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Jun 152014
 

This year, I’ve decided to keep track of how much I harvest each month & see if it is enough or too much for a three-person heavy veg-eating family. My first planting was March 21.

Salad greens – 3+ kg

Here we have all sorts of lettuce including red leaf, oak leaf, green leaf, red romaine, plus nasturtium leaves and flowers, borage flowers, and spinach. For lettuce, I harvest the leaves, not the whole heads. I seem to be able to harvest leaves from a head of lettuce for about 4-6 weeks before it needs to be pulled and eaten. I have found that for a family of 3 heavy salad eaters, we need about 6 or so active heads of lettuce (that is, heads from which leaves can be harvested). So let’s say each human head needs two salad heads. As for spinach, about 5 plants per person every week seems about right. One can harvest a few leaves at first, but they mature so quickly, the whole plant must be picked within a week or so. My family seems to eat about 100 g of salad greens per day. During this time, even though I picked a lot of salad, I still had to buy one head of lettuce from the green market (ran out of garden lettuce). I also ran out of spinach — that’s to say, I didn’t plant enough.
farm_0619_lettuce_IMG_1297

Snow Peas – 1.2 kg

I planted about 10 rows double rows of peas starting in late March and ending May 1. A double row means a trellis with peas planted on both sides of it. Since late May — about 2 weeks — I’ve harvested only from the first 3 double rows of snow peas. They are incredibly tasty. Three double rows equals about 100 plants and about 1m2. I estimate that each m2 (three double rows) will give about 2 kg of snow peas over about 3-4 weeks. I’d say a generous portion for one person is about 50g of peas. So 2 kg means about 40 individual servings of peas over about 20 or 30 days. So for 2 people — that’s peas every day; for 3 or 4 people — peas every other day. This is not a problem for me. If the peas keep going we will be eating peas every other day for the next 6 or 7 weeks. That might be too much…

In simple English: 100 pea plants produces 2 kg of snow peas harvested over 3 or 4 weeks.

farm_0619_peas_IMG_1295

Strawberries 3.5 kg

I planted 15 plants last spring. These 15 plants became 30 plants. And then they became 45 plants or maybe more. Let’s say there are 50 plants. The mother plants give bigger strawberries than the daughter plants. There are still many more to be harvested. farm_0619_straw_IMG_1298

Asian brassicas / greens (savoy, tatsoi, hon tsai tai, pac choi, joi choi, bekana) – 750 g

Growing these tender little babies is a constant struggle as they are clearly the most favorite food of the SLUG. Even a good old Polish radish won’t distract them from these delicious greens. Picture shows 100g of greens. Not pictured is Savoy — a great green! These grow best in raised beds.

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Brassicas & chards (kale, collards, mustard greens, chard) – 2 kg

Quite early in the spring I was able to harvest quite a lot of chard and mustard greens which were planted last summer. I am pretty much the only person in my family who eats this stuff.  I love the brassica family! No picture yet…

Sep 152013
 

Yesterday on the way to Pixxe/Jadalnia Warszawa/Slow Food Youth’s Jam Session, Iza and I were unable to get into the Finskie Domki (Finnish Homes) neighborhood by car because there was a giant Soldariność protest blocking all entrances. The driver dropped us off on Ujazdowski above Trasa Lazienkowska. So there we stood with two enormous crates plus two other bags — easily 50 or 60 kg of fruit, sugar and kitchen equipment. The driver suggested we get Solidarity people to help. We tried asking people but they just streamed by; it didn’t seem to be working.

jamsessionday_01_solidarnosc_DSC01138

Crowds make me nervous –  so I lifted may arms and started screaming, in English, “Please help us!” and also “Proszę mi pomóc” (Please help me! — at the moment I forgot how to say Please help us!) Finally four guys stopped, listened, picked up the boxes and carried them ,5km right to the house. HURRAH!

jamsessionday_02_helpers_DSC01146

JAM SESSION IN PICTURES

Sep 132013
 

Today we collected 20 kg of fruit for tomorrow’s JAM SESSION

  • 2 kg cornelian cherry (dereń)
  • 5 kg apples (jabłek)
  • 10 kg pears (gruszki)
  • 1 kg plums (śliwki)
  • 2 kg grapes (winogrona)
  • 1 kg aronia (aronia)
  • 2 kg elderberry (czarne bez)
  • 250 g blackberries (jeżyna), which were eaten on the spot

Click on the pics for a little story.

Sep 102013
 
JAM SESSION - Jam from Wild Fruit

JAM SESSION – Jam from Wild Fruit

JAM SESSION : Niech będzie dżem (english below)

Zrób dżem z dzikich owoców!

Pixxe i SFY Warszawa zapraszają na wspólne dżemowanie!

Wydarzenie będzie miało bardzo lokalny wymiar, ponieważ będziemy przetwarzać wyłącznie owoce zebrane na terenie Warszawy.

Warsztat poprowadzi Jodie Baltazar, artystka i animatorka, zajmująca się różnorodnymi projektami z pogranicza jedzenia/sztuki/miejskiego ogrodnictwa.

KIEDY:sobota, 14.09 12.00
GDZIE: Osiedle Jazdów, Jazdów 10/6 (za ambasadą niemiecką, przy przedszkolu) Finskie Domki
WSTĘP: Nie ma opłaty za wstęp, za to każdy będzie mógł wykupić swój słoik dżemu za 4 złote (czy ile możesz)

Wydarzenie odbędzie się w ramach inicjatywy Otwarty Jazdów: https://www.facebook.com/events/390770171051502/, zaś pod adresem Jazdów 10/6 mieści się “Ogród na pTAK!”, który prowadzą Ptaki Polskie i Sie-Je w mieście.

JAM SESSION! LET THERE BE JAM!

Make jam from ‘wild’ fruit

Pixxe and Slow Food Youth Warsaw invite you to collaborate jam-making!

This jam will be superlocal — all of the fruit will be collected from trees and bushes growing right here in Warsaw.

WHEN: Saturday, September 14, 12 noon
WHERE: Jazdów 10/6 – next to the German embassy in the Finnish Homes
There’s no cost to join, but we ask a small donation for each jar of jam to cover the cost of the event. (4 PLN or what you can afford)
The event is held as part of the Open Jazdów initiative, in the space run by “Polish Birds” (Ptaki Polskie) and Sow it in the City (Sie-je w mieście) at Jazdów 10/6
Aug 292013
 

Jadalnia Warszawa 10 MapWe kindly invite you to the final walk in association with the Center of Contemporary Art in Warsaw.

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.

Aug 202013
 

Syrop z mirabelką / Mirabelka syrop

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!

Aug 192013
 

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!

nowyport_prawoslazumbo_IMG_0060

  • 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

DIRECTIONS
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.

Aug 132013
 

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).

Jadalnia Warszawa Map 8

 

Jul 312013
 
Hen-of-the-woods in Łazienki Park

Hen-of-the-woods in Łazienki Park

Chicken-of-the-Woods

Chicken-of-the-Woods in Park Marszałka Edwarda Rydza Śmigłego

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!!):

Jun 202013
 

Come and join JADALNIA WARSZAWA (Warsaw Canteen) this summer in exploring the area around the CSW (Centrum Sztuki Współczesnej / Center for Contemporary Art) for wild fruits, nuts, edible greens, as well as anything else interesting we may find!

In a series of walks (06/23, 07/28, 08/25, 09/01) we will explore an area approximately ,5 km (.3 miles) around the castle.  The first walk is Sunday, June 23 at 11 AM.

And we are going to do more than explore — we will be also making and marking up a big beautiful physical map on the terrain of CSW’s summer pavillon Zielony Jazdów.

It’s summer! The days are warmer & longer — more time to enjoy the outdoors. But rather than take the usual beaten trails, let’s make the sidewalk our forest path and really take a look around our own city! Unquestionably, we are surrounded by life and summer is the time when it becomes particularly juicy and sweet. The flowering is behind us but still ahead is the fruit. Aaaah! Yes we can look, but we can also taste, break, crush, and pour the juice — whatever you like. Join us.

This Sunday, June 23, we will start our project by exploring where the Finnish homes stand (but may not for much longer). We invite all those who want to walk, explore the area and help create a map of fruit and nut trees, shrubs and edible plants growing around the Ujazdowski Castle!

Start: Sunday, June 23. 11.00 on the terrain of Zielony Jazdów / CSW.
Contact: Jodie (796 532 208) and Paulina (790 025 145)

More about Jadalnia Warszawa
More about Zielony Jazdów

Lato, lato. Nadeszły ciepłe dni i czas, gdy chce się być na zewnątrz. Zamiast chodzić utartymi ścieżkami, zejdźcie z chodników i rozejrzyjcie się wokół. Bujna roślinność osiąga fazę szczytowania. Bezsprzecznie otacza nas życie. Lato to pora, gdy staje się ono szczególnie soczyste i słodkie. Za nami pora kwitnienia, wciąż przed nami pora owocowania. aaaa! Jest na co patrzeć, jest co smakować, zrywać, rozgniatać, oblewać się sokiem – jak kto lubi. Przyjemnie jest spacerować alejkami targowisk i przyglądać się darom lata. Ale przyjemnie jest również samemu znajdować i zrywać owoce prosto z krzaków i drzew. W najbliższą niedzielę planujemy spacer w okolicach CSW, po terenie, gdzie znajdują się fińskie domki. Zapraszamy wszystkich tych, którzy chcą pospacerować, poszwędać się po okolicy i wspomóc tworzenie mapy drzew, krzewów owocowych i roślin jadalnych rosnących w okolicy Zamku Ujazdowskiego.

Start: najbliższa niedziela (23.06), godz. 11.00, ruszamy z terenu Zielonego Jazdowa
Kontakt: Jodie:796 532 208; tel. , Paulina: tel. 790 025 145

Po spacerze odpoczynek na zielonej trawce na terenie Zielonego Jazdowa. Będzie można napić się wody z owocowym sokiem lub skosztować dżemów z owoców z ubiegłego lata.

Kolektyw Jadalnia Warszawa we współpracy z Zielonym Jazdowem przygotowuje mapę okolic CSW Zamek Ujazdowski, na której zostaną zaznaczone drzewa i krzewy owocowe oraz rośliny jadalne. Mapę będzie można współtworzyć biorąc udział w serii spacerów/wypraw miejskich, a oglądać w wersji fizycznej (i nanosić na nią własne informacje) w Zielonym Jazdowie (projekt mapy powstał we współpracy z Maćkiem Czeredysem). Informacje w wersji elektronicznej tu: facebook.com/jadalniawarszawa oraz na stronie www.pixxe.org

Jadalnia Warszawa to kolektywne przedsięwzięcie zainicjowane przez Jodie Baltazar i Paulinę Jeziorek. Podczas serii miejskich spacerów/wypraw po Warszawie od maja do października 2013 powstawać będzie warszawska mapa roślin jadalnych. Prowadzone obserwacje poparte analizą dostępnych badań mają również na celu ocenę stanu zdrowia obszarów naszego miasta.

 

 

Jun 102013