Planting Seeds

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posted on

March 14, 2024

Here in the Valley, spring is definitely getting underway. With temperatures in the 50's, partly sunny skies, and an occasional warm breeze, the promise of summer does not seem far away. But just a few short weeks ago, things were not so cheery as I began my first round of indoor seedlings.

If I am being honest, I didn't know how I felt about this venture. Growing up, I did our family garden for several years. But due to depleted soil and lack of sunshine, my efforts were largely unsatisfactory. The thought of starting seeds felt a little like offering to hold a baby when (it seems) every baby you have ever held was overcome with a feeling of intense sadness the moment they were placed in your arms (cue crying baby).

Yet as I dampened the soil and began filling the little planter cells, a feeling of calmness came over me. The next 90 minutes passed peacefully and most enjoyably as I reconnected with a simpler form of work.

I am not what I would consider a gardener, and gardening is not even my main role here at Polyface, but in that moment it was all that mattered....and it was life-giving.

Fast forward a few weeks and I am sitting on my front porch putting in the third installation of seeds.

As I reflect on the task at hand and how my previous seedlings are doing, I can't help but think of the parallels between starting seeds and living life.

First, there is the uncertainty. Will the seeds emerge? Are they too warm or too cold to germinate? Did I give them enough water or too much? Life is uncertain. Yet we can choose to take risks and dream big anyway.

Then there is intentionality. The timing of starting seeds is critical. In my case specifically, I want them to be mature enough to be planted in the hoop house once the chickens leave but not so mature that they are root-bound. There is also their daily care to consider. Lettuce flats that once needed to be moved out of the solarium to a warmer area at night are now getting too warm during the day. And so it is with life. Planting and watering seeds of kindness takes intentionality and perseverance. Just like it isn't convenient to take seeds in and out of a solarium, so it isn't convenient to write a letter, make a meal, or give away any form of your time or resources.

Lastly, planting seeds reminds me of life because there is a reward, whether good or bad, for the things we sow.....but it takes time. In my case, I began to worry that my seeds were not going to germinate after a considerable amount of time had passed with no visible signs of change. Yet one of my coworkers reassured me that just like in nature, when the time and conditions were right, they would germinate. It is hard to wait for a return on the things we sow in life. Whether you are investing energy into your relationships, finances, job, or health, growth does not happen overnight. But at the proper time, you will see the good result of your efforts.

So what are you sowing? Are you investing time and energy into the things that really matter? Are you encouraging those around you through your words and actions?

I hope that the next time you see a seed or a little sprout it will cause you to pause and reflect on these three life principles - uncertainty, intentionality, and reward.

Furthermore, I hope you are encouraged to plant and cultivate the habits, attitudes, and devotions that will bring forth good fruit, not only in your own life but in the lives of others.

Why Choose Fermented Foods?

My grandparents on my father’s side used to make sauerkraut in wooden barrels in the basement. My mother’s side made cheese and salami. I could smell these concoctions throughout the entire house. Fermenting is part of your national heritage, no matter your family’s country of origin. Alongside nourishing grass-fed/grass-finished pastured meats like Polyface raises, every person should include real fermented foods into their diet. This method of food preservation goes back farther than most realize, reconnecting us with ancient traditions, long before the refrigerator-freezer was invented. Every culture consumed something fermented every day. Here are the reasons why I like fermented foods. Fermentation preserves food without using high pressure, high heat, or chemicals, so it both conserves and increases them. The nutritional value of fermented foods lies mostly in the pro-biotic bacteria that are present, and byproducts of their digestion. The bacteria’s digestive “waste” is a collection of vitamins, enzymes, and co-factors needed for every system of the body. These include: Vitamins B1, B6, B12, C, and K2 Superoxide dismutase (SOD, an antioxidant) GTF chromium (assists sugar metabolism) Glutathione (a potent detoxifier) Phospholipids (cell membrane building blocks) Digestive enzymes Beta 1,2 glucans (present in shiitake mushrooms; modulates immune system) Fermentation neutralizes or eliminates these: Phytic acid (present in seeds, nuts, beans, legumes) Enzyme inhibitors (also present in seeds, nuts, beans, legumes) Nitrites Prussic acid (hydrogen cyanide) Oxalic acid (binds minerals) Nitrosamines (known carcinogen) Glucosides Probiotics and enzymes in whey neutralize phytic acid and enzyme inhibitors, allowing your digestion to access the nutrients in the food. Enzymes are proteins. Proteins are delicate molecules with very complex structure and shape. The structure of the enzyme gives it its function. Without structure and form, the enzyme will not do its job of catalyzing biochemical reactions. Without enzymes, biochemical reactions would cease. Enzymes are denatured (unraveled or broken down) by high pressure, high heat, acidic conditions, toxic chemicals, and electrical disturbances. Once denatured, they lose their form and shape, therefore they lose their function. Unlike canning and commercial processing, fermenting occurs at atmospheric pressure and room temperature, encouraging beneficial bacteria to thrive. Temperatures above 117 degrees Fahrenheit denature enzymes and kill probiotic bacteria. If you wonder what 117 degrees feels like, it’s the temperature at which you cannot touch an object with your bare hands and hold it for a few seconds. If it’s hot, but you can still touch and hold it in your hand and not pull away, it’s under 117 degrees. This innate protection mechanism (i.e., reflex) prevents your own protein (i.e., skin on your finger) from being denatured. It’s also a good indicator of when your food is hot enough to kill probiotics and denature enzymes. For best results, fermented foods must be eaten raw, never hot or cooked. Fermented foods are safe and protective against pathogens. USDA scientist Roger McFeeters, who oversees a fermentation laboratory, says, “The lactobacilli can number a billion per gram of tissue at the height of fermentation. The bad bacteria can't compete." According to McFeeters, lacto-fermentation has caused no known food-borne illness. "As far as we know, it's been going on for thousands of years. It's perfectly safe.” The sauerkraut that my grandparents made had a layer of raw pork chops embedded in the salted cabbage. When the sauerkraut was done, you could safely eat the pork chops raw! They were pre-digested by the bacteria, and “cooked" by the organic acids in the kraut. Probiotics prevented pathogens from establishing. None of us ever got food poisoning. My grandmother lived to be 100. Fermented foods have anti-carcinogenic properties. They normalize blood pressure and heart rate, help to break down fat in the liver, and maintain healthy systemic pH. And they are quite tasty. In the supermarket, look for fermented foods in the refrigerated section, not on the shelf with canned foods. Shelf-stable canned foods were subjected to high temperatures. The probiotics and enzymes have been denatured. Look for “live cultures” or “live probiotics” on the label. Eat something lacto-fermented every day, like your ancestors did. Just a tablespoon or two of sauerkraut or an ounce or two of cheese is enough to have the desired effect. Choose a salad dressing made with raw apple cider vinegar, or a tablespoon of a fermented condiment such as ketchup, mustard, or mayonnaise. Try a fermented beverage, like kombucha, beet kvass, or ginger ale. (Nourishing Traditions by Sally Fallon has some great recipes for all of these.) The original condiments were digestive aids. They’re easy to make. Try it. May you be deeply nourished! Susan

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Planting Seeds

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