Tulips! Edible! A wonderful piece on the beautiful blog The Botanical Kitchen. Includes an excerpt from a book about eating and hunger in wartime Holland, to keep it real, and lots of lovely culinary inspiration, to keep it magical…
Have you noticed that tulips are everywhere at the moment? I’ve been about and about today and noticed all sorts of different varieties. They are about the only plants that have come up at my allotment too.
“This is no ordinary herbal: the work is staged first as a discussion between a master and a student walking around a garden, inspecting the plants in their separate beds, and then as an awkward performance by the same master before Apollo and a critical audience, seated in a theatre at the garden’s centre. Beyond its didactic and performative aspects, the entire work is framed as a prayer to God’s generative capacity and the rational order of nature.” –http://pims.ca/pdf/st180.pdf
Check out this link for enticing excerpts pertaining to oregano, strawberry, dill, horseradish, and more. Am a bit sad it’s a $175 book — doesn’t it feel like historical cultural production like this should somehow exist in the commons, for all of us to learn from and enjoy? Maybe this is a book Google might buy and put up on the web…
Enjoy the Guardian podcast above with Jane Perrone, Anni Kelsey and Martin Crawford Thanks to Anni for her wonderful blog where I first saw this. Inspiring and eas(ier) gardening, climate friendly and cheaper, plus interesting, tasty things to eat.
The Nettle Sorrel Soup was so delicious, I considered it a gateway to Schav, a purer use of sorrel that by never having sampled had become a little mythic. You eat it cold. And yes, that’s the true colour in the photo above, what we might have thought of as pea-green, a little dreary, a little khaki. I resisted the photoshop urge because I want to speak the truth about Schav. I placed the spoon in this position so you too could imagine picking it up and experiencing a spoon-full.
It’s what the real old-timers ate, the ones who gesticulated with their hands and ate intense, heavy food like … Liver and Egg Salad, or Chopped Liver in moulded, perhaps grotesque shapes, maybe with strawberries, maybe with pineapple. Or at least such recipes appear in my all time favourite Jewish cookbook Love and Knishes, along with loads of dishes with schmaltz and lima beans and kasha– these kind of ingredients. So the book was a natural first place to look for an “authentic” recipe for Schav.
Sweet Nettle and Sorrel Custard Rough Puff Tartlets — what a mouthful for these novel, mouthful- size morsels, made from all good things… Inspired by Penelope Casas.
Crema De Espinacas en Canutillos:
“At the beginning of the [20th] century, this most unusual dessert of custard and spinach was popular in Bilbao; it continues to be featured at some of the city’s finest restaurants, either in a tart shell or as a filling for pastry horns, It is said to be a vestige of the medieval custom of sweetening just about every kind of food imaginable….”
So wrote Penelope Casas in her truly exciting collection of regional Spanish recipes Delicioso!
Nettles are everywhere now, growing taller before our very eyes. The wonderfullest of weeds, the most delicious, nutritious and ubiquitous –why aren’t they the national food of Britain, as Frank Cook asks in this video. Am just determined to use them as frequently and creatively as I can.
This is almost so obvious I’m not sure it’s worth a blog post; but it’s so good, it’s worth a blog post! I’ve made this every day for several days, and we find ourselves snacking on it cold. Eating (local, seasonal) greens plentifully can only be a good thing.
Good fortune lured me to a wonderful Forest Gardening/ Edible Perennial website, where I happened upon the Scottish Forest Garden blog on the Yellow Nutsedge –the edible bits thereof also known as Ground Almond — Earth Almond –Earth Chestnut– Tigernut — Chuffa — and botanical name Cyperus esculentus. And it’s a tuber, not a nut!
A very strong and growing interest for me is thinking how to creatively apply historic and global culinary practice to the unusual foods we may need to begin growing and eating as our climate gets crazier and we need to diversify. There’s lots of information about so many wonderful and delicious edibles, particularly coming from Permaculture resources– and as a creative cook I want to eat interesting, nutritious and delicious foods and to be there responsively to anything that can and will be grown. And share what I learn with you!
So when I read about the Tigernut, as above, I recognised the name as that mysterious thing from which was made the delicious drink I’d enjoyed in Barcelona. Here you can see the website of the orxateria where I was so enamored of this yummy creamy sweet comforting drink called Horchata– and a little promotional video with a song that brings laughter and a little dance — and another bit of Armchair Travel:
Really I am very concerned indeed about our agricultural future, for lots of interlocking reasons. Imagining what to make with what we could grow gives me a kind of hope– or at least, a potential project.