The Bone Moon

Full Milk Moon

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It is the full moon (er.. a little past) of the month that Annette Hinshaw calls the Milk Moon and Jessica Prentice calls the Hunger Moon. It is late in the winter and in milder climates spring may be hinting at it's arrival, but it is not yet here. There is an old saying in New England, though, "half the wood and half the hay you should have left on Candlemas day." In those northern places winter is only half over. Both Annette Hinshaw and Jessica Prentice write about how we can manage our resources during these hard times through our choices and our connections in order to nourishing what is growing in our lives.

In our post industrial, urban world many of us don't even notice that there is a seasonality to the abundance or lack of food. The farmers markets may not be open this time of year, and we may be missing tasty peaches and strawberries, but everything else is still available in our local mega mart. I visited a small produce market near my new school last week that focuses on local foods and found a vast abundance of good looking produce. As expected they had lovely apples from this autumn's harvest stacked in crates out front and piles of local hardy greens but they also had bell peppers, celery, fresh herbs and even a few hot house tomatoes. We never have to fast to conserve resources and when people in our country are hungry it is from lack of money, not the unavailability of food.

Menudo by scaredy_kat

Traditional cultures knew the value of foods that stretch resources and can provide nourishing food even when the stores are low.  Dried grains, root crops, fermented vegetables, hard cheeses and soups are the staple foods of most European cultures and the winter foods of Asia and North America are similar. The hearty soups that people across the globe eat during hard times to keep nourished and elevate into high cuisine in the good times are all based on one important food source - animal bones. Chinese egg drop soup, Korean gomguk, Thai tom yum, Norweigian cabbage soup, Russian shchi, Irish mutton stew, French onion soup, Mexican menudo and Cherokee pepper pot stew are all traditional soups that start with animal bones and end with a warm, nutritious meal perfect for late winter. In the Cherokee calendar, this month of the year is called the Bone Moon. I think that is fitting.

I make stock out of chicken, beef and whatever other bones make their way through my kitchen on a regular basis. I collect bones, both raw and cooked, along with vegetable scraps in a plastic zip bag in the freezer and make stock when I have about a gallon of scraps. The stock can simmer for a few hours, or a few days before you have to deal with it again, and the finished stock can stay in your fridge for a few days or your freezer for a few months. We use it to make soup, stew, polenta, rice and many other dishes that are infinetly more delicious and nutritious when made with home made stock. In fact, last weekend, my sister made a most delicious white bean and kale soup with homemade stock. 

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Home Made Bone Stock

1/2 -1 gallon of assorted chicken, pork, beef or other bones (use mostly chicken, with some others... for beef stock see these instructions)

4-6 cups of assorted vegetable scraps from carrots, onions, garlic, celery, mushrooms or other non-cruciferous (cabbage family) vegetables

1 onion, cut in half with skin (if not enough onion in the veggie scraps)

2-4 cloves of garlic, smashed with skins (if not enough garlic in the veggie scraps)

2 tbs cider vinegar or 1/4 cup white wine1 tsp whole pepper corns

1-2 tsp salt

fresh or dried herbs including thyme, rosemary, sage or bay (optional)

Put the bones and veggies in a large stock pot (spaghetti pot or larger) and cover with cold water. Add the vinegar or wine and slowly bring the pot to a boil. If your bones are frozen, you can turn the heat to medium until everything is defrosted and warm, then up to high to boil. As it comes to a boil, skim any foam that rises to the top off and discard (don't skim too much fat off if you have it on top of the pot, that's good stuff!). Add the salt, peppercorns and optional herbs. Put a lid on the pot, turn the heat down to low or medium low to maintain a slow simmer.

Kale and White Bean Soup by little blue hen

Chicken stock is ready to strain and use after 4-6 hours, but can also be cooked considerably longer. I often simmer for a few hours, put the lid on and turn the heat off, then bring back to a boil and simmer again the next day. I've never gotten sick, yet, but if you are worried, just strain and refridgerate your stock whenever you are done letting it simmer. I strain my stock through a colander with or without a wire sieve in it (depending on how lazy I am feeling - I don't mind a cloudy stock) and pour it into various sized plastic containers to go into the freezer. 

White Bean and Kale Soup

2 quarts home made chicken stock, or a mix of stock and water

2 tbs olive oil, chicken fat or bacon fat

1 linguica sausage, chopped

1 onion, chopped fine

3 cloves of garlic, sliced, chopped or pressed

2 tsp red pepper flakes

1 tsp Italian seasoning

Salt and pepper to taste

1 can white beans, drained and rinsed or 2 cups homemade white beans

1 quart of kale, trimmed and chopped 

1-3 tsp lemon juice or cider vinegar

In 4 quart soup pot, heat the oil and fry the linguica until it has rendered it's fat and is starting to brown. Add the onion, pepper flakes and Italian seasoning along with some salt and pepper. Fry until the onion is soft and golden and add the garlic, frying another minute or so until fragrant.

Add the chicken stock and bring to a boil. Lower the heat to a simmer and add the white beans and kale. Cook for at least 10 minutes or until the beans are hot and the kale is wilted and soft. Adjust the seasoning with salt, pepper and lemon juice. Serve with cheese toasts, croutons, sauer kraut or whatever garnishes you like on soup. 

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Every Jewish grandmother knows that chicken soup will cure what ails you, from colds and flu to a broken heart or wrinkley face. Modern science is piling up more and more evidence that she is right. The connective tissue in bones and carcasses is full of gelatin and other nutrients that support healthy bones, joints, skin and hair. Gelatin is also a very nutritious and soothing protein that people of all ages and health levels can digest. Bone marrow, the fatty middle part of long bones, is an especially nutritious food that might support immune function but definitely supports a delicious meal. You can ask your butcher to cut long bones into

Silky Healthful Fat by Sifu Renka

2-3 inch slices, roast the bones and then pull the marrow out and spread it on toast. The marrow course was the highlight of my sister and I's recent trip to a fancy restaurant in downtown Portland. 

In addition to being good for the body, making stock is good for the soul and spirit, too. It is recycling at it's best and a truly respectful way to treat the animals we use for food. Bart Everson speaks eloquently of this transformation and what it means to him on the blog Humanistic Paganism. I know, too, that there is magic in taking the leftovers, the scraps and the ends and turning them, through long simmering, into a wonderful elixer of health and flavor. This can be a hard, hard time of the year especially if we are disconnected from our community and support. Using ancient and wise techniques like fasting, sharing or making bone soup reminds us that we do have the resources to nourish ourselves and each other, even when it looks like all we have is a picked over plate. 

How do you nourish yourself and your community during this dark time of late winter? Do you make stock at your house or have any memories of a lovingly made soup? What other recipes do you like for turning leftovers and left-behinds into loving nourishment? Do you prefer tom yum or french onion soup?

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Full Milk Moon 2009: Nourishing Self As Well As Others

Full Milk Moon 2010: The Full Wolf Moon

Full Milk Moon 2011: The Positive Feedback Loop of Love

Check the recipes and soup tags for more posts with yummy food. 

** This winter was tough and I got messed up in my calendar. I wrote this thinking it was the Fasting Moon but it was really the Milk Moon. Since the post itself is more about the the Bone Moon, I just changed the tags and labels. For more on my thoughts about this, see this post. **

Brigid's Red Soup

February First

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Hello everyone, 

I know I owe you two posts, a February First post and a full Fasting Moon post. I have great posts ready to go. I just have to write them. Unfortunately, writing blog posts has fallen to the bottom of my very long to-do list just below taking a shower, cleaning the kitchen or getting an oil change but well below writing lesson plans, showing up for middle school every day and designing an action research project. Oy vey! 

But today I can give you a little tidbit, the recipe for this year's Brigid's Red Soup. I have made a red lentil soup with red, orange and yellow ingredients in the first week of February for about five years now. Red is a sacred color to Brigid, the color of transforming birth and the color of transforming fire. This year's soup was super

Michael W. May's Red Lentil Soup

easy and particularly delicious, if I do say so myself. Feel free to change it anyway you would like by adding more vegetables, changing the seasoning or switching things up as your tastes desire. This soup is between you and the Goddess, after all.

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Crock Pot Brigid's Red Soup

1/2 yellow onion, chopped

3 golden beets, peeled and chopped

2 carrots, washed and chopped

1 parsnip, washed and chopped

3 garlic cloves, peeled and coarsely chopped

1 1/2 cups red lentils

1 14.5 oz can of Muir Glen fire roasted tomatoes, diced or crushed (or other tomatoes)

2 cups chicken broth (or more)

2 tsp curry powder

1 tsp seasoned salt

1 tsp chile flakes

1/2 tsp garlic powder

1 bay leaf

Water to cover

Put the vegetables, lentils, spices, tomatoes and chicken broth in a crock pot and add enough water to cover the ingredients by at least an inch. Cook on low for 9 hours or more, until the lentils are completely soft and the vegetables are cooked through. Serve with sour cream or yogurt, sauerkraut or the garnish(es) of your choice. Praise the Goddess, and bless the spring!

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February First 2009: February the First

February First 2010: Lovely Luz and Sweet Bridgit This happens to be my all time favorite post from all two plus years of blogging. Please go check it out. 

Feburary First 2011: Brigid - The Goddess of Poetry

Waiting

Today is the new moon in the month Annette Hinshaw calls the Birth Moon. This is the month of deepest, darkest winter. It's a hard time of year, but we know Solstice will come soon and the days will start getting longer. Ms. Hinshaw draws parallels between this time of year and that period of late pregnancy when when the mother-to-be can't seem to bear it any longer and just want the birth to come. At this time of year we are waiting for the Solstice, waiting for the scales to tip and the sun to return.

This dark time of the year can be scary. It reminds out monkey brain of times past when winter meant potentially life threatening cold and hunger. Even now when most of us aren't facing eminent death we still face the discomfort of the season. Dark, cold and wet seriously curtail our actions and most of the time I just want to come home from work (in the dark) and curl up in my bed (which is cold) and eat something carby and fatty. This is about the time of year when I feel like I'm going to scream if I have to go the same, close, easy dog park one more freakin day.

Most cultures have a big festival to brighten the dark time and bring a bit of sympathetic magic to the struggle of the divine entities in charge of changing the seasons. Hanukkah, Kwanzaa, Christmas and Yule are all festivals of light that help us through the deep of winter. In our culture Christmas is a magical time but so many of us loose the magic as we grow up. Once your parents are found out as the gift bringers and no one is leaving presents under your tree anymore except you it just doesn't feel the same. One way to bring a bit of the magic back to the season is by focusing on the time just before the holiday - the waiting, the Advent.

Advent is the Christian season that encompasses the four Sundays before Christmas. The traditional activities during this season revolve around marking the time passing and reflecting on the pivotal event that is the birth of Christ. I personally see these Christian traditions as directly borrowed from more ancient pagan traditions surrounding the winter solstice. Those of us who follow the earth and her ways also spend this time of the year waiting for the pivotal moment of rebirth. Does it really make a difference whether what we are waiting for is a Sun or a Son?

Most of us are at least passingly familiar with Advent Calendars. I wanted to make an advent calendar this year and even gathered all of the materials for my chosen pattern. But it just didn't happen. Instead, I will incorporate another advent tradition, the decorating of a creche or a nativity scene. In parts of southern France and Italy creches take up entire rooms of homes and people spend lifetimes collecting clay figurines to decorate elaborate village scenes. Mine will be more modest. I found a nativity set at the thrift store (since I am not buying new things this year) and will decorate it with the figures that came with it as well as my own collection of animals, goddesses, candles and crystals. This is a picture of the set I bought, I'll post one of the finished creche later in the month.

Waiting is hard and in this culture we are no good at it. We have been brought up on instant gratification and constant stimulation. Sometimes, though, waiting brings the best results. Like with soup. Sure you can open a can of soup and have something liquid and hot in about 30 seconds, or you can gently simmer chicken parts in water for hours and get a gelatinous, salty/meaty, flavorful broth. And chicken soup is potent medicine for these dark days!

Chicken Stock and Chicken Soup with Rice

1 gallon of assorted chicken bone and skin scraps along with vegetable peelings and trimmings
OR
Carcass of one chicken plus some bony wings, half an onion, one carrot and some celery tops
4 - 6 cloves of garlic, smashed but not peeled or chopped
1 tbs black peppercorns
2 tsp sea salt
2 tbs apple cider vinegar
Sprigs of fresh rosemary, thyme or bay leaves
Enough cold water

*Place your chicken and vegetable bits with the garlic in a spaghetti pot, add the vinegar and cover with cold water. If your chicken bits are frozen allow to sit at room temperature for a while (how long? until you think about it again. 15 minutes?). Turn the heat on medium for a while and let the water heat up until everything is defrosted and the water is starting to get warm. Turn the heat up to high and bring the pot to a good, rolling boil.
*At this time you will notice fluffy foam rising from the top of your stock pot. Skim this away with a spoon. When you've gotten almost all the scum (it causes a cloudy broth, but doesn't alter the flavor much so it's not imperative that you get all of it) turn the heat down to medium low and add the salt, peppercorns and herbs.
*Put a lid on the pot and adjust the temperature so that you see occasional bubbles rising to the surface, but not a full boil. On my electric stove this is at about 2, but it will vary depending on your stove. Let broth simmer like this for a couple of hours (how many? 'Till you can't stand it anymore :) . I like to cook my broth between 6 and 8 hours. This is long enough to extract the flavor and gelatin from the bones, but not long enough to start breaking those down again. Anything over 3 hours is good enough. Good stock takes a while. Practice waiting :)
*When you are ready carefully strain the stock. I carefully pull much of the large bits out of the pot and place in a colander over a bowl. I then strain the rest of the liquid through a wire mesh strainer into another bowl or pot. I add whatever drips out of the big chunks in with the strained liquid... waste not want not! (The cooked carrots, potatoes, mushrooms or parsnips can be fed to the dog, as can any meat you pull off the wings. Please do not feed cooked bones, onions or garlic to your dog!)
*Quickly cool the stock in a cold water bath and place in the fridge. After it has cooled you can pull the fat off the top and spoon the stock (is it like gelly? Cool! If not, it still has good stuff in it and tastes great!) into smaller containers to freeze.
*To make chicken soup with rice gently sautee onions and garlic in olive oil or chicken fat you pulled from the top of the stock. Salt and pepper appropriately. Add carrots, celery or parsnips as you wish. Add chicken stock and bring to a boil then down to a simmer. Add cooked or raw chicken and either cook or reheat in the stock. Add rice. Finish with a splash of apple cider vinegar or lemon juice, and maybe another small clove of garlic, pressed. Serve in big bowls with lots of love. It was worth the wait, right?

One of the lessons of the Birth Moon is that the waiting can be as good as the getting, or at least as productive. Like Greek grandmothers, sitting in their black dresses, watching the world go by, we can learn to embrace waiting. If nothing else, it makes the getting there all the sweeter.

What will you be doing this month to honor the darkness? How will you mark the waiting that comes before the joyous moment of Solstice morning?