Food movement

I get a message on my phone from Narciso, asking if I’d like a pumpkin. I immediately reply in the affirmative and the next day Julian and the girls set off to meet Narciso at his vegetable patch. They return home with a monster – green and orange and so massive the girls can barely get their arms around it. With some difficulty, Julian slices it open, gives a third to Clare and a third to Hazel, our nearest neighbours on the pontoon that day. He keeps a third for ourselves and makes enough pumpkin soup to last us three meals and with plenty of pumpkin to spare to roast for dinner. He roasts the seeds for snacking on.

Spike appears and asks if we’d like some oranges. Yes, please, I say, and he returns to his car and brings me down two crates of big juicy oranges from the trees on his land. I give half of them away.

At school one morning, Sawa practically begs me to come and take some lemons from the tree in her garden. The tree is getting too big and they want to cut it back once all the lemons have gone. The next morning Julian takes a bagful.

When we’re down to the last four or five of Spike’s oranges, English Diana knocks on the side of the boat. She hands me a shopping bag full of oranges from the trees on her land. The next morning there’s a message on my phone from Kate, informing me that she’s left a bag of grapefruits in our dinghy. There are far too many for our meagre needs, so I share them with Clare and with Andrew, who I happen to bump into on the pontoon.

Clare knocks on the boat to ask if we’d like some coriander. Pablo, at the market, gives it away free with every purchase, and he’s given Clare too much. We love coriander and are delighted to take it.

Spanish Diana comes down to the boat. She’s been given a glut of fruit and vegetables by Luis Jose. Can I come to her house and please relieve her of some of them. I grab two shopping bags and she can barely get in her door for the bags of produce stacked outside. She gives me two massive cauliflowers, twenty or more oranges and a giant shopping bag full of spinach. I return to the boat, giving Clare one cauliflower and a quarter of the spinach as I walk past. I send Hazel a message, asking if she’d like some spinach too. She takes another quarter.

Julian forages most days and returns with chard, asparagus and alexanders. On this day, he returns home with a large bunch of asparagus. I’ve only just shared the cauliflower and spinach with Clare, and now Julian’s knocking on her boat and giving her asparagus too. ‘We’re going to have to invite more people round to dinner’, Clare laughs.

Narciso sends me another message. Do I know who has the key to the gate into the plot of land next to his vegetable patch? I don’t. The land is untended and supposedly owned by some ex-pat who doesn’t currently live here. The oranges are falling off the trees and rotting on the ground. Someone should be going in there and getting the oranges, Narciso says. I tell him I’ll try to find out whose land it is and who has the key.

That’s all happened in the last ten days. ‘The food movement’ sort of takes on a different meaning here on the Rio Guadiana!

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Fun foraging

We love foraging! It’s fun, it’s energetic and when we get home we have some good food to eat (well, usually!). I know Julian, who has written before about his foraging exploits, would agree with me when I say there is a great sense of pride and achievement when we prepare and eat food we’ve gathered ourselves. We both grew up far removed from hunting, fishing, gathering and foraging our food, so for us it’s still quite novel.

In late November, Julian tried his hand at preserving olives, with great success. The innumerable wild olive trees that grow hereabouts were heavy with olives – large green ones on some trees, small black ones on others. Seeking advice from fellow foraging live aboards, and observing the locals harvesting tons of them from their cultivated trees, Julian opted for the green ones. Some suggested it would take eleven months for the hard, bitter-tasting fruit to be transformed in brine into soft tasty edible olives. Others said the process could be sped up by regularly changing the brine and slitting the side of each olive with a sharp knife. Lacking the patience to wait eleven months, Julian opted for the latter process.

He gathered olives of different sizes and from different trees, experimenting to find those that would magically transform into succulent nibbles. The process is simple. Add salt to fresh water. The water is salty enough only when you can float an egg on top. Clean the olives and add them to the brine. Seal the jar. And that’s it. Easy peasy. Rows of jars – old jam jars, coffee jars, kilner jars, were lined up in our aft storage space (the unused aft heads!) and every couple of days it was Lily’s and Katie’s job to give the jars a shake and a turn over. Every couple of weeks Julian changed the brine, adding a couple of cloves of peeled garlic, a few peppercorns and a bay leaf along the way.

By Christmas the first batch was ready. It took some experimentation to get them to a nice level of saltiness. Now that they were soft, Julian put them in fresh water for a day or two, to draw out the excess salt.

The result? Truly delicious, garlic-flavoured juicy green olives. We devoured them, gave some away to friends, brought them as gifts when people invited us to their boats for dinner. All too soon those multiple jars of olives had dwindled to the last one and it was with some regret that I popped the last one in my mouth a couple of days ago. If we are in a position to pickle our own olives again, I am determined that Julian redouble his efforts so we have more than a mere six week supply.

At around the same time as Julian was gathering olives, someone told me about prickly pears. Those big cactus plants grow all over the place here. Land owners plant them on their borders, where they create a barrier to human and animal intruders. And they grow wild all over the countryside. On top of the cactus grow the pinky-purply fruit that I was told is prickly pear. I’d heard of this before, from reading American literature, but I’d never seen it, nor did I know it was edible.

My informant told me it’s very tasty, but very difficult to collect, given the long spiky thorns with which it protects itself. I gave it a try one day, gingerly plucking a pear from the top of a cactus, and managing to get at least ten thin thorns stuck in my fingers and thumb despite my care. The peeled-back skin revealed a pink pulp filled with seeds. It was quite delicious and I thought about picking more (on another day when I am protected by gloves and long sleeves) and pulping it into juice. I am told it is packed full of healthy vitamins. I haven’t done it yet, but every day I see more and more large pears and know I must go foraging soon.

Our latest foraging exploits have taken place over the past three weekends, when we have been a-hunting wild asparagus. Wild asparagus is identical to its cultivated counterpart, but I was surprised that such an innocuous and delicate food could be the offspring of a very nasty thorny tangled mess of an adult plant. To reach those new young green shoots of asparagus one has to thrust ones hand deep into the thorns. The adult plant doesn’t give up its babies easily.

spikeyasparagus

The fearsome wild asparagus. Don’t believe the other pictures on the internet. The best bits are often at the centre of this woody thorn bush, half way up a dangerous rocky slope!

Two weekends ago the girls and I were out walking and we met a couple gathering asparagus. They were covered almost head to toe and wearing heavy gardening gloves. The woman showed me where she was gathering the asparagus and later on our walk I saw some other people up the side of a hill doing likewise. The girls and I scrambled up the dry stony hill and with my trusty Swiss army knife I gathered a handful. It took some searching and I came away with long scratches to my arms and legs.

The next weekend Julian came with us, and while the girls played down on the edges of a dried river bed, Julian and I scrambled up hills, slithering and sliding, searching for the elusive asparagus shoots growing under the shade of olive, almond and cork oak trees. It was a fun workout, apart from anything else and I was torn between giggling and cursing as I inevitably and repeatedly lost my footing and slid down the dry, loosely packed hillside, a bunch of asparagus in one hand, my knife in the other, and nothing to break my fall except for the next thorny asparagus bush down the slope. We returned home dirty and dusty, scratched and scraped, with enough asparagus for two day’s worth of dinners. Although the season is almost at an end, Julian’s solo foraging yesterday resulted in enough asparagus for another dinner.

Asparagus

Wild Asparagus (Asparagus Officinalis Prostratus). Gathered and ready for the poached eggs!

Besides the seasonal olives, prickly pear and asparagus, there seems to be a seemingly endless supply of lemons around here (oranges too, although wild orange trees are as rare as hen’s teeth). We haven’t foraged for lemons in the longest time, as people keep giving them to us, wild or cultivated, all delicious.

With spring just around the corner, I wonder what will be next on the menu?