by April Guilbault, Guest Contributor
Illustration by April Guilbault
The summer has just about come to a close – I know, so hard to see it go! However, as much as summer is a delectable, vibrant, and energetic season, let’s go with the flow of the new season that is greeting us and embrace what this longtime friend has to offer.
A great way to do that is to get out in the garden and outside in nature! Yes, autumn, with its crisper air and surprise frosts propels us to turn and go inward in many ways, but it can also be a boon for our vibrancy to be an active part of it. Research has shown that being in nature reduces stress, improves our concentration, creativity, and sleep, as well as cultivates joy and self esteem.
We all have our favorite seasons-don’t you? Unfortunately, each season and holiday has become commercially accelerated (cue Halloween decor appearing in the height of the summer or Valentine’s hearts popping up just after New Year’s Day), giving us less time to savor the season we are currently in and, let’s be honest, creating stress about those coming up. We have been placed in a position of listening to all-things-commercial rather than Mother Nature herself.
Experiment with some new ways to partake of the season. Taking time to concentrate and relish-rather-than-rush can bring a sense of appreciation, curiosity, and enjoyment of what is right at our feet. The intentional act of slowing down is also beneficial for helping to counter burn-out, elevate our mood and productivity, lowers stress hormones and blood pressure, and can aid in personal growth.
So lean in, let’s take a closer look…
Grow
While we mourn the blooms in our gardens that are flopping over and turning all shades of brown, it’s a perfect time to begin or continue a garden journal. Establish one if you have ideas about next year’s growing season:
• Did you encounter a plant this year that caught your eye?
• Have you always wanted to carve out a little piece of your yard for a tiny garden?
• Start writing down those ideas to help make them happen!
• Do you already have a garden journal? Take time to reflect on what worked and what didn’t, and most, importantly, what you dream of doing next.
Carve out some time, brew your favorite tea, and write about it all. Journaling helps our minds make room for new ideas, encourages us to set goals, and get creative.
Despite the garden transitioning towards winter, planting fall bulbs and herbs that will appear in the springtime is the epitome of optimism. As Audrey Hepburn said, “To plant a garden is to believe in tomorrow”. Bulbs can generally be planted until the first hard frost (and I have been known to be planting when snowflakes were flying!). Get outside and envision a spring garden! Head to a local, reputable garden center or order from some of these inspiring catalogs now for fall bulbs:
- colorblends.com
- brentandbeckysbulbs.com
- whiteflowerfarm.com
- wickedtulips.com
As for herbs, you can start a windowsill garden while the sun still has some strength! Find a spot with 6-8 hours of sun to plant multi-use herbs you will use in your favorite cold weather dishes such as parsley, basil, chives, mint.
Now is the time to sign up for spring seed and plant catalogs that will arrive in mailboxes in the depths of winter, just when we need a boost of green! Some ideas for catalogs to request.
Eat
This autumn, make an effort to buy actual seasonal and local produce. You might be surprised by what is available that you have never tried or even known was grown in your area. With heirloom varieties and farmers growing fruits and veggies that most big grocery stores don’t stock, you have an opportunity to experience the season with your palate. Idea: make a pumpkin pie using a Sugar Pumpkin that you have roasted. You’ll be amazed at how easy it is. This is a great farm-to-table activity!
Try going to several farmers’ markets or farm stands over the course of the season. Based on where they are located and what grows or is farmed there, you will get an opportunity to see what certain farms specialize in. Make it a little day trip-leaf peep and stop at any farm stands you encounter for a farm-to-foodie adventure!
www.guide.ctnofa.org
It’s an age-old activity starting from our Kindergarten days, but going to a U-Pick farm is valuable and enjoyable for several reasons: you are out in nature when it is doing what it does! Take notice of the light, the scents, what is blooming and buzzing (photo challenge, anyone?) Every season offers its own magic. Also, hopefully, you will walk away with a new appreciation of where your food comes from and the natural rhythm of the growing season. The apple you picked mere hours ago took a short car ride to your home and ended up as a beautiful pie!
Create
Bring the outside in to honor the season. Buy flowers from a store? How about seasonal blooms from a farm stand or forage in your own yard for beauties you might not have previously considered? Think outside-the-vase by using leaves/branches, grasses, vines, berries, even dried versions of summer blooms.
Make recipes with autumn bounty. Have you tried making jam? Or fruit butters? A new challenge on a crisp day! All those U-Pick farms will come in handy now. Be a kitchen warrior and try a new recipe that has you stepping outside your comfort zone and into a sweeter one. This could turn into a holiday gift-making endeavor.
Beautify with autumn arts and crafts. Scan Pinterest to find ONE seasonal craft project to tackle. It can be small, but this kind of endeavor savors the season tangibly, creates focus, and spurs creativity. Solo or with friends, this will be time well spent.
How to Roast a Pumpkin:
1. Choose a 2-6 lb. “Sugar” or “Pie” pumpkin. These varieties work best for pies and cooking as the flesh is tender and sweet.
2. Oven method: Cut pumpkin in half the way you would do a butternut squash.
3. Scrape out seeds (save to make roasted pumpkin seeds!).
4. Drizzle 2 tablespoons of olive oil on baking sheet in area where you will set pumpkins, cut side down. This is done to keep the overturned pumpkins from sticking to the sheet.
5. Roast at 400 degrees for 35-45 minutes, until very soft.
6. Let cool, scoop out flesh, puree in food processor, use as needed.
April Guilbault is particularly interested in how nature, plants, and gardening support our wellness. She writes, illustrates, and tends her own 25-year-old garden and holds a health coaching certification from the Institute of Integrative Nutrition and an herbalism certificate from the Rosemary Gladstar Science and Art of Herbalism program. Random facts: she had the honor of naming a new variety of dwarf iris that is now listed in the American Iris Society, she savors a matcha daily, and believes it is crucial to one’s happiness to look for the magic in every day. Visit www.rootblossom.com and www.aprilgcreates.com for more information.
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