First Indigenous Food Harvest

Our ongoing effort to deeply connect with the land upon which we live began with our ecosystem restoration project, some years back — in which we planted several hundred tiny, one-gallon seedlings of native plants. Over the years, the plants of our Native Garden have established and grown more and more fruitful, feeding native fauna, birds, and insect life. Until now, we reserved the restored area of our property for the service of the wild animals, but finally, the bounty has become so robust, that we felt comfortable harvesting a bit of that bounty for human consumption.

Harvest Season Jamming Ritual (with Recipe):

Step into the Native Garden, saying:

“I enter the sacred grove with reverence;
I enter the sacred grove in peace.”

Walk the land, in a state of receptive meditation, greeting each of the Backyard Kindred, thus:

Hael to you, beloved Oaks,
In greying green, from summer smoke.
Hael to Sagebrush, Lilac, Sage,
All dusty, leafless, wanting rain.
Hael Toyon berries, biding time,
And Coyote Brush’s shining eyes (Aaachoo!).
Hael, blessed Manzanita grove,
Of peeling bark and rusty fruit,
I ask of you a gift of Life,
From which to craft a sweet delight.

Shapeshift into a Bewick’s wren. Using Bewick’s wren’s-eye-view, find the hidden, rust-red berries, camouflaged by rust-red bark, peeling from behind and beneath the leaves. Circle the Manzanitas thrice, picking a few berries from each bush and tree, until you have gathered one heaping cup of manzanita berries.

Return to human form.

Thank the Manzanitas for the blessing of their bounty.
Reciprocate the blessing with a prayer for early rain.

Wash the berries in water, thrice, to get out all the dust and debris.

While the water flows through the berries, meditate upon the seasonal threshold currently upon us — dry, dusty seeds in a dead, drought-deciduous world, awaiting the First Rain to wash away the grime and return the world to vibrant life.

Boil the berries in 1.5 C water, until the dry berries plump themselves up and brew a deep reddish tea. Mash up the water-plumped berries, and boil a few minutes more. Let cool. Strain through a jelly bag, to remove all solids.

Add a splash of clear apple juice, to bring the liquid up to a total of 1-1/6 C. Add 1 Tbsp. no/lo-sugar pectin, 1/8 tsp. salt, and 1/8 tsp. ascorbic acid crystals. Bring to a boil, mixing constantly, to remove all lumps.

Add 1 C sugar, and stir it in well. Continue cooking, stirring constantly, until the mixture returns to a boil. Boil and stir for three additional minutes. Remove from heat.

Pour into two clean, 1/2-pint jelly jars, cap them, and boil in a water-bath canner for 10 minutes.

Thank the Gods for the blessing of manzanita jelly.

Enjoy!

The Result:

Two cups of Manzanita Jelly, from berries harvested off of our Arctostaphylos bushes (pictured above), a mixture of three varietals: Howard McMinn, Franciscana, and Densiflora “Sentinel”.

Taste Test:

The jelly is a delicate sweet-orange and pumpkin flavor, with hints of apple blossom.  Delightful!

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