Tag Archives: health

Interdependence AND…

Kale Mix Harvested

This past spring saw a surge of interest in gardening and in articles on the topic. I came across one by a woman who had good advice, but made a comment that didn’t sit right with me. She said her family’s reason for growing their own food was not ideology since they believe in interdependence.

After much reflection, I realize my discomfort is in being asked to choose between interdependence and independence, as if anyone could be just one.

My Garlic

Certainly I am seeking to gain skills that make me feel strong and responsible and let me take back some power over my basic needs. But I don’t see that as isolationist – in fact, it often comes from a place of seeing and caring about my connections to the rest of the world and wanting to improve those relationships. I continue in the tradition of The Nearings and Wally and Juanita Nelson with a philosophy of food growing that strives to honor and experience my interdependence with the whole

Monarch Pollinating

planet and find ways to live here that avoid doing harm.

My goal is to do more for myself, and then to shift who I am dependent on to more local sources and relationships. That way, I can have some say in how things are done, as well as cutting the travel footprint of goods.  But I don’t expect to ever be going it alone.

I also find that the more I engage in these activities the more connected and interdependent I often feel, in both liberating and frustrating ways.

Canned Peaches

Canning Peaches

A full root cellar and shelves of preserved food in the fall brings me such pride and satisfaction and a sense of safety. But, being a gardener during a drought, as I am right now, is tremendously humbling, a moment when I truly understand how little control I personally have over the world and my own best-laid plans. Keeping bees also shows me the limits of my personal power. Although I can work hard to be a good beekeeper, I can’t control many of the problems they suffer from: exposure

My Apiary in June 2020

to pesticides and fungicides, forage opportunities lost to development and lawns, erratic weather including droughts, and new diseases and pests traveling quickly around the globe.

These situations help me understand the balance between what I can do by myself and what I must join with others to accomplish.

I live in the US, a culture that tends towards extremism and either/or dichotomies: you’re with them or against them; powerful or a victim; independent or helpless; useful or useless. I am also posting this a couple of weeks after July 4, US Independence Day, when people celebrate the concepts of freedom and self-reliance. Those are great qualities… but when they are emphasized by themselves, they become warped, even pathological, devaluing our connections to and care for others and exacerbating loneliness.

If anyone starts to really think it through, it quickly becomes clear how much we depend on others, especially in a complicated, industrialized society. Even if you have all the skills to fix your computer, your car, your health problems, pave your own roads, make your own clothing, grow your food, cook and preserve it – no one person has the time to do all that. When we pay others to do this work we somehow don’t count it as a dependency, but it is. Can we embrace that, or at least accept that it is the reality?

Hen with Chicks

I can relate to the wish of needing no one but myself. I grew up in a chaotic, stressful house with a mother who had Multiple Sclerosis. I watched her lose all her physical abilities and become increasingly dependent on others, while receiving the societal message that this made her less and less valuable. It was excruciating for my whole family, and from there the idea of living alone in the woods depending on only myself had a certain appeal. I started camping as a young woman, even took classes in “primitive skills” to learn how to survive by myself. 

One Bee on Gooseberry

However, I discovered that the amount of work and dedication that took was more than I could realistically do by myself for any length of time, shaking my illusions of truly doing it by myself.

There is now lots of research including in the fields of neuroscience and health that show how social our species is and how isolation hurts us. I also raise other animals so I have a comparison point. Our goats can stand, run and clean themselves within an hour of birth, and our poultry aren’t far behind,

Mom and Kid

while a human takes years to do those things and then lots more to be taught other necessary skills to live well. Yet we have this wish to see ourselves as needing no one.

 

It is both humbling and beautiful to see how connected we are. To consider how little control I really have over the world and my life scares me. But, to see how much a part of a larger whole I am, to feel how much support I receive just to be alive, and to know that I share the responsibility for the world with many others is a big relief.

I don’t think I’m alone in internalizing this more deeply lately. In this time of pandemic and economic crisis, many people see that we are truly in this together.  Can we find more ways of acting like it across race, gender, class, political beliefs and species? We have so much to gain.

“It is a law of life that man [sic] cannot live for himself alone. Extreme individualism is insanity. The world’s problems are also our personal problems. Health is achieved through maintaining our personal truth in a balanced relation of love to the rest of the world.” –Harold Clurman

Swallowtail Butterfly on Echinacea

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Food Preservation: Nutrition

I have practiced food preservation for years, loving how it helps me eat local food year-round and practice permaculture principle 2: Catch and Store Energy. Writing more about preserving was already my plan before we entered this new coronavirus world of social distancing and grocery store shortages. Now, it seems even more relevant.

Our July 2019 Veggie Garden

I don’t think we are in great danger of running out of food. But, I do think the safety of shorter supply chains and of avoiding stores is appealing, the health benefits from real, nutritious foods can only help us, and that people taking stock of what they truly need and rely on is leading to a new appreciation of food

A Few of my Favorite Seed & Plant Catalogs

growing. Seed sales are booming, CSA memberships are selling out, and garden plots are in demand. It follows that soon, how to use and save what is grown will be the question.

Before looking at specific techniques for preserving in detail, I want to address the issue of possible nutrient loss in preserved foods.

The belief that raw plant foods are ideal is currently popular. I was taught differently. Years ago, driven by my own health problems and by environmental and ethical concerns, I researched human nutrition and experimented with a number of different diets. I can say that vegan, low-fat, and raw veggie diets only further worsened my health. But, along the way, I was lucky to discover some people who helped me learn and make choices that have served me well, especially brilliant Wise Woman Susun Weed, and The Weston A. Price Foundation.

I learned that animal products are generally best raw but not plants. Plants treated in some way to break their tough cell walls makes the nutrients, especially minerals, that they contain much more accessible to their animal consumers (that includes human animals). This is supported by looking back at how our ancestors ate, and at current research.

Plant Cell Walls

Cabbage

The basic idea is that the thick cell walls of plants hold in the nutrition we need.

Our teeth cannot break the cell walls, and our digestive juices are not strong enough to do so either. We didn’t evolve an internal cooking (fermenting) system, like ruminants have, so, if we want to get value out of plant foods external “cooking” methods become necessary.

When I say “cooking” what I am referring to are any ways that break those cell walls. Heat is one way – roasting, baking, grilling, etc. Other options are freezing, drying, lacto-fermenting, and covering in oil or vinegar (think salad dressing). You can actually see this process happen, when a crisp bright piece of kale turns limp and dark in your soup, when the lettuce starts to look weird and slimy sitting in the dressing a long time, when your frozen blueberries warm up and, well, are just not the same as fresh. These are all clues that you can now really benefit from eating these!

Carrots, filled with carotenoids!

Minerals & Vitamins

Minerals are elemental rocks which can have different forms but can’t be destroyed by anything in your kitchen.

Vitamins, especially antioxidants, are often enhanced by cooking. Research has shown this with lycopene, carotenoids and ferulic acid. Vitamin C is a less stable compound so will break down more easily, with heat, exposure to light or time. However, Vitamin C is in a lot of plant foods – not just citrus – and much does remain after cooking.

Cooking In Water

One reason people became worried that cooking meant less nutrition may be because of this fact: if you heat a plant in water, the freed nutrients can leach into the water. If you are a drinker of Nourishing Herbal Infusions you will also understand this, as we rely on the long, hot water treatment of the herbs to move those compounds into the water. Here’s the key – the nutrients haven’t been destroyed but transferred into the liquid. That’s why for herbal infusions we squeeze out the herbs and compost them then drink

Braising Garden Veggies

the liquid only. If you boil veggies and throw out the water – yeah, you’ve wasted a lot. So make sure not to do that! We prefer oven roasting in olive oil, and also braising on the stove top with oil and a little water. Whatever liquid is left we make sure to ingest as well.

What About Enzymes?

Dr. Pottenger’s research did show that the enzymes in raw meat and raw milk aid our digestive process, which is why raw milk is more easily digestible. However, the enzymes in fruits and veggies are mostly destroyed by our own bodies because we don’t need them.

Elderberries in the kitchen

Safety

There are a number of constituents found in plants that are toxic or anti-nutritional to us which cooking deactivate, like oxalic acid in spinach, and cyanide-inducing glycosides in elderberry and phytohaemagglutinin in kidney beans.

Uncooked veggies aren’t useless to us – we get fiber, and some of the vitamins and minerals they contain. But at a time when we are worried about feeding the world and many well fed people have specific deficiencies, it seems we should try to get the most we can from what we eat.

Harvest!

The good news in terms of food preservation is that most of these techniques also offer us more bio-available nutrition. The research shows that some methods of cooking and of preserving keep certain nutrients better than others which is an argument for a diversity of tactics. In my next posts I’ll go over the varied options we have for keeping our harvests year-round.

I do know that there are wildly differing opinions, experiences and even conflicting research results out there.  I’ve shared here my own experience and what I learned from people I trust for you to consider and make your own best choices for yourself!

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September At Living Land

The Garden in September

Early September continued to feel like July here in NH, which kept us busy picking produce, especially beans and squash. When the temperatures finally dropped, I was both relieved and sad. On the one hand – enough of picking beans! On the other – I miss all those beans!

The month brought plenty of rain, with NH almost entirely drought-free by mid-month. Ideally, we would have seen more of the sun and fewer storm clouds, but given the floods elsewhere, I won’t complain too much.

By the end of September, there was still no frost. I guess that’s our new normal. It allows for a little longer growing season, although with the daylight waning we don’t get as much out of an extra month of growth as one might expect.

Our Work in September

September is another busy month, with harvests coming in, and some of my off-farm activities picking back up. Finding time to sit down and write this was certainly challenging!

Plants

Beans Climbing

Bringing in the harvest was on the top of this month’s list. Some plants were continuing to produce, like string beans, kale, celery and summer squash, while others ripened up this month, especially the winter squash. As they came in, many needed attention to preserve: freezing, lactofermenting and drying, plus making room for curing then storing the winter squash. We made pesto for the freezer and started hanging bags of beans up to finish drying. I have become fascinated with the great variety of dry beans that I can grow myself. I especially love the climbing varieties, which are so much easier on my back when it comes to picking!

We dug the rest of the potatoes mid-month. We ended up with disappointing numbers due to the extreme rodent pressure this year.  I averaged 4 or 5 pounds yield for every pound I planted – in the past I’ve seen up to a 15 to 1 return.  So, I am changing my potato planting strategy. The past few years I have planted very late – May 23 this year – in order to avoid the Colorado potato bugs. It has worked great at thwarting the bugs, but it has meant that we hit drier times when the plants are trying to get established, then the late summer rodent explosion comes along before they are ready. The plants look beautiful, but I don’t get as high a yield. Next year, I will plant early again, and see how that goes.

Leeks, Almost Ready – green tops loved by goats!

Going into winter, I do only minimal “cleaning up” of my gardens. I want as much plant material to stay put as possible, to add to the soil and to overwinter microbes. I do take out plants that are going by, but would still be enjoyed by goats! Such as: kale or collard leaves that are too chewed up by worms for my taste, broccoli and cauliflower leaves, and bean plants that aren’t producing fruit anymore. I cut rather than pull them out – the roots stay there to feed the soil. Some of the cover crops I also cut back to share with the animals while leaving all the roots. The goats love oatstraw and this year were very excited about the millet stalks.

I did a little more planting of radishes and greens. I want to do more later season planting in upcoming years, but haven’t gotten the timing figured out. I plan to make up a more extensive planting schedule over the winter that will help me remember at the right time next year.

Animals

Dominique Pullets

The animals have grown up by now, at least into teenagers – no more babies! We had one day of poultry processing for the oldest boys, before they got too rough with each other.

This is an otherwise easy, happy time for the critters, who still have plenty of forage of plants and insects, and love the cooler temperatures. We top off food and water, open and close gates, move fences and carry some forage to them, milk the goats twice a day and collect eggs.

I did a thorough hive inspection early in the month, determining that the hives looked healthy and large enough to overwinter with great queens, but didn’t have enough honey. They were making progress with storing some, thanks to the Japanese Knotweed bloom, but I fed them to make sure they’d have enough. Altogether, from late August to the end of September, each hive got about 20# of sugar made into a syrup. I won’t be going back in, because they were already touchy at the last inspection. I don’t want to risk inciting robbing and fighting between my hives, after all this work!

Curing Winter Squash

September’s Harvest

We brought in a lot of produce this month, which I’ll try to present in a readable format:

Summer Squash: 23.5# yellow summer squash, 10.25# zucchini

Other hot weather crops: 16.75# tomatoes, 5# basil, 2.75# eggplant, 11.25# cucumbers, , 51# string beans

Brassicas: 3.75# kale & collards, 1# brussel sprouts, 4.75# broccoli

Root crops: 5.5# carrots, 4# beets, 1# parsnips, 16 radishes, 40# potatoes (not really a root, but close enough)

Winter Squash: 145.5# long pie pumpkin, 41.25# delicata, 247# butternut, 10# pumpkin, 20# Boston marrow

Plus: 1# celery, 3 leeks, 1.5# grapes and 8 large sunflower heads

I know I saw raspberries as well, but they didn’t make it to the kitchen for weighing. I also started bringing in the drying beans, but those I don’t measure until I shell them, which will happen gradually over the fall.

I brought home from local sources 10 5-gallon buckets of gleaned apples for the goats, and 25 5-gallon buckets of seaweed for the animals and gardens.

From the animals we received 204 chicken eggs, 67 duck eggs, 10.5 gallons of milk, and about 15# of meat.

We made 485 kwh from the PV solar panels.

What we are still eating from previous years: honey, canned peaches, blueberries and strawberry jelly, dried kale and beans, frozen eggplant, and pesto.

Seminole Squash Vines (see the blue of my shirt in the jungle?)

Looking Ahead

More harvesting, hopefully! I have barely touched the root crops which look promising, if the rodents don’t get them first. More dried beans will be ready soon. The Seminole squash vines continue to thrive and be impossible to see or wade through to determine if there are actually fruit ripening, so that mystery continues. We also expect 3 or 4 more days of poultry processing. I’ll plant my garlic mid to late October. That’s a task that has moved much later than when I first started gardening due to our warmer falls and later frost. Oh – and stacking wood is coming up!

We’ll also continue off-farm gathering – apple drops, seaweed, and, soon, bags of leaves packed up for us from city-dwellers. Another active month expected!

No September Frost Means Morning Glories Still Bloom

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