Hedvig, The Blog

One of the permaculture principles is ‘catch and store energy’.  And I feel that July did really evoke that.  Up until July, I had been observing different Introduction to Permaculture that were being run in London and Brighton, and in July, I was asked if I would like to do a bit of teaching.  This course was a different from the normal Naturewise courses, and it took place at the Friends of Tottenham Marshes site, along the canal.  It was an amazing weekend, and as always with these courses, met some amazing people.  But this time stayed in touch with some of them (you’ve gotta love Facebook).

One of the sessions that happens on an intro course is a practical session.  In our planning session there were lots of ideas about what to do: clear a seating area, check out the compost, clear the paths.  I threw in my idea: to go forage for things that were already growing.  We had about 40 mins, or something like that.  Basically not very long.

On the day we asked the participants which practical activity they wanted to do.  I had one volunteer.  John and I meandered off into the marshes, with a few containers and look what we came back with:

And so from this bounty, I decided that I would capture and store this energy, and ended up making a blackberry and elderberry jus.  Okay, so the jelly that I had intended to make didn’t really work, but the taste of this stuff is amazing.  It is so wild.  That is the only way that I can really describe it.  And it is great with yoghurt, on bread (if you’re quick) and ice-cream.

It’s a good reminder in the joys of foraging compared to cultivating.  Made me think I want to be doing more of that in the months and years to come.

from these wintery days that we are experiencing in the UK this year.  So it is great to remember, that not that many months ago I was picking  home grown strawberries from the garden.  This thought brings that added delight that despite being in a different house and town, this year I may have strawberries growing in the garden again.

And really, what could be more evocative of the June than strawberry jam?  And here it is:

And what a delightful end.  May is the month of elderflowers.  This was an amazing season for elderflowers.  Sara’s tree was laden, the avenues of Southwark round Naveen’s were full, Hackney marshes brimmed with them.  I had never had them in tea before Sarah moved into the house, but now it was a regular feature.  Perfect when you want the floral that jasmine offers.

So one Saturday, on the way back from Broadway market, I picked some flowers and dried them. The house smelled sweetly while they were drying, and when crisp I potted them up.  And there they sat, occasionally being used, but often being sniffed.

Yup, it still was a bit desperate in April.  But with a little extra TLC, the pot of oregano Irene and I had sown before I moved in the house, was flourishing.  Sarah was going through a chili moment, and there were a few extra lurking at the bottom of the fridge at the end of the month.  So April’s became:

The hungry gap is the period between the last of the stored stuff and the new fresh produce.  March can already belong to that period.  When you really do wonder what else to do with cabbage, or parsnip or suede.  I decided to refrain from preserving any of them, and took inspiration from further afield.

Years ago, my brother worked in India, and he came back with the prefect present for my dad: a pot of honey rammed full with nuts and raisins.  It was such a treat to come in from working in the gardening during the winter and to pick out a honey-covered cashew.  So I decided that, although not local, honey, raisins and nuts were a theme of the house, as we consumed copious cauldrons full of porridge.  In particular, after spending a good amount of time preparing almonds in Sicily.  So March, was:

February saw Get Growing really start to grow, literally.  We embarked on the mission to restore part of an old glasshouse so that we could create a seedling nursery.  It needed a fair bit of work, clearing, cleaning and moving extra stuff around the glasshouse.  Not an easy task.  One of the casualties was a bed of Cape Gooseberries.  There is a wilting pile of gooseberries, that I couldn’t bring myself to throw away (following of the permaculture principles of no waste) and so decided to make something out of it.

I researched recipes on the net, asked my mum if she had any from her collection of South African books.  Nothing.  No recipes for unripe cape gooseberries.  What to do?  Well, another useful permaculture principles is that the yield is only limited by the imagination of the designer, so I set about… making it up.  This time round at Sara’s house.  So one cold February afternoon, looking out over London Fields we starting making Cape Gooseberry Chutney.

Now, I have to admit, I’m not a great fan of chutney.  I associate it with the jars of unidentifiable brown stuff I would find lurking in the back of my great aunts cupboards.  But this stuff was so different, the unripe gooseberries are a vibrant!

And if I ate meat, I would be delighted to find this on the kitchen table on Boxing day for those turkey and ham sandwiches.  I’ve enjoyed with with curries, sandwiches and it has been such a pleasure to it, and a great encouragement to experiment and make and eat chutney.

In January you need a good boost of sun-filled goodness and cheer.  What does it better than an orange?  I try and eat as locally and seasonally as possible and believe me, in the depth of potato and cabbage season to eat an orange is amazing.  At Christmas, as a child, I would always find an orange/tangerine/clementine in my stocking and didn’t really get why they were special.  To be fair that might have had something to do with growing up in Africa, but I get it now.

So, I decided to preserve the month of January by making marmalade.  Seville Orange Marmalade.  So I order a good few kilos of organic oranges from Riverford and bought a whole load of sugar and went over to Naveena’s house.  Naveena had come to stay while she was between house moves and food and cooking created an instant friendship.  When she moved into her new place she decided to start growing some salad and other stuff on her roof terrace.  So before starting with the marmalade and I went up and found some good looking radishes, and picked them.

Then we started on the epic mission to de-zest, juice, measures, boil, wash pots, sterilise and fill.  But we had such a good time, made a lot of marmalade in the end, and shared it with different friends and ate some through the year.  An amazing smell rose right up to the roof terrace and look at the end product.  This point I gave to Tristan’s dad for Christmas.

Last year’s Christmas preparations were some way different from most.  I was in Naples, staying with Irene and her family, accompanied by two Canadians (Aaron and John) whom we had met while WWOOFing in San Fantino and encouraged to come to Noto.  All of us brought something to the Christmas table and day.  Aaron set about making egg nog, I was making glogg and pepparkakor, John was downloading the Christmas edition of South Park, the Muppets and other tv gems.  Each of us had our own traditions that we wanted to live and share. We also all brought a greater understanding of food, how it is produced and how it can be enjoyed.

Italy, and southern Italy (I’m totally biased but after three months of WWOOFing in Campania, Puglia and Sicily, I think it’s justified) is definitely a great place to develop this.  One thing I was struck by was the vibrant food culture, and how appropriate the Slow Food Movement is to Italy.  There are so many recipes that are particular to seasons and regions and families.  We discovered the ferocity of the secret recipes after roasting kilos of chestnuts to find out they hadn’t given us the right quantities.

But Christmas time at Irene’s was different.  Her mother worked so hard and produced this incredible meals that seemed to last for days.  One of the dishes I particularly remember is this amazing salad, insalata di rinforzo, with lots of different vegetables that are pickled over the autumn and then eaten at Christmas.  I love the flavours, colours, textures and also the concept.  Impossible to reproduce because the varieties of peppers and olives are from Naples.

This plus many more pieces inspired me to set about imbuing my next Christmas with more meaning.   I decided I would set about preserving something seasonal for every month of the year to then be eaten at Christmas.  What follows are the tales of that adventure.

I know, I know exciting stuff.  But, wow!  I came back from holidays feel ready to make this year a good one.   So today, being Tuesday, is permaculture day.  And first things first, I cleared my desk and it looks a whole lot better with useful things around: ‘hand relief cream’ from Tristan, some left over chocolates from our new year get-saway, plus the cyclamen bring some festive cheer.

Then I settled down to getting my diploma folder into order.  One of the challenges of doing something as all-encompassing as the diploma, is that is does really reach out into different aspects of my daily life.  As a result I had loads of bits of paper, notes, drawings, lecture notes etc all over the place.  But now, when I have done that I have gathered them in one place, they are certainly more useful and I feel much better about the volume of the recording I have been doing over the last year or so.  A lot of thought, time and energy goes into this sort of thing, and it’s good that it feels like my folder is beginning to reflect it.  I’m getting there.  And I’ve got a whole half a day left.  Happy new year everyone!