Midsummer

Baby beaver born, see summer as it looks from here, a fermentation tip, workshop announcement, and more

Hello Friends,

Happy June Solstice—The longest or shortest day of the year depending on the hemisphere you live in. When did the sunrise for you this morning?

I’d have to say too early, after a somewhat fitful night of sleep, for me to want to pay even a small amount of attention to the (first) rising of the sun, which was at 5:36 am. True night and its darkness was from 11:06 pm to 3:22 am, which combined with a nearly full moon probably accounts for the less-than-stellar sleep. In our narrow valley, we have the moment the sun rises over our region and night becomes day but we do not see a sunrise until an hour or so later. I was up, squinting as the sun crested the eastern ridge. On a perfect morning, I start there with my face in this early sun and the energy of plants, birds, and insects enlivening the landscape.

There is research time spent outside and the health of our microbiome as well as research on how exposing ourselves to morning sunlight releases serotonin that impacts our mood and the next night’s sleep. (More on that in a future post.)

Today I want to share a guest post I did for

Andrew Janjigian

yesterday. (Do check our his Substack if you are interested in baking bread.) And, because it is midsummer, the last month in a photographic review. There is just too much cuteness not to share. And I wanted to take you inside the rehab pen. This is our normal at the moment but I know it is unique and special. If you are new here (thanks for joining ☺️) last month I introduced Beverly in this post also about nettles.

Sakadane: Where Koji Meets Bread

Let’s start with butterflies 🦋

There have been (I am not exaggerating) thousands of butterflies here this month. Every shrub or bush has looked like this.

On June 3, Beverly gave birth to Elderberry (named by our granddaughter). The first video is a very hungry mama beaver and a very hungry baby beaver looking for milk. Be sure to put the sound on for tree frogs and apple munching.

Beaver cuddles

The pond is also a refugia for endangered Western Pond Turtles. We have been supporting this population for many years now and are always delighted to see new hatchlings. As far as we can tell the population at this time is around 17 of varying sizes and ages. The second photo was shocking to me. A baby turtle hauled out on the beaver's back and stayed there for some time. Eventually Joe Travis (beaver) started swimming in circles. The turtle rode like he was surfing.

This stunning cloud (at sunset) was like none I’d ever seen. Those of you that love to watch clouds, what do you see? It reminded me of how in a sci-fi movie you might see a hovering moon or other planet on the horizon.

The following videos were taken the other morning. Welcome to our pond—teaming with life. Put the sound on and I explain what you are seeing. Keep reading down below for her health update.

So how is Beverly?

Yesterday I would have happily told you that her injuries were finally scabbing over. We felt like we’d turned a corner on her prognosis. Last night what we thought was a scab on the bottom of her wrist was a bone fragment that had worked itself loose. This left her wrist unstable and once again with a wide-open raw wound. We are in contact with the vet who has the x-ray he took initially to see what might be going on. Our questions are is this a new break and if so, what does that mean for the other end of this jagged inch of bone? Otherwise, she seems to be doing fine. So, we will keep the faith. Elderberry is getting fatter every day. Keep scrolling for the photographic evidence.

Workshop announcement

Fermentation of Place at Hollyhock on Cortes Island

• Sun, Oct 6, 2024 9:00 AM Thu, Oct 10, 2024 5:00 PM

• Hollyhock (map)

Learn to collaborate with the microbes that make your foods delicious and your health vibrant.

Join Kirsten in this unique fermentation master class in a very special setting at Hollyhock Retreat Center.

You will learn how to ferment confidently and safely in your kitchen and be inspired to bring this practice into your regular routine. You’ll learn the art and science of this ancient craft by exploring the abundance of Hollyhock during harvest—vegetables, apples, sea vegetables and salt. This workshop will be appropriate for both beginners and experienced fermenters.

The workshop will focus on place, we will be outside in the gardens, harvesting salt from the sea, and making in the kitchen. You will learn through demonstrations, hands-on projects, and plenty of time for discussion and tasting. By the end of this program, you’ll have the skill and confidence to successfully collaborate with the microbes that transform and enliven your food for extraordinary health and flavour in the place that you call home. All levels of fermenters welcome! 

Book now and get 10% off accommodation prices. Offer valid until Jul 7, 2024.

For more information and booking head here.

Fermentation Tip

Fermented foods, especially the veggies like variations on kimchi, pickles, and sauerkraut contain beneficial bacteria that support gut health and enhance nutrient absorption (I am guessing you know that) but this includes electrolytes. Given summer heat is upon us another way to get your electrolytes naturally is pull out those cool refreshing ferments. I think we get caught on thinking our electrolytes only come from drinks—expensive drinks at that. But fermented vegetables are an amazing way to keep your electrolytes in balance because they are part of the whole food matrix. This means you are also getting fiber and that the electrolytes are entering your system at a slower sustained rate.