Covid Days- The Second Chicken

I have always defined the quality of my life in terms of my choices. Can’t take your car? Call an Uber. Hitch a ride with a friend. Take the bus. Walk. Ride a bike. Heck, roller-skate if you feel like it. These are all possible choices. But what if you don’t have a friend? Or a bike. Or money for the bus. Or working legs.

A few days ago I went to the store to get a cabbage. Sounds like the start to a pretty boring story, right? It is. There was no cabbage. And no Napa cabbage. No radicchio. No escarole. No romaine, bok choy or endive. Nothing that resembled a cabbage. Neither was there lettuce, nor carrots, nor vegetables of any kind. As I stood looking at the empty racks, I realized that I had to change my plans for dinner. I had no choice but to make something else.

No choice. This was the first Covid-19 blow to my life.

I consider my life to be rich, because I have many choices. I can choose how I spend my time, for the most part. We can choose where we want to live, within our means. I can choose my work, which doctor I go to, which stores I shop at, who I vote for, and a million other choices that make my life seem rich and easy compared to some. When it comes to food, I might even have too many choices. If I get an idea about what I want to cook, there is no stopping me. Forget about what’s in the cabinet; I’ll drive to the Asian market forty minutes away to get fresh turmeric, if the recipe calls for it. That’s beyond living richly. Than’s just spoiled.

I was unhappy with no cabbage, but I recovered. I chose my dinner, a chicken, took it to the check out, and waited behind a woman and her partner, both in masks and gloves. Together they rang up 3 carts and more than 700.00 in groceries. Including 3 cabbages. I watched as they proceeded to pack them all into their fancy car with out of state plates.

Will a Land Rover full of groceries save them from the Corona virus?

I admit I was a little miffed. Interestingly, my first thought wasn’t to tell them off, it was to go get another chicken. But a chicken instead of a cabbage is not a hard choice. After a minute, I decided that a chicken was a lovely dinner, and I was grateful that it was available to me.

I think I am well prepared for food shortages, although there has been no evidence that I’ll need to be. I am able to grow much of my own food, and it is almost the growing season here in the Northeast. Our family hunts, and I have food reserves from previous harvests. What I am not prepared for is the idea of hardship. As was evidenced by my irritation (ok, anger) at not being able to buy a cabbage. I am unaccustomed to having limited choices.

My out of state grocery shoppers chose to hoard food. Their plan was to save themselves by buying all the food they could carry and going into isolation. They hope that the virus will pass them by. Nothing wrong with that. Good luck to them. I hope for their sake that when they come out of isolation in a few weeks to get more food, they get a pass again. And that there is still food to be had.

In the end I chose to pass on the second chicken. If this is the apocalypse, a second chicken probably isn’t going to save me. A second chicken is only going to guarantee that someone else isn’t going to have a chicken when they want one for dinner. I’ll have two, but they’ll have none. I decided to pull on my Corona pants, tighten my emotional belt, and not only accept, but welcome this limiting of my choices. I’m going to chose to be more frugal, in lifestyle and in material things. I am choosing to welcome a smaller life.

It doesn’t seem like the corona virus is giving any of us much of a choice. No matter how rich your life seems, no amount of wealth, or food seems to prevent it (although I hear it can get you a test). But that doesn’t mean we don’t have choices. We can chose to be people who support our neighbors. We can chose to be kind, helpful and compassionate. We can chose to consider those who have fewer choices than us. We can chose to leave the second chicken.

Not a bad dinner!

Now is the perfect time.

The world is a nutty place to be right now. From people hoarding toilet paper as if Covid-19 was an intestinal disease to our fearless leader acting as if nothing is the matter at all, my world, at least, is a little shaken up. The school where I work is closed, as is almost every school I know. I’ve got bored teenagers draped around the furniture, moaning at their loss of friends and freedom, and a fridge bulging with extra groceries, not because I believe there will be a supply breakdown, but because my neighbors are hoarding, and I don’t want to get left with the last jar of, say, hearts of palm, for dinner.

Truthfully, I’d be perfectly content if I stopped going to the grocery store. Perhaps now is the perfect time to really delve into what I preach. I can reach out to my local network of growers and farmers for eggs, milk, flour and meat. My favorite family farm stand still has onions, garlic, potatoes and squash. I can (and will!) have spring greens in my greenhouse in a matter of weeks. I can look for spring vegetables in the woods. I bet I could harvest cattail roots today. See my post about eating cattails from April 2013 https://eattheseason.com/2013/04/15/cattails-yum/

Spring greens

I’ve always been an advocate of slow living. I try to adhere to the principles of slow food, for example. No, that’s not like eating snails. Slow food is the practice of planting, tending, harvesting, cooking and serving food. It takes time. Alternately it is buying healthy local food that reflects your understanding and thankfulness for the process of how food comes to us. It is built on a reverence for the natural world. It centers around community. It fosters patience, flexibility and gratitude.

Slow food’s opposite is, of course, fast food, where the focus is on expediency instead of quality, economy instead of value. It is harmful to us psychologically as much as it is physically. Just so fast clothing, wherein the Costco leggins that you picked up for 7.99 don’t advertise on the label that they were made by children in sweatshops in Bangladesh, out of cotton picked in El Salvador by workers who are paid pennies to be sprayed with chemical pesticides. I prefer homemade, handmade, and local-made. Slow living is living out social justice.

My “Covid” sweater

So is this Corona virus the apocalypse or what?

I say no. I say now, this crazy time, can be the perfect time. The perfect time for what, you might ask? To which I reply, the perfect time for anything you want. It could be the perfect time to fix your grill. Or the perfect time to start walking outdoors again. The perfect time to learn to cook. The perfect time to think about planning for the future, or to try some new software, or to learn to knit, or plant a garden. Read to your children. Write a letter to an old friend. We have endless opportunities in this moment in time to do community in a small way. It is the perfect time to slow down, finally, and really experience your life. How many times have you said to someone “I’d love to do it, but I’m just too busy”. Guess what? You are no longer busy! You have some time. Some perfect time.

In this perfect time, I’m mending jeans with fabric from https://www.saraparkertextiles.com/

What will you do with your perfect time? If you find yourself working from home, have been laid off, or simply have extra time due to this unexpected pandemic, write a comment below and let me know what you are doing to make this time the perfect time. Be safe my friends.

Panic, Peas and Pistou

Hi Friends

Welcome to springtime in the New England! It is 70 degrees today on March 8th in Northwest Connecticut, and in order to mitigate my rising alarm at the wicked respiratory cold they call Covid-19 racing across the globe, I’ve decided to take a break from the news. It’s time to pull on my gloves (the dirt protection kind, not the medical grade germ protection kind) and venture into the garden. Since cold season clearly isn’t over, and the best thing for a bad cold is a bowl of hot soup, I have my favorite spring soup in mind.

Pistou is a Provencal pesto of sorts, made with basil, garlic and oil. It is used primarily in a northern Italian dish called Soupe au Pistou. When I think Pistou, I don’t think of basil as much as I think of fresh peas, which is one of the necessary ingredients for this light, bright, healthy Mediterranean soup made with pasta, beans and spring vegetables. For Pistou later, I need to plan now. Click on the link under the photo for one of my favorite French versions from The French Barn.

St. Patrick’s day has always been my rule of thumb for the time to plant peas. In this region it is generally the time when the soil can first be worked, and in the past I’d wait for a sunny day soon afterwards. But the times they are a changin’, as they say. Climate change has done away with the regular patterns, and we have to adapt. For my purposes today, the sooner the ground is thawed, the better.

Different pea types to plant

When I chose my peas from Baker Creek Heirloom Seed Company in January, I was, as always, enchanted by the color glossy pictures and delicious descriptions of the vegetables. As always, I couldn’t decide on which varietals to choose, so I chose several. I may be sad when the weather warms and there is no room left in my garden for the tomatoes and eggplant!

Peas are very easy to plant. They love cool weather, they can handle a light frost, and they don’t mind soils in the 30’s. This makes them the perfect spring vegetable for our inclement Northeast weather. Once your soil is loose and has been amended with compost, simply poke them in the ground with your finger to a depth of about 1 inch. Space them 3″ apart in rows at least 24″ apart.

A type of netting for pea trellis

Most peas grow in vines, and need something to cling to as they grow. A trellis of some sort, either a net attached to stakes, such as I use, or a mesh fence or a woven panel will help them grow tall and make harvesting easy. It should be at least 5 feet tall, or higher, depending on the variety. Some peas can grow 10 feet tall! New this year for me is a bush type varietal called Kelvedon Wonder. Topping out at 18″, it needs no staking, and therefore even less work than usual.

Bush type peas varietal

A word of warning: New pea shoots and leaves are a favorite of some songbirds, and if found, they will peck at the leaves until there isn’t much green left for the new plant to photosynthesize. If you find your tiny new leaves are getting eaten, it’s wise to cover them with row cover for protection until they are strong enough to withstand a bit of abuse. A cover is also in order if a heavy snow is expected.

Deliciousness!

When I think of those first fat pods of sugar snaps dripping off the vines, and then lightly sauteed snow peas in butter, and finally thumb-sized shelling peas bursting with flavor to store for the winter, I’m ready to get them started. It’s easy to sit inside and panic, to worry and watch the numbers and listen to the talking heads squawk fear and discord, anger and accusations. Panic is antithetical to the gardener. If a gardener falls into the mindset that the world is ending and all is lost, he/she/they will no longer garden; hence they cease to be a gardener. Without a future, there is no point in a garden. The act of gardening is an act of hope. In fact, gardening is the natural response to fear and panic. It provides stability, a plan, future security and a firm foundation in a hope for better things. Let’s focus on what is important. Try to stay home. Try to stay healthy. Eat soup. Plant peas. Sow hope. Go put some seeds in the ground and see if you don’t feel better about your world. I dare you.

Wild Meat

An average day

How many types of plants do you eat in a day? I tried to count the daily variety of plants in my diet, and the number is on average around 15 a day. I included a couple of pieces of fruit, a salad with 6 vegetables, and a diner that includes 5 more, for example a side dish, onions, garlic etc. I guess if I included spices it would be higher. I didn’t count things like flour or sugar, as those things aren’t really like wheat or cane anymore. So lets call it 20 on a good day.

Recently I’ve been reading about things like polyphenols, curcuminoids, flavonoids and things like food combining for bioavailability. Spell check doesn’t even contain these words yet, because they are new terminology for new things no one even knew about 3 years ago, and they go way beyond your daily vitamins. You won’t find them on your USDA food plate. Suffice it to say, there is a whole lot going on behind the scenes when it comes to our relationship with food and health. My take away so far is….we don’t know the half of it.

What I do know is that in almost every instance, a variety of things is healthier than a whole bunch of only one thing, in the garden, in the kitchen, in life. I know that things grown in a natural manner are healthier than things grown artificially. I know that, when we eat something, our bodies take on the benefits of that thing, in the form of nutrients and energy and satisfaction, and, I’m certain, in ways we have yet to discover. So wouldn’t it stand to reason that eating a wide variety of foods, the widest possible variety, would give you the broadest spectrum for health and wellness?

A wild ruminant can consume over 200 species of plant life in a day. 200! And they eat tons of things that you couldn’t even chew, let alone digest, like lichen and tree bark. Imagine what unknown flavonoids could be lurking in those funny red berries you saw in the woods last fall (that you should never eat without properly identifying!) Maybe the deer will eat them.

I think we really have no idea what’s going on at all when it comes to our food relationships.

That said, I’m going to stagger my odds and try to capitalize on those 200 plants. I’m going to eat the deer that eats them.

Below you will find many other healthful reasons to eat venison. If you are wondering where to get some, ask any hunter. We love to share! Don’t know a hunter? Go to a gun store and ask. Believe it or not, hunters are really friendly people.

On the table is Corned Venison, in honor of St. Patrick’s day next weekend. I poached this recipe directly from honest-food.net, my favorite wild game chef. Thank you Hank Shaw!

Corned Venison

Prep Time 20 mins, Cook Time 3 hrs, Total Time 3 hrs 20 mins 

1/2 gallon water

1/2 cup kosher salt

1/3 cup sugar

1/2 ounce Instacure No. 1 (sodium nitrite) Don’t leave this out! You can order if from Amazon

1 tablespoon cracked black pepper

1 tablespoon toasted coriander seeds

6 bay leaves, crushed

1 tablespoon mustard seeds

1 tablespoon dried thyme

1 teaspoon caraway seeds

1 cinnamon stick

5 chopped garlic cloves

A 3 to 5 pound venison roast

Instructions

  1. Add everything but the roast to a pot and bring it to a boil. Turn off the heat and cover, then let it cool to room temperature while covered. This will take a few hours. Meanwhile, trim any silverskin you find off the roast. Leave the fat. Once the brine is cool, find a container just about large enough to hold the roast, place the meat inside and cover with the brine. You might have extra, which you can discard.
  2. Make sure the roast is completely submerged in the brine; I use a clean stone to weigh the meat down. You can also just flip the meat every day. Cover and put in the fridge for 5 to 7 days, depending on the roast’s size. A 2-pound roast might only need 4 days. The longer you soak, the saltier it will get — but you want the salt and nitrate to work its way to the center of the roast, and that takes time. Err on extra days, not fewer days.
  3. After the alloted time has passed, you have corned venison. To cook and eat, rinse off the meat, then put the roast in a pot just large enough to hold it and cover with fresh water. You don’t want too large a pot or the fresh water will leach out too much flavor from the meat — it’s an osmosis thing. partially cover the pot and simmer gently — don’t boil — for at least 3 hours and up to 5 hours. The meat itself will be cooked in an hour or less, but you want the sinews and connective tissue in the roast to soften and that takes time.
  4. Eat hot or cold. It is absolutely fantastic with good mustard and some sauerkraut on a sandwich.

One final tip: When you are done with the corned venison, leave it in the cooking broth. Store that in the fridge. Why? The broth keeps the venison moist. Without fat, if you leave it out of the brine it can get very dry and even crumbly.

A Slow Food experience

Everything happens in it’s own season.

Seeds fall, sprouts grow, flowers bloom, fruit ripens, matter decomposes. Life happens. Especially with weeds. Those invisible weed seeds are just hiding out everywhere, waiting to pop their tiny green heads into the world and thwart us gardeners. But even tomatoes will grow where tomato seeds have fallen, whether we want them to or not, if the conditions are favorable to them. Life is undeniable.

As gardeners, we try to orchestrate conditions to be favorable to our needs, the needs of producing food and flowers. Our actions can have some influence over the seasons of things, to a certain extent. We force seeds that wouldn’t normally sprout by adjusting the amount of light, the temperature, the humidity, even the wind. We trick things into growing outside of their seasons, even outside of their regions. We grow them under cover to protect them. We grow them in planters to contain them. We grow them in cloth or plastic to give them more chances at life, for our sake. But life is undeniable. Even when it goes against our interests.

There are very few times when a gardener is unhappy about things sprouting. Sprouting means life. It means growth and promise and hope and bounty. Most of the time.

Disaster!

I’m weeping in my cup this morning because my garlic is sprouting. And I don’t mean the garlic that I intentionally planted in the garden last December. I mean my stored cache of cooking garlic that I cured last summer to last me all the long winter months and then some. Sprouting. Green. Bitter.

It’s my fault, of course. It should have been kept in paper bags rolled tight to keep out the light. But for some reason I thought it would be nice to have it accessible in a basket in the kitchen, hanging from one of the rafters. I though it looked pretty. All the purple and white bulbs in a big pile ready to be chopped, diced, crushed, cooked and consumed. Did I mention I love garlic? I have unwittingly provided it with the right amount of daylight hours and what it believes are about 62 degree soil temperatures, so it has decided that now is the time to push out new life and reach for the sun. I have deceived it.

What do I do with it now? If I do nothing, it’s taste will get worse and worse. It will eventually realize it has no soil, no water, no actual sun, and it will start to rot. But the garlic I planted last winter won’t be ready to harvest until July. That’s five long months with no garlic.

But all is not lost, I think. It’s not yet too bitter to use. I could slit open each of the cloves and mine out the green shoot to use in stock. I could chop up the shell of each clove, press it and store it in olive oil in the fridge. I could even plant some in a box inside and see if it grows. But that’s a ton of work. Hours of work. Whatever I do with it, I’ll be crushing out it’s first hopeful bid for life.

What’s the big deal, you’re asking yourself. Crying over some sprouted garlic? Get over it, you’re telling me in your head. Pull yourself together, woman, and go buy some fresh. It’s only about 5 bucks for three cloves of organic garlic. Times 40.

In 2014 I went to the Connecticut Garlic and Harvest Festival in Bethlehem CT http://www.garlicfestct.com/ where I found people who celebrated garlic as much as I do. There I sampled many varieties of garlic and purchased several types to grow myself. Since then I have been selectively storing and planting my favorites for four growing seasons. This garlic represents four years of being on my knees in the heat of July, carefully lifting out the bulbs to cure them, and four years of being on my knees in December, fingers frozen as I poke the cloves down into the frosty soil. And over fifty months of garlic bread, garlic chicken, garlic vegetables, garlic shrimp, garlic aoli, garlic sauce. At least I have some still tucked away in the frozen earth, waiting for it’s proper time to make a play for life.

I’m actually doing it.

And so I peel and chop. And peel and chop. And continue to peel and chop.
And I remind myself, dear reader, that this is slow food. My fingers, sticky with garlic juice, are tarred with garlic paper up to the middle joint. My kitchen smells like, well, a really garlicky place. I’m doing this not because I can’t afford to buy fresh garlic. Not because I am a food hoarder. Not because I have too much time on my hands. It’s because this garlic represents my labor. My care. My intention. Even, yes I’ll say it, my love. I love this garlic. It matters to me. I am not willing to cast off the result of four years worth of effort and buy some anonymous garlic. I take pride in cooking with food I have grown myself. Surprisingly, I feel that my garlic has a certain provenance. It’s journey has become my journey.

If you don’t already think I’m nuts, just keep reading.

There is some concrete science that says that food grown in a certain place is symbiotic with the surrounding biome. The plants and animals (us included) that live in that place have a certain microbiota different from other places. Those microbes that are symbiotic with all life in that area provide tangible benefit for their hosts in the form of immune support and disease prevention. All this really means is that different places have different germs, and garlic you grow yourself in your own dirt might actually be better for you than garlic grown elsewhere, in different germy dirt. That’s one of the reasons we eat local, right?

If you’re looking for me today, I’ll be in the kitchen creating my newest signature dish, winter sprouted garlic soup. I promise it will cure the sniffles with one sip. Ask me for the recipe!

Yarn Chicken

Any Ravelers out there? You might be familiar with the term yarn chicken. It’s an actual term, and not one I can take credit for. I first heard it from Patty Lyons, my knitting hero. It very accurately describes the experience of, when making something out of yarn, fearing you will run out of yarn before the project is complete.

I’m writing about this not only because it’s a common experience, but because this is what gardeners do for fun in February.

So far so good!

Here is the scene. You bought some wonderful, dreamy, creamy, hand died skeins of your perfect weight in your perfect color from that special place you were that you’ll never return to. You have picked the project that absolutely matches your yarn, your style, your fundamental character. You did due diligence, swatched your yarn, got your gauge, did the math. Your project needs 1275 yards for your size. You have 4 skeins of 320 yards each. You’ll totally make it.

Than an interesting process happens. It usually involves two stages. Sometimes three. Often three.

#1 A realization.

The yarn seems to be diminishing exponentially to the rate of the growth of the project. This means either there is some warp in the time space fabric of physics, or, less likely, you were stingy at the yarn store. This always happens once you are well past the halfway point. You have already committed an embarrassing amount of time to this project.

#2 A decision. You have a choice to make. You can:

  • Choose some other yarn to finish the project and have a sweater that is entirely unique. (Read absurd)
  • Scrap the project and make something that requires less yarn. (NEVER!)
  • Put the project aside until you can spend time searching other people’s yarn stash online for your particular color and die lot number, and then proceed to email complete strangers and beg them to sell you one of their skeins (yes I have actually done this.)
  • Forge ahead, for you know in your heart your yarn will not run out before that last cuff is cast off.

You, in this scenario, choose the last, for experience has taught you that faith has a place in the universe. Plus, your love for this project goes beyond the boundaries of physics, and miracles do happen.

And then you play Yarn Chicken.

Am I going to make it?

I tell you, not proudly, that I have been in this situation more times than I care to admit. After thirty plus years of knitting, I have most likely frogged more stitches than I have actually knit into usable items. People say I’m a fast knitter. I say I’m a slow learner.

And then #3. Frogging.

This is when you finally admit that it’s a lost cause. You will never have enough of the right yarn to finish the project and you rip out all your stitches. You unravel your project, and re-ravel your lovely overworked yarn back into sad little balls, to sit patiently in your stash, waiting for the project it was REALLY meant to be.

I recently joined a KAL. This is an acronym for Knit-A-Long, for those textile neophytes among you, where everyone who joins knits the same project at the same time with the same type of yarn. I had never done one before. Why knit something everyone else is knitting? What’s the point of a hand made hat/scarf/sock/sweater if everyone else has one just like it? But this time I decided to give it a go. I liked the project, and I thought I would expand my repertoire, learn something new, jump in to the online knitting community. What a mistake.

Labadee Cowl by Patty Lyons

Of course I didn’t use the same yarn. I can only bend so far.

And I won’t bore you with the tragic details.

The good news is that I didn’t have to play Yarn Chicken. This was because I ran out of yarn before I even noticed it was happening. I was just knitting along until I came to the end. Whoops.

My mother-in-law, after hearing the saga of my first and last KAL, said to me something along the lines of “Following the patterns has never been a major aspect of your knitting experience”. What I heard was “When are you going to recognize your nature and adapt your behavior?”

Lessons for us all, right? Happy knitting!

Potty Talk

My dogs love to eat poop.

My dogs especially love to eat frozen poop. Poopcicles.

My dogs love to eat frozen poop and wipe their faces on the back seat of my Subaru.

NAUGHTY!

OK, stay with me people. This actually is about gardening and food and seasonal living. Sort of.

So lets think about poop for a minute. I’m talking about horse poop, although I’m sure they would eat cow poop too, if we had a cow. The horses eat the grass. They digest the grass. That keeps them warm. Then the horses poop out the grass. It goes onto the ground and the worms come to eat it, and they digest it, and they poop too. (yep, Everybody Poops) THAT goes into the ground, making healthy soil, and the grass grows healthier. And the horses eat the healthy grass. The magic that is happening in this very specialized system that I have grossly oversimplified is called …..Drum roll please….Bacteria.


Enter the Dogs. What is actually going on here is the dogs are capitalizing on a healthy system. They are trying to get something they need into their diet by eating the poop of other animals. It’s not because the poop tastes good, although it might. I wouldn’t know. Dogs, being carnivores, don’t have a ton of naturally occurring good bacteria in their guts, but horses do. That’s why we put their poop on our gardens. The dog eat the horses’ poop to get the good digestive bacteria.

This is where it comes from!

Can you see where I’m going with this?

I just finished reading The Mind Gut Connection, by Emeran Mayer. I strongly recommend that anyone anywhere sick with anything read it immediately. Even though I know you all will, I’ll give you a synopsis anyway.

  • The gut is larger than the brain and every bit as complex.
  • The gut has trillions of microbes, including bacteria, in it. The microbes are our personal ecosystem.
  • The Microbes (actually the metabolites they produce), interface with our brains. They control most of our hormones, as well as our immune responses. They can also produce cytokines when they are unhappy, which cause inflammation.
  • Personal microbial stability = good health and emotional wellness.
  • Things that kill our personal gut microbes are bad for us. (pesticides, antibiotics, corn syrup, commercial wheat gluten, emulsifiers etc. etc.)
  • Things that are good for our microbes are good for us. (organic produce, fermented food, wild foods)
  • We must ‘farm’ our microbes to keep them healthy.

I’m not saying we should be eating poop, although that’s fast becoming a treatment for certain illnesses. Just consider, the next time you stop for a doughnut and a caramel mocha latte, what is happening to your gut bacteria. The next time you have to take a Z-pak, realize that it’s wiping out all the good guys along with the bad. No wonder it gives you the runs.

I know we all get sick, and the best treatment for severe bacterial illness is strong antibiotics. But remember that a healthy gut can (and does) wage war on invasive bacteria. Your personal army of microbes, if you keep it strong and healthy, will prevent you from getting sick in the first place.

Once you’re there and you’ve been coughing for weeks, fever of 103, chest x-ray, and you’re gulping down those steroids and antibiotics and sucking on the nebulizer, it’s time to do some serious bacterial rebuilding. If you just plain refuse to eat poop (just kidding!) there are other ways to rebuild your internal microbial army. They are called FERMENTED FOODS.

Kim chi, sauerkraut, pickles, yogurt, fermented cheese, kefir, kombucha, miso, tempeh, sourdough. These are some of the common ones available at the grocery store. Get them and eat them every day. Or ferment your own. It couldn’t be simpler. Put some vegetables in a crock with some salt. Cover them with water. Wait 4 weeks. Eat. It is actually that easy.

So go forth my friends, and colonize your guts with healthy bacteria. Farm your internal microbes. Eat well, live well, be happy.