"Stepping in from the brilliant sunlight to the cool interior of home, a subtle sweetness in the air caught my attention. It took me a moment to recognize the smell. It was a combination of honey and peaches. Duncan had been processing honey comb, and we had a bushel of fresh peaches spread on the kitchen table to finish ripening. It was a good reminder to savor the comforting bits in life, wherever you might find them."

I read an article this week about water. In the article ("If Water Has Memory, What it is Remembering?"), the author (Mollie Engelhart) was talking about the history of water research linked to water "remembering", and taking different forms, such as beautiful crystalline formations and structured water under the right conditions.

What is structured water?

In its "structured" form, water is theorized to arrange itself in a more ordered pattern than bulk tap or distilled water. Dr. Gerald Pollack, a leading proponent, coined the term Exclusion Zone (EZ) Water, referring to a fourth phase of water that is neither liquid, solid, nor gas.

Naturally occurring structured water may be found in:

• Fresh mountain springs
• Glacial meltwater
• Water inside plant cells and fruits/vegetables
• Water exposed to vortexing, light, or certain minerals

We are water based creatures (50 to 60 percent water, on average), so it makes sense that better quality water would have the potential to improve our health.

Engelhart examined how in days past, most water was cycled locally, with people producing and eating the food they grew. Now, we bring much of our food (and its water) from far away, possibly disrupting the communication between ourselves and our local water.

People used to revere fresh water, protecting it. Now it's taken for granted, and corrupted with microplastics, pharmaceuticals, and worse. And this "broken water" may be contributing to a "broken people".

When you grow your own fruits and vegetables, or purchase local produce grown with care, you may be doing more than just eating better. You may be building connections with the water circulating in your local environment. It's an interesting concept, and one that I think has merit.

We're definitely going to be experimenting more with water structuring on the homestead in years to come - as well as enjoying our homegrown produce.

All our best to you and yours,

Laurie (and August IV, August V, and Duncan)

P.S. - Our annual open house is next weekend, Saturday, July 26th, from 10am to 4pm.

This week's featured articles...

Warm temps and more rain means a rising tide of cucumbers and zucchini in our garden. These are a few of our favorite ways to use them.

​Zucchini "apple" pie is good for those overgrown zucchinis, and a nice option while you wait for the actual apples to ripen. One reader shared that it was wonderful for her family because they had an apple allergy. (I didn't know that was a thing, but everyone is different.)

On the savory side of things, this cheesy garlic zucchini bread is hearty and delicious. I usually make it up in a 9x9 pan.

These no can dill pickles are easy to make. Just load them into a jar and they're ready in a couple of days. No canning required.

This honey sweetened pickle relish can be made with either cucumbers or summer squash. I brought some to a family gathering recently, and left the remainder of the jar with my brother. We were talking a few weeks later, and he said that was some of the best relish he'd ever tasted - really fresh tasting compared to store relish.