the bill and leaves cash payment in a pot. It is very reasonably priced.

'This is the way,' affirmed Amanda, selecting ripe tomatoes, strawberries, early season Discovery eating apples and mixed salad leaves, 'You get loads in a bag!'

I was entertaining myself with carrots that looked like people, generally enraptured by the whole experience. It was a green juicer's heaven and I was totally blissed to find inky dark Cavello Nero (90p), stubby cucumbers (35p), pungent, glossy parsley (80p) Fave find: fresh fennel bulbs complete with herby fronds (3 for 1.65).

Got carrots!

I treated my friend to a bunch of gorgeous smelling sweet pea blooms (2.50) as a thanks for driving.

And made a mental note to return for the Swiss chard, bright yellow baby patty pan squash and calabrese broccoli which I had neither fridge nor stomach space for.

Highly recommended.


Merricks Organic Farm shop is open Tuesday - Saturday with stock delivered Tues, Fri and Sat
www.merricksorganicfarm.co.uk

Merrick farm produce is also available from Cobbs Health Foods of Somerton
Tel: 01458 274066

Local food find: free range eggs

This poster caught my eye

Once a week I take a short walk to my egg lady, who lives along the road, handy! Susan is one of a growing number of householders in Glastonbury, and nationally I suspect, who keep a few chickens in the back garden. I had noticed an alluring sign taped to the caravan in her driveway: Ex-bat Free range Chicken eggs for sale.

Until then, I considered that I was doing well buying free range eggs in a local store from a Somerset producer. Now I could take shopping locally to the next level and buy directly from within my community which is even better. Not a single food mile involved!

Susan is a busy mother and cat lover who looks after seven female birds, formerly resident in a battery farm, where birds are intensively farmed in an indoor environment. They were re-homed to her by the British Hen Welfare Trust, a UK charity. Susan explained that when the hens arrived, they had been plucked and needed rehabilitation. They had regained their feisty, spirit of adventure and would happily use the cat flap to get into the main house and party hard when they were able to slip in unnoticed!

No cockerel? The early morning crowing would have been unacceptable in our suburban environment, Susan felt. Fair point.

Super fresh, large and tasty!

I took a dozen eggs, paying one pound sixty, a total bargain! The eggs were still warm, brown, evenly sized and pretty clean too. Golden yolked, super fresh, they taste as good as you could imagine.

If you would like to get involved with chickens, check out Healing Waters Community Garden, a Glastonbury based food growing co-operative, currently recruiting new members. www.glastonburyhealinggardens.com

Will Peddle, 'the egg man' delivers eggs to homes and businesses in Glastonbury from his charming and immaculately maintained Morris Minor, find him at 4 Old Wells Road, Glastonbury.

Further information on re-homing farm hens from the British Hen Welfare Trust www.bhwt.org.uk

Summer sprouting, foraging and juicing tips

Vigorous young dandelions, Chalice Hill

Summer is a great time for juicing. Ayurveda instructs us that summer is the season of pitta, fire.  Thus to maintain health through natural balance we need to cool ourselves. Juices are ideal in this regard and can be taken in lieu of meals.

Nature provides: in tropical climates, coconuts grow abundantly and provide excellent nutrition as well as a sweet and delicious drink.

Here in the UK, with a decidedly cooler climate we can make the best of what is offered to us. There are some marvellous water rich lettuces growing well, romaine or cos has the highest nutrient density and juices nicely as part of a light and refreshing green lemonade. I picked up some squat, knobbly cucumbers grown at a local farm, a welcome change from their sleek, smooth skinned cousins.

If you can make peace with the food miles and include European produce, then melons are a good buy at the moment and juice well on their own. The holy grail of melons for me is the dark skinned, red fleshed watermelon; if organic I will juice the rind, where 90% of nutrients are to be found. And then munch down on the slippery dark seeds, nothing gets wasted! The resultant juice is a murky brown; don't be put off; it tastes wonderful!

Fresh new nettle growth, Wick Hollow

The recent contrasting weather of heavy rain and blasting sunshine has reinvigorated the hedgerows of Glastonbury. I have renewed my foraging for wild greens, which adds robustness to summer juices.  My favourite leaves right now are dandelion and nettle. I am looking for new growth as this is where the vitality and vigour of the plant is to be found.

Dandelion leaves should be young: bright green, erect and bursting with life. Older leaves are darker, tired looking and with the classic toothed appearance. Leave behind any nettles that have flowered, their life force is now in the reproductive parts of the plant. Live and let live, let the plant complete its cycle. Look instead for fresh new growth, low to the ground. I pick off the tips, the first few centimeters only.

Sun scorched wheatgrass in recovery!

At home, I have had to modify my sprouting methods. I am finding that everything I plant wants to bolt towards the light. The perspex covered annex which perfectly supports my mini plant kingdom during spring and autumn in summer is conducive to yellowed wheat grass tips and leggy baby sunflower greens.

I  moved operations to a cooler, darker spot and mist more frequently, this seems to do the trick.

Recipe for green summer lemonade:

Whole cucumber, skin on 

Head of romaine lettuce

Melon of choice

Handful of fresh mint

Juice all ingredients, adjusting quantities to taste.  Drink as soon as possible after juicing, ideally immediately. Share with friends and bless Mother Earth for her gifts!

Summer solstice living foods salad

Living mandala of Gaia's gifts

Wow, commented my neighbour, You should take a photo of that!  She had dropped by as I was  preparing lunch - a huge salad.

Making salad has become a ritual, absorbing and gratifying. I include significant amounts of raw plant foods which are alkalising, water rich and high in enzymes, anti-oxidants, phytonutrients. Living foods look and taste amazing, containing prana, chi, essential life force and subtle divine energies.

Now we are at midsummer, the sun energies are their most powerful. Ayurveda tells us this is the time of pitta, fire. Raw foods are recommended to cool any overheating and maintain seasonal balance. Noon, being the pitta time of day when our internal digestive fire agni is highest is the optimum time to eat raw foods. We pretty much know intuitively to eat salads for our summer lunches.

Early morning harvest

I am into rainbow colours, I love my food to look joyful and uplifting. I've been enjoying high levels of physical energy and vitality this solstice time and the exuberance of this fruity, alive food seem to be reflecting my happiness and vitality back to me.

Very little planning is required with salads, one simply selects what looks good and super fresh. I grow a variety of sprouts, herbs and edible flowers. I hunt around the garden for any unexpected goodies and am an avid forager. Sometimes I am gifted produce grown by friends, which seems to taste best of all!

Summer solstice living foods salad contains:

Nasturtiums are easy to grow from seed

Selection of leaves  
Baby sunflower greens
Alfafa sprouts 
Sprouted mung beans 
Sugar snap peas 
Cherry tomatoes
Chestnut mushrooms
Garden peas from pod
Nasturtium flowers
Fennel fronds
Raspberries 
Blueberries
Apple
Orange and yellow bell pepper
Soaked nuts and seeds : almond, pumpkin, sunflower, hazelnut

Dressing: pure fresh lemon juice, unpasteurised apple cider vinegar, flax oil, dried sea vegetables, ground black pepper and cinnamon

Tip : Soak nuts and seeds overnight in a small bowl filled with cold, pure water, rinse and drain before serving. This improves nutritional value and digestibility.

Selected living food links:

Read my about raw food journey on my (archived) blog
Ecstatic Raw

A great book, thorough discussion of the rainbow plant diet with many awesome recipes:
Rainbow Green Live Food Cuisine

Festival of Life last weekend in London

Wow! What an experience that was. Firstly how exhilarating to leave the peaceful and loving bosom of Avalon and venture into the hectic stimulation that is central London.

It was good to catch up with friends and familiar faces from the alternative festival scene. The event was well attended with standing room only for many of the talks and demonstrations. I was particularly pleased to meet Lisa and Hector from Raw Gaia, the raw, vegan skincare company whose products I have been using in my treatments since the summer.

Also present were two of my raw food heroes: Matt Monarch and Angela Stokes who individually and now jointly are spreading information about the raw lifestyle. They just got engaged, lush!

An alround uplifting and inspirational event.