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.
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.
Even in a place that at first site seems to have nothing interesting to EAT, we will find amazing things. On the 7th JW walk in Lazienki, I’d say this amazing mushroom was the find of the day. What is it? Why it’s a “hen-of-the-woods”. Not as delicious as this “chicken-of-the-woods” which we found in May, 2012 in a different Warsaw Park. (the park with the most unwieldy name EVER: Marszałka Edwarda Rydza Śmigłego!!):