Our series continues with the great Ms. Susan from Learning and Yearning! She shares some of the wisdom she’s gained over her long marriage and years of mothering – and grandmothering! Plus, you’re gonna love her recipe; it involves making garlic even healthier. I didn’t know that was possible!
Learning and Yearning and Ms. Susan
Tell us a little bit about the make up of your personal background and your family? Kids? Kids still at home?
Mike and I have been married for 37 years. Our two children are grown, and we have 1 granddaughter. She’s vivacious and funny, and would rather be outdoors than in, and loves gymnastics – well, you can meet her here.
One of our mom/dad jobs is keeping everyone healthy and fed. What methods or tools do you use to accomplish that in your home? Well, ok – list your top five favorites.
We love good food!! The top priority when choosing what we’re going to eat is to pay attention to how the food was grown or raised. We purchase all of our meat, dairy and eggs from local farms who raise their animals on pasture. And we are avid gardeners and raise most of our vegetables ourselves. What we do purchase is organic or from local farmers whose practices we trust. In order to get all the nutritional benefits from this good food, we also pay attention to how it’s prepared. Grains are soaked or sprouted, honey and dairy are kept raw, and veggies and condiments are often fermented.
What’s the one thing you’d wished you’d known when you were starting your family? What’s one piece of advice you’d give to a brand new mom or dad?
I wish that I knew what was happening behind the scenes to our food supply. Do the work of educating yourself, and don’t blindly trust supposed experts. Connect the dots – if the person who is advising important government agencies is also on the board of a food corporation, your well-being is probably not what’s foremost on his agenda. Of course, we will never be able to get it all right, and so, most importantly we need to trust God in all these things and not become fearful.
Ok, recipe time! From food to herbs to oils to juices, lay it on us. We want to know what’s in your Healthy Whole Mom/Dad toolbox!
It’s so hard to choose just one recipe, but because fermentation adds probiotics and increases the vitamin content of foods while keeping them raw, I want to give you one of those recipes. And because garlic is so easy to ferment and can be used in so many delicious ways, that’s the one I’ll share.
First, decide on the size jar you want to use. I suggest either a pint, or half-pint canning jar. All you need in addition to the jar and garlic are some sea salt and chlorine-free water.
Peel enough garlic cloves to fill your jar, leaving an inch-and-a-half at the top. Next, fill the jar to within an inch of the top with a salt-water brine consisting of 1/2 T. sea salt to each cup of chlorine-free water. Place a weight on top of the garlic to keep it submerged. I have a glass disk that I use, but a small plastic bag filled w/water, or a scrubbed rock work as well. Place the lid tightly on the jar, but open it slightly to release the built up gas every other day or so. Cover the jar with a cloth to keep out light, and leave it on your countertop for about a week. Then remove the cloth, and move the jar to your refrigerator. Fermentation will continue in the frig, although at a much slower pace. Although you may begin using the garlic immediately, I find another few weeks in the frig gives ferments a nice mellow flavor.
Minced fermented garlic is wonderful in homemade salad dressings, and adds probiotics to your diet. For more ways to use it, see this post.
Susan, have I mentioned lately how cool you are? Thank you for sharing wonderful self!
* This post was shared at Real Food Fridays, Natural Family Friday, Old Fashioned Friday, Fat Tuesday, Tasty Tuesday, Fresh Foods Wednesday, Homemaking Link Up, Mountain Woman Rendevouz, Homestead Barn Hop, Natural Living Monday