The anticipatory pleasure in waiting for marrows.

The anticipatory pleasure in waiting for marrows.

Harvesting marrows this week lead me to think on the importance of anticipation and deferred gratification. The ability of humans to think ahead and store foodstuffs, to enable them to cross through the lean months of winter, is one of the vital skills we developed in our evolution and possibly, in the opinion of Jordan Peterson,  the basis for our understanding of time itself.

“The discovery that gratification could be delayed was simultaneously the discovery of time and, with it, causality (at least the causal force of voluntary human action). Jordan Peterson. 12 Rules for Life.

The temptation would always be just to eat what we had at hand but our development as a species depended on learning that it was wiser to store foodstuffs for eating (or planting) later. Our overall happiness is much greater than the temporary happiness that we might get through a bout of gluttony. Even today this is an important skill. The Stanford Marshmallow Experiment has shown that children who are able to wait and defer their gratification (one marshmallow now against two marshmallows if you wait 15 minutes) generally do better in life on a variety of fairly robust measures. Deferred gratification is the basis of most planning, it is why we save, it is perhaps why we don’t mate with the first attractive person we meet (That may be also be because they don’t want to mate with us). If we are as individuals, and as a species, to maximise our happiness it is important, in many things, to forgo the immediate short-term fun for the future prolonged pleasure which is often more satisfying.

However, in addition to this utilitarian advantage of delayed gratification there is another reason we should consider waiting and anticipating. This is really quite simple, anticipation itself can be part of the pleasure, Waiting with the knowledge of future reward can often give as much pleasure as the reward itself. People often wish to know how to get ‘happiness‘ as if it were a thing that could be found. It is much more likely that happiness is the process of creating a good life for ourselves rather than any single thing which brings us temporary pleasure. When we know our striving has been successful, and when we can imagine future success, then we are likely to consider ourselves happy. While I have no doubt want and poverty are the scourge of happiness, I also doubt that a farmer in Africa who tends his fields, sees his herd healthy, and knows his family is cared for feels one iota less happy than I do, despite the massive disparity of material wealth between us.  As Peterson again notes, happiness is to be found in the journey rather than being a destination.

“Perhaps happiness is always to be found in the journey uphill, and not in the fleeting sense of satisfaction awaiting at the next peak.”  Jordan Peterson, ibid

A great deal of pleasure is the anticipation, Through March and April I watched for the Elderflower to bloom knowing that once it arrived we would make Elderflower cordial and champagne. The following month I looked forward to the new potatoes. Last month I waited for the beans and courgettes and this month my wait for the marrows ended. I am now starting my wait for soft fruits and honey. On the small holding our dietary pleasures are seasonal and we have to watch and wait but this adds to the taste of the produce when it finally arrives. New potatoes just pulled out of the patch boiled and served with a knob of butter are a sensational, if plain, meal.  The wait I had, the work I put in, the anticipation I experienced, all magnify the taste meaning I will not find anything better in a restaurant no matter how good the chef.

Our supermarkets and farming systems have largely taken this pleasure away from us. There are really very few seasonal foods today. You want strawberries in winter ? no problem. Fresh tomatoes out of season ? likewise no problem. Not only can we have foods from all over the globe we can have them at any time. There is no need to wait or plan and, because of this, nothing is special. Industrial farming keeps our foodstuffs cheap but the hidden costs to our environment are not minor and nor are the costs to our dietary habits inconsequential. We, in the developed world, eat more and have diets Kings and Queens in the past would have envied, However, we can’t enjoy simple foods, as we did before,  and we need our foods spiced, coloured and made in exotic combinations  to pique our appetites. We are no longer happy with the novelty that used to follow seasonal foods. These changes in our diets have lead to us being unhealthier. The strategy of boosting foods’ sugar and fat ingredients and increasing portion sizes, to titillate our jaded palates,  has lead to worrisome statistics; for example, in Wales more people are overweight and obese than are of normal weight.

marrow

I have found that by trying to live in accord with the local seasons I do get more pleasure from my food. This is why, difficult as it may be to believe, I found myself looking forward to the marrow crop. However, there is a possible downside to this. When the seasons decide that the time has come there is no arguing with them. It all comes at once and dealing with gluts of fruit or vegetables is a skill that has be acquired. Next month chutney making will be to the fore in dealing with the excess number of tomatoes I hope we have. This month it is marrows. Not just a lot of marrows but very large marrows as well. Faced with these huge tubers I don’t think the local populace has enough appetite for chutneys and jams to cope, so we needed to be more creative. Thankfully marrows are versatile and can be used for both sweat and savoury recipes. Today’s way of dealing with half a marrow used both recipes, I hope you enjoy them.

Marrow & Bean Soup

  • Cut 1kg of marrow into chunks and season with rosemary. Place in a baking tray and drizzle with olive oil. Roast for 30 – 40 minutes until the marrow is soft.
  • Boil runner, any other, bean in 2 pints of stock. Add a generous teaspoon of cumin,
  • Add the roast marrow to bean and stock mixture and simmer for 10 minutes
  • Blend with a mixer and thicken with cream

This recipe gives a very filling soup, it is easily a meal on its own with some crusty bread. It freezes well which is helpful, as it is a warm hearty soup better suited for autumn and winter.

Marrow Cake

  • Beat 3 large eggs and add 400g sugar, 250ml vegetable oil, and two teaspoons of vanilla
  • Gradually mix in 350g plain flour, 300g grated marrow, 3 teaspoons baking power, 2 teaspoons cinnamon and 2 teaspoons of nutmeg. Stir fully
  • Place the mixture in two greased loaf tins and bake in an oven at 170c for 45 minutes.

These are best buttered when still warm and are like a very moist banana loaf. If you slice these loaves they will also freeze, though to be honest they are so pleasant that they are unlikely to last long enough to see the inside of the freezer.

nfd

 

 

 

 

Eureka – Problem solved !

Eureka – Problem solved !

At the risk of sounding big headed I would like to announce that I have solved one of the major problems facing humanity today:  What to do with the Jerusalem Artichoke ?‘  As everyone will know this is a cunning and devious vegetable which starts its nefarious plans by the very choice of its name. This ugly tuber has no special link to Jerusalem nor the Holy land. This is simply a trick to fool you into believing that it has saintly properties : it does not. The term ‘Jerusalem’ probably arose from the Italian name for the plant – “girasole” – the Italian name for the Sunflower. And herein lies the truth, the “Jerusalem Artichoke”, this dreadful plant, is no form of artichoke at all, it is a form of sunflower masquerading under the name Artichoke to suggest to the unwary gardener that it is pleasantly edible. However, early in its history people discovered that while is can be eaten there is a question as to whether it should be eaten.

The carbohydrate in the Jerusalem Artichoke is stored as inulin. Decent, pleasant root vegetables such as the potato or parsnip store their carbohydrate as starch. This is why we like to eat them; the starch is easily digestible and this is the reason that I, and millions of others, am overweight as the starch in these root vegetables are an easy way to get far too many calories into your diet in a single sitting. Inulin, on the other hand, can’t be digested by us so it is left to the bacteria in our large intestines to do the job. These bacteria do this with gusto, creating a lot of gases in the process  which gives rise to flatulence and bloating.  In 1821 it was written in Godard’s Herbal that Jerusalem Artichokes “which way soever they be dressed and eaten, they stir and cause a filthy loathsome stinking wind within the body, thereby causing the belly to be pained and tormented, and are a meat more fit for swine than men”.  So we were warned many years ago !

But in addition to the tricks with its name there is another way that this loathsome plant continues to trick gardeners into growing it. Though it tubers are unsightly its flowers are rather pretty  and, most importantly, no matter how poor a gardener you are, no matter how much you mistreat and neglect this plant, it will still happily grow and thrive. Dig a hole, drop them in, cover and then just forget about them, they will grow. Months later you will have large impressive plants with pleasant flowers for no effort whatsoever. If we just left it at this there would be no problem. But, unfortunately, people feel tempted to pull up the roots, reveal the tubers and think “how will I cook this ?”. The answer was it doesn’t matter, whether you fry, roast or boil, the result is a disappointing mush that doesn’t even repay the modicum of effort that you put in. That is until now !

I have discovered a way of usinDSC_3081g the Jerusalem Artichoke that is better than leaving it in the ground or tossing it directly  into the compost heap. Firstly scrub the tubers to take of the soil that covers them. This will reveal the tubers in all their horror. They look like something from the “Day of the Triffids”, this is the way they are meant to look.

Next take a potato peeler and slice the tuber into thin slivers. Place these on a dehydrator tray and sprinkle salt DSC_3084over them. It is important not to omit this step. If one does one will be rewarded for your labour by something that tastes a bit like paper. (If you follow this step then, after all your work, you will have something that tastes a bit like salty paper). Next dehydrate the slivers overnight.

Once the Jerusalem Artichike has dehydrated you will have a subsitute for crisps ( or potato chips as they are called across the pond). It is not a great substitute but they have a couple of advantages. Firstly they are low fat and low carb which is helpful to some on diets like myself and secondly they are not that great tasting which helps with the tendency to overindulge that is so easy with real crisps.

A possible final advantage might occur if one has guests. Sometimes my more cultured guests turn their noses up when I put out the Cheesy Wotsits or Monster Munch  as nibbles. These would look sufficiently homemade and rustic as to appeal to them (and there will be more wotsits left for me). As I said, I don’t want to be big headed but I suppose it won’t be long until that call comes from Sweden with the information about the Nobel Prize.

 

 

 

Soup Carton Cloches

A very handy way to recycle the plastic containers is to use them as temporary cloches. When the cauliflower have 3 or 4 real leaves they are ready to be planted out.  However   they could still benefit from some protection and these containers are ideal. All that you need to do is to fit a hold in the base to allow air to circulate. They are also good protection against chicken attacks.  Normally the chickens are helpful in the vegetable garden as they eat the wire worms, leather jackets and other nasty visitors. But sometimes,  just out of badness, they will go for the seedlings and this is a handy defence.