A Dutch farm menu this week.
Dutch Farm Salad with Cheese and/or Cured Sausage and Buttermilk Dressing
Dutch Beef Burger with Fried Liver Sausage and Mustard
White Asparagus with Egg and Lime Tree Blossom Sauce
served with Sautéed New Potatoes, Broad Beans and Aniseed Carrots.
Dutch style Semolina Pudding with Camomile Cream and Stewed Strawberries
June is my favourite month. Spring is over. Woken up after winter, all its detoxing fresh green leafs were like a refreshing morning shower. All its flowers and blossoms were a dawn chorus of better things to come. But it is in June that these promises are kept, as it is the month of real first harvesting. Ah, the taste of freshly dug up new potatoes, planted at Easter, with some butter and mustard. Strawberries, rose blossoms turned into a sweet juicy fruit of love. Cherries, gooseberries, currants, peas, broad beans.
It is the month of my birthday, and sometimes it feels like the whole month is a birthday, being given all this fresh fruit and veg. And as on the morning of a birthday, there is the almost exhilarating anticipation of more things to come. Went for the hills on this early summer day, a lark singing high in the sky, surrounded by heather and llus bushes (bilberry). Couldn’t help but checking how many berries there are on the bushes, hoping the sheep will leave them alone, and that I will be able to pick my fair share in a month or so. Looking out below me I noticed the wheat is already starting to turn into fields of gold, and I could already almost smell a freshly baked bread.
A friend of mine lost his farming father earlier this year. Living in the city himself he told me that he felt he lost more then his father. He missed the connection with the land, his father came from a way of life which is gone now. I guess he felt that the rhytm of his life has changed. For centuries food, and producing food, gave structure to our existence. Nowadays it seems more and more that food is just something nutritious. Instead of seeing it as a way of connecting, we separate it by wrapping it in as much plastic as possible. In restaurants the distance is created by turning food into some kind of art.
I feel blessed that I can see golden fields and wild bilberries growing where I live. The importance of food as the flavour of life is also shown in the brilliant novel I recently read by Manon Steffan Ros: the Seasoning. It tells the story of Peggy, living in a village in the Welsh hills. Each chapter centers around a different person and starts with a recipe of food they enjoyed together. It is the food that gives her memories some extra spice.
I applaud the concept of this book. I wish everybody the excitement of baking a cake, picking homegrown strawberries or the waiting for the right moment to pick wild blackberries. You can feel natures pulse through it, and that makes life so much tastier.