It’s almost Green Thursday — otherwise known as Clean Thursday, the day before Good Friday and three days before Easter Sunday, which this year falls on April 13.
No time to waste. Get out the mop and bucket, dust the furniture, air the blankets, beat the carpet, wash the windows, scrub the larder, polish the pots and pans, bleach the kitchen table, shine the slate, sweep the chimney, black the grate, whitewash the stoop.
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All this must be done before sundown on Green Thursday to ensure happiness and prosperity in the year to come — a more than adequate reward for cleaning behind the fridge.
Green Thursday menu continues with the green theme
And if these chores are not on your list of things to do on Green Thursday, you’d be run out of town with a flea in your ear if you lived in, say, Eastern Europe or rural Germany or in one of the isolated farmhouses of France’s Massif Centrale — or indeed anywhere where people still sweep their own doorsteps, plant their own potatoes and maintain a modicum of self-sufficiency. A lesson to us all in these straightened times.
As for the food, well, no one has much time for cooking when they’re cleaning and scrubbing all day. Traditional Green Thursday menus vary from region to region, though the general rule is a generous helping of blood-cleansing spring herbs, preferably gathered from the wild, served either in soup or a salad.
Herb Salad With Eggs and Spring Herring
Green Thursday is traditionally celebrated in Germany by those who have access to the fishing ports with the last of the spring herrings — known as groene, or green herrings, for the sheen on their silvery flanks. When the boats come in, the catch is freshly filleted by the quayside and eaten raw with diced onion or carried home and lightly salted for additional shelf life. Rollmops — brine-pickled herring-fillets — are an acceptable inland substitute.
Large bunch young spinach leaves, de-stalked, rinsed and shredded
Small bunch parsley, de-stalked and chopped
Small bunch chervil, de-stalked and chopped
Small bunch sorrel, de-stalked and chopped
Small bunch chives, chopped
Small bunch dill, chopped
8 fresh herring fillets or rollmops
1 pound potatoes, scrubbed and thickly sliced
4 hard-boiled eggs
For the sauce:
1 crème fraîche, also called soured cream
2 tablespoons chopped dill
2 tablespoons chopped gherkin or pickled cucumber
1. Combine the shredded spinach with the chopped herbs in a bowl.
2. Drain the herrings if roll-mopped, or salt lightly if fresh.
3. Boil the sliced potatoes in plenty of salted water till tender, about 12 to 15 minutes. Drain and leave to cool.
4. Shell and chop the eggs.
5. Fold the soured cream with the chopped dill and pickle. Serve each component separately for people to help themselves. Accompany with black bread, sweet white butter and the last of the winter’s pickled cucumbers.
Fromage Frais Aux Fines Herbes (Fresh Cheese With Herbs)
Fresh white cheese beaten with cream and herbs is proper on Green Thursday in the uplands of France, where la cueillette, the gathering of wild greens from the countryside, is the inalienable right of every man, woman and child whether they own the land or not.
Serves 4 to 6
1 pound fresh curd cheese (fromage frais or equivalant)
1 cup crème fraîche (soured cream)
2 garlic cloves or fresh green garlics, chopped
1 heaped tablespoon chopped parsley
1 heaped tablespoon chopped chives
1 heaped tablespoon chopped chervil
1 teaspoon salt
1 teaspoon cracked black pepper
Salad leaves (dandelion, corn salad, bittercress or sorrel, for example)
1. Mix the fresh cheese with the cream in a bowl and beat till smooth.
2. Fork in the rest of the ingredients.
3. Drop the mixture into a glass cloth or square of washed-out cotton sheet, tie the edges corner to corner like a pocket hankie and hang on a hook or suspend on a wooden spoon over a basin to catch drippings. Leave to drain overnight in a cool place — the longer it’s left to drain the firmer it will be.
4. Serve chilled with plenty of warm baguette, a dish of olives and a salad of wild-gathered leaves dressed with walnut oil and salt (no need for vinegar if sorrel is present).
Bavarian Chervil Soup
Bavaria’s Krautelsuppe is a fresh green soup thickened with the last potatoes from storage — an interior spring clean to match the scrubbing and house painting of Green Thursday. Similar water-based soups are eaten throughout Lent in Germany and Eastern Europe as far as Hungary and Ukraine. Measure the herbs by filling a cup and lightly pressing the contents. Each cupful should weigh roughly 3 ounces.
Serves 4 to 6
1½ cups soft-leaf herbs (tarragon, parsley, dill), chopped
2 tablespoons unsalted butter
2 cups chervil leaves, de-salted, de-stalked and chopped
1 large onion, finely chopped
2 or 3 medium old potatoes, peeled and diced
2 cups picked-over salad greens (dandelion, corn salad, watercress, chicory), shredded
Salt and pepper
1. Pick over and wash the herbs and strip out any woody stems.
2. Melt the butter in a roomy pan and fry the onion gently till transparent. Add the chervil leaves, stir over the heat for 2 to 3 minutes till they collapse.
3. Add the diced potato and 4 cups cold water, bring to the boil and then turn down the heat. Salt lightly.
4. Simmer for 20 minutes till the potato is perfectly soft.
5. Add the herbs and salad greens. Reheat and allow to bubble up to collapse the greens.
6. Mash the soup to thicken it a little. Taste and add more salt if necessary and a vigorous turn of the peppermill.
7. Serve with buttered slices of rye bread and radishes.
Main illustration: A dinner party in France. Credit: Elisabeth Luard