Friday, August 29, 2008

Food Poem Fridays: Sylvia Plath's BLACKBERRYING


Blackberrying
by Sylvia Plath

Nobody in the lane, and nothing, nothing but blackberries,
Blackberries on either side, though on the right mainly,
A blackberry alley, going down in hooks, and a sea
Somewhere at the end of it, heaving.
Blackberries
Big as the ball of my thumb, and dumb as eyes
Ebon in the hedges, fat
With blue-red juices.
These they squander on my fingers.
I had not asked for such a blood sisterhood; they must love me.
They accommodate themselves to my milkbottle, flattening their sides.

Overhead go the choughs in black, cacophonous flocks ---
Bits of burnt paper wheeling in a blown sky.
Theirs is the only voice, protesting, protesting.
I do not think the sea will appear at all.
The high, green meadows are glowing, as if lit from within.
I come to one bush of berries so ripe it is a bush of flies,
Hanging their bluegreen bellies and their wing panes in a Chinese screen.
The honey-feast of the berries has stunned them; they believe in heaven.

One more hook, and the berries and bushes end.
The only thing to come now is the sea.
From between two hills a sudden wind funnels at me,
Slapping its phantom laundry in my face.
These hills are too green and sweet to have tasted salt.
I follow the sheep path between them.
A last hook brings me
To the hills' northern face, and the face is orange rock
That looks out on nothing, nothing but a great space
Of white and pewter lights, and a din like silversmiths
Beating and beating at an intractable metal.

Thursday, August 28, 2008

Recipe: Moroccan Mint Tea

I just returned from a trip to Casablanca, Morocco; Matemwe and Stone Town, Zanzibar; and Dar es Salaam, Tanzania.

In Casablanca everyone seems to be drinking thé à la menthe marocain all day. It's wonderful, and I could easily drink it all day, too. I saw shopkeepers making cups of it for other neighboring shopkeepers in the middle of the afternoon, and it was available everywhere and every time I had a meal.

Moroccan Mint Tea (Thé à la Menthe Marocain)

1 big bunch fresh mint leaves (remove from stems)
3 tsp green tea leaves (they seemed to be using Chinese gunpowder tea)
3 tbsp sweetener (I've been making it with raw turbinado sugar; Whole Foods makes it with agave syrup; in Morocco they were using white cane sugar)
~4 C water
Boil water. Add some hot water to the empty teapot and swish a few times to warm the teapot, then pour out the warming water. Put the mint leaves - reserving 4 for garnishing later - and the tea into the teapot, add the sweetener, pour the rest of the hot water over the leaves and sweetener, and muddle a little bit. Brew, covered, stirring once or twice, for 5 minutes. Pour the tea (through a strainer if necessary) into tea glasses to serve. Garnish with remaining mint leaves.

Friday, August 22, 2008

Food Poem Fridays: Paul Laurence Dunbar's WHEN DE CO'N PONE'S HOT


When de Co'n Pone's Hot
by Paul Laurence Dunbar


Dey is times in life when Nature
Seems to slip a cog an' go,
Jes' a-rattlin' down creation,
Lak an ocean's overflow;
When de worl' jes' stahts a-spinnin'
Lak a picaninny's top,
An' yo' cup o' joy is brimmin'
'Twell it seems about to slop,
An' you feel jes' lak a racah,
Dat is trainin' fu' to trot—
When yo' mammy says de blessin'
An' de co'n pone's hot.
When you set down at de table,
Kin' o' weary lak an' sad,
An' you 'se jes' a little tiahed
An' purhaps a little mad;
How yo' gloom tu'ns into gladness,
How yo' joy drives out de doubt
When de oven do' is opened,
An' de smell comes po'in' out;
Why, de 'lectric light o' Heaven
Seems to settle on de spot,
When yo' mammy says de blessin'
An' de co'n pone's hot.
When de cabbage pot is steamin'
An' de bacon good an' fat,
When de chittlins is a-sputter'n'
So's to show you whah dey's at;
Tek away yo' sody biscuit,
Tek away yo' cake an' pie,
Fu' de glory time is comin',
An' it's 'proachin' mighty nigh,
An' you want to jump an' hollah,
Dough you know you'd bettah not,
When yo' mammy says de blessin'
An' de co'n pone's hot.
I have hyeahd a' lots o' sermons,
An' I've hyeahd o' lots o' prayers,
An I've listened to some singin'
Dat has tuck me up de stairs
Of de Glory-Lan' an' set me
Jes' below de Mastah's th'one,
An' have lef' my hea't a-singin'
In a happy aftah tone;
But dem wu'ds so sweetly murmured
Seem to tech de softes' spot,
When my mammy says de blessin',
An' de co'n pone's hot.

Tuesday, August 19, 2008

Wild Edibles

Did you know that all of these edibles grow wild in Central Park, and that some people make a practice out of routinely foraging there for them and eating them?:

purslane 

dandelion

wood sorrel

lamb’s-quarter

Asiatic dayflower

poor man’s pepper

sassafras

field garlic... ?