Boxnote 179: October 17, 2017

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Turkeys eyeing up the second hand clothes bargains

Gustare/Kalotaszeg Kostoloi

Hrana naturala, locala de la satele din zona Huedinului

I would truly say that a beautiful Autumn day unfolded at HPM; and with it came to town exhausted versions of Kalotaszeg producers, as potatoes, corn and grapes all ripe for collection need to be dealt with at one time while fields are prepared for cereal crops. Tired women, warm and changed by their chunky hand knits with puzzling patterns in blues and green, wait for winter, time to rest.

As Douglas and I treated ourselves to some early, serious pottering in the ‘osszer’ part of the market, taking time for varied and hopeful chats with many acquaintances. Then among the bric a brac, finding friends from OAR* and Balazs+++ from Sancraiu; moving with the crowd and catching up over coffee; generally, let our hair down. Tuesday is the only day we socialise, with the producers, friends, acquaintances in the region and you guys. The rarity and the uncanny feeling of treading in the footsteps of distant others over the many years story of the market, make it all the more fabulous.

And even though GK didn’t come to the city this week, it managed to provide some goodies for some new and old Huedin supporters such as Mihaela Bidilica and Liviu Popp; who came bearing great news of the latest work at Ratiu Foundation promoting local architecture, recipes and food all at once at their pensione in the centre of the city.

*OAR = Zsuzsi, Roger and pals at Organic Art Ranch.

*** newsflashes from HPM – We are now sampling Annus neni’s Kalotaszeg lasagne. She had a lot of difficulty making this first portion of 8 sheets for us, but in true style, uickly developed the technique. We are sampling tomorrow, layering the healthy looking sheets with some of the last peppers from Ica (Huedin) in a hot tomato (the last days of Zsuzsi’s bicalat variety) sauce. All being well, i’ll be asking you for packaging suggestions (it is even more delicate than the taietei/laskas which she has also made for us).

Szilard has very delicious smoked cheese available.

Szilveszter has seabuckthorn/catina honey syrup at 15 lei 300 ml.

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Boxnote 178 October 10 2017

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Gustare/Kalotaszeg Kostoloi   Hrana naturala, locala de la satele din zona Huedinului

Arriving at market this morning,a tall willowy woman caught my eye and I thought of our old friend, Dorka. Imagine my surprise when I discovered it was Dorka with Ezra who used to live in Alunis/Magyarokereke! Ezra has grown into a beautiful young girl with great drawing talents. She joined Beti over our traditional coffee break at Jenica’s, decorating the ocet/ecet recipe flyers which were then gratefully received by the producers as a follow up to last week’s homemade cider vinegar event.

We were joined in the bar by our market pals, Zsuzsi, Roger + gang, to sample some INCREDIBLE fruit leather made by foody friend, Gabo using Mirabel plums cooked, sweetened just enough, spread on a baking tray, and dried on top of a soba de terracotta/csempe kalyha. If you have such a stove and some old jam or compot to use up, we’d recommend having a go.

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tablecloth in Jenica’s bar!

Beti also shared her thoughts on the morning with us. It is interesting how we were similarly struck,

Tegnap is nagy vasar volt, az ido is velunk tartott, egy kicsit hideg de szep oszi ido, Ahogy szoktuk osze vasaroltuk a gyumolcsoket, nagyon szep birsalmat talaltunk, zolcsegeket es voltak jo boven, petrezsejmet es mas levesbe valot, es meg hazi tojast is. Asztan egy kicsit szuneteltunk, ittunk egy kavet a paic mellet, ahol talalkoztunk Dorkaval es Ezraval, akik segitettek szep kis rajzokat kesziteni az ecet receptekre ameket kinyomtattuk es asztan elosztottuk a vasaron, remelve hogy minnel tobb ember kiprobal haziecetett csinalni, mert konyu, lehet akarmijen gyumolscbol csinalni es nagyon egeseges!

*** newsflashes from HPM – Rodica has the rosehip mush/macese for making jam. She sells at 2 liters for 12lei … Szilveszter has the seabuckthorn/catina honey syrup at 15 lei 300 ml. ***

Some autumn scenes

for info./stories about individual goodies that we indulged in yesterday, see below! **

Here is your box this week; who grew it/who collected it and where!

Fresh tea herbs/verdeturi de ceai/teat peppermint/mentha/borsmenta Emese, Valcau. marigold/calandula/korom virag and sage/salvia/zsaja – Agi neni, Alunis

Ooooo I discovered how to say clary sage in hungarian last week from Gabo (Negreni visitor), Muskotály zsálya (the herb used to be infused in white wine to give a muscatel flavour, hence the name)

cooking herbs ; celeriac leaves/frunze de teler/zeller levelet – ‘Hussar’ Kati, Damos; curly parsley/petrinzsel/fodros petrinzsel levelet – ‘cantorne’ Kati, Damos, marjoram/maghiran – Agi neni, Alunis, chives/snidling/metelo hagyma -‘Douglas, Damos and Huedin.

Oo and I almost forget a bit of dried rosemary/rozmarin from England! – Shirley meaker, Teddington!

Salad leavesrucola, chevril, cress, endive, mallow, nasturtium, cresson, lambs lettuce; collected by Douglas, Agi, Emese in TKD gardens (Damos, Huedin and Alunis)   Lettuce Piroska, Alunis 

garlic/ustoroi/fokhagyma Marioara, Ciuleni

kale/kel levelet/Varza furaje and swiss chard and perpetual spinach Douglas, Huedin and Damos, .. eat the stems .. cook these first for a few minutes before you throw in the leaves

Haikaido – pandur Erzsi neni, Valcau, Haikaido are unique in that the skins are so thin. You can bake or put into a soup; and eat them skins and all.

Red cabbage/varza/kapuszta – Vekony Eva, Ketesd

Radish/retek/ridiche – Zsofi, Huedin; Grown from ‘hazi mag’ (her seed) and not ‘uzleti’ (bought in a packet from a shop).

Onions/ceapa/hagyma, Ibolya, Damos

Carrots, murok, morcovAgi, Huedin.

Hamburg parsley/Petrinzsel radacine – Zsofi, Huedin;

Celeriac/telina/ zeller/amburg parsley – Piroska, Ketesd

Lemon/lamaie/citrom apples – , livia, Huedin, Livia is the only producer of this variety and in this bad apple year, we were lucky to get them!

Birsalma/gutoi/quince – Erzsi, Ketesd

Other .

Nuts/nuci/dio – Farkas Eva came to market today with her freshly cracked nuts. Eva has been a local producer for years. They are fresh so you may want to dry them on further.

Eggs/Tojas/Ouale – Marioara, Huedin and Rodica, Alunis,

Cheese/sajt/cascaval maturat – from cow milk – Szilard, Alunis. Szilard has sadly run out of sheep cheese for this year.

faina, liszt, flour from wheat – Kadar Kati. Annas neni will be making pasta with this for us next week.

Pasta/taietei/laskas – was made by Annas neni; I nabbed a couple of packets before it was the rest was sent to you. Annas neni is making more for next week and she is making a sample of lasagne to try!

Healthy biscuits, sweet or salty– Both Kati, Valcau. Both Kati uses adapted Cranks(pioneer veggie restaurant in the 1960s in UK) recipe (adapted to be rich in Kalotaszeg ingredients!) .. they are made of Kati’s flour; her sheep milk butter; rye/barley flour from Torok Erzsi in Damos; bran from Kadar Kati in Damos, Honey from Mori in Valcau, and Valcau nuts …or her sheep cheese or chives

We hang the cheese (wrapped in paper) in net bag on the tarnat,

Boxnote 177: October 4, 2017

Gustare/Kalotaszeg Kostoloi     

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Hrana naturala, locala de la satele din zona Huedinului
Today we spread our rainbow and Swiss chard, kale and perpetual spinach for the HPM punters to peruse. Unfortunately it was too weird for any to indulge in, but the textured colours caused a bit of a stir (even if they didn’t make it to a stirfry!)

At the same time with Zsuzsi and Beti and gang, we made a super ‘ocet/ecet’ display and many got to taste,smell and hear how to make and use home-made from apple and, incredibly, elderflower vinegars. We probably touched something ancient; it wasn’t the first time homemade vinegar was at market!

Later Kath, (GK supporter from Bp) arrived in town. We chatted about transilvanian brunches in the saxon lands, over a Kalotaszeg supper. Salads of summer (green), autumn (a very simple pepper salad) and winter (a very unique black radish salad with a marmite and honey dressing) were enjoyed with rye/sourdough bread and various cheeses from Alunis; followed by . lots of cooked emerald kale followed by pear and quince/gutoi crumble and buffalo cream. All washed down with white and red wine and our, by now vintage, plum brandy. The only thing ingredient that wasn’t kalotaszegi was the sunflower oil from Turda!

for info./stories about individual goodies that Beti, Emese and we indulged in yesterday, see below! **

Here is your box this week; who grew it/who collected it and where!

Fresh tea herbs ; spearmint Douglas, Damos,

Salad rucola, chevril, cress, endive, mallow, nasturtium, dandelion, purslane, sorrel – soska -,..collected by Douglas, Damos and Huedin and Zsofi neni+Pandale, Huedin, lettuce

Domnul Pandale’s mother asked me for ‘tabla’ rather than change a 10lei note for my local Huedin lettuce. HA, in UK for sure at a local market, you can hear, ‘got any coppers, luv?’

cooking herbs ; celeriac – Annus neni, Ketesd

kale/kel levelet/Varza furaje and swiss chard and perpetual spinach Douglas, Huedin and Damos, .. eat the stems .. cook these first for a few minutes before you throw in the leaves

Haikaido – pandur Erzsi neni, Valcau, We were very excited when Erzsi neni said the little orange ball pumpkins had grown again for her on the oldalan (the side- the name for the area where one of her patches of land is in the village). For us they were not successful. Her husband, Marci, now sadly dead, first got the seed at the little Valcau seed swop. On Saturday we drew out the scales and weighed each one. They are unique in that the skins are so thin. You can bake or put into a soup; and eat them all.

fresh beans/paszuly/fasole – Piroska, Ketesd

Ketesdi Tomatoes – annuska, Ketesd. Everyone grows from their own seed. Zsuzsi, Bicalat

Peppers/paprika/ardei – Eva, Ketesd OR

Radish/retek/ridiche – Zsofi, Huedin; Like the beetroots, these are grown always from hazi mag (her seed) and not uzleti (bought in a packet from a shop).

Other .

Snacking peas in the pod – sweet wonderful and the only ones in the market – Anna neni, Ketesd,

Nuts/nuci/dio – are very very dodgey this year due to the lack of them in Kalotaszeg (the frost killed the flowers) so be very careful when buying any nuts from anyone! Always ask if they are from this year or last (nearly everyone will tell you the latter) and ask when they were cracked. The longer ago, the more chance you have of vermin!

This is why we bought Agi’s (Huedin) nuts. They are in the shell so they can be dried further or eaten raw.

Eggs/Tojas/Ouale – Viorica, Hodis, Kati neni, Damos. Kati has an inimitable, unique style. She brings her eggs to market safely in a red enamelled tea pot; her money is in a handsewn cloth bag strung around her neck and tucked inside her sweater. She told me that her sadly now dead husband advised money to be spread around the body in safe places; so she keeps her small change in a pristine flower sprigged cotton hankerchief in a pocket.

Cheese/sajt/cascaval maturat – from sheep and cow milk – Szilard, Alunis

faina, liszt, flour from wheat – Kadar Kati. Annas neni will be making pasta with this for us next week.

Cream/smantana/tejfol – we have a new cream lady, buffalo milk cream; Viorica from Fildu de mijloc. This week she was in bright turquoise.

Healthy biscuits – Both Kati, Valcau. This is the third time, Both Kati has baked the adapted Cranks(pioneer veggie restaurant in the 1960s in UK) recipe (adapted to be rich in Kalotaszeg ingredients!) .. they are made of Kati’s flour; her sheep milk butter; rye/barley flour from Torok Erzsi in Damos; bran from Kadar Kati in Damos, Honey from Mori in Valcau, and nuts …or her sheep cheese with perpetual onion; and sweet biscuits with nuts and honey sources as above) …. non Kalotaszeg ingredients – raising agent .

Boxnote 176: September 26, 2017

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Not everyone is rushing to Huedin market

Gustare/Kalotaszeg Kostoloi

Hrana naturala, locala de la satele din zona Huedinului

Every week brings something new; both good and bad. This week GK was hit by Douglas’ hernia. Lifting heavy beams in an effort to save an old house in Valcau/Valeni/Valko stretched his ageing muscles just too much and allowed part of what should be inside to make its way towards the outside.

With Douglas limited in what he could carry it was absolutely vital we had transport to the station. It’s a story too long to relate here, but Szilard was without car and relying on the curator to bring your cheese to Huedin. Fortunately the curator was kind enough to also carry all the goodies to the station.

Douglas heroically, or stupidly, depending on your view of life, brought the goodies to Cluj. Somewhat chaotically everybody got more-or-less what they ordered. Apologies to Susanna who didn’t get her kale and chard.

Next week there will be an altered Gustare. We are now the proud possessors of a Certificat de Producator. Our produce will be on sale at Huedin market and alongside there will be a vinegar making presentation brought to you by Zsuzsi and Sara. Beti is coming from Cluj and I am sure will be bringing many goodies back with her. However, for much more fun we advise coming to the market and experiencing everything, not only the wonderful local produce on sale. See you there, Douglas.

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beautiful and delicious
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a sure cure for the sick
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colour and form combine

As for me, I met a woman born in Dretea, a village between Manastireni and Iz. Crisului. She had for sale, a skirts, aprons- sort, bujka and lajbi; some hungarian names . Of course I was excited by the influences of all which formed the powerful uniqueness of traditional dress in Dretea.

The unique power of Gustare/Kostolo enabled De Clic/Mining watch to gain some funds today. Yes, your donations were gathered together to enable this great team to continue the fight for us all.

I found a poem. I don’t know if you heard it before; it’s a goody from Angelika Peukert,

its nice to do meaningful things

Tuesday afternoon, this is like Christmas

thank you so much for all the delicious vegetables and herbs

it is a real treat to eat them

and a little bit like a culinary trip to the countryside

if you have any poems, photos, recipes, please send to us so we can share.

for info./stories about individual goodies and producers, find the veggies below! **

Here is your box this week; who grew it/who collected it and where!

Fresh tea herbs – garden mint – Maria, Huedink; spearmint Douglas, Damos, zsaja/salvia/sage picked by Agi, Alunis,

Salad rucola, chevril, cress, endive, mallow, chicory, nasturtium, dandelion, purslane, sorrel – soska -,..collected by Douglas, Damos and Huedin

cooking herbs ; chives/metelo hagyma/snidling – Douglas, Damos and Huedin,parsley – patrunjel – Marioara, Huedin, busiuc, Bazilia, Basil, Zsofi, Huedin, chevril/turbolya/ – Agi, Mogyoro

Cimbru/csombor/summer savory, kati, Damos

Onions/ceapa/hagyma, Ibolya, Damos but she bought the palanta/the small plant onions from which these were grown from Krazna. Whether you like it or loathe it, the woman in HPM will tell you the truth about their produce; so we can make an informed choice; and importantly, food traceability.

Carrots, murok, morcov – Viorica, Huedin. Viorica was so pleased to sell a whole bag of her excess for us to share. She is an occasional producer at the market. We spoke about seed saving and she said that she has tried but it is so hard to get a pure variety (she ends up with very woody carrots). We are very interested in anyone local at market we can find who is trying to save seed.

kale/kel levelet/Varza furaje and swiss chard and perpetual spinach Douglas, Huedin and Damos, .. eat the stems .. cook these first for a few minutes before you throw in the leaves

Haikaido – pandur Erzsi neni, Valcau, We were very excited when Erzsi neni said the little orange ball pumpkins had grown again for her on the oldalan (the side- the name for the area where one of her patches of land is in the village). For us they were not successful. Her husband, Marci, now sadly dead, first got the seed at the little Valcau seed swop. On Saturday we drew out the scales and weighed each one. They are unique in that the skins are so thin. You can bake or put into a soup; and eat them all.

fresh beans/paszuly/fasole – ica, Huedin

Ketesdi/Bicalat Tomatoes – Bozse neni II, Bicalat; Eva, Ketesd. Everyone grows from their own seed. Eva said her seed dates back to her grandfather’s days.

Peppers/paprika/ardei – Eva, Ketesd OR

Leeks, Praz, Pori hagyma, – Eva, Ketesd. Eva buys these seeds, but next year we’ll be passing OR

sfecla/Cekla/Beetroots – Zsofi, Huedin. In Scotland, I learned from our friend, Mark that this is chioggia; ‘pronounced kee-OH-gee-uh, also known as the candy cane or candy stripe beet. It originates in Northern Italy and became popular in the 19th century. It is sweet and mild; not ‘bleeding’ very much when cut. Zsofi neni has been seed saving this variety for a great many years. OR

turnip-radish Agi, Huedin. Grown from uzlet (shop bought) seed. A traditional veggie n Scotland. OR

Chanterelle, Roka gomba, Burete – Sofia, born in the mountains into the knowledge of mushrooms, moved to Huedin.

Cream/smantana/tejfol – we have a new cream lady, buffalo milk cream; Viorica from Fildu de mijloc. She’s very particular, especially about her jars and I had to be vouched for as being a responsible customer by Livia, Hodis, before being allowed to purchase.

Radish/retek/ridiche – Zsofi, Huedin; Like the beetroots, these are grown always from hazi mag (her seed) and not uzleti (bought in a packet from a shop).

Zsofi neni is having great success with her perpetual spinach at the moment. Her family enjoy it and she manages to sell her excess, very often now, independently of us. She got some of her seed from a HPM seed swop.

Windfall Batul and Aur Parmen and Ponic apples with ‘naked’ (eg. Not furry) birsalma/gutoi/quince – iresp. Agi neni Alunis, Viorica, Hodis, Maria, Huedin. These apple varieties are the most traditional of the Kalotaszeg. The condition is not great, due to the big storm but the taste will be delicious.

grapes/struguri/szolo – white delaware variety – Annus neni, Tetis. This is one of the most traditional varieties of grape in Kalotaszeg.

Other .

Snacking peas in the pod – sweet wonderful and the only ones in the market – Anna neni, Ketesd,
Tomatoes Zsuzsi, Bicalat, Zsuzsi and Douglas picked through all her tomatoes for the little curled up forms. She’s calling them koc (toes.. ?, yes, why? Next week, I’ll try to find out!) They are very ripe now but the MOST delicious of all the tomatoes!

Zsuzsi’s got goat cheese in her freezer .. turo/branza; if anyone would be interested to try, let me know. I would very much like to try her fresh goat cheese which will be ready from next Spring to August; let me know if you are interested too.

Laskas/taietei/Wholemeal Pasta – Anna neni, Ketesd. Anna neni once again made this tasty, strong pasta for us to enjoy using Kadar kati’s Damos flour and her own eggs. 100% local. Thin soup pasta/vekony laskas/pentru ciorba – Olimpia, Huedin. Olimpia has quite a few chickens and
Nuts/nuci/dio – are very very dodgey this year due to the lack of them in Kalotaszeg (the frost killed the flowers) so be very careful when buying any nuts especially if they were cracked a long time ago; if they are from last year.

This is why we bought Agi’s (Huedin) nuts. They are in the shell so they can be dried further or eaten raw.

Eggs/Tojas/Ouale – Annette, Rachitele. Annette is Anitsa’s neighbour in Morlaca. We were chatting about how in Morlaca, the women have names we never met with before. Erzsi, Ketesd. There are very few eggs around at the moment.

Cheese/sajt/cascaval maturat – from cow milk – Szilard, Alunis
Faina, liszt, flour from wheat – Kadar Kati
Cream/smantana/tejfol – we have a new cream lady, buffalo milk cream; Viorica from Fildu de mijloc. She comes to market, smart and bright in a blue tailored jacket.

Dried Beans, Paszuly, Fasole – are pretty expensive this year but gorgeous. Piroska, Ketesd.

Healthy biscuits – Both Kati, Valcau. This is the third time, Both Kati has baked the adapted Cranks(pioneer veggie restaurant in the 1960s in UK) recipe (adapted to be rich in Kalotaszeg ingredients!) .. they are made of Kati’s flour; her sheep milk butter; rye/barley flour from Torok Erzsi in Damos; bran from Kadar Kati in Damos, Honey from Mori in Valcau, and nuts …or her sheep cheese with perpetual onion; and sweet biscuits with nuts and honey sources as above) …. non Kalotaszeg ingredients – raising agent .

Sour dough bread wheat with rye/barley flour Both Kati, Valcau.

Homoktovis sziropot/sirop de catina, seabuckthorn syrup. Freshly made this morning with honey and the seabuckthorn – Szilveszter, Damos.

Honey/Miere de albiine/Mez – Olimpia and Nelu; Huedin/Mesteaca

Boxnote 175 September 19 2017

Gustare/Kalotaszeg Kostoloi Hrana naturala, locala de la satele din zona Huedinului

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Little train which brought us from Hungary to Romania

 

We arrived on the back of a storm. Well, not quite! Fortunately, we were in time for Douglas to cling to our wide gate, preventing it from smashing to pieces; and then later to whip up onto the roof in order to repair the hole made by the fallen slates. As Kati (of the delicious magiun/szilvaiz fame) and I hurried back from the Culture house where we’d been tucking into shop bought shortbread (not the healthiest of snacks!) and wondering why the lights had gone out, the evidence of nature’s destruction lay all around us, ripped, torn, unhinged, uprooted, where all too recently we’d been sitting on a bench in burning sunshine listening to tales of the writer, Arany Janos who I discovered translated Shakespeare and was born in Salonta where we got trapped on Saturday night.

Maybe the storm has shaken us up; maybe the emotional conflict of home, but we believe a change is afoot. As you know we have quite a bit on our plate and really need more time to get on with other important stuff, which is not to say GustareKostolo is not important; but probably due a change. The biggest change which will affect you is that we will deliver to Cluj fortnightly. On the other weeks, we hope to run events at market, and use the food TKD gardens produce (so that Agi and Kati* and Emese** do not lose the chance for a little work) to develop ideas of exchange; and charity. If you have any ideas for us about how we can best use our time, take advantage of the wonderful market we have, literally, on our doorstep; and the powerful relationships with the local producers of Kalotaszeg, let us know.

*Kati couldn’t collect this week because she, like everyone else in the region is collecting b-pityoka, her potatoes. Her husband has taken time off from work for this big moment in the agricultural calander.

** still unwinding from organising her son’s engagement party and cakes!

for info./stories about individual goodies and producers, find the veggies below! **

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Here is your box this week; who grew it/who collected it and where!

Fresh tea herbs spearmint and peppermintDouglas, Damos and Agi, Alunis, zsaja/salvia/sage picked by Douglas, Damos

Salad rucola, chevri, cress, endive, mallow*, dandelion, purslane, sorrel – soska -,..collected by Douglas and Agi, Alunis, and Damos

*At YC in Scotland, Emma has had great success with a musky mallow so we’ve bagsied seeds of this tasty, pretty, and smelly little plant for GK. .

Radish/retek/ridiche – Zsofi, Huedin; once again with her amazing variety.

Snacking peas in the pod – sweet wonderful and the only ones in the market – Anna neni, Ketesd, I’m snacking our my portion as I type.

cooking herbs ; chives/metelo hagyma/snidling – Douglas, Damos and Huedin,parsley – patrunjel – Marioara, Huedin, rosemary treat Shirley (my mum), Teddington, busiuc, Bazilia, Basil, Zsofi, Huedin, rosemary treat Shirley (my mum), Teddington, busiuc, Bazilia, Basil, Zsofi, Huedin

.. I couldn’t resist this jamboree bag of peppers. What great weather we had this year for such local varieties –

Alma/apple pepper, (the little spicy one), elefant ears, from Zsuzsi, Bicalat .. gogosari and k/capia , Ica’s son who lives near the railway track in Huedin always has an amazing crop … pale green ardei – ,Buske neni, Bicalat; ardei iute/csipes paprika/hot peppers, Piroska,Ketesd

Onions/ceapa/hagyma, Pista, Bicalat

Carrots, murok, morcovErzsi, Damos,

Celeriac, Zseller, Celer Eva Ketesd

kale/kel levelet/Varza furaje Douglas, Huedin and Agi neni, Alunis .. eat the stems .. cook these first for a few minutes before you throw in the leaves

Bicalat Tomatoes – Buske neni, Bicalat and Zsuzsi, Bicalat, Zsuzsi and I picked through all her tomatoes for the little curled up forms. They are very ripe now but the MOST delicious of all the tomatoes!

Zsuzsi’s got goat cheese in her freezer .. turo/branza; if anyone would be interested to try, let me know. I would very much like to try her fresh goat cheese which will be ready from next Spring to August; let me know if you are interested too.

sfecla/Cekla/Beetroots – Zsofi, Huedin. In Scotland, I learned from our friend, Mark that this is chioggia; ‘pronounced kee-OH-gee-uh, also known as the candy cane or candy stripe beet. It originates in Northern Italy and became popular in the 19th century. It is sweet and mild; not ‘bleeding’ very much when cut.

Cucumbers/uborka/castraveti –Anna neni, Ketesd, the only cucumbers at market.

Windfall batul apples and christmas pears Agi neni, Alunis and us, Damos.

Ossze Barack/Autumn peaches/ – Maria, Huedin, Maria has a green variety of these and they are just as sweet as their blushing sisters.

Other .

Laskas/taietei/Wholemeal Pasta – Anna neni, Ketesd. Anna neni once again made this tasty, strong pasta for us to enjoy using Kadar kati’s Damos flour and her own eggs. 100% local.

Nuts/nuci/dio – are very very dodgey this year due to the lack of them in Kalotaszeg (the frost killed the flowers) so be very careful when buying any nuts especially if they were cracked a long time ago; if they are from last year.

This is why we bought Agi’s (Huedin) nuts. They are in the shell so they can be dried further or eaten raw.

Eggs/Tojas/Ouale – Maria, Huedin. Maria turned up with some eggs at the eleventh hour! Yipee for us all.

Cheese/sajt/cascaval maturat – from cow milk – Szilard, Alunis

faina, liszt, flour from wheat – Kadar Kati

Cream/smantana/tejfol – we have a new cream lady, buffalo milk cream; Viorica from Fildu de mijloc. She’s very particular, especially about her jars and I had to be vouched for as being a responsible customer by Livia, Hodis, before being allowed to purchase.

Beans, Paszuly, Fasole – are pretty expensive this year but gorgeous. Piroska, Ketesd.

And finally a little exciting package of,

Cornelian cherry/Som/Corn – fully matured and sweet. Ketesd.

http://www.fruitsinfo.com/cornelian-cherry-fruit.php

Always get everything out of plastic and the paper as soon as possible; even things in clean like pasta and cheese. I’ve been asking how pasta was stored pre-plastic days and I was told that it was put into a clean fabric napsack and suspended. We recommend this!

We hang the cheese (wrapped in paper) in net bag on the tarnat,

Boxnote 174 August 29 2017

Boxnote 174 August 29 2017, Gustare/Kalotaszeg Kostoloi Hrana naturala, locala de la satele din zona Huedinului

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Phew … we’ve arrived in London by train with bikes; now Huedin piata market is a long (too long) way away! En route, we met Kath at Keleti in Bp. to deliver her GK goodies, Szilard’s mature sheep cheese; bread, our kale(above) and Zsuzsi’s Bicalat tomatoes … . A dinner party was thrown and all was deemed delicious.  Hungary gives GK the thumbs up!

Kati in Valcau surprised us all by baking bread and the arranged biscuits. We very much need your feedback on these in order to try to pin down the adapted recipes and make consistently good biscuits.

We had a lot of help at the station, and time for a little chat and some fun (almost too much .. we nearly forgot about the train and your packages, laying in the cool entrance to ‘Zold Fa’. Thanks to Szilard, Bogdan, OAR, Dan M and a charming couple from Switzerland for making this Autumn GK so easy.

for info./stories about individual goodies and producers, find the veggies below! **

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Here is your box this week; who grew it/who collected it and where!

Fresh tea herbs spearmint and peppermint with a little lemon balmDouglas, Damos and Agi, Alunis, zsaja/salvia/sage picked by Agi, Alunis.

Salad rucola, nasturtium, mallow, dandelion, purslane, sorrel – soska -,..collected by Douglas and Agi, Alunis, Huedin, and Damos

Lettuce Cristi, Huedin. We’ve been really enjoying these lovely buttery lettuce.

cooking herbs ; chives/metelo hagyma/snidling – Douglas, Damos and Huedin,parsley – patrunjel – Annus neni, Ketesd, hot peppers, ,Erzsi, damos.

Alma/apple pepper from Zsuzsi, Bicalat

Onions/ceapa/hagyma, Marianna, Ciuleni

Garlic/fokhagyma/ustoroi, Hajni, Ketesd. Small but they pack a punch!

Carrots, murok, morcovibolya, Damos, these are not grown from her own seed; but were rather irrisistible when we had seen her proudly brandishing her collected crop on Monday in her field that lines the small road to Damos.

Celeriac, Zseller, Celer bozse, Valcau. Freshly pulled from the ground, Bozse gave these to her mum, Agi (huedin) and we snapped them up for GK!

Chard – Douglas, Huedin and Damos .. eat the stems .. cook these first for a few minutes before you throw in the leaves.

Zsofi apologised for not having her usual perpetual spinach this week; her grandchildren turned up at the weekend, discovered her good crop, and made a scrumptious harvest of it. We were delighted that she and her family are enjoying the healthy benefits of perpetual spinach.

Marrow and patisson – us and Zsuzsi, Bicalat;

Praz/Pori hagyma/leek – Farkas Eva,I Ketesd. .OR turnips – Agi, Huedin … these are the trad. Turnips you find in Scotland. My fave recipe with these is a curry made with chick peas.

sfecla/Cekla/Beetroots – Zsofi, Huedin. Just a few of this local, Zsofi-ish variety!

Cucumbers/uborka/castraveti –Buske neni, Bicalat, Bozse neni (88) from Bicalat can’t make it to market anymore so she sent some goodies via her nephew which Buske neni and I organised. Unfortunately Bozse neni’s cucumbers are not grown from saved seed and would not be chosen by us for GK, but Bozse is one of the most needy people ‘virtually’ at market. SO, I bought Buske’s unsprayed, own seed cucumbers and then Buzske neni by the end of the market managed to sell Bozse’s cucumbers. Food stories .. are magical and important!

Two kinds of AMAZING pears – morica, Damos, Like Ibolya, we met her collecting the in Damos on Monday!. and annus neni, Ketesd.

Ossze Barack/Autumn peaches/? Ro? Mbuske, Bicalat, and Kati, Ketesd. These small trees are next to the grapevines on the hills in these villages. They are my idea of paradise.

Plums, Piros Szilva, Prune Erzsi neni, Ketesd. The only Kalotaszeg plums that made it to market this year.

And finally a little exciting package of,

Hazelnuts/Alune de Padure – Domi from his ‘noble’ grafted tree; Huedin

Homoktovis/Catina/Seabuckthorn – Full of vit. C. (We mix with honey) Rodica in Dumbrava/Gyerovasarhely

Cornelian cherry/Som/Corn – fully matured and sweet. Annus neni, Ketesd.

Other .

kale/kel levelet/Varza furaje Douglas, Huedin and Damos .. ditto as with the chard; eat the stems .. cook these first for a few minutes before you throw in the leaves

big KetesdTomatoes. Hajni and saved seed tomatoes from Viorica, Hodis; Bicalat  Tomatoes Zsuzsi, Bicalat,

Cultiva orasului saved seed unusual tomatoes. Bogdan and the CO group!

Mezespogacsa/Honey cakes/Turta dulce Mandru Kati, Valcau. This is the third time Kati has baked to Konya Gyulane Terezke special historic recipe which originated in the village for sure

Healthy biscuits – Both Kati, Valcau. This is the third time, Both Kati has baked the adapted Cranks(pioneer veggie restaurant in the 1960s in UK) recipe (adapted to be rich in Kalotaszeg ingredients!) .. they are made of Kati’s flour; her sheep milk butter; rye/barley flour from Torok Erzsi in Damos; bran from Kadar Kati in Damos, Honey from Mori in Valcau, and nuts …or her sheep cheese with chives and rocket …. non Kalotaszeg ingredients – raising agent .

Sour dough bread wheat with rye/barley flour – Both Kati, Valcau. Kati is just beginning to bake again using sour dough.

Eggs – Erzsi – Huedin, Kati and Ibolya – Damos, Borika – Almas

Always get everything out of plastic and the paper as soon as possible; even things in clean like pasta and cheese. I’ve been asking how pasta was stored pre-plastic days and I was told that it was put into a clean fabric napsack and suspended. We recommend this!

We hang the cheese (wrapped in paper) in net bag on the tarnat,

Boxnote 173 August 22 2017

 Gustare/Kalotaszeg Kostoloi Hrana naturala, locala de la satele din zona Huedinului

huedin piac romanian costume

I think today was the ‘zacuska market’; tomatoes were going like hot cakes; I saw huge nets of ‘vinete’ out of the corner of my eye being whisked off into car boots.

Maybe I’m in sympathy with this evenings zacuska makers; or maybe I’m simply exhausted after 4 big boxes and 4 x½ boxes, created by me and Douglas and transported by us and 2 bicycles. Helped by the jolly train conductor (I always take my hat off to a jolly train conductor. They are worth their weight in gold).

We’d very much welcome feedback on the Cranks (pioneer veggie restaurant in the 60s in the UK) biscuit latest adaptation – the sheep cheese and chive. These are made with 100% Kalotaszeg ingredients except the raising agent; as are the sweet bran ones but with Valcau honey. The interesting thing I find with these biscuits is that they never come out the same twice!

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for info./stories about individual goodies and producers, find the veggies below! **

Here is your box this week; who grew it/who collected it and where!

Fresh tea herbs spearmint and lemon balmDouglas, Damos, zsaja/salvia/sage picked by Agi, Huedin and me in Damos.

Salad rucola, nasturtium, mallow, dandelion, purslane, sorrel – soska -,..collected by Douglas, Huedin and Damos

Lettuce Cristi, Huedin. We’ve been really enjoying these lovely buttery lettuce.
cooking herbs ; chives/metelo hagyma/snidling – Douglas, Damos and Huedin, fodrosz petrinzselym levelet -curly parsley – patrunjel – curatorne Kati Damos and Annus neni, hot peppers, Piroska, Damos.

And a little apple pepper from Zsuzsi, Bicalat

mixed Onions/ceapa/hagyma, Pista, Bicalat and Gyongy Horlacea
Carrots, murok, morcovGyongy, Jakotelke

Chard – Douglas, Huedin and Damos .. eat the stems .. cook these first for a few minutes before you throw in the leaves. .. OR perpetual spinach Zsofi neni, Huedin OR kale/kel levelet/Varza furaje Douglas, Huedin and Damos .. ditto as with the chard; eat the stems .. cook these first for a few minutes before you throw in the leaves
Mixed Peppers/paprika/ardei dark green – Elefant ear variety! – Agi, Huedin, Zsuzsi, Bicalat; pale green peppers, , Buske neni, Bicalat;
Zucchini and patisson – Zsuzsi, Bicalat; and bigger patisson – agi, Huedin
Kukorica/Malai/Sweetcorn – Zsebe Kati, Damos.

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Praz/Pori hagyma/leek – Farkas Eva,I Ketesd. OR sfecla/Cekla/Beetroots – Farkas Eva, Ketesd.OR turnips – Agi, Huedin … these are the trad. Turnips you find in Scotland. My fave recipe with these is a curry made with chick peas.
Cucumbers/uborka/castraveti – Hajni and Farkas Eva, Ketesd
big KetesdTomatoes. Piroska, and saved seed tomatoes from Viorica, Hodis; Bicalat Tomatoes Zsuzsi, Bicalat,

Small jonatan apples/alma/mere Rodica, Hodis . And pears, annus neni, Ketesd .

Other .
Mezespogacsa/Honey cakes/Turta dulce Mandru Kati, Valcau. This is the third time Kati has baked to Konya Gyulane Terezke special historic recipe which originated in the village for sure
Healthy biscuits – Both Kati, Valcau. This is the third time, Both Kati has baked the adapted Cranks(pioneer veggie restaurant in the 1960s in UK) recipe (adapted to be rich in Kalotaszeg ingredients!) .. they are made of Kati’s flour; her sheep milk butter; rye/barley flour from Torok Erzsi in Damos; bran from Kadar Kati in Damos, Honey from Mori in Valcau, …or her sheep cheese …. non Kalotaszeg ingredients – raising agent .

Sour dough bread wheat with rye/barley flour – Both Kati, Valcau. Kati is just beginning to bake again using sour dough.
Eggs – Erzsi, Damos, Viorica Huedin
Salcam Honey – Nelu, Huedin and Mesteaca.
Wheat flour/Buza liszt/Faina de grau on the side tarate/bran/korpa – Kadar Kati, Damos

Always get everything out of plastic and the paper as soon as possible; even things in clean like pasta and cheese. I’ve been asking how pasta was stored pre-plastic days and I was told that it was put into a clean fabric napsack and suspended. We recommend this!