- Name: Julie A. Carda
- Location: United States
Julie graduated from Creighton University with a major in dance and Theology and taught for several years at an inner-city school in Milwaukee. With a desire to expand her knowledge of the arts and spirituality, she attended St. John’s University in Collegeville and completed a Masters in Theology and Liturgical Studies. Over the years, her quest to merge diverse religious beliefs and practices through the commonalities of love and peaceful living, led her to travel, live, and study with shaman practitioners, herbal healers, Native American medicine women, Buddhist priests and other earth-based spiritual teachers. Through these experiences and experiences with global metaphysical teachings, she learned to honor the eternal source of love in all people.
Thursday, September 30, 2010
Wednesday, September 29, 2010
Red Pepper Year
Big peppers, firm, heavy, and green. WAIT! They were supposed to be a vibrant red. I specifically ordered a vibrant red variety. They've had the very best treatment. The sun is full upon them. No shadow is cast nearby, and yet, they will not turn red.
I was really looking forward to pressure canning some beautiful sweet red peppers. Well, sweet they are and red sort of but I don't think I'll see much more turning of the colors with the shorter days and cooler nights. Although, one can always hope...
Tuesday, September 28, 2010
From my head may it be delightful;
Where I lie may it be delightful;
All above me may it be delightful;
All around me may it be delightful.
Monday, September 27, 2010
Fall Cold Crop
The third week of August, I planted a small raised bed with cold crops. Some red and yellow Swiss chards, red and green romaine, a Mesclun mix, and purple kale. The combination of warm days and cool nights contributed to fast sprouting. The photo was taken about eight days after planting. This week, I've harvested the first of the Mesclun and must say the flavors were outstanding.
The tape marks 12 X 12 spots. I can plant a bit denser with this method. Since the box gets full southern sun, and is positioned next to a dryer vent, the soil stays warm into December.
Sunday, September 26, 2010
Stream of Prayers
Just to live is holy.
~Rabbi Abraham Heschel
Sunday, September 19, 2010
Saturday, September 18, 2010
Chickens with Veggie Treat
Friday, September 17, 2010
You can Can with LOVE
Many canning sites discuss canning as a means to save money by buying food on sale and preserving it.
I teach canning as a way to preserve the very best food you can get in season. Why can factory farm meats? Why can chemical laden fruits and vegetables?
Think of canning as a way to capture nature's NATURAL goodness for year round use. In the winter months, I want to reach for a jar of something that was nurtured with and in love.
Food relationships count. Food relationships sustain us. Food relationships are the ancient form of earth restoration.
Thursday, September 16, 2010
Wednesday, September 15, 2010
Canning Class 102
Many hands light work. Several class participants are chopping and preparing the garden vegetables for a soup. The vegetable soup will be pressure canned. Firmer vegetables will be boiled together to achieve equal texture when added to the softer vegetables. This mixture will be canned at eleven pounds pressure for seventy-five minutes. With the exception of the organic navy beans, all the other vegetables and herbs were freshly harvested a few hours before preparation.
Tuesday, September 14, 2010
Food Full Circle
Monday, September 13, 2010
Canning Class 101
With garden harvest at its premium, food preservation is foremost on my mind. I am one who does it all. I dry food, ferment food, can food--both boiling water method and pressure can--and freeze food. I truly enjoy the processes. When I teach food preservation classes, I remind participants that this is not the same as when grandma and mom preserved. We have modern conveniences and we know that if something we do in the process doesn't produce the desired outcome, there are still plenty of food options--more on this later. For the most part, food preservation is an emotionally rewarding experience.