If you believe yourself to be a part of the Earth and do not seek dominion over her…Bless you!
For all who have sent seeds to Bealtaine Cottage and supported with donations, the work here…Bless you!
For all those who work in so many ways to protect and nurture the Bees…Bless you!
If you feel yourself to be confused, disconnected and wounded and seek healing from the Earth…Bless you!
Each time you breath deeply of clean, fresh air and thank the trees…Bless you! And when, like the ancient Celts, you recognize the Creator in all living things: mountains and rivers; sun and stars; the darkest night and the brightest dawn, then Bless you, Bless you, Bless you!
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Thanks to Hugh Fearnley-Whittingstall… A fabulous and easy recipe…
Chickpea and pumpkin salad
Chickpeas go very well with sweet, roasted squash, adding a little bite to contrast with the silky flesh. Serves three to four as a starter, two as a main course.
1 butternut or other squash 6 garlic cloves, unpeeled but bashed to break the skin 1-2 small red chillies, deseeded, membrane removed, finely chopped 4 sprigs fresh thyme 4 bay leaves Flaky sea salt and freshly ground black pepper 5 tbsp olive or rapeseed oil 150g dried chickpeas, soaked and cooked as above (or a 400g tin of chickpeas, drained and rinsed) Juice of 1 lemon 1 large bunch parsley, stalks removed, leaves chopped 1 large bunch coriander, stalks removed, leaves chopped 1 small bunch mint, stalks removed, leaves chopped 20g pumpkin seeds, toasted
Heat the oven to 200C/400F/gas mark 6. Peel the squash, if you like (I usually leave the skin on), halve it, scoop out the seeds, then cut it into 4cm chunks. Put these in a roasting tin with the garlic, chilli, thyme, bay leaves, some salt and pepper. Trickle over three tablespoons of oil and mix with your hands until well coated. Roast for 35-45 minutes, until the squash is softened and beginning to char around the edges. Add the chickpeas, toss and cook for five minutes to warm through. Add the lemon juice and toss with the herbs, pumpkin seeds and a bit of sea salt. Serve warm, with a little oil trickled over the top if you like.
Today is Sunday…afternoon…Pics from here, today, at Bealtaine Permaculture Cottage…
Sun rising over Bealtaine today.
Sunrise from the porch. Built in a sustainable way from wood, locally sourced…when most people are building in concrete blocks, but as I often ask, ‘how long do you intend living on Gaia?’ This wooden porch will see me out!
Windows are recylced, as is most of the wood!
Upcycled taps…from the bath to the sink…water is water is water is water!
And an upcycled sink and an upcycled surround and the same for the material for the curtain…and the dish drainer?…that’s a cake cooling rack!
More logs wait to be carted around to the barn and stacked ready for the cold winter days ahead!
Valerian grown from seed continues to flower and will do all summer and into the autumn all the time that the seedheads are removed…
Something else grown from seed here at Bealtaine…this gorgeous Poppy this morning in full bloom, all red and frilly like the Folly Bergere!
Blackcurrants and Sage in the Nursery area, again grown from seeds, so 100% permaculture at Bealtaine plants to come. Both of these plants grow very easily from seed scattered into limestone gravel and left to overwinter, before being pricked out and potted on…how simple is that?
This is one of the many apple trees snapped this morning. The harvest is coming on well, with plans for lots of Apple Chutney! The trees continue to be fed with mulched comfrey and nettles.
Painted Mountain, Native American Sweetcorn is a real success in the tunnel, with lots of heads coming to maturity. Definitely one to save seed from!
The Aloe Vera on the sitting room window has had babies!