"As the Autumn Equinox marks the balance of light and dark, so too does motherhood find its rhythm in the dance between giving and resting, nurturing and being nourished.
Like the herbs that offer their gifts at the harvest, mothers too are called to gather strength from the earth, teaching their children the importance of both action and stillness in the cycles of life." - Unknown
WAYS TO CELEBRATE WITH YOUR LITTLE ONES
1. Take a walk: Enjoy the crisp air and observe the beauty of the changing leaves
2. Create a gratitude list or jar.
3. Create leaf wreaths or fall-themed suncatchers.
4. Make a “fire cider” together.
5. Harvest and hang-dry herbs or flowers. Look for "you-cut" flower farms, community gardens, or local farms if you don't have a home garden.
6. Pick your own apples, pears, or peaches at a u-pick farm and bake a pie together.
WHAT IS FIRE CIDER?
Created by herbalist Rosemary Gladstar, it's traditionally used to support the immune system, aid digestion, and provide relief from cold and flu symptoms. Check out the lively collection of 101 recipes contributed by more than 70 herbal enthusiasts, "Fire Cider!" Below is just one of the many recipes you can try to make your very own fire cider with summer's harvest.
FIRE CIDER RECIPE:
Ingredients
- 1⁄2 cup ginger, fresh (grated)
- 1⁄2 cup horseradish (fresh, grated)
- 1 onion (chopped)
- 10 cloves garlic (crushed or chopped)
- 2 pepper, jalapeño (chopped)
- 1 lemon (zest of)
- 2 tablespoons rosemary, dried (or several sprigs of fresh rosemary)
- 1 tablespoon turmeric, ground
- Apple cider vinegar
- 1⁄4 cup honey (plus more to taste)
Instructions:
Put ginger, horseradish, onion, garlic, peppers, lemon zest, lemon juice, rosemary, and turmeric in a quart canning jar. Cover with apple cider vinegar by about two inches. Use a piece of natural parchment paper or wax paper under the lid to keep the vinegar from touching the metal. Shake well. Store in a dark, cool place for one month and shake daily.
After one month, use cheesecloth to strain out the pulp, pouring the vinegar into a clean jar. Be sure to squeeze as much of the liquid goodness as you can from the pulp while straining. Add ¼ cup of honey and stir until incorporated. Taste your cider and add another ¼ cup until you reach the desired sweetness. Fire cider should taste hot, spicy, and sweet. Often people use it as salad dressing, on rice, or with steamed vegetables.
Recipe by: Rosemary Gladstar
