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notes for later

Dentist in a half-hour, and oh, teh housecleaning, as one-third of the forest creatures return tomorrow.

so no time for LJ or even work, but here is what I want to write about

finding garlic growing wild
where wild grapes are ripening
how the elderberries are set but nowhere near ripe
sumac lemonade--giving it another chance
black medick seeds--edible, but a lot of work, and maybe better not quite so roasted? or maybe better sprouted?

how these things ripening can gradually take my mind off the passing of summer and make me happy in the advent of a new season (the summer-into-fall season).

when I can get in the flow and ride the wave of time-moving-on, it's fine; I'm there with everything. But othertimes, I see that the season is changing and I want to cling on to the particular moment it was just before and have it stay forever, but that's not how forever works in the temporal world--paradoxically, you have to ride on the wave of time-moving-on; then every moment feels eternal. How come I can live that sometimes and not othertimes?

Yikes, became a real entry. Right--off to do those other things.

Comments

( 4 comments — Leave a comment )
suzan_s
Jul. 27th, 2006 11:20 am (UTC)
Some time, in this life, I want to come to where you are and walk through your wood with you.
babydriver
Jul. 27th, 2006 01:01 pm (UTC)
then every moment feels eternal

How lovely! I rush everything, I know, and by doing that and trying to get to the more interesting, or important bits, I'm forgetting about the mundane moments that will really matter when I'm old.
herdialectic
Jul. 28th, 2006 06:56 am (UTC)
Can you tell me what sumac lemonade is? Or have I missed a previous post somewhere..
asakiyume
Jul. 28th, 2006 09:01 am (UTC)
Oh yes, I'd love to tell you-and I haven't posted about it before.

There is a weedy bush that grows wild here called sumac. There are various sorts--staghorn sumac, which has fuzzy branches in spring, just like the antlers of a stag when they first come in, and smooth sumac, and even a poisonous variety called (imaginatively) poison sumac. The staghorn and smooth sumac have bright red berries that grow tightly clustered in cones, and they come ripe about now. They're very high in vitamin C, and very very tart. If you crush them slightly with your hands or a rolling pin and then let them sit in water for 12-24 hours, and then strain, you have a tart drink that, with a dash of sugar, tastes just like lemonade.

I had tried this before, but I think I had too few berries for too much water, and it hadn't been very flavorful. Yesterday, though, I made it and it tasted wonderful. I love it when I find something I can make with wild foods that actually tastes **good** instead of just tolerable. And this sumac-ade is one such thing!

Apparently you can dry the berries, too, so I'll have to go get more for later. And there must be a variety that grows in the mediterranean because I see dried sumac powder for sale in Middle Eastern sections of food stores. Unless, of course, it's some other thing by the same name.

Here is a picture of staghorn sumac

( 4 comments — Leave a comment )

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