Allium & all that...

Scrap Kitchen 02

Feb 22, 2021

Is it just me or has February been about 45 seconds long?

January stretched on far longer than I would care to say and then February has just steamed past, full speed ahead. Doubly so for the fools trying to plan an international move. As I find myself three weeks away from changing continents to become a seed apprentice, wondering what to do with my half-growing seeds and suddenly scrambling to find a flat, the long quiet of the previous winter months is almost missed. Almost.

The card pulled for this week is one of my favourites, the 6 of Cups. I think of this card as one of mutual aid. Of support networks, the give and take, replenishment and reciprocity. It also carries with it an innocence, a reconnection to childlike wonder. Ask yourself this week: how have you grown into your gifts? Where can they be best used? Where can you apply joyous exploration? How can you recharge so you can best help others?

On the subject of mutual aid, Texas is currently experiencing the full effects of climate change and capitalism, where people are left is freezing flooded houses while their government officials flee the country. Oh how the turntables. Check out these links for how to help.

The past few months have had a few growing pains around my "gifts" and more than a few reminders to take it slow and recharge. I have spent the time making hearty soups (with veg scrap stock), planting or preserving seeds (including passion fruit and pears) and making some necessary changes, pruning literally and figuratively. One of these is a change of job, and while this has given me both more and less time, the mental space has been fucking transformative. Watching spring’s rebirth cycle aligning with my own has managed to connect me further to this planet and her seasons.

As February sidles away from us, let’s turn our eyes to the edibles that will begin to spring forth from the winter hibernation. Some have been going for some time, including Allium triquetrum, or three-cornered leek. Which can be identified by its greens striped petals, sheathed flower buds and pointy V-shaped leaves. An invasive species hailing from the Mediterranean it is commonly found in hedges, edges, waste ground and people's flower beds (but ask first with that one, before you go digging it up). Be careful you don’t pick Snowdrops or other young bulbed plants, a giveaway is that they don’t smell like garlic. It can easily be confused with other Alliums though, such as Few-flowered Garlic, but that’s totally fine since they are not only edible but delicious. One of the beautiful things about the Allium Genus is that all parts of it are edible. I would always recommend taking less than you need and leaving more than enough for not only the next person but the plants themselves. Foraging should never become extractive. That being said, in the British isle at least this is an invasive species, so stock up.

While all parts of this wonderful plant are edible, the blubs are perfect for pickling and the leaves add a strong leaky flavour to soups. An amazing recipe I am keen to try is that of an Allium Confit. A traditional way of preserving foods in a silken layer of butter the confit can be adapted to all allium (green onions, garlic, shallots, leeks etc) and couldn’t be simpler. It involves baking the allium low and slow in olive oil and herbs, then when cooled mixing in just a hint of vinegar and placing in a jar. When I first heard of confit I immediately wrote it off as too damn fancy, probably because it had a French name and is associated with duck. But once I realised it's just something smothered in oil and stored for the winter, I became a confit convert. Also having a small stockpile of food that does not need refrigeration, always a plus. This recipe is particularly useful for those who have overwintered crops and now have an abundance of garlic or onions. This also can 100% be applied to any excess veg you have lying around. Adapt the recipe, preserve the nutrients and send me pictures, please. Once you’ve eaten all the veg, the oil itself will taste absolutely spectacular so don’t forget to use it too (I’m talking salad dressings, drizzled on pasta, you name it).

Seasonally speaking, lots of winter roots are now hitting the market. My baby beetroot seems to be everywhere, especially in veg boxes, so if you're trying to use it up try: Beet Green Thoran, some truly delicious Gnocci or the ever-controversial Beetroot and Chocolate Cake. Veg wise there should also be a lot of broccoli, turnips and celeriac which can each be used for hummus, pickles and coleslaw respectively. Kiwi and passion fruit are coming in, and amazingly they both grow in the UK. So save the seeds before you make a round of Kiwi muffins or a self-saucing passionfruit pudding. I'm currently trying to sprout some from a few weeks ago and they seem to be doing well. Yes, I know I shouldn't be sprouting any more plants at this time.

Since I just found out I‘m leaving the country, most of my seed starting has been put on pause until March (when I will be doing it as a job). But for those staying put, now is the time to really start making moves. If you don’t have anywhere to plant but you do have a windowsill, you still can try your hand at growing small edibles such as spinach, lettuce, carrots, radishes, bush beans (ones that stay short and fat), strawberries and chives. The best thing you can do for your garden, even if it's only a 70cm box, is to have diversity. In nature, no space is wasted, so replicating this will help your plants to grow well and reduce pests. The vast monocultures that we see in fields of just wheat, corn or other agricultural crops are not only more susceptible to pests but also take from the soil without giving back. This means fertilisers and pesticides must be added back in to keep the plants growing year on year. Not only that, but having no variety in an area is terrible for pollinators such as bees, beetles and moths, as they only get flowers at a certain time of the year.

To avoid this, plant a variety wherever you can and try to include some flowers to help your local pollinator population. Companion planting not only helps your local insects but also your plants. Planting beans and strawberries side by side allows the strawbs to access nitrogen from the soil, which beans and other legumes take in from the air (clever little bastards). Carrots and chives are also a great combination, or Radishes and Nasturtiums.

Now is the time too to hit up your local seed bank for things to grow this year. It’s also a great time to try to get involved in local gardening projects including Landshare schemes. Channelling the 6 of cups energy, that if the mutual aid, those with gardens can actually share their land with other local gardeners, an amazing example of this is Edinburgh Garden Partners.

In a slightly less structured fashion, if you see a patch of grass, unused, littered, good sun, or otherwise; get stuck into a little guerrilla gardening (more on that later). Whole movements and gardens can often be kicked off just by one person pushing towards better using a space. Remember though that a neighborhood does not only belong to you, so be willing to take on notes/criticism/unexpected aid. I’m not saying ask the council because screw them, but certainly get your neighbors involved. Also, don’t carry your colonialist mindset into all this, listen to the people you share this space with, learn from them and help to organise accordingly. On that note, the podcast of the week is an absolute banger from Venus Roots and James Lopez of Power U about organisation within movements and societal change.

This is getting a little long so I’m signing off. Until next week, nerds.

Stay scrappy

Magda

Scrap Farm

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