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tending the ground

seeding the new

This playlist accompanied the making of this newsletter - if you need some chilled music by DJ Tahira to accompany your reading.

After the sweltering start to summer, the Devon drizzle-mizzle this week is a soft nudge to appreciate balance — and a reminder that navigating polarities tends to lead us to shifting ground, landing us a bit off-kilter.


As the emotional temperature of the world surges and storms, can we listen for the swell of love that rises alongside the anger? The two are rarely as far apart as they seem.


Rage and passion illuminate what we cherish and are called to protect. But protection can take many forms: a jar of summery preserves put up for winter; a fight for our human right to save seeds; or gathering to do what we can about the injustices in the world.


It takes collective courage to admit we don't have all the answers, to concede that inviting newness can be uncomfortable, to still do something anyway and put something good in the ground so more of us (humans and more than humans) can be nourished.


Perhaps our task is not only to tend the ground where we choose to stand, but listen out for what else (unexpected or new) is asking to grow, take space, and blossom.

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Different kinds of JarSquad related ground-work done by Tess & Arthur, images by Mal & Carmen

Join our upcoming events in June, some in collaboration with Nudge Community Builders & City Farm House, and some nested in our Harvest Hands series.  

Venue at our new HQ: C103 Union Street PL1 3NB (except for the Central Park Foraging).

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Get details and booking info when you click the button below.

Your booking on really helps us know numbers and logistics to prepare and we thank you in advance!

Got a question? Email us: [email protected]

Details & Booking


Bristol, they're back!

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Our comrades at Bristol JarSquad are back this summer with a fundraiser for Lebanon 🇱🇧 If you've got pals in Bristol (or if you're up there on Saturday 21st June) who might enjoy taking part and learning to make shrub, a summery tangy fruit cordial, send/see DETAILS HERE!



Ground-based Happenings

Happenings in/with nature that's sprouting inspiration

Love Letter to Rain Barrels & Water Butts

"And if the neighbors decide to join in the fun, think how much rain we’d preserve! Just like canning pickles and jams, but wetter, and for plants’ consumption instead of human" writes Paige Morgan about saving rain for a sunny day.
READ THE REST on Substack

The Landing Films (Season 1)

What can a wonky world learn from the land? Ben Templeton attempts to find out with his offer of short documentaries taking you behind the scenes at the small businesses and communities building resilient ways to live, work and learn together.

WATCH ON YOUTUBE

Seeds, the alchemy of life

On how biological diversity shapes the stories we tell and the societies those narratives build; and how seed privatisation feeds on the erosion of our interconnectedness.

READ ESSAY HERE and learn about the campaign to Stop UPOV

RECIPE OF THE SEASON

Beer Mustard

A homemade beer and honey mustard is sure to stand out in your summer barbecue. You can sub out water or apple juice if you don't use alcohol, and use brown sugar or honey depending on what you have. The recipe below (roughly based on this one by Craft Beering) cooks off the alcohol in the beer, and water bath processing makes it a bit more shelf stable if you need.

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Image from elevatebeer via UnSplash

INGREDIENTS


130g brown mustard seeds*

130g yellow mustard seeds

~120ml malty ale or lager (or enough to cover the seeds) OR use water or apple juice as a substitute for beer

150ml apple cider vinegar or malt vinegar

2 teaspoons salt

4-6 teaspoons brown sugar (or honey) according to taste OR leave out for a spicier mustard

Optional: 1/4 teaspoon turmeric for colour


METHOD:

  1. In a jar or glass container with an air-tight lid add the brown and yellow mustard seeds and the beer (or sub with apple juice or water). Mix well, close the lid and soak, refrigerated for 24 recommended (or minimum 12 hours).

  2. When mustard seeds are ready, take them out of the fridge and set aside whilst you prepare the other ingredients.

  3. In a non-reactive pot, mix the vinegar, salt and sugar or honey and add to a medium heat. Stir until all solids are dissolved.

  4. Add the vinegar solution to the beer soaked mustard seeds. Mix well and let come to a simmer for about 5 minutes before turning off.

  5. Transfer the mixture to a food processor and process until you reach the desired consistency. For whole grain, coarse mustard texture about 30 sec to 1 minute. For smoother consistency continue to process until satisfied.

  6. Ladle the mustard mixture into hot, sterilized jars, leaving 1/4 inch headspace.


  7. (Optional) If you would like to jars to be shelf stable, you can process jars in a water bath for 10 minutes. Learn how by following this video.


NOTES:

  • Brown mustard seeds are a bit "spicier" than yellow - so choose your spice level by how much of each you use.

  • Flavors will continue to develop over time but you can consume the mustard as soon as a day after processing it.

  • The mustard will keep well refrigerated for up to three months if you decide not to process in water bath.

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Lost Time

By Rabindranath Tagore


...On many an idle day have I grieved over lost time.

But it is never lost, my lord.

Thou hast taken every moment of my life in thine own hands.


Hidden in the heart of things thou art nourishing seeds into sprouts,

buds into blossoms, and ripening flowers into fruitfulness.


I was tired and sleeping on my idle bed

and imagined all work had ceased.

In the morning I woke up

and found my garden full with wonders of flowers.

trans. Rabindranath Tagore, from Gitanjali: Song Offerings, India Society, 1912

Germinate with JarSquad

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Keen to help out behind the scenes as a volunteer? EMAIL: [email protected]

with subject line "I'd like to volunteer!"

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JarSquad has a WhatsApp group chat for calls for Plymouth-based (or surrounds) foragaging, pick-ups, preps & more. Join by emailing us: [email protected]

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Help us stick around. Support JarSquad with a one-off donation of your choice: DONATE HERE 

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