Articles in Technique
This year, I toasted the end of the Colorado mushroom season with a cocktail made with chanterelle-infused syrup. A mushroom drink may sound unusual, but the floral and fruity tasty of chanterelles lends them well to cocktails, and it provided a fitting end to what be recorded in my journal as the Year of the Chanterelles.
While mushrooms of all kinds can be found during the warmer months in Colorado, the bulk of the choice edible species grow in the mountains during a brief window at the end of summer. My heart normally belongs to porcini, the hidden jewel of the Rockies. For some reason, the porcini were not as abundant as usual this year. Some speculate that the ground was too cold, others that spring ran too long, or that the rains came too early for a good fruiting. Whatever the reason, the forests that normally boom with porcini were largely silent. I was forced to spend my time outside of my tried-and-true spots, to explore new trails.
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Mushroom hunters are funny. When we aren’t finding many mushrooms, we try to convince ourselves that we do it just for the pleasure of being outside, or learning to identify new species, or to go home with just enough mushrooms to make one nice meal. But the thing that raises mushroom hunting to the heights of an obsession is the rare moments when one can find mushrooms like gold at the end of the rainbow. It is a rush. To find a jackpot cache of mushrooms always reminds me there is magic in this world.
As with most of my best finds in the forest, this year I stumbled upon the biggest cache of chanterelles I’ve ever seen when I stepped off the trail to take a bathroom break. While tip-toeing through the kinnikinnick, I noticed the unmistakable ruffles of orange at my feet. Barely able to contain my excitement, I excitedly whispered, “chanter-stinking-elles!” As my eyes scanned out across the mixed pine forest, I saw waves of chanterelles floating out as far as I could see. There were enough mushrooms in that one spot to enjoy for weeks without having to worry about over-harvesting.
I’ve not had the best luck hunting chanterelles in the past, which may be partly due to my porcini obsession and the fact that porcini and chanterelles grow in different types of forests. There is a certain point in learning to hunt a mushroom when their pattern firmly sets in your brain, and that’s when something shifts. All successful foraging is about pattern recognition.
This was the year that chanterelles became firmly fixed in my mind. Almost instantly, and even from a distance, I can now spot their particular tangerine beige, the uneven curl of their margins, as well as their doughy feel in my hand. Most important, though, is their scent. The fragrance of chanterelles is unlike anything else. I’m quite certain that for the last course of my death row meal, I’d like to finish with a facial steam of the scent of chanterelle mushrooms.
Some people say that chanterelles smell of apricots. I have a friend who swears that they smell exactly like Sweden. Do a quick search on the Internet and you will quickly see that the most common adjective to describe chanterelles is “earthy.” Welcome to meaningless food words 101. Earthy, second only to nutty in uselessness for describing the taste of a food. I will concede that all mushrooms have flavor elements of dirt and decomposition. But chanterelles possess none of the heavy crumbling wood and peat tastes of morels or porcini. Chanterelles are light and bright, fruity and floral. Have you ever been deep in the woods and caught a flash of light out of the corner of your eye, maybe a sprite or fairy? Yeah, that’s chanterelle. It’s the fine French perfume of the forest, refined and fancy, a celebration, a high note. To my nose, chanterelles smell of a sweet potato that has slow-roasted in the oven until its sugars start to ooze. They also have something waxy about their aroma, like a box of crayons sitting in the sun.
This was the first year that I’ve found enough chanterelles to eat them every night for weeks, pack loads of them into the freezer, and also experiment with them in cooking. Sometimes it’s just fun to play around with an ingredient. I went a little crazy, made chanterelle crème brulee and a chanterelle cake with chanterelle buttercream and candied chanterelles on top. Did I go off the deep end into the orange? Yes, perhaps. But I got to see some of the potential of chanterelle mushrooms beyond just eating them sautéed in butter, which remains my favorite way to eat them.
Chanterelles have their own spirit
The biggest success of my chanterelle experiments was the candied chanterelles. This strikes me as particularly odd since I’ve no real love of sweets. Of all the recipes I made, those candied chanterelles best held that magical fragrance of freshly picked mushrooms. And they came with a bonus, the perfumed syrup that they cooked in, which I wasn’t about to throw away.
What do most people I know do with a novel syrup they’ve welcomed into the kitchen. The friends in my crowd aren’t really pancake people. They’re more the type to dump syrup into a cocktail, so I followed suit.
Now, I know what you’re thinking — a mushroom cocktail? It sounds rather extreme. But remember how some people describe chanterelles as smelling and tasting like apricots? Now, give the idea of the cocktail another try. You can make it doubly flavorful if you use vodka that you’ve infused with chanterelles as well. If you still can’t move beyond the idea of fungally-infused cocktails, you might prefer to try the syrup and candied mushrooms atop some really good vanilla ice cream.
One final note of caution. Chanterelle mushrooms do have toxic look-alikes. As always, only eat mushrooms that you’ve identified with 100% certainty. If you are new to mushroom hunting, consider seeking out your local mushroom club, where you can go on mushroom forays with more experiences guides.
Yield: 4 servings
Prep time: 12 hours
½ cup tiny perfect chanterelles, or larger mushrooms torn into small pieces
¼ cup sugar
¼ cup water
1. Use a toothpick or the tip of a paring knife to pick or scrape any dirt off the mushrooms.
2. In a small pan, stir together the sugar and water, and gently heat them on medium until the syrup starts to bubble.
3. Add the mushrooms and use a spoon to stir and turn them so that every surface is touched with the hot syrup. After one minute, turn off the stove and let the mushrooms and syrup sit at room temperature overnight.
Because of the water content of the mushrooms, both the candied mushrooms and the syrup need to be refrigerated.
Yield: 1 serving
Prep time: 5 minutes
1 ounce chanterelle syrup
1 ounce vodka
3 ounces cold sparkling water
1 candied chanterelle
Gently stir together the chanterelle syrup and vodka. Add the sparkling water, and stir the cocktail together one more time. Serve the chanterelle cocktail with a candied mushroom bobbing about in the bubbles.
Main photo: Chanterelle cocktail. Credit: Wendy Petty
What is the connection between conventional food systems, erosion and global warming? Climate change accelerates as industrial agriculture, with its heavy plowing and application of pesticides, sends carbon into the atmosphere. This creates soil loss and depletes the amount of carbon the soil is able to store. The Monsanto-sponsored Green Revolution in Africa and Asia was bolstered by the idea that we needed to find a way to break out of nature’s boundaries to provide enough food for a growing population. Yet decades of synthetic fertilizer use and industrial-style monocropping have created diseased soils, broken ecosystems and social instability.
Raj Patel, who has written extensively about the need to shift our relationship to food, says the problem with the food system is not that we don’t produce enough calories to eradicate hunger. Instead, it’s that the system puts a priority on profit and institutional consolidation. The upshot: More than 1 billion people are malnourished and 2 billion are overweight.
Perhaps the answer lies in the dirt.
ZESTER BOOK LINKS
By Juliana Birnbaum
& Louis Fox
North Atlantic Books, 368 pages, 2014
The earth beneath our feet contains billions of microorganisms — huge quantities of carbon in the form of bio-matter. Organic farming, permaculture and other regenerative food-growing strategies enrich soils and restore their ability to store carbon.
I have spent the past eight years documenting regenerative design around the world, deeply motivated as a new mother to find solutions to our global ecological crisis. I’ve used my anthropology background to put together a book, “Sustainable [R]evolution: Permaculture in Ecovillages, Urban Farms and Communities Worldwide.” A catalog of 60 sites and an anthology of articles, it represents the work of a small army of about 100 contributors, including Paul Hawken, Vandana Shiva, Starhawk and David Holmgren. It includes projects in climates as diverse as the Dead Sea Valley in Jordan and the Amazon rainforest, inner cities as well as remote corners of Mongolia.
It also highlights permaculture training, which has been held in approximately 100 countries around the world. One innovative program in Israel, called the Bustan Project, brings Arabs, Jews and Bedouins together for courses. The courses combine teaching practical techniques of natural building, water catchment and traditional agriculture with peace building.
“It is connected to peace, in that we work the land together instead of fighting about it,” says Petra Feldman, a resident of Hava ve Adam, the permaculture center that hosted the training that I and my co-author Louis Fox attended in 2008. Israeli youth work at the center for a year as an alternative to military service. Petra’s husband, Chaim Feldman, began a collaboration with Palestinian farmers involving traditional agriculture. They have shared irrigation techniques, drought-resistant heirloom seeds and other permaculture practices that enable farmers with restricted land access to grow more intensively in smaller spaces.
“The closest thing in the world to the principles of permaculture I’m learning in this course are the principles of traditional Bedouin culture,” said Haled Eloubra, a Bedouin community leader and green architect attending the course.
Permaculture integrates traditional knowledge with appropriate technology, linking ancient and modern approaches. As an international movement, it reconnects native people with ancestral knowledge, as well as giving industrialized societies a framework to meet their needs more sustainably. Some call this approach permaculture. For many traditional people, as Nahuat-Mayan activist Guillermo Vasquez told me, “It’s a practice, a way of life.”
Vasquez founded Indigenous Permaculture, an organization that partnered with residents of Pine Ridge, an Oglala Lakota reservation in South Dakota. There they developed a Wounjupi garden, a local food-security project using ecological principles. He sees permaculture movement as a form of cultural resistance and a healing process.
“This is the way to create a real Green Revolution and make change,” he told me.
Pine Ridge, long associated with native resistance, holds a unique place in the history of indigenous struggle. The reservation is among the most impoverished in the United States, with an adolescent suicide rate four times the national average, unemployment around 80% and many residents without access to energy or clean water. Although there is a good deal of agricultural production on the reservation, according to the U.S. Department of Agriculture, only a small percentage of tribal members directly benefit from it.
Local leader Wilmer Mesteth has been leading the development of the Wounjupi and systems for water catchment, grey water recycling, seed saving and composting. The organizers see local food security as a path to confront poverty and health issues such as diabetes, and have developed a Community Supported Agriculture (CSA) program. A greenhouse has been built, medicinal plants are being cultivated and workshops are held for residents about perennial agriculture techniques. The harvest provides enough produce to give to families and elders in the community, and even share at an elders gathering in Montana.
Another advantage of biodiverse systems is they are more resilient. While grasshoppers destroyed many other crops on the reservation one season, the Wounjupi garden saw little damage, probably as a result of the permaculture technique of planting flowers that attract beneficial insects that prey on pests. “We’re seeing a major change in the soil due to the addition of organic matter,” Vasquez said. “It’s much darker and richer, and the vegetables are starting to grow really well.”
This kind of soil building also has larger positive implications. In her book, “The Soil Will Save Us,” Kristin Ohlson suggests that the ancient partnership between plants and soil microorganisms that created our planet offers hope for pulling carbon from the atmosphere and sinking it back into the ground. She documents a huge increase in the numbers of “soil farmers” within organic agriculture, and beyond.
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In my part of the world in Northern California, soil farmers in the heart of Oakland are transforming soil tainted by decades of intense industrial pollution, building local community and creating social change at the same time. Oakland’s food security movement has brought fresh organic produce to what was a desert of liquor and convenience stores, and locals are raising bees that pollinate urban crops as well as provide local sources of honey.
The diversity of insect and bird pollinators is crucial to agriculture, and farmers require healthy ecosystems to grow food. Our choices about how our food is grown connect directly to issues of biodiversity, climate change and the survival of natural ecosystems across the globe. Organic and permaculture farms are significantly better at preserving agro-ecosystem biodiversity than conventional farming. With such systems, the number of plant, bird and insect species can often be 50% greater, so developing biodiverse systems should be a high priority. When we choose to eat locally-grown and organic foods, we are giving energy to a diverse and vibrant international cultural movement that is revolutionizing the food system.
And they taste better too.
Main photo: Bedouin community leader Haled Eloubra, left, discussing permaculture with a student at a course in Israel. Credit: Louis Fox
I have met the next generation of bread.
I’m more than a little susceptible to hypnosis by wheat, but if you believe in bread, what Blair Marvin and Andrew Heyn are doing might mesmerize you too. If you doubt bread, their story might make you reconsider.
Tucked high on a hill in Vermont, Elmore Mountain Bread makes a future that I think will last. Marvin and Heyn bake sourdough bread in a wood-fired brick oven, which is standard operating procedure for artisan bread. However, they also mill their own flour.
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Wheat and gluten are the latest bull’s-eyes in the American game of dietary roulette. Remember when eggs, butter and red meat were reviled? Some people are finding their way back to bread through small-scale bakeries and long sourdough fermentations. The next road on the path back to bread might be bakery milled grains.
“We want to make the best bread we can, and it’s a no-brainer that milling is a part of it,” Marvin said as she filled a rack at a small supermarket with fresh-baked loaves in paper bags. The birds on her arm tattoo flew as she worked. A small tag on the rack announced that the flour was freshly milled. A little red stamp of a millstone on the bag gave the same notice. The change is much bigger than these words and signs show.
The day before, Heyn poured grain into the hopper above the stone mill he had built. Every half hour, a timer went off and Heyn or Marvin left the bakery to scoop flour from the rectangular bins attached to the sifter. The sifter allows them to remove a small portion of the bran, and bake with a very white — yet nearly whole-grain — flour, using almost the whole kernel.
A few bakeries now milling their own flour
Research on how milling affects the nutritional value of flour is minimal, but wheat processing is being scrutinized as celiac disease and non-celiac wheat sensitivities are investigated. A handful of bakeries across North America are choosing to mill their own flour in pursuit of peak flavor and nutrition.
Elmore Mountain Bread is remote, near the edge of the state’s fabled Northeast Kingdom, but the bakers are not isolated. America lacks a formal apprentice system for bakers, so good bread advances through a network of online and live resources, such as King Arthur Flour’s baking school and the Bread Bakers Guild of America. Bakers get to know one another by email and by traveling to see one another’s setups.
Miller-bakers Julie Lomenda from Six Hundred Degrees Brick Oven Bakery in Tofino, Canada, and Dave Bauer from Farm & Sparrow in Candler, N.C., came to see the Vermont bakery on separate visits, and they got the couple thinking about milling.
Closer to home, Bread & Butter Farm in Shelburne, Vt., mills for its baking. In the spring, Heyn and Marvin’s son Phineas gave them the impetus to start.
“One of the only things he ate every day was baguettes,” Andrew said. “As I was doing the ordering, which was typically 30 bags of white flour and two bags of whole wheat, I realized that this was refined foods. Organic, but refined.”
Heyn and Marvin wanted to use whole grains but remain loyal to their customers and product line, which was thoroughly artisan but did not feature whole grains. The bakery began 15 years ago, and they’ve owned it for a decade. Through that cross-continent network of bakers, Heyn designed a mill that would suit all their goals.
The brainstorming took place largely on email. Cliff Leir from Fol Epi in Victoria, Canada, sent pictures to Heyn of the mill he had built. Heyn collaborated with bakers Fulton Forde and Bryn Rawlyk, who also wanted to build their own mills. The three worked out details for a rustic, simple machine in a very 21st century fashion, without ever talking on the phone.
The metal work was more tangible and local. Friends who live down the road from the bakery fabricated the framework for the millstones. Iron Art had made the door for the bakery oven, and helped make the oven loader too. The sifter they bought ready made, but Heyn is about to make a new set of screens to better regulate the sifting.
Six years ago Heyn brainstormed designs for the next generation of wood-fired ovens with mason William Davenport of Turtlerock Masonry Heat, incorporating ideas from the Masonry Heater Association. Davenport built the oven for Elmore Mountain Bread, and its features are now common in micro-bakeries. Turtlerock is no longer in business, but former apprentice Jeremiah Church is still building ovens.
All of this tinkering, until the mill, has been to serve efficiencies. Heyn has an engineering mindset, and as he’s engaged in his work, his brain is always working out improvements in their system. Marvin has been an eager partner in this thinking, because she wants to minimize wear and tear on their bodies in what’s a very physical job.
The mill adds rather than subtracts work, but the two of them are gung-ho about this latest innovation. Even though the grains cost about as much as the organic flour they were using, the difference in product is worth it because they want to make the best bread they can.
Elmore Mountain Bread delivers about 500 loaves three times a week in a small radius near Stowe and Montpelier. The bakers still use roller milled flour to make a focaccia served in restaurants, but that is only about 20% of their production.
So far, they haven’t figured out an effective way to announce the difference in their main ingredient. Aside from the little millstone graphic and note on the bag, they don’t have much direct contact with their buyers. This is the way it is for bakers. Even in a retail setting, customers don’t want to chat about what’s in a loaf, the way someone might linger over ingredients while sipping a beer.
I am hoping that this will change. The media are a big voice in the popular campaign against bread, and positive stories about flour are rare.
For now, the bread speaks for itself, though I might serve as a ventriloquist. I didn’t taste any Elmore Mountain Bread before it started milling. Usually I’m all pancakes, all the time. But these loaves made me forget the griddle. The flour smelled so fresh and fieldy, and the breads were hauntingly tasty. I have a new enchantment.
Main photo: Blair Marvin and Andrew Heyn divide and shape dough at Vermont’s Elmore Mountain Bread. Credit: Amy Halloran
Teach a kid to grow a carrot, or a cucumber, or even a cauliflower, and chances are that child will want to eat it. This common-sense notion is backed up by many studies, as well as anecdotal evidence from those who interact with kids in family and school gardens.
The Journal of the American Dietetic Association reviewed 11 garden-based nutrition studies and found that adolescents who participated in these programs increased their fruits and vegetables consumption. The results of one study, in which children spent 12 weeks working in a garden taste testing the produce and using it to make their own snacks, found that 98% of kids said they liked the taste tests; 96% liked working in the garden; and 91% enjoyed learning about fruits and vegetables. One of the conclusions of the study was that food and nutrition professionals should use “seed-to-table” activities to help teach kids about healthy eating.
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One easy way for families and schools to get the seeds for seed-to-table learning is through “seed libraries” — places where people can peruse many varieties of tomato, cucumber, green bean, and other seeds, and then “check out” seeds they want to grow. At the end of the growing season, the person saves some seed, and returns it to the seed library. As more and more people have begun growing some of their own food, seed libraries have sprung up all over the U.S., with about 300 currently operating.
Recently, though, the culture of growing good food and community ran up against the culture of bureaucracy, control and fear as the Pennsylvania Department of Agriculture shut down a seed bank at a public library in Mechanicsburg. Seed sharing, it turns out, is seen by some as dangerous. Barbara Cross, a Cumberland County commissioner, was quoted as saying that “agri-terrorism is a very, very real scenario,” and “protecting and maintaining the food sources of America is an overwhelming challenge.”
To which many of us would say, “Amen, sister!”
Growing your own
One way to maintain and protect food sources is to know the source of your food, and what better way than to grow it from seed and prepare the fresh vegetables yourself. At a time when obesity and chronic diet-related illnesses are skyrocketing, we need more seed libraries and more people ready and willing to engage in civil di-seed-obedience, if necessary, to fight overzealous bureaucrats and to ensure that people have the opportunity to grow their own food.
Here are a few ways to do that:
Find a seed library near you, or start your own: There are a number of websites to help. If you are concerned about the legalities, there is good information from the Sustainable Economies Law Center’s webpage, Setting the Record Straight on Seed Libraries.
Get some seeds and sow ‘em: Turn over some soil and invest in some basic garden tools. Throw in a compost heap and a few earthworms to help decompose the food, and you may never get your kids back into the house. See Start a Lazy Garden for an easy start-up plan.
Start a conversation at the next PTO/PTA meeting: Getting the support of other parents is a good way to start a school garden. You may also want to talk to cafeteria managers and principals to get their suggestions and buy-in. For inspiration, check out the Edible Schoolyard or Seeds of Solidarity programs. The groups listed below provide curriculum and planning materials:
• National Gardening Association’s kidsgardening.org
Main photo: A boy learns about the pleasures of fresh tomatoes at the Evanston Market in Illinois. Credit: Ken Meuser
Standing in a busy Moroccan souk, a chicken seller holds up two squawking birds. Holding the brown one slightly higher, he repeats an increasingly familiar word: “beldi.” Beldi is a word in Arabic meaning “traditional” or “indigenous.” Unsurprisingly, the brown chicken’s beldi status bears a higher price tag — nearly triple that of the white one, which is roumi, or conventionally raised, rather than free range.
The appeal of traditional, locally grown food is well-known throughout the world. Within Morocco and abroad, beldi is being used to market quality boutique-style products to foreigners and Moroccans. Moroccan beldi include raib beldi, thin drinkable yogurt; zebda beldia, homemade or traditional Moroccan butter; and citron beldi, indigenous lemons used to make preserved lemons. In Morocco, McDonalds is jumping on the bandwagon with a specialty sandwich called the “P’tit Beldi” featuring spiced halal meat. Even U.S. grocer Whole Foods is now selling products such as “Beldi: A small, fruity olive from Morocco.”
Zester Daily Soapbox contributor Serenity Bolt is a writer and photographer currently based in Rabat, Morocco, where she works with Round Earth Media to edit and publish Reporting Morocco, a source for work by young journalists. In her spare time, Bolt also dabbles in web design, cooking and world travel.
Although such a surge of interest in artisanal goods can help preserve fragile traditions, it can also drive prices up and limit accessibility for locals. So, how does foreign interest in Moroccan food products affect what is valued — and available — in Morocco?
Concept of beldi
To answer that question one needs to understand that the concept of beldi has deep cultural roots in Morocco that go far beyond the use as a marketing tool to foreigners. Omar Magouri, a local shopper in Tangier, explains, “The word beldi can be applied to many things. A woman who wears traditional clothes and does things the old way is beldi. Things that are produced with care are beldi. The opposite of this is roumi, which can be anything non-traditional, imported or made in a factory.” Magouri explains that a person who eschews tradition can also be roumi.
Where food and cooking are close to the heart of every Moroccan, beldi refers to something more elusive than quality; rather, it connotes quality as a reflection of deep cultural pride.
This appreciation for time-honored, traditional methods of producing food and esoteric regional ingredients has made Morocco a place where the Slow Food movement is taking hold. Founded in 1986 by Italian activist Carlo Petrini, Slow Food promotes linking “the pleasure of food with responsibility, sustainability and harmony with nature.”
Slow Food began its involvement with Morocco in 2001 through its international Presidia project, which provides assistance to producers of “threatened” products such as the Brazilian Baru nut, American raw-milk cheeses, Dehraduni basmati rice in India, Mananara vanilla from Madagascar and the Basque pig from France.
In Morocco, the Presidia’s projects have brought positive global attention to local food products and established a link between local food producers and chefs in high-end restaurants, such as Ch’hiwates du terroir in Rabat, the Chefs in Residence program at Restaurant Numero 7 in Fez and the Amal Center restaurant in Marrakesh. They are also involved in training and educational projects, many of which are aimed at women.
Slow Food movement
Sophie Duncan, a Fulbright researcher currently studying food in Morocco, works with the international Ark of Taste, a project of Slow Food that draws attention to, protects and catalouges traditional products around the world. So far, 15 Moroccan products have been nominated to the Ark, including cumin from Anif, a village in southeastern Morocco where cumin is prized for its quality and intense aroma; saffron from Taliouine, a mountain in the heart of Morocco’s famed saffron region; and salt from Zerradoun, a group of scattered houses in the foothills of the Rif mountains in northeastern Morocco where there are two historic salt pans.
Duncan says foreign interest in beldi products can have both positive and negative effects. “It’s wonderful that tourists and foreign customers can buy Moroccan products and support Moroccan producers, and in some sectors and areas this has become an important source of income. However, it can also definitely drive prices up and make products less available to locals. Argan oil and amlou (a paste made from toasted almonds, honey and argan oil) are two examples of products that are becoming very popular abroad and are now quite expensive.”
So far, according to Duncan, Morocco seems well-equipped to handle burgeoning foreign interest in traditional products without sacrificing authenticity. Interest in beldi products is being funneled into high-end restaurants and boutiques, while local markets offer beldi and roumi choices to shoppers of all denominations. Most small-scale producers have maintained a focus on local markets.
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She explains, “For the most part, producers continue to make these products not solely for a tourist/foreign market, but because they feel a connection to their history. I think the feeling that you are contributing to the preservation of a food product that is important to your own identity and your community’s history can be quite rewarding. The vast majority of Moroccans that I have talked to do seem to get far more excited about beldi products than about their roumi equivalents.”
They may be excited, but beldi products can put quite a dent in the average Moroccan’s wallet. Tangier chicken seller Hamm Cherkaoui explains that in the souk, or market, “You can get a white djaj roumi [conventionally raised chicken] for 40 dirhams (almost $5 USD). The djaj beldi (traditionally raised chicken) will cost 120 (about $14.25 USD).” But, with the beldi chicken, “the taste is much better,” Cherkaoui says.
What’s what in Morocco
Looking to go beyond olives the next time you find yourself in a Moroccan souk? Here are a few beldi suggestions from sellers in the bustling markets of Tangier.
Smen beldi is homemade clarified butter or zebda beldia that has been preserved with salt and herbs. Aged smen can be quite pungent because of the aging process.
Citron beldi or l’hamd beldi
These are varieties of lemon found throughout Morocco, such as the small doqq lemons (Citrus limonum Risso var. pusilla R) from the Taroudant region outside of Agadir and boussera lemons, or limonette de Marrakesh, often used in traditional recipes.
These organic eggs are small with white shells and bright orange yolks. Bayd beldi are considerably more flavorful and higher quality than the more common large brown roumi eggs (bayd).
Raib beldi is raw cow’s milk that has been coagulated with enzymes from dried wild artichokes. Raib beldi can be eaten plain or flavored with orange water or vanilla.
Khilia is dried beef or camel meat that has been preserved in fat that is a delicacy from Fez. It is eaten fried, often for breakfast with eggs.
This thick syrup, made from a particular variety of grapes in the mountainous Chefchaouen region, is extremely difficult to find. The juice, which is concentrated in terra-cotta pots, is eaten as a sweet honey substitute in addition to use as a traditional medicine for colds and stomachaches.
Main photo: Bayd beldi and bayd roumi sit side by side. White bayd beldi are smaller than their brown counterparts, and considerably more expensive. Credit: Serenity Bolt
As a gardener who looks forward each year to eating my homegrown tomatoes, I have been bitterly disappointed when squirrels and other small animals either pick all of the tomatoes while still green and toss them around the yard, or snatch and eat ripening ones just before I get to them.
This has been going on year after year, but each spring, ever hopeful, I plant yet another tomato garden. My usual line of defense has been to use Havahart traps that sometimes catch the thieving culprits, but this method has become tiresome and creepy. It involves picking up a heavy trap loaded with an angry animal, getting it into the trunk of my car, and then driving for at least 10 miles to a wooded area where I release the animal, hoping it will not find its way back to my house.
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But this year, I have found a different solution for protecting my tomato patch. I bought a Bell & Howell Solar Animal Off, a device that comes with a built-in stake that I have positioned in the garden in front of the tomato plants. When approached, the device emits both an eerie high-pitched sound that only animals can hear along with a strobe light that shoots off a blinding glare when anything comes near. Each morning I run out of my house to check on ripening fruit and have been amazed and relieved to find every plant intact.
Tomatoes are just the start
This got me thinking that humans too could be well served by a protective device that could repel danger or be helpful in other ways that would make life easier. I could see wearing such a gadget into a supermarket where it would blink and beep if a food I was thinking of buying contained trans fats or, in my case, cilantro. The machine I envision could be customized so that people with allergies would be warned about peanuts and such, and the gluten sensitive protected from that substance. Most important, the device would be programmed to alert us to the existence of dangerous microbes in food that could lead to illness.
In a more positive way, my machine could function somewhere between a personal assistant and a doting grandmother by picking out just the right produce in the market. I never can tell which cantaloupe in a pile will be exactly as I like it — barely ripe and sweet but not over-the-hill and mushy. Picking out pineapples is also a challenge. They too can be overripe and unappetizing, and I never can tell which one to buy. When my favorite store offers four kinds of peaches, I am at a loss as to which will be sweet and juicy and not hard and bland, but my gadget would know. I would also use it to select cheese that is at its height of flavor.
When medium rare means medium rare
The machine’s help in restaurants would be another huge service. It would do a calorie count of the dishes I contemplate and report on the existence of ingredients it knew I disliked. Again, cilantro detection would be especially appreciated, for then I might venture forth into Thai or Mexican restaurants without fear of being assaulted by that herb I cannot tolerate. The device would know whether the steak or chop I ordered was cooked as I requested before I cut into it, thus taking the edge off any disappointment. And I hope that it would be helpful in checking bills and figuring out tips, freeing me from dealing with arithmetic, my worst subject in grade school.
The cone’s the thing
I would like to think that my machine could protect people from all sorts of danger. I am reminded of the time when a good friend’s dog — a huge Malamute named Buddha — used to position himself outside the door of a Brigham’s ice cream shop in my town, waiting for people with ice cream cones to come out. Small children and little old ladies were particularly vulnerable. Buddha’s nudges would knock the cones out of their hands, allowing him to scarf down the scoops of ice cream lying on the ground. If only these victims could have been warned, these messy scenes could have been avoided.
A dairy dose of wisdom
I can think of other helpful tasks for my machine. I would ask it to keep track of all of the foods stored in my freezers to remind me which ones to use first. And I would like it to warn me when the milk in my refrigerator has gone bad, which usually happens before the date stamped on the box. I find out only when I pour it into my morning coffee, watch it curdle, and then have to toss the whole thing down the drain.
These days, when we are surrounded by a glut of information about food, often with conflicting advice, we could use a defender that could cut through the yammering and lead us on the path that’s right for us. I am grateful to have found a device that protects my tomato plants from marauders and only wish I too could have a guardian that protects me from all of the food-related issues I face each day. And, for that, no computer programmer’s algorithm will do.
Main photo: The gadget that stands guard in Barbara Haber’s garden. Credit: Barbara Haber
The ax strikes the tree with a dry, hollow crack. The man wielding it carefully uses the edge of the blade to pry a thick piece of cork from the tree, then hands it down the ladder to a worker waiting below. In the surrounding forest, the crew continues separating the bark from the trees in the summer heat, until the day’s harvest is collected. There are no machines to do this work. It requires skill as well as physical strength, and the stamina to withstand 90-plus-degree temperatures, swarming flies and dry, thorny brush that tears at workers’ pant legs.
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This was the scene I witnessed in late July, during the annual cork harvest in Coruche, Portugal’s cork capital. The harvest takes place each year between May and August, as it has for centuries.
Cork is the name for the bark of the cork oak tree (scientific name Quercus Suber L.), an ancient species dating back millions of years. Cork oaks grow primarily in Portugal, but also in France, Spain, Italy and Morocco. Because these unique trees have the ability to regenerate their outer layer of bark after it’s been stripped, there’s no need to cut down the trees in order to harvest the cork.
Portugal is the world’s largest producer of cork, and the country is home to nearly 2 million acres of cork forest, or montado. Cork trees can live 500 years or more if their bark has never been harvested, and up to 150 years if it has.
In the wine world, people often marvel at the patience of grape growers, who have to wait three years for a new vineyard to produce a usable crop. That’s nothing compared with the long-range planning required of Portugal’s cork farmers. Once a cork tree is planted, it takes 25 years before its bark can be harvested.
The first year’s bark isn’t good enough for wine stoppers, so it’s sold at a much cheaper rate for flooring and other byproducts. It takes nine years for the bark to regenerate before it can be harvested again, and even then, it still isn’t viable for wine corks. Only after nine more years, at the third harvest, does the tree produce bark that’s suitable for stoppers. In case you’ve lost count, that’s 43 years of waiting!
Skill and strength
Watching the harvest crew in action last month, I came to understand why these are the world’s highest-paid agricultural workers. Stripping the bark is hot, difficult work, and requires both care and muscle. The harvesting is done mainly by men, known as descortiçadores (debarkers),who earn up to 90 euros ($120) per day wielding sharp iron axes called machadas.
As my guide, Sofia Ramos of the Coruche Forestry Association, pointed out, this work cannot be done by just anyone; it takes specialized skill to remove the bark without damaging the trees. The technique is passed down through generations, and is not something that can easily be picked up by migrant workers from non-cork-producing regions. “They have ancient knowledge,” she told me, “and that is very valuable.”
As I stood in relative comfort, but still dripping with sweat and swatting flies, I watched the workers strip the gnarly gray-brown bark from the trees, leaving behind smooth trunks the color of mahogany. Moving swiftly and efficiently, it took each two-man team about 10 minutes to strip a tree before moving on to the next one.
Although the harvest process appeared to be fairly simple from my vantage point, I learned that it actually consists of many distinct steps:
First, a vertical cut is made in the bark, while at the same time, the edge of the ax is twisted to separate the outer from the inner bark. Second, the cork is separated from the tree by inserting the edge of the ax between the cork strip and the inner bark, and twisting the ax between the trunk and the cork strip. Next, a horizontal cut is made to define the size of the cork plank to be extracted. Finally, the plank is carefully removed from the tree so that it doesn’t split (the larger the planks, the greater their value.)
Once the tree has been stripped, it’s marked with a number, using the last digit of the year in which the extraction took place. This lets the forest manager know when the trees will be ready for the next harvest.
Each day’s cork planks are stacked onto tractor beds and transferred to a drying area where they rest for three weeks before being transported to a cork processing facility. There, the planks are boiled to remove impurities, trimmed, sorted, cut into strips and finally, punched into stoppers.
The next time I pull one of those stoppers from a wine bottle I’ll be thinking about Portugal’s miraculously regenerating cork trees, and the hardworking descortiçadores who harvest their bark.
Main photo: Cork trees can be harvested only every nine years. Credit: Courtesy of APCOR
Though I’d been anticipating it for weeks, it was while sitting at a stoplight that the intoxicating aroma of linden flowers (Tilia spp.) first hit my nose. I jerked my head around, craning over my shoulder and peering out the windows in a desperate attempt to locate the tree whose flowers supply my favorite herbal tisane.
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No doubt the people in the surrounding cars thought I was nuts. If only they knew that the tree with the fiercely fragrant flowers could provide them with a divine beverage, they too would be thrilled by the scent.
As my years as a forager roll on, I become clearer about which crops are worth my time to harvest. I try to live on wild edible plants for as much of the year as possible, no easy task in the high altitude, dry climate, and short growing season where I live in Colorado.
This means I have to work hard during the short period of growth, not only to harvest my favorite plants in great enough quantity to get me through the off-season, but also to preserve those plants, whether by drying, freezing, or canning.
As my go-to beverage, linden is high atop my list of desirable wild foods. Last year, I picked and dried enough linden flowers to fill a laundry basket. It wasn’t enough. In late winter, thirsting for my favorite tea, I pillaged the linden stocks of two friends.
Fragrant foraging in the shade
Also known as basswood or lime, linden is a deciduous tree with leaves shaped like slightly crooked hearts. In my area, they are used frequently as ornamental trees, mostly likely for their fragrant flowers and generous shade. The bees are particularly fond of linden, and one can often locate the trees by the sound of buzzing bees.
When the leaves first emerge and are still tender, they can be eaten in salads and sandwiches. The flowers clusters grow along with a long pale green leaf-like structure, known as a bract. When harvesting, pinch off the bract and flower clusters of linden. Since the trees flower abundantly, it is often most efficient to grab several flower clusters, avoiding the leaves, and strip them off all at once.
As with all flowers, to maximize fragrance, and therefore flavor, it is best the harvest linden flowers in full sun. It may sound obvious, but on a hot day, by all means, stand in the shade of the tree while harvesting flowers. It will make a difference when your arms tire.
As always, be sure to forage in the cleanest possible location. Avoid linden trees that grow alongside busy streets or in areas that might have been sprayed with chemicals.
Herbalists know that although it is gentle enough for children and seniors alike, linden is strong medicine, soothing and demulcent. Throughout the scorching growing season, I enjoy cold infusions of linden flowers, which help me to deal with the heat and stay moisturized from the inside out. By winter, the sight of delicate linden flowers floating in my teacup call to mind the long days of summer.
Turn linden into teas and cocktails
With experience as a forager, I’ve given up commercial teas in favor of my wild herbal blends. Not only does this save me money, but I have the reassurance of knowing exactly where my tea came from. I’ve also become quite skilled as a drink-maker, despite initially not knowing much about the subject.
Even though I couldn’t really sniff out a great glass of wine, and don’t know the difference between whisky and whiskey, I make amazing concoctions and cocktails that are hits both in my house and at social events. As a wildcrafter, I have the advantage of bringing truly unique flavors to any party.
If you’ve got a tasty wild edible plant on your hands, I encourage you to experiment with ways to preserve it. Infuse it into vodka, later adding sugar syrup to taste if needed. Try it in vinegar, or in a shrub, which is an aged mix of infused vinegar and sugar. Combine it with whichever fruit is in season. Dabble in making homemade bitters. This year, I’ve got an experimental batch of linden vinegar going, as well as a jar of linden and lemon balm in gin.
Whether you are new to linden or and old pro, you can’t beat classic linden tisane and honey infused with heady linden flowers.
Pick off the freshest linden flowers (leaving behind stems and bracts), enough to loosely fill a jar. Pour fresh honey over the flowers, and leave them for at least three weeks in a warm place. Though there is no need to do so, if you wish to strain out the linden flowers after the honey has infused, set the linden honey in a sunny windowsill for a day, then strain out the flowers. The candied flowers can be enjoyed atop ice cream or cake. The floral-scented honey can be the genesis of myriad recipes. This recipe is so beautiful, you may want to consider making several extra jars of linden honey to use as gifts.
Cold-Infused Linden Tisane
1 cup loosely packed linden flowers (fresh or dried), bracts included
20 small wild rose heads (substitute one green tea bag)
½ gallon lukewarm water
1. Add the linden flowers, roses, and water to a ½ gallon mason jar. Leave the jar on a counter for 8 hours, then refrigerate it until cold.
2. Strain out the flowers, squeezing with your hands. Serve over ice, and with a drizzle of linden honey if you prefer sweet tea.
½ cup cold-infused linden tisane
¼ cup white grape juice
1 teaspoon lemon juice
1 ounce gin
½ cup seltzer water
Stir together all the ingredients, and serve them over ice.
Main photo: Foraged linden flowers in a basket. Credit: Wendy Petty