THE BEGINNING of August marks the crux of summer, a half-way point between the summer solstice and the fall equinox. Abundance in nature and in ourselves has become very apparent. Around us, trees and shrubs have begun their second phase of leaf growth, taking advantage of the abundance of sun and energy - knowing that the day length has started to wane. Fruits have set and are ripening. Abundance is obvious not only in the presence of our lush forests but also in the first major summer harvests of food. We are blessed with a great diversity of ripe vegetables, fruits, berries, and the first grains. In this next month the potential of food to consume and preserve will be lain out for us to reap. This is the time of year to gather up our accumulated energy from the spring and summer to prepare for these harvests.


Summer heat urges us to be outdoors as much as possible. We sweat, which is the most natural and cheap detox available to us! The large amounts of fresh food around us sustain our health. If we are receiving adequate amounts of seasonal foods then we are less prone to get sick. All the vitamins and minerals important to our bodies right now are available in the gardens and in the forests. Whatever means you have to get outdoors and unite with the cycle of abundance, do it. Find your nearest forest, park, or wilderness and observe the plants around you. Pick blackberries and make jam. Take a bike ride around your town and see if your neighbors need help harvesting their overbearing fruit trees or vegetables from their garden. (A tip for those living in Salt Lake City right now, Apricot trees abound in the Mill Creek neighborhoods!) Preserve excesses. If you don't have a garden, ask a local farmer if they need help with harvesting—trade your work for food. Pickle beans and cucumbers. Prepare your garden beds for a fall and winter garden. Honor your relationship with the Earth by taking part in it!

In the past few years I have spent most of my August and September nights preserving excess vegetables from my gardens mostly by pickling and canning. In the past I have just canned all of my vegetables so that I could store them without refrigeration. This requires quite a bit of knowledge, equipment, and time. I usually don't start doing until I have bushels so full that I cannot eat or sell anymore. However, in the past few weeks, I have a found a new favorite way of preserving summer veggies that requires very little time and energy—refrigerator pickles. Their taste and texture is much better than store bought pickles, plus cucumbers grow like crazy this time of year. Here is an easy recipe that my farmer friend Galilee shared with me.

You will need:
-a half gallon mason jar, or 2 quart jars with lids (you can find them at any hardware store, and many grocery stores)
-15-20 small-medium size cucumbers
-1 ¾ c vinegar
-1 ¾ c water
-3 Tbsp salt
-1-4 fresh dill heads (check the farmers market)
-2 garlic cloves(or more!)
-1 Tbsp pickling spice (peppercorns and dill seed)

Heat the water with the salt until it is dissolved. Remove from heat and add the vinegar and pickling spices. Let cool. Wash the cucumbers well and pack jar(s) with dill heads and garlic. Pack cucumbers tightly in jar. Pour the brine over cucumbers and put on lid. Let them sit at room temperature for 24-36 hours and then refrigerate. They are ready to eat in five days, but can be stored for up to a year.

Stay tuned in the next few weeks for summer time herbal remedies for bee stings, poison ivy, sunburn, and how to make your own herbal infused oils.

Be willing. Be wise. Be well. —Evan Berry