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Dear Reader, This week I finally made rhubarb cordial. I had been meaning to do it for weeks, and the stalks in the garden were starting to look at me a little reproachfully, so last Sunday I pulled a big armful and brought them inside. The recipe could not be simpler. I chopped the rhubarb into chunks, covered it with water, added honey to taste, and let it bubble away on a low heat for about twenty minutes. Then I strained it through a muslin cloth into a clean jug. The colour is so beautiful! You can drink it cold with sparkling water and a sprig of mint from the windowsill. A few notes if you want to try it:
If rhubarb cordial sounds like your kind of weekend project, you might also enjoy the nettle and mint lemonade I shared a little while back. It is one of my favourite things to make in late spring, when the nettles are still young and tender. In that same post, I tucked in a little video I filmed last May of me and my daughter nature journaling together in the garden.
A few of you have written to ask how to actually begin a nature journal, especially if you are not someone who thinks of yourself as an artist. I made a video about exactly that, and I think it might be helpful if you have been circling the idea but not sure where to start. Watch: How to Start a Journal for Nature Study What I love about nature journaling is that it slows everything down. You sit, you look, you notice the veins on a leaf or the way a beetle moves across a stone, and the rest of the week just falls away for a little while. It is one of the gentlest creative practices I know. A while back I put together a free printable with 30 journal prompts for creativity, designed to be used one at a time, whenever you need a small spark. You can pick one with your morning tea and see where it takes you. 30 Journal Prompts for Creativity That is all from me this Sunday. I hope your week ahead is full of small, good things. With love, xx Halina 🌿🌿🌿 You are receiving this email because you are a subscriber to or a customer of The Wild Cherry Farm. Thank you for being here. |
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