And here’s a piece on A Gardener’s Table, a really really beautiful blog. There’s even the tip in the comments to add (sterilised) eggshell (to be removed) to remineralise your grains.
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:
If I had these “nuts” I would make Horchata with a recipe like this one. Yes, I’d experiment with using less sugar… The Latin American versions are centred on ingredients like almonds, rice, cinnamon– and I’m sure are most delicious as well.
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.