Yeah. I knew that you couldn’t get enough of those snow photos. I’ll post a few more for ya…. especially you, Mom, b/c you’re in FL and haven’t really seen much of me + snow. <3
Adam, Paul, & I buried Michelle in the snow in City Park. Brrrr!
Our trampoline looked a lot like a pie. A SNOW PIE!
And of course, since it looked like such a delicious pie, I decided to jump right into it... and then make a snow angel.
Here's out keyhole bed after the first frost. You can see how the cucurbits have died back, and all that remains is the fruit. In our case, that was mainly acorn squash & pumpkins.
Remember how I mentioned that we were going to get some snow???
And here's a shot of our yard with over a foot of snow on it! ... Oh and Adam's feelin' sassy in his snowsuit.
Remember all of those mystery cucurbits? Yeah, they turned out to be pumpkins! Who knew?!
Yes, you read the subject correctly. We have brought the pizza count up to 226. Enjoy the photos of our latest Full Moon Pizza Party.
We moved the furniture around a bit. Don't worry. As it gets colder, we'll move the couches back next to the fireplace.
Is that avocado on there?!?
Bob (and his newly shaved head) serve up another pizza to the eager masses.
Mija was so tired that she passed out in the middle of the party. Awwww.
Let Maria's hand show you the way.... the way to pears, brie, figs, and bliss.
Previously featured in Building a Bike Shelter Out of Scavenged Materials:
An updated photo of the bike shelter, taken from the west. Photo credits & kudos go to Lindsay!
The weather in Denver is quite fickle. I do believe that we are expecting a foot of snow over the next couple of days. I’m taking suggestions on how to better weatherize our shed.
Adam scored some FREE coffee grounds from Pablo’s Coffee and innoculated them with oyster mushrooms spores. Given the appropriate temperature in combination with time, love, & otherwise sterile conditions, the mycillium fruited beautifully! If the batch doesn’t get contaminated, we could see as many as 4 or 5 flushes of mushrooms! YUM!
Home grown oyster mushrooms! Kudos to Lindsay for taking this photo while visiting our house.
While at Glob (Glob Glob), I recently stumbled across a game that’s quite amusing. It requires a minimum of three people, but could expand to include an indefinite amount of participants. Person A takes on hand of Person B, while Person C takes Person B’s other hand. Both A&C write on B’s knuckles, not knowing what the other is writing. Of course, Person B is also oblivious as to what is being scrolled on his/her hands. Finally, Person B brings his/her hands together to form a phrase. Laughter ensues.
So a couple of weeks ago, we held a music swapping party at our house. (Note that this desperately needs to happen again with more folks informed, involved, and just plain bein’ prepared.) And of course, the sharpies were whipped out and this game began. Enjoy the photos:
With Courtney and Helios combined, we get NAPE SUPE!
Adam's known for his Noob Lore. ...Actually, isn't that kind of an oxymoron?
Josiah: MOAR FORT!!
This essaylet on the changing seasons is cross-posted from Adam’s blog on The Wild Green Yonder… enjoy!
Fall has never been my favorite season. Going back to school, shivering in the first snowfall, darker and darker evenings, watching the trees become stripped and gangly… it all seemed so depressing. But as I’ve slowly learned to listen to nature’s patterns, I’m starting to see autumn as a time of precarious abundance, a time when we can live off summer’s bounty as we re-assess our past year and prepare for the cold months.
Sure, I’d rather be biking to work in a t-shirt than a down coat, and I’ll take peaches fresh off the branch over homemade preserves any day. But when I’m surrounded by a culture addicted to perpetual growth, the end of the harvest gives me a much-needed reminder that contraction is just as important as expansion. Indeed, it’s the way all life operates. Without dead leaves rotting on the ground, the soil would eventually be robbed of its nutrients. Without fallen trees, there would be no light on the forest floor for new seedlings to sprout. And without a nightly dose of sleep, our bodies and minds would lose touch with reality and crash.
Still, as an entrepreneur, putting that understanding into practice can be mighty tough. When I’m on a roll with the Wild Green Yonder, I’m almost constantly pushing past my own limits: sending one more email to that awesome contact I just met at a conference, composing one more tweet about a revolutionary gardening technique, promoting my classes in one more place.
To be sure, success in a new venture depends on being ridiculously dedicated and thorough. But paradoxically, I’ve found that my biggest insights, my most creative moments, come when I force myself to unplug. Like fallen leaves breaking down into rich humus, the fertile grounds of innovation are only nurtured when we drop our temporary commitments, take a deep breath, and reflect on the larger picture of which our current situation is a part.
To me, that larger picture would seem to place our cultural zeitgeist in an October of sorts, as well: though we continue to reap the fruits of the great fossil fuel harvest, the first of chills of a different season are here. Does the coming winter of energy descent spell the end of the good times? Certainly not. It merely invites us to use our foresight and maturity to with the roll with the changing season, and preserve the precarious abundance we’ve gathered for the future.
In the meantime, though, there’s still leaves on the trees, and the sun is warm on my shoulders. I’m called to put away my laptop, take a deep breath – and marvel at the bounty.
Have you heard a lot about the growing trend in folks making delicious and healthy fermented foods at home, but just haven’t sat down to figure out how you too can craft these tasty cultured treats? Well, now you can, with Free School Denver’s first installment of fermentation workshops. Each class will feature a different teacher demonstrating how to make a different kind of fermented food.
Please RSVP so that teachers know how many students to expect and can let students know of any recommended-but-not-required items to bring (jars, veggies, etc.)
Kitchen locations are subject to change, so teachers should also confirm the location when students RSVP, but if not then students should check the website for the final location. Please note that times, days of the week, and locations are different for each class.
RSVP via links on the classes page HERE.
Sunday, October 11th 1:00-5:00
R&R House, 2131 York (entrance in alley between York and Gaylord), sliding scale $25-$40 (RSVP)
Mushrooms are among the least understood – and most important – species in an integrated ecosystem. They can be used for growing food and medicine, building soil, improving the growth of plants, and even remediating toxic pollution.
Join expert Colorado mycophile Jim Gibson for this hands-on half day intensive and learn all about the mysterious and powerful organisms of kingdom fungi. We’ll learn how fungi work, explore the beneficial properties of several specific species, discuss a variety of techniques for mushroom cultivation, and inoculate a mushroom patch together in the R&R House permaculture garden.
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The Wild Green Yonder offers a variety of interactive workshops and intensive courses centered around regenerative design. Most classes are facilitated by certified Permaculture facilitators Adam Brock or Kenzie Davison, along with qualified guest experts.
Contact us if there’s a subject you’d like to see us teach, or if you’re interested in arranging a custom workshop for your organization. You can download a flyer of Wild Green Yonder’s Fall classes here… and check back frequently for updates!
