Berries and stewards

This year we have been blessed with a bountiful harvest of berries. The farm has raspberry, blackberry, and blueberry bushes (although the blueberry bushes are still small). In addition, we have rows of strawberries.

Sometimes the role of steward to these many varieties of plants is a huge responsibility. And sometimes knowing our own limitations is part of that responsibility. The daily knowings that come from opening myself to what the garden teaches are profound.

I rely upon the wisdom of Paul, Patricia, and Malia while in the garden. I also try to remember what I was taught by my father and mother, who were farmers when the garden provided the only food available.

I am humbled today by what I do not know and grateful to be guided by the soil, plants, and those who have wisdom about gardens.

Denise

view our website: www.sunpointsanctuary.org

Thunderstorm and corn

This past week New Hampshire experienced serious thunderstorms with high winds. Our corn did not stand up well to the huge gusts. Paul and crew found that most stalks were lying on the ground. So, they caringly and painstakingly worked together to gently right each stalk. Paul said he could hear the sound of roots snapping, even with the gentlest touch. We'll have to see if the plants are stunted. At least they are still alive. We can plan and work as hard as we know how, but we can never control the outcome. Something unexpected may well come along and change our expectations, whether it is fresh corn-on-the cob, or personal hopes and dreams. Here's a photo of our corn, just starting to grow, around early June.

Visit our website: www.sunpointsanctuary.org

Denise

Life

"Don't be too squeamish and timid about your life. All life is an experiment." Ralph Waldo Emerson.

Certainly Sunpoint Sanctuary is an experiment, and one that is a concern for me, given the overwhelming task of raising funds and trying to be part of the group that is trying to help the project find its wings.

However, on a personal note, there are old habits that no longer work for me that I must change. Sometimes I am even more squeamish about those.

So, today I am going to remember Emerson, and try to be bold about change and about the tasks at hand.

Denise

Eco & Ego

As part of our daily practice at the sanctuary, we try to focus on goals related to what we term "eco" and "ego." My interpretation of these terms are: "eco" focuses on my relationship with my environment; "ego" relates to my relationship to the spiritual core of me. Most mornings at 7 a.m. we join together to read &/or discuss or practice something related to "ego." I find it amazing how my outlook on the day is enhanced by the 20 minutes I share with those I love in this consistent spiritual practice. Currently we are sharing small readings from Eckhart Tolle's "A New Earth." I am learning more about my ego than I ever imagined, and I am also learning humility. That, at least, is what I walked away with after we started Chapter 4.

If you are also reading this amazing book, please feel free to post your reflections and comments.

Denise

Welcome !

Welcome to the first posting of the Sunpoint Sanctuary blog. At this moment our dear friend Rick is sitting at our dining room table creating the first page for the Sunpoint Sanctuary website. I decided to link this blog to it to give folks a peek into life at Sunpoint Sanctuary.

This morning Malia and I picked blueberries at Sunnycrest Farm . Our Sunpoint blueberries are not quite ripe, and the bushes are very small, although the johnny jump ups in the blueberry patch make an attractive site in the garden.

I just finished making zucchini soup, blueberry cobbler, salad greens, and cornbread for lunch. I played around with a few tried & true recipes. Please try them out and let me know what you think.

Zucchini, Sour Cream & Cheddar Soup
3 medium size or 2 large zucchinis (we always have those overgrown ones around)
1 quart chicken broth
1 onion
1 cup cheddar cheese, grated
2 tbsp. cornstarch diluted in 1/2 cup water
1/2 cup sour cream (or french onion dip with a sour cream base)
1/2 tsp dill
1/2 tsp garlic powder (or to taste)
salt & black pepper to taste (or you might try a dash or two of tobasco)

Chop up zucchini and onion into 1-inch size pieces and cook in broth until tender. Add diluted cornstarch and stir until thickened.
Add sour cream (or dip) and cheddar cheese and stir until well mixed. Add herbs and seasonings. Serve.

Blueberry cobbler (an updated version of my grandmother's recipe)

1 cup flour
1 cup sugar
2 tsp baking powder
1/4 cup canola oil
1/2 cup milk
1 tsp salt
1/2 tsp cinnamon
1/4 tsp allspice
1/4 tsp cloves
2 1/2 cups fresh blueberries
1/4 cup sugar
a splash of white wine (I used riesling)
butter for greasing pan

Put blueberries and 1/4 cup sugar with a small amount of water in a saucepan to boil. Add a splash of wine and turn off heat. Preheat oven to 375 degrees. Butter an 8 x 8 baking dish. Mix in medium size mixing bowl baking powder, flour, sugar, salt, and spices. Add milk & canola oil and mix well. Pour into greased baking dish. Pour hot fruit on top. Cook on top of baking sheet (to catch drips) for 30-35 minutes. Batter will rise through fruit and absorb all those flavorful juices. Serve with whipped cream or (my favorite) French vanilla ice cream.

Mescalen Summer Salad

2 to 3 cups fresh salad greens
snipped fresh cilantro or dill (both are about ready to overrun the greens in our garden)
1/3 cup crumbled Feta or Bleu cheese
1/4 cup dried cranberries
1/2 cup grated carrots
1/4 cup chopped walnuts or pecans

Toss all ingredients. Serve with your favorite vinagrette.

Denise