Seeds of Life

Colorful Veggie Art at work

It's been a funny thing for me to work as an "employee" again, after being self-employed in one way or another for a decade. I have had to practice super-clear communication, as well as humbleness, compassion, patience and humility, amongst other things. It's been a great way to test myself. Am I walking the talk? I am doing my very best. I have struggled some days and am also excited for each new day and the fun and challenges each one brings. Personal growth happens when you least expect it. A diamond in the rough.

I have struggled to find time and inspiration (and energy!) to write a new blog post because I have been busy and tired. But...the seeds have been planted (literally and figuratively) and new life is all around us. Spring has sprung on Vancouver Island! And so I write....

Resident black bamboo by the creek on the property.

For about 10 days now, there has been a chorus of hundreds of frogs after dark in the ponds and wetlands around our home. It sounds amazing. The pink cherry blossoms are beginning to pop out around town. A bee buzzed by me while I examined our winter-flattened garden beds. It's sandal time again!!!

We began planting the seeds for our garden about a month ago. We started the ones that need a longer growing season such as tomatoes, peppers, onions, leeks, basil and other herbs. We also started a variety of Marigolds that were brought back from the flowers grown at the Taj Mahal in India. So excited to see those beauties bloom this summer!

I find that soaking most seeds overnight in a cup of water helps them to germinate quickly and helps them retain the moisture needed to sprout. 

Our tiny house is being taken over by flats of tiny green seedlings. But we are ok with the temporary guests, as we know the payback this summer and fall (and maybe even winter!!!) will be 100-fold with luscious fresh veggies. We took a full-day workshop from a local gardening guru this weekend. It was so much fun and we both feel more confident to dig into the soil in our new climate.

Speaking of fresh veggies...I recently started sprouting various seeds again. I learned how to do this from a good friend a few years back, but with our traveling bug, I had gotten out of the sprouting loop. Sprouting is a way to eat fresh, green, living veggies all year long!

Here's how we do it:

A clean glass canning jar

A piece of window screen

A strong rubber band (or one of those orange lid sealers for canning)

Purchase seeds that are specifically for sprouting. This will guarantee success (and not result in disappointment). 

Add 2-3 teaspoonfuls of seeds to the jar (different seeds make different sized sprouts). You will have to experiment with amount of seeds to the size of the jar. Add enough water to cover the seeds. Place the screen and rubber band over the top of the jar. Let the seeds soak overnight. 

Each morning and evening thereafter, rinse the seeds/sprouts with cool water and then tip the jar on its end (opening facing down). Be sure to rest it in the sink or in a dish drying rack on a slight angle so that air can get into the opening. If you lay it flat face down, it will prevent airflow and things could get funky. That's it. So simple. Let nature do its thing. 

It's up to you how long you let the sprouts get. Regardless of the size, once they have sprouted they are living and full of enzymes and nutritional goodness. If you place them in the sunlight in a window for a few hours before eating, they will become brighter green!  Add them to salads, sandwiches, wraps, or just eat them alone. Yum!

Here is a link with some more info on sprouts. In case you need more convincing...

http://sproutpeople.org/sprouts/nutrition/science/

The other craft that I have just began to learn about is wild fermentation. It was suggested to me by several friends and wellness professionals in the last year. So when two people sent me the same link to this YouTube video (posted later in this blog) in the same day, I knew it was about time I tried this at home. 

I recently purchased this locally-made Korean kimchi and it's unbelievably tasty. Sort of like sauerkraut or pickles. Vinegary and so good! So I set out to create my own version, which is substantially more affordable and even fresher!

Here's what I used:

1 small head red cabbage

1 daikon radish

1 small bok choy

1 yellow onion

2 large carrots

Few cloves of garlic

Small chunk of ginger root

Pinch of dried chili flakes

Sea salt (several teaspoons)

As you will see in the YouTube video, Sandor suggests chopping or grating all of the veggies finely. Sprinkle salt over them (to taste) and knead the mixture together to get the juices flowing. (If you want it spicy, add the chilies after the kneading. I learned the hard way. It burns.)

Pack the mixture firmly (with the juices) into a glass jar. Be sure all veggies are submerged under the salty brine. This is key for success. You will have to push them under a couple of times each day, since they will float to the top. Cover jar with a plate or something non-metal to keep out dust and flying/crawling flies etc. Wait a few days and taste test. If you prefer a more vinegary taste, wait a bit longer, tasting every now and again. That's it. So simple. Let nature do the work. 

PS. Do not overfill the jar. Leave more room than I did here. Why? I came home from work to see purple juice all around the jars on day 2. The fermentation action creates air bubbles under and around the veggies, thus forcing the water level up and over the rim. If you leave at least an inch of space it should be ok. Just remember to pack the veggies back down with a spoon (forcing some of the air pockets out) at least twice a day. :)

http://m.youtube.com/watch?v=i77hU3zR-fQ

I'm so excited to try my first batch of kimchi! Here are some of the health benefits:

http://www.wildfermentation.com/whats-so-wild-about-fermentation/

Taking a Stand for Farmland

This quote sums up the number one mistake of many ancient civilizations that thought they had it all figured out, until one day...their resources were gone. Forever. This resulted in their eventual demise. We are globally headed in a similar direction, unless each of us takes some responsibility for ourselves and our own food supply. I listened to the audio version of this book, A Short History of Progress, back in 2006, which was probably when I began to think a little bit more about sustainable living. It's really worth a read/listen. 

Last week we attended a meeting regarding the ALR, or Agricultural Land Reserve of British Columbia. It was put in place in the 1970's to preserve farmland across the province. There was a hall full of concerned citizens who want to see the land remain as productive farmland. They're full up on strip malls, fracking sites and housing subdivisions.  I was surprised to learn that something like only 5% of the landmass in BC is fertile farmland. And it's shrinking. 

Yikes. 

We signed petitions and shared lengthy discussions about what we can all do. The same group organized a rally that took place today in front of the legislature in the capital city of Victoria.

We woke up this morning to a snowy winter wonderland (of all days) which made for a slushy trip to the Capitol.  Once we arrived, the sun came out and stayed out just long enough for the remainder of the rally. 

Over a thousand supporters from all walks of life came out to cheer on the speakers and show our government that we won't just sit back and watch them destroy this precious fertile land forever. We even enjoyed a local apple, which a fellow hauled by many bushels on the back of his bike trailer. That's dedication to local food. 

My personal response to this issue is to stay informed and to continue to further my knowledge of small scale, natural food production. We are so excited to grow a garden where the growing season can be extended nearly year-round for the hardier veggies.

What steps are you and your family taking to create a sense of ownership and pride in your food supply? It's easier than you may think. And it's fun too!

On the weekend we took a ferry across to Salt Spring Island's "Seedy Saturday" seed exchange event. We left there with a hardy helping of 25 varieties of mostly organic, locally-saved non-GMO seeds.

 There were hundreds of varieties (Many I had never even heard of!) of everything at numerous booths and it was fairly overwhelming. I felt like a kid in a candy shop! Thank goodness we made a list beforehand. The vendors were all so enthusiastic and passionate about saving seeds and they encouraged others to grow their own food and save seeds themselves.

Speaking of local food, I am excited to begin working at the local organic market next week as part of the produce team. We were invited to sit in on a meeting with some local farmers to discuss who would be supplying the store with which produce this season. It's so refreshing to see these kinds of partnerships happening! Things are coming full circle. 

Think about this:

Now it's time to get supplies to start some seeds indoors. The challenge always seems to be finding space to do this. I think we may have a few window sills available...on your mark, get set, GROW!