Foraging for wild greens
Part 1: Wild rocket
Gourmet Junkie went AWOL for a while. Definitely a no-no for a wannabe blogger, I’ll admit. My bad. The truth is that once in a blue moon not even food can save me from a severe bout of seasonal moodiness. This year the gods are angry. Zeus, god of lightning and thunder, has been spitting out hail and rain by the bucketful to the accompanying howl of Northern winds. It is enough to challenge anyone’s sanity, especially that of a summer child such as little moi. As I write, yet another stormy front is approaching Greece, putting a damper on any hopes of early Spring. This is truly the winter of my discontent.
In my blogging absence a new year rolled in and on its heels, lagging behind, came too a smack of newfound hope. This ritual of the passing from the old year to the New Year is a timely moment for self-reflection and recharging the body and soul. It is time for renewal in nature. The dismal tones of winter start to be undermined by emerging shades of mossy green defiantly spreading colour and hope to the winter-weary souls.
Recently my solitary dog walks have been boosted by the company of a friend, now too a proud new dog owner. It turns out my walking buddy is also an able forager and possesses the enviable Greek ability to tell a weed apart from an edible piece of green. Now that’s what I call life skills.
The Greeks have a tradition of foraging. It probably stems from a past of poverty and famine when resourcefulness in exploiting nature’s free gifts determined the odds of day-to-day survival. These wild greens known generically as χορτα, are still a mainstay of the national cuisine. Even the younger generation of Greek chefs are bent on making the most of these locally sourced products as food trends follow healthier and more sustainable eating patterns.
Anyone who has lived long enough in Greece will recognise the sight of stooping female figures out in the countryside after a rainy spell. With the first sunshine wild greens pop out of the ground as abundantly as planted crops. Many seem to flourish in rocky ground and lesser fertile soils. May that be the reason they taste so much better on the rugged Greek islands?
In short, thanks to my foraging friend I came home last week from an early morning walk with a generous armful of wild rocket harvested from the wintry soil. After a few rinses in plenty of water and vinegar I savoured the peppery leaves with some leftover burrata and cherry tomatoes, all generously seasoned with a wallop of olive oil and salt. What more does one need?
Part 2: Nettles (tsouknida)
Within the same week another foodie-minded soul handed me over a bag of τσουκνίδa (come again?) recommending I avoid contact with bare skin. It soon dawned on me what was being offloaded into my welcoming arms. Nettles. Ouch! However hostile as they may be, nettles are a bountiful source of nutrients such as iron and vitamins, so they’re welcome in my kitchen any day.
Well, dear Michalis, whether you merely wished to test my creative cooking skills or unload the stinging bundle on someone else to save your own skin, I did what I could and came up with this super tasty result, now officially known as “Mike’s Nettle & Blue Cheese Tart”. I assume you know well enough you need to protect yourselves when handling these greens. Otherwise you may be facing the less charming side of nature’s effect.
Part 3: Wild Asparagus
Today’s walk rendered us a taste of the little harbingers of Spring – wild asparagus. The delicate spears do not shoot up out of the ground like the common farmed variety; instead they grow from the midst of unassuming fern-like, prickly bushes. It takes a trained eye to spot the needle in the haystack. The few samples that had prematurely popped out to salute the premature sun were quickly culled by my foraging companion and safely stowed away.
Rest assured they perished for a cause – lunch! Yes, the delicate, wild asparagus were chopped up finely and added to my simmering “Zucchini and preserved lemon risotto” (Recipe to follow).
Another couple of sunny days in a row and the ungainly bushes will soon yield more of those luxurious little green tips.
Therefore, more foraging awaits the dog-walking, wild greens’ stalking duo. So let’s hurry before word gets out in the neighbourhood and our secret spots are raided by other foraging fiends.
I reckon those winter blues are finally out of the window, exorcised by the company of incredible humans, dogs and nature. Plus, Spring is finally in the air and I feel good, James Brown good! What on earth was in those wild greens?
