All posts by Hollyhock Marketing

Spinach and Red Cabbage Slaw With Walnuts

 

Our Head Chef Rebeka with Second Cook Helene made this delicious recipe, using the  yummy fresh spinach  our garden manager Holly and her team harvested  from the Hollyhock Garden!  (By the way, did you know that we are hiring for cooks? Come join us in the kitchen!)

This dish is super simple and so fresh and indicative of Spring/Summer harvest garden bounty.  The color was so lovely, the texture both crunchy with fresh spinach and stems and palatable with the marinating of the cabbage. Leftovers could also be added to a sandwich the next day for lunch in lieu of a lettuce leaf, or served again a 2nd time with supper …essentially it will hold up quite well!

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Taking Flight – Wings of a Dove – Rhiannon (Audio)

By Rhiannon who will be presenting  Singing in the Vocal River at Hollyhock on July 7 – 12, 2017.

This recording is an intimate singing exchange between you and Rhiannon. Using call and response as the basic format, Rhiannon will be your partner for each exercise, demonstrating patterns and leaving a space for you to sing after each example. You can feel safe to try your wings, knowing Rhiannon’s voice will be right there to guide you.

Wings of a Dove is a classic gospel song full of images of strength and of making it through hard times. This song gives you a chance to sing, melody, high and low harmony, or improvise words with the choir. Try clapping with us on beats two and four.

RhiannonRhiannon returns to create music on the beach, in the forests and in the round, resonant meeting hall of Hollyhock. Rhiannon has built her process for teaching vocal improvisation on the idea that we must be solid in musical skills, develop our intuition and be available to the mystery and grace that exist when creating music spontaneously. Rhiannon’s many years in the theatre as well as her life in music have resulted in this being a dynamic and natural blend.

Register Now!

 

Movement as the Liberator of our Being

By Donnalea Van Vleet Goelz, who will be presenting Continuum Movement® at Hollyhock in August.

Throughout my life I have used movement as a way to free myself. I am also very aware how movement has been used to take over and control the body.

For example think of watching soldiers marching together in formation, be it Hitler’s army or modern day North Korea.  What is the effect of mechanized, repetitive movements on the body?  Does this type of movement inhibit one’s feeling of individualization and freedom?  Many of us believe it does.

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The Power of Voice

By Chloe Goodchild, who will be presenting The Naked Voice Wisdom School: Journey into the Secret Heart of Sound at Hollyhock in September.

Ever in my life have I sought thee with my songs. It was they who led me from door to door, and with them have I felt about me, searching and touching my world. It was my songs that taught me all the lessons I ever learnt; they showed me secret paths, they brought before my sight many a star on the horizon of my heart.

They guided me all the day long to the mysteries of the country of pleasure and pain, and, at last, to what palace gate have they brought me in these years of my fulfillment & disappearance ?

– Rabindranath Tagore

I love this message from the great Indian musician poet visionary Rabindranath Tagore. It encapsulates all that I love about the profound role vocal sound has played in my life, as a gateway into deep listening, and the deepest vibration of oneness within, sourced from silence.

Both science and spirituality agree that every particle of matter, every phenomenon we experience, is a form of resonance or vibration. The human voice is quite literally a mouthpiece of this truth; there is no form of expression more personal, more tied to our identities, than our voices.

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Black Rice, Beet & Kale Salad w/Apple Cider & Flax Dressing

Receipe by Hollyhock Head Chef & Kitchen Manager, Rebeka Carpenter.
Feature Photo from New York Times

We never ceased to be amazed by the creative minds in the Hollyhock kitchen, and their endless ability to surprise and delight our senses! This healthy and delicious salad is the perfect compliment for the turn of the season.

Serves 4-6
Time 2 hours

Ingredients

  • 1 lb beets, washed quartered, ends cut, skin left on, lightly tossed w/oil and salt and pepper {we used chiogga or candy striped beets}
  • ⅔ cup uncooked black rice (sometimes called “forbidden rice”)
  • 1 ⅓ cup water
  • ½ cup walnuts, roughly chopped and dry pan roasted
  • 2 cups packed, shredded raw kale  {we used Russian red kale}

Apple Cider Flax Dressing

  • 2 tablespoons apple cider vinegar
  • 2 tablespoons cold-pressed flaxseed oil OR extra virgin olive oil
  • 1 tablespoon whole grain mustard
  • 1 clove garlic, minced
  • 1 teaspoon dried thyme (whole, not ground)
  • 1 teaspoon sea salt, plus more to taste

Preparation

  1. Preheat oven to 400 degrees. Add beets to a sheet of parchment-lined foil. Crunch into a ball. Roast for 1 1/2 hours, or until tender. Add to a large bowl. ( we used a covered oven proof pan, and the beets turned out wonderful, tender, not mushy is the goal}
  2. In a medium pot, add rice and 1 1/3 cups water. Bring to a boil, reduce to a simmer, cover and cook for 40 to 45 minutes. If there is extra water in the pan, drain off, test rice for doneness, as you want some firmness, and not mushy. Cool a bit, fluff with a fork and add to beets, along with kale and walnuts.
  3. In a small bowl, whisk together all dressing ingredients or shake in a jar. Add to salad. Toss to combine, cover and refrigerate for at least 3 hours (overnight is best). Before serving, taste and adjusting seasoning if desired. We kept it at room temperature until meal service, and it was sublime.
  4. This salad will keep in the refrigerator for 3 to 4 days.
  5.  Additionally, we had no flax oil on hand, and substituted 3-4 tablespoons of rough ground flax seed to the vinigarette. It gave a good consistency and the hit of flax nutrition!

Try it out and let us know how it goes for you in the comments. Enjoy!