On Sunday, September 1 we will explore the actual terrain of the Zielony Jazdów event, as well as take a peek at the north end of the Scarp, which we didn’t manage to cover in the last walk.
Once again we plan to EAT, so bring something to share — some dressing for salad, bread, jam, cheese, nuts, whatever you like. This time we’ll pull the table out onto the terrain of Zielony Jazdów and perhaps convince some passersby to taste the wildness of the castle.
Growing, cooking, and eating generates A LOT of organic waste. On September 8 at the Przemiany Festival there will be a Breakfast at the River picnic at The Copernicus Science Center in Warsaw, Poland. There you can learn how to deal with all of that waste — by composting it back into fertile soil!
Organic waste makes up more than 50% of all the waste in Warsaw’s wastestream. The vast majority of it is dumped in the landfill, where it has terrible environmental consequences through the production and release of methane gas (CH4) and carbon dioxide (CO2) into the atmosphere—two notorious global warming gases. What’s tragic is that organic waste can easily be turned into humus ( the living, organic part of soil). This humus can be used to grow food, feed plants, and heal damaged land – even land damaged by landfills.
This year Warsaw is implementing new waste disposal laws and fees, putting our waste and its dirty secrets into the spotlight. The new laws impose a 40% fee for not segregating waste (that is, recycling). However it appears there is little incentive to actually reduce the quantity of waste or indeed to do anything at all about organic waste.
At the we are going to do something about it! We are going to compost all of the organic waste generated at the Festiwal’s picnic and show how we could safely compost our own waste on a local level. From 11-15.30 we will be collecting and composting all of the organic waste from the picnic on site. Come and learn how to compost organic waste by actually doing it!
11-12 COMPOSTING BASICS / GETTING STARTED
We will discuss composting basics and what you can do right now with your own waste at home. We will also prepare the bin to accept the waste.
12-13.30 WASTE PICKUP AND COMPOSTING WORKSHOP
We will make the first rounds to collect the waste from the picnic vendors and participants, take it back to the composting site and compost it. Through this activity you will learn how to build a compost pile.
14-15.30 WASTE PICKUP AND COMPOSTING WORKSHOP
We will make the last rounds to collect the waste from the picnic vendors and participants, take it back to the composting site and compost it. Through this activity you will learn how to build a compost pile.
Thorughout the event you will be able to see compost in various states of decomposition, and see what a vermicomposting bin looks like (worm composting!)
This project exposes the connection between consumption, eating, waste, and land not only by showing the consequences of waste, but also by demonstrating in a positive way that waste is really just fertility in disguise — and with a little bit of effort it can be recaptured and redirected, ultimately back into our own bodies.
Since 2011, Pixxe has been exploring and modifying public space and the use of land to create a more ecological, humane habitat for the life it supports. Activities include urban/community farming, community composting, foraging, eko-art projects, and DIY maker arts such as upcycling, crafting, citizen science, cooking and food preservation. See http://www.pixxe.org
Jodie is an American artist living in Warsaw since 2010. Her activities encompass numerous disciplines such as film and animation, craft, and social engagement. Her work explores how entities in an environment, living and otherwise, affect and control each other. At the heart of her concerns is the nature of Nature — our relation to it and place in it. She has been growing food organically since 1996 and composting waste since 2007. In 2011, in her Soil Garden Project, she composted over 20,000 liters of waste from the green market. She currently composts the waste of one hotel and about six families on her allotment garden in Rakowiec.
The first day at the Now Port Festival at CSW Łaźnia in Gdansk, we made some drinks — Sumac-ade (Sumakiada), Blackberry juice, Mulberry juice, and we also used some Mirabella plums to make a syrup.
Mirabella can be yellow, orange or red. I’ve never been to place in Poland where I haven’t seen dozens and dozens of this tree. The fruit ripens all through August and sometimes even into September. They can also be rather tart so it’s best to pick them when the fruits are quite ripe, perhaps even those that have fallen on the ground are best! In Gdańsk, there were lots of red plums, so that’s what we used.
In the end we decided to add in the leftover blackberries and mulberries leftover from our juice-making. We combined this mixture with agar to make a sort of jello! It tasted FANTASTIC)
INGREDIENTS / SKŁADNIKI
mirabella plums / mirabelki – 1000 g before pitting
sugar or honey / cukier lub miód — 500 ml sugar or slightly less honey or to taste
maple syrup / syrop klonowy – 1/4 cup
vanilla / wanilia prawdziwa – 1 tsp
balsalmic vinegar / ocet balsaliczny – ½ tsp
lemon / limonka – a few squeezes
Cut plums and put into the pot.
Pour the sweetener over the fruit.
Add maple syrup. vanilla, vinegar
Add 240 ml clean water
Cook on high, crushing the plums, about 10-30 minutes.
Strain and cool. What falls through is the syrup.
Remove the pits from what’s left behind –– > from this you have jam!
Last week at CSW Laźnia’s (Center for Contemporary Art) fantastic Wandering Festival, Agata Bielska of Miejska Kuchnia Roślinna and I had a great time hunting down and cooking and eating all sorts of fruits and vegetables with some residents of the beautiful former fishing-port neighborhood of Gdańsk known as NOWY PORT.
One thing we made was soup featuring my new favorite plant: Mallow (Ślaz [SHLAZ] or Prawoślaz [pra VO shlaz]). I found a recipe in John Kallas’ great book Edible Wild Plants, but I didn’t think it was gumbo-y enough, so I modified it.
Here is the recipe!
- ½ cup sunflower oil /olej słonecznikowy
- ½+ cup emmer wheat / pszenica płaskurka
- 1 green pepper / papryka zielona
- 1 onion / cebula
- 3 celery stalks, with some leaves / celer naściowy
- 2 carrots / marchewki
- 2 tsp cumin / kumin
- 2 tsp paprika / papyrka
- 2 sprigs fresh oregano / oregano
- ½ cayenne, finely chopped
- 2 bay leaves / wawrzyn szlachetny
- 2 large tomatoes, chopped / pomidory
- 1+ cup mallow peas / groszek prawoślazu
- ½ liter+ mallow leaves / liście prawoślazu
- 1 liter+ sorrel or dock / szczaw
- 1.5 liter vegetable stock (I used celeriac, carrots, parsley, parsley root, fresh thyme, fresh oregano, olive oil, salt, pepper) / wywar warzywny
- 1.5+ liter water / woda
Add flour to warm oil and cook until thick and dark brown. This is the ROUX.
Chop and saute green peppers, onion, carrots, celery in olive oil. Add cumin, oregano, paprika, cayenne.
Add vegetables to roux. Cook a bit.
Add vegetable stock and water. Add bay leaves. Heat. Simmer for 10 minutes.
Add tomatoes and mallow peas. Heat. Simmer for 10 minutes.
Chop up sorrel and add to soup. Cook.
Serve with fresh mallow leaves & fresh mallow peas in the bowl.
MEANWHILE in the continuing saga of mapping the area around CSW UJAZDOWSKI (Center of Contemporary Art) here in Warsaw……
WHEN: SUNDAY NOON AUGUST 18 — NIEDZIELA 18.08.2013, 12.00
WHERE: MEET in the CSW Courtyard — Spotkajmy się na podwórku CSW
Let’s see what sort of useful or edible WILDNESS is growing in the UW BOTANICAL GARDEN. There is a big empty spot on our MAP that lies behind a gate in a very cultivated place known as a Botanical Garden, but what sort of interesting things and adventures await us there? Come and find out! (Please note that it will cost 6 PLN to get in, unless you are very young, very old or a student — then it’s 3 PLN).