Over autumn I foraged HEAPS of walnuts, plus my parents gave me a big box….they’ve been drying off for six weeks. I’ve just started cracking into them and they are good, fresh, earthy, delicious. Now I have a happy walnut glut and will be thinking of ways to use walnuts so if you have any good recipes or food combinations, let me know! I started with cake, because…..cake. I made an Alison Holst Date & Walnut Cake recipe, a rich combination of finely chopped dates and walnuts with only two tablespoons of flour! I made ginger icing for it and we devoured it for afternoon tea. It was more like a pudding in consistency….no bad thing!
On Saturday, I bought these irises at the vegetable market and also a twin bunch for my mother who was visiting. When I bought them they were very tightly closed. She took hers back to Taupo. Mine all opened at the same time the next day, hers didn’t open until today! Swamp-plain versus mountain-plain, I guess. What do plants MAKE of being shipped away from their home-terroir? Do they feel it?
Finally, also at the vegetable market I bought this bunch of pea tops. I have a bit of a fetish for pea plants – I love them! Something about those curly little climbing tendrils makes me feel all strange and happy. I hadn’t seen such a thing for sale as a vegetable before. I would be happy to buy them every week!
They taste slightly of pea, but mainly just of chlorophyl, of healthy green. I ate them in sandwiches and threw them into a soup I was making.
I am writing a long, ongoing poem about vegetables in the vegetable garden and the way they grow. It’s an odd project – I’m trying to capture each plants ‘essential nature’ in a short 4-8 line stanza. Why am I doing this? I don’t know…a combination of fun and to get to know the things I grow more intimately? Here is the ‘pea’ stanza:
fragile bright filigree
tiny hands holding
tender opaque baby
5 responses to “Walnuts, irises, peas….”
Lovely post…have you visited your letterbox since 2pm?? xx
I have a pea tendril-ish gift for you, but am not sure of your current address- can you message me with it please?
EXCITING!! I’ve FB’d you. x
I’ve raved to you about teradot sauce before, right? Tahini, lemon, garlic, walnuts – kind of like hummus only walnuts instead of chickpeas. It goes all purple! It’s really delicious on everything! Here’s a recipe link: http://hotmealsnow.wordpress.com/2011/07/13/teradot-sauce/ And also I’m always roasting pears and toasting walnuts and eating it with feta or blue cheese.
Wow. Cake and greens, the perfect balance. My irises are almost done blooming and I’ll miss ’em when they’re gone. Thanks for the inspiration.