However, by the mid-16th Century, things had moved on and people became very interested in vegetables and their variety. Seed catalogues of the time listed around 120 different vegetables and herbs. A century later this was down to around sixty, and by the 1970s just forty. This correlates with the movement of people from the countryside to the cities to find work and the loss of self-sufficiency. In its place arose large-scale agriculture, where economy of scale won over variety. The invention of the supermarket succeeded in driving diversity down even further.
Tag: 3: Vegetables
#426 Mushrooms in Snuffboxes
This is a very calorific recipe: lots of butter, fried bread, cream and sherry. If you make it and next day wake up with gout, don’t run crying to me: you were warned.
Jane doesn’t say whether this a single course or an accompaniment to something else. I had mine with some bitter, dark kale to offset the richness.
She also doesn’t give us any amounts – ‘a system rather than a proper recipe’, she says. Here’s what I did:
Keep them warm in the oven as you finish the mushroom mixture: mix in a teaspoon of flour, and once incorporated, plenty of double cream(I used a 150 ml pot) to form a smooth sauce. Add a dash of sherry if you like and check the seasoning. Spoon the mixture into the snuffboxes, replace the lids and serve.
#424 Chilled Mange Tout Creams
When the peas are tender, liquidise the whole lot and push through a fine sieve, pushing the pulp through with a ladle.
Next, fold in two egg whites that have been beaten until stiff. For maximum lightness, use a metal spoon for this task.
#412 Sea Kale
If growing is not your thing, then you could try and forage some for yourself. Wild seakale, or Crambe maritima to give its Latin name, is not a common plant; this is because of its rather specific gravel or stony beach habitat. There are not that many of those, except on the south coast of England and parts of Ireland. If you have holidayed in one of these areas, one of the things may have noticed is the total lack of plant life there. Unfortunately, the plants do get somewhat trampled over by people and their beach gear. According to John Wright in his very good book Edible Seashore (part of the River Cottage Handbook series) reckons you are best looking in the fringes of the beaches where the vegetation is less disturbed. If you do find one – remember where it is so the next January or February, you can pile on some gravel and force your own to collect in April.
#374 Pease Pudding
#357 Comfrey Leaf Fritters
#352 Laverbread and Bacon
#350 Harold Wilshaw’s Broad Bean and Avocado Salad
This recipe – the 350th – is the last I shall cook in America because tomorrow morning I fly back to England. It has been a great place to carry on the blog; there were many foods that were tricky to get hold of in Britain that were easy to find in the USA. The Americans’ love of freshwater fish and shellfish (particularly oysters) really helped me out in the Fish chapter and I managed to find lots of offal like pig’s heads, lamb’s heads, tongues and sweetbreads. The other great thing was that all my friends were so game to try the often strange things I served up to them, and I thank them very much for that.
This recipe would not seem strange to an American – a salad made from avocados and broad (fava) beans, but this would have been an extremely exotic dish in England during the 1970s where the avocado was very much the new kid on the block in the greengrocer’s shop. Of course, for that very reason, it makes this recipe a contemporary one – at least when the book was first published – perhaps Jane was doing her bit to introduce a new taste to the 1970’s English palette. It never became a classic recipe, but full marks to Griggers for effort.
I wanted to do this recipe before leaving St Louis because avocados are so delicious here and so flavourless in England. It’s a very simple one that marries together broad beans and avocados; two vegetables that I would never have thought about putting together. If only Hannibal Lector had known, he might not have been done for cannibalism:
Num um um-um-um”
This recipe comes from the ex-Guardian food writer Harold Wilshaw, whose name I always read as Harold Wilson when I flicked through the pages of the Vegetables chapter. He apparently he ‘thought up this particular salad when unexpected guests arrived and there wasn’t much in the house.’ How bourgeois of him to have an avocado just lying around in his house.
To make the salad start by podding some broad beans and boiling them for around 5 minutes. Drain and then begin the task of removing the thick seed coat. It’s not has fiddly as you might think; if you make a nick in one end of the bean, you can quite easily squeeze out the bright green bean from within.
Slice an avocado and arrange it on a plate along with the beans and drizzle over a simple vinaigrette made from either cream and lemon juice, or olive oil and vinegar. Season well and scatter over some extras if you like: chopped parsley, chives, spring onion or coriander leaves are suggestions as well as air-dried Cumbrian ham or Parma ham.
#350 Harold Wilshaw’s Broad Bean and Avocado Salad. Well I have to that this was an absolutely delicious and simple salad. Both vegetables are sweet in flavour, but have very different textures. I just hope I can get hold of avocados good enough to make it! 8.5/10
#330 Leek, Pea or Asparagus Sauce
“We’re well used to tomato sauces”, says Grigson, “I don’t know why we haven’t gone further along the road, using other vegetables in the same kind of way”. This has always confused me; the only tomato sauce I know is either the tomato sauce for pasta or the tomato sauce that comes in bottles as ketchup. The recipe is obviously for neither. I can’t find a tomato sauce recipe that seems even remotely similar – even during the nineteenth century, tomato sauces were made for macaroni, simply stewed with olive oil and garlic and some herbs as we do nowadays.
#311 Courgette and Parsnip Boats
If you’re afraid of butter, use cream.
This is a recipe that I, admittedly, have been avoiding. A courgette and parsnip boat? What the heck is the point of that? Of course, I have nothing against neither courgettes nor parsnips, but this seemed a little over the top: scooping out the centres of courgettes and then piping hot parsnip purée inside. Hm. This is a recipe that Grigson was trying to introduce us to the 1970s, and it seems very 1970s – very Fanny Craddock. The recipe comes not from her, but from a certain Julia Child. You may have heard of her.