Autumns Invitation
Autumn’s Invitation
Norris Reservation in Norwell, MA
We have crossed the threshold of the golden hour of summer and entered into autumn's embrace.
Autumn welcomes us with sunny warm days, and cool evenings. Autumn has always been my favorite time of year.
It has always felt more like the "new year" to me as we begin again, with school, work, and back to
our regularly scheduled programs. Summer is fleeting and we try and fit so much in and we can easily
burn out, especially with the intense heat we experienced this summer!
Autumn invites us to pause, to take stock of the summer's bounty, to harvest the remaining fruits of our
labor, and to release what we do not wish to carry forward any longer. The recent equinox was a beautiful
reminder of the shift, the threshold, the turning point in the seasonal wheel of the calendar year. The light
and darkness were equal, if only for a moment, but there is a deep breath in nature, a sacred pause calling
us back to center. There is so much wisdom in each season, and when we can connect to nature's
guidance, we may become more present, mindful and intentional with our energies and actions.
On the autumnal equinox, I gathered and harvested the last vegetables in my garden, and the third round
of harvesting my medicinal and culinary herbs. I gathered the wild Jerusalem artichokes, wild aster,
sedum, parsley, mint, fennel and lavender, black-eyed Susans, and made a delicious-smelling bouquet to
remind me of summer's bounty.
I collected acorns, pinecones, silver dollar, and chestnuts to display on my mantle. I enjoy creating a
seasonal display of nature's bounty to remind me not only of her beauty, but of life's cycles and how
nature provides so much for us.
As the animals scurry in the autumn frenzy of gathering and storing their winter provisions, I am
reminded of our ancestors and how they had to work hard to gather, forage, preserve to prepare for the
cold winter here in New England.
I like to do a bit of this myself. I made some culinary oxymels with my fresh herbs using rosemary,
thyme, oregano, garlic, and ACV. This can be used in dressings, marinades, or stirred into warm water as
a warming herbal drink. I also enjoy making culinary vinegars. I had so much nasturtium, I couldn't
possibly use it all fresh, so I prepared a beautiful vinegar, and the color is like the sunset. This winter,
when I'm chilled, I can add this to my food preparation and have a little bit of summer with me.
I am also drying all my herbs in my home, hanging on every window, and my house smells divine! The
hummingbirds have gone, but they seemed to have paid me a thank-you visit for feeding them before
they left, coming up close to us for a week or two, stopping 5 feet away and just checking us out. It was a
blessing! The sounds of the frogs and summer bugs has faded; their farewell song has been sung. Now,
the sounds of my wind chimes are abundant.
I always have felt an excitement in autumn, a fresh start, and love the colors of autumn. The coastal
vegetation is beautiful in autumn as they shift from green to deeper hues, asking us to ground into earth.
The leaves have just begun to change, as if the chill is nipping the edges of the leaves. There is still
abundant green, but as the wheel continues to turn, the sunset of autumn's glory goes out in a blaze!
The falling leaves remind us to let go, release, and return to center. As nature turns inward and begins to
preserve the energy for winter, grounding and nourishment, so do we. At this moment it is empowering
to honor this shift, rather than fighting or wishing away the cold.
I like to become mindful and intentional with each seasonal shift to do a self check-in. What gifts from
summer may I carry forward as memories, lessons, and gifts? What do I need to release to prepare to
come back to center? Where has my energy burned out and how can I strengthen and nourish my whole
self? What intentions do I want to set for this coming season and how can I bring meaning and
connection to the season to help me feel grounded, and connected to my environment?
Autumn seems to also invite us inward, into our homes to cook nourishing and grounding foods. I love
celebrating the abundance of this season by making harvest soups and green bone broth this time of year.
What a pleasure it is to explore local farmers markets for fresh produce, as well as harvesting herbs and
vegetables from my own garden. There is something so comforting about cooking and creating hearty,
warming foods.
This time of year there are lovely markets and outdoor festivals to take in the final days and celebrate
nature's bounty!
Cherishing the simple things in nature reminds us of our own life cycles and the ways we can care for
ourselves.
This season guides us to take a deep breath, pause, and take stock of summer's memories with gratitude,
and to intentionally step forward across the threshold into autumn with reverence. This mindful presence
and connection to nature gifts us with grace and joy.
It is such a gift to live in New England and bear witness to the seasonal shifts, and cultivating awareness
and mindfulness to the changes keeps us present, grounded, and empowered. Nature has so much to teach
us if we are willing to pay attention.
Rosemary, Thyme, Oregano & Garlic Oxymel
Ingredients
• 3 tablespoons fresh rosemary needles, chopped
• 3 tablespoons fresh thyme leaves
• 3 tablespoons fresh oregano leaves
• 2–3 cloves fresh garlic, lightly crushed or chopped
• 11⁄2 cups apple cider vinegar
• 11⁄2 cups local honey
Instructions
Place the fresh herbs and garlic in a clean glass jar. Pour the apple cider vinegar over the herbs and garlic,
ensuring they are covered. Cover and label the jar. Infuse in a cool, dark place for
about two weeks, gently shaking periodically and keeping the herbs submerged. Strain through a fine
mesh strainer or cheesecloth and next add the honey. It is easiest to warm the liquid in a saucepan on low, to and add honey to blend. Then pour into a clean bottle or jar, label, and refrigerate. Keep refrigerated and it should keep for up to 6 months.
Use
Use in dressings or marinades, or stir into warm water for a warming herbal drink. Local honey is a
beautiful local treasure to include in this seasonal preparation.