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👋 Welcome
If you landed here through search, or found your way in from somewhere else ~ hello. Glad you made it. Eaborn is a blog about ancestral living skills. What I write about: growing food, reading the seasons, working with botanicals, knowing your soil and water, and the deeper rhythms that used to be common knowledge. I'm Marama ~ permaculturist, certified herbalist, and frequency healing practitioner with 25 years of practice in the Northern CA Sierras. I write from observation and lived experience. What you'll find here: ✦ Field notes on food sovereignty, seasonal rhythms, and land stewardship ✦ Honest observations from the ancestral record ✦ A curated Affiliate Directory of communities and resources I actually use Comment on what resonates. Ask a real question. That's what the comments are for. When you're ready to go deeper ~ live calls, courses, a real practicing community ~ that work lives in Eaborn Living Otherwise ~ browse, read, find what calls you. And, make sure to ring the bell, if you would like to meet new members as they join. ✦ Marama
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My messy yard is full of life
Without getting into the details of why, we can just say my yard looks a little unkempt. Besides the fact that I find the physical act of mowing to be exhausting, the stress of it destroys my peace when I’m worried about all the little critters I could potentially be killing. I have managed to cut a small area along our front sidewalk so I can set up a few chairs and my dog has a place to roll around, but the rest of the acre+ is uncut. Yesterday I was visiting a friend in a quiet subdivision a few minutes away from my house, and while sitting on her front porch I was looking around and marvelling at how clean everything was. My friend mentioned she sprays for wasps, but clearly that poison spread like a plague…there was a sparse display of spider webs but no sign of any insects. She doesn’t have any garden whatsoever and her lawn looks like a golf course. It all felt very sterile to me, but I’m sure the average person would deem it a neat and tidy, acceptable suburban yard. This morning I woke up and took my tea outside to sit in one of the chairs I have placed in a small patch of shortish grass. I took my shoes off and let my feet linger on the ground, I watched cardinals and hummingbirds and blue jays feast on the feeders, and listened to the mourning doves cry their sad song. Red winged black birds splashed around in the bird bath and chipmunks and baby bunnies ran around the base avoiding the drips. Squirrels ran through the treetops, turkey vultures circled above, and I could hear deer crashing through the field beside me. I saw toads hopping under the decaying rhubarb leaves, monarchs fluttering around the milkweed, honey bees collecting pollen on the vast array of weeds and native plants, bumblebees resting on the echinacea, and even a garter snake sunning itself on the sidewalk. In a span of 15 minutes I witnessed an entire ecosystem thriving around me. The grass is waist high, the outside of the house has webs in every corner, and the gardens have weeds, but there is life in every inch of it. I grow food and herbs and maintain a habitat that houses probably hundreds of species of beings. People scoff at my lack of maintenance, but I’m happier being a friend of nature, than fighting against it.
Chamomile Golden Milk
Chamomile meets turmeric, cinnamon, and black pepper in warm milk. Anti-inflammatory in several directions at once, and genuinely settling. The full recipe is here 👉 #Golden Milk with Chamomile If you made this one, what time of day worked best for you?
Chamomile Golden Milk
The Preservation Window: What to Put Up First When Everything Comes at Once
Everything comes ready in the same ten days and you cannot preserve all of it. That is the actual condition of late summer, and no amount of planning gets you out of it. So the real skill in this window is triage, knowing what has to come off the plant today and what will still be sitting there on Friday. Most preservation advice hands you methods. Here is the order instead, because the order is what saves the harvest. 𝗦𝗼𝗿𝘁 𝗯𝘆 𝗵𝗼𝘄 𝗳𝗮𝘀𝘁 𝘁𝗵𝗲 𝘄𝗶𝗻𝗱𝗼𝘄 𝗰𝗹𝗼𝘀𝗲𝘀 𝗖𝗮𝗹𝗲𝗻𝗱𝘂𝗹𝗮 𝗴𝗼𝗲𝘀 𝗳𝗶𝗿𝘀𝘁. It has the narrowest window of anything in the garden and it punishes lateness twice over. The resin ~ the sticky quality you can feel on your fingers after picking, which is where the medicine actually lives, is in the fresh flower head and starts declining the moment the petals begin to fade. And a calendula plant that is allowed to set seed decides its work is finished and quits flowering. Miss the picking and you lose the rest of the season, not just today's basket. Pick every two or three days through the whole bloom. 𝗕𝗮𝘀𝗶𝗹 𝗻𝗲𝘅𝘁. Flavor drops off sharply once it flowers, and it goes from fine to bolted in about seventy-two hours in real heat. 𝗚𝗿𝗲𝗲𝗻 𝗯𝗲𝗮𝗻𝘀 𝗮𝗻𝗱 𝘇𝘂𝗰𝗰𝗵𝗶𝗻𝗶 𝗼𝗻 𝘁𝗵𝗲 𝘀𝗮𝗺𝗲 𝗹𝗼𝗴𝗶𝗰. Both keep producing only if you keep picking. Leave a zucchini on the vine to become a marrow and the plant reads that as a completed job. Pick small and pick often. 𝗟𝗲𝗺𝗼𝗻 𝗯𝗮𝗹𝗺 𝗮𝗻𝗱 𝗺𝗶𝗻𝘁 𝗵𝗮𝘃𝗲 𝗺𝗼𝗿𝗲 𝗴𝗶𝘃𝗲. Cut before flowering for the best leaf, but both will throw a second flush after a hard cut, so a missed week costs you one cutting rather than the season. 𝗠𝘂𝗹𝗹𝗲𝗶𝗻 𝗹𝗲𝗮𝗳 𝗶𝘀 𝘁𝗵𝗲 𝗺𝗼𝘀𝘁 𝗳𝗼𝗿𝗴𝗶𝘃𝗶𝗻𝗴 𝘁𝗵𝗶𝗻𝗴 𝗼𝗻 𝘁𝗵𝗶𝘀 𝗹𝗶𝘀𝘁. The leaves stay usable across a long stretch, and if the second-year stalk has come up you have got weeks rather than days. Put it last. 𝗠𝗮𝘁𝗰𝗵 𝘁𝗵𝗲 𝗺𝗲𝘁𝗵𝗼𝗱 𝘁𝗼 𝘁𝗵𝗲 𝗺𝗶𝗻𝘂𝘁𝗲𝘀 𝘆𝗼𝘂 𝗮𝗰𝘁𝘂𝗮𝗹𝗹𝘆 𝗵𝗮𝘃𝗲 This is the part that gets skipped, and it is why so much rots on the counter after being picked. Picking is the easy half. 𝗧𝗶𝗻𝗰𝘁𝘂𝗿𝗲𝘀 𝗴𝗶𝘃𝗲 𝘁𝗵𝗲 𝗵𝗶𝗴𝗵𝗲𝘀𝘁 𝗿𝗲𝘁𝘂𝗿𝗻 𝗼𝗻 𝗮𝗰𝘁𝗶𝘃𝗲 𝘁𝗶𝗺𝗲. Chop, pack the jar, cover with alcohol, label with the date, walk away for six weeks. Ten minutes of work. If you have got one short window and a pile of fresh material, tincture it. You have bought yourself six weeks of not thinking about it.
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The Preservation Window: What to Put Up First When Everything Comes at Once
Saving Seeds in a Short Season, at Elevation
Parts 1 and 2 covered the signal and the drying. This part covers a different problem entirely ~ what happens when the plant runs out of time before the signal ever arrives. Gardening at altitude the growing season is short, the nights stay cold longer into spring than the calendar promises, and the first frost of autumn does not wait for your tomatoes, your beans, or your lettuce to finish what they started. I grow in the Northern Sierras, and every year I am making the same calculation: how much longer can this seed sit on the plant before a hard freeze takes the whole crop, unfinished. The seed you save in a short season is not always the seed you would save with three more weeks of warm weather. It is the seed you could actually finish. That distinction matters, and most seed-saving guides, written at lower elevation, in longer seasons, never mention it. The move that saves the most seed: cut the plant at the base. When frost is close and the seed has not fully dried on the vine, the highest-leverage move is also the simplest. Pull the entire plant at the base and hang it upside down somewhere dry with moving air ~ a shed, a covered porch, a garage rafter. The plant does not stop working the moment it leaves the ground. Whatever reserves remain in the stem and leaves keep translocating into the seed for days, sometimes longer. It is an imperfect finish. A plant hanging in a garage is not a plant finishing on its own root system in full sun. But it is dramatically better than a hard freeze arriving on seed that never got the chance. This works for beans, peas, most flowering annuals, anything with seed still attached to a stem you can hang. It does not rescue a wet-seeded crop like a green tomato. That seed calls for a different strategy, and Part 4 covers it. 𝘐𝘯 𝘵𝘩𝘦 𝘈𝘤𝘢𝘥𝘦𝘮𝘺, 𝘵𝘩𝘦 𝘎𝘢𝘳𝘥𝘦𝘯 𝘎𝘶𝘪𝘭𝘥 𝘵𝘳𝘢𝘤𝘬𝘴 𝘧𝘳𝘰𝘴𝘵 𝘥𝘢𝘵𝘦𝘴, 𝘦𝘭𝘦𝘷𝘢𝘵𝘪𝘰𝘯-𝘴𝘱𝘦𝘤𝘪𝘧𝘪𝘤 𝘱𝘭𝘢𝘯𝘵𝘪𝘯𝘨 𝘸𝘪𝘯𝘥𝘰𝘸𝘴, 𝘢𝘯𝘥 𝘵𝘩𝘦 𝘴𝘦𝘢𝘴𝘰𝘯𝘢𝘭 𝘢𝘥𝘫𝘶𝘴𝘵𝘮𝘦𝘯𝘵𝘴 𝘢 𝘚𝘪𝘦𝘳𝘳𝘢 𝘨𝘳𝘰𝘸𝘪𝘯𝘨 𝘤𝘢𝘭𝘦𝘯𝘥𝘢𝘳 𝘩𝘢𝘴 𝘵𝘰 𝘮𝘢𝘬𝘦 𝘵𝘩𝘢𝘵 𝘢 𝘯𝘢𝘵𝘪𝘰𝘯𝘢𝘭 𝘰𝘯𝘦 𝘯𝘦𝘷𝘦𝘳 𝘸𝘪𝘭𝘭. 𝘐𝘧 𝘺𝘰𝘶𝘳 𝘴𝘦𝘢𝘴𝘰𝘯 𝘧𝘪𝘨𝘩𝘵𝘴 𝘺𝘰𝘶 𝘦𝘷𝘦𝘳𝘺 𝘺𝘦𝘢𝘳, 𝘵𝘩𝘢𝘵 𝘪𝘴 𝘸𝘩𝘦𝘳𝘦 𝘵𝘩𝘦 𝘧𝘪𝘨𝘩𝘵 𝘨𝘦𝘵𝘴 𝘦𝘢𝘴𝘪𝘦𝘳. → EaBorn Living Academy
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Saving Seeds in a Short Season, at Elevation
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A blog on permaculture, herbalism, plant identification & reading your land, from 30 years of growing food across five climates.
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