Autumn is here (insert “All Falls Down by Sly) and just as sure as things will fall, we are guaranteed that in accordance with natural order, things will build up.
Fall offers the opportunity to store up and prepare for Winter’s arrival. Our sustaining foods like squash/gourds, grains, and sturdy leafy greens, arrive on the scene, and we are blessed by the harvest. We are nurtured by the lessons, the beauty and color of change.
If nothing else this is a time and space for us to reassess, and there is the reminder that all pushes forward ever.
Lately in America (and Europe), ones have been faced with the growing issue of food security and the rights and question of self-sustenance. For years we have ignored food legislation, turned a blind eye to food policies in foreign countries, because we felt we were safe in our squares. All that time spent cultivating skills other than the basic ones, such as the self sufficient means to secure food, clothing and shelter, are folding over on us. People are beginning to understand that food business is no joke business.
On the Congress floor once again is legislation that has the potential to restrict our means to grow our own food and utilize or purchase herbal supplements and alternative (natural) forms of healing. It has been reported that Europe has already passed and enacted this legislation.
More than being fearful or complacent we have been blessed with another opportunity. The opportunity to reconsider and prioritize. To step into our potentials and roles of self governance. Step by step. Be it planting a seed, watching it grow and controlling your harvest. Sparking food and lifestyle cooperatives that strengthen our family and communal bonds. Or any number of activities that push us towards self-responsibility and reliance. It is the time for us to educate ourselves, to inform ourselves, but most importantly to turn towards means of healing and sustaining ourselves. The winds of change are breezing through and have carried the message that no matter which way the wind blows we are equipped to push forward in strength and I-tality. For-Iva and Iva. Love.
For the fall..Squash
Stuffed Acorn Squash
2 cups barley (1/2 red and 1/2 white), cooked
handful of pinenuts
handful of dried cranberries and/or raisins
1/2 can of coconut milk
1 teaspoon of curry powder
1/4 onion diced
2 garlic cloves diced
1 medium sized acorn squash
vegetable broth
Preheat oven at 350 degrees
In medium saucepan saute onion and garlic in 1teaspoon of olive oil on med/low heat.
Stir continuously, so as not to burn. When onion has become translucent, add barley, pinenuts, cranberries/raisins,curry powder and coconut milk mixing well and coating thoroughly. Remove from heat and set aside.
Cut acorn squash and half. Remove seeds. Stuff squash insides with barley mixture.
Drizzle the top of squash with olive oil and a bit of vegetable broth and place in casserole dish.
Bake for about an hour (or until squash is tender). Drizzling every now and again with a bit of vegetable broth.
Garnish with cilantro. Injoy!!
My Kitchen Sounds Like: “Bushman” by Midnite, “All Falls Down” by Sly and The Family Stone and “So Jah Seh” by Bob Marley.
