Books: Fiction for outdoor lovers

It might be difficult to tell from my writing on this blog (I make far too many grammatical errors and cannot excuse myself for my bad proof reading enough) but I am and always have been a book-worm. I pretty much devour books. I read a lot of varieties but I do love old-fashioned fiction written in the style of the Brontes, Hardy, George Elliot, Jane Austen, Thackery – and I must add, I have ready every novel by Daphne Du Maurier, ‘The Hunger Games’ series a few years back and grew up adoring Enid Blyton, ‘The Butterfly Lion’ and when I was twelve, my favourite book was ‘The Book Thief’. Book-worm.

It is even more exciting when the character suddenly finds his/herself in the most gorgeous scenery or working on the land. I relate to it immediately. I have compiled a list of fictional books for the outdoors, old-fashioned, farm labour lovers on the internet, as well as recommending some outstanding reads worth trying…

IMG_3712.JPG

THE SECRET GARDEN – Frances Hodgson-Burnett

“There’s naught as nice as th’ smell o’ good clean earth, except th’ smell o’ fresh growin’ things when th’ rain falls on ’em.”

‘After losing her parents, young Mary Lennox is sent from India to live in her uncle’s gloomy mansion on the wild English moors. She is lonely and has no one to play with, but one day she learns of a secret garden somewhere in the grounds that no one is allowed to enter. Then Mary uncovers an old key in a flowerbed – and a gust of magic leads her to the hidden door. Slowly she turns the key and enters a world she could never have imagined.’ Penguin Books

This is a lovely book sold as a children’s book but it will be a delight to all adults too. It deals with grown-up situations – poorly children, orphaned children, loneliness, charity, father and son love, the wonders of the outdoors, gardening and wildlife and finding life again – but is written in a tone that makes it gentle enough for a child to read it. This is a wonderful technique as it makes a book about serious subjects actually happy. I felt so joyous whilst reading this book. I wanted to go to Yorkshire, run on the moors and play in the secret garden behind a stone wall, weeding in the peace and quiet, be Dickon, the kind-hearted animal and plant whisperer. It is a beautiful read and will make you happy and want to live.

“Sometimes since I’ve been in the garden I’ve looked up through the trees at the sky and I have had a strange feeling of being happy as if something was pushing and drawing in my chest and making me breathe fast. Magic is always pushing and drawing and making things out of nothing. Everything is made out of magic, leaves and trees, flowers and birds, badgers and foxes and squirrels and people. So it must be all around us. In this garden – in all the places.”

ANNA KARENINA – Leo Tolstoy

‘… taking long, regular strides, and with a precise and regular action which seemed to cost him no more effort than swinging one’s arms in walking, as though it were in play, he laid down the high, even row of grass. It was as though it were not he but the sharp scythe of itself swishing through the juicy grass.’

‘‘I must have physical exercise, or my temper’ll certainly be ruined,’ he thought, and he determined he would go mowing, however awkward he might feel about it with his brother or the peasants.’

 ‘He thought of nothing, wished for nothing, but not to be left behind the peasants, and to do his work as well as possible. He heard nothing but the swish of the scythes, and saw before him Tit’s upright figure mowing away, the crescent- shaped curve of the cut grass, the grass and flower heads slowly and rhythmically falling before the blade of his scythe, and ahead of him the end of the row, where would come the rest.’

‘Leo Tolstoy’s classic story of doomed love is one of the most admired novels in world literature. Generations of readers have been enthralled by his magnificent heroine, the unhappily married Anna Karenina, and her tragic affair with dashing Count Vronsky. In their world frivolous liaisons are commonplace, but Anna and Vronsky’s consuming passion makes them a target for scorn and leads to Anna’s increasing isolation. The heartbreaking trajectory of their relationship contrasts sharply with the colorful swirl of friends and family members who surround them, especially the newlyweds Kitty and Levin, who forge a touching bond as they struggle to make a life together. Anna Karenina is a masterpiece not only because of the unforgettable woman at its core and the stark drama of her fate, but also because it explores and illuminates the deepest questions about how to live a fulfilled life.’ www.goodreads.com

It is a BIG read. Not quite as long as ‘War and Peace’ but still a chunky book. The film of ‘Anna Karenina’ focuses mostly on the relationship of Anna and Vronksy, overlooking Levin who actually takes up most of the book. He is a really interesting character. Some people say that the chapters where he is scything and working alongside his fellow farmers is the most boring part of the book. To me, it was the best. I felt a glowing excitement while I was reading it and that was the day I decided I wanted to one day get a scythe. That dream came true a couple of weeks ago. I am sure that anyone who loves farming, being outdoors, physical labour, old-fashioned tools etc. will adore this part of the book. If you don’t, then still read it as the rest of the book is exciting, dramatic, filled with deceit, death, love and hatred, family affairs, success and failure. A typical good old-fashioned read.

 ‘The longer Levin mowed, the oftener he felt the moments of unconsciousness in which it seemed not his hands that swung the scythe, but the scythe mowing of itself, a body full of life and consciousness of its own, and as though by magic, without thinking of it, the work turned out regular and well-finished of itself. These were the most blissful moments.’

FAR FROM THE MADDING CROWD – Thomas Hardy

“To persons standing alone on a hill during a clear midnight such as this, the roll of the world is almost a palpable movement. To enjoy the epic form of that gratification it is necessary to stand on a hill at a small hour of the night, and, having first expanded with a sense of difference from the mass of civilized mankind, who are diregardful of all such proceedings at this time, long and quietly watch your stately progress through the stars.”

‘Independent and spirited Bathsheba Everdene has come to Weatherbury to take up her position as a farmer on the largest estate in the area. Her bold presence draws three very different suitors: the gentleman-farmer Boldwood, soldier-seducer Sergeant Troy and the devoted shepherd Gabriel Oak. Each, in contrasting ways, unsettles her decisions and complicates her life, and tragedy ensues, threatening the stability of the whole community. The first of his works set in Wessex, Hardy’s novel of swift passion and slow courtship is imbued with his evocative descriptions of rural life and landscapes, and with unflinching honesty about sexual relationships.’ goodreads.com

One cannot write a list of country-worshiping fictional novels and not include Thomas Hardy in it. ‘Far From the Madding Crowd’ is probably my favourite but I love ‘Tess of D’Urbevilles’ (read the description of the green hills surrounding Tess and her fellow milkmaids – I wanted to be an old-fashioned milk maid living in Dorset straightaway and that was before I had even been or heard of Dorset) and I have read ‘The Mayor of Casterbridge’, slightly less country but an exciting read and still set in Hardy’s Wessex. Dramatic, romantic, honest, tragic and sad (Hardy’s style I am afraid), I urge everyone to pick up a famous copy. Trust me, I know people who have studied his poetry at school and thought they hated Hardy’s melancholy writing, have then read ‘Far from the Madding Crowd’ and realised that he is a brilliant story teller.

‘It was that period in the vernal quarter when we may supposed the Dryads to be waking for the season—The vegetable world begins to move and swell and the saps to rise, till in the completest silence of lone gardens and trackless plantations […] there are bustlings, strainings, united thrusts, and pulls-altogether.’

‘This reminded him that if there was one class of manifestation on this matter that he thoroughly understood, it was the instincts of sheep.’

Advertisements

Garlic

Garlic, or allium sativum, is a species in the onion genus, Allium. Close relations include the onion, leek, shallot, chive and rakkyo. As with all members of the onion family, garlic releases sulphurous compounds, mostly allicin, when it is cut – or nibbled by a curious animal. Releasing these odours ensures that only a small munch is eaten rather than a feasting. Despite this, garlic has been consumed by humans for over 7,000 years.

IMG_3698.JPG

Garlic is native to central Asia. The use of garlic in China has been dated back to 2000 BC. It was consumed by ancient Greek and Roman soldiers, sailors and the rural classes. Alexander Neckham, a writer in the 12th century, wrote about garlic being a ‘palliative for the heat of the sun in field labour’. Garlic was placed by the ancient Greeks on the piles of stones at crossroads as a supper for Hecate. Garlic was invoked as deities by the Egyptians at the taking of oaths. Garlic has also been recorded to be part of a cure for smallpox and for curing some cases of edema singlehandedly.

In England, garlic was supposed to have been grown from 1548 but was quite rare in the British cuisine, being a far more common use in Mediterranean culinary. However, garlic has become a staple in most households as a form of flavour due to our experimentation with global cookery. It was not until the Renaissance period that England included garlic in their medicine chests, and it was used for treatment of toothache, constipation, dropsy and plague. By the World Wars, garlic was accepted by the English medicinally for using as an antiseptic to prevent gangrene.

This is an interesting picture I found on ‘AllicinFacts’. It is a table showing the historical uses of garlic in medicine over the centuries in different cultures.

tile_pic32-2

In Europe, many cultures have used garlic for spiritual protection, owing to its reputation as a potent preventative medicine. European folk beliefs considered it a powerful ward against demons, werewolves and vampires. To ward off vampires, garlic could be worn on the body, hung in windows, or rubbed on chimneys and keyholes to prevent them from entering. In Iranian countries which celebrate Nowruz  (Persian calendar New Year) and Central Asian countries, garlic is one of the items in a Seven-Seen table, a traditional New Year’s display. In some Buddhist traditions, garlic,  along with the other five ‘pungent spices’, is understood to stimulate sexual and aggressive drives to the detriment of meditation practice. In Mahayana Buddhism, monks and nuns are prohibited from consuming garlic or other pungent spices such as chili, which are deemed as being earthly pleasures and are viewed as promoting aggression due to their pungency.

IMG_2052.JPG

It may be tempting not to grow your own garlic. A whole bed donated to it can take up room and it is cheap and easy to buy anywhere. However – garlic is a good companion crop: it can be planted amongst other crops to ward of pests with its strong smell. For example, it is supposed to repel flea beetle so try planting some around your orientals or brassicas if they are suffering. It is also meant to ward off carrot fly so pop some in near your root crops around the edges. It fits into most places. We have lots planted under our blackcurrant bushes. It will keep in the ground for a long time like root crops or potatoes but it will also keep once harvested indoors in a cool, dry, dark place. Homegrown garlic is far more stronger tasting and smelling and the white bulbs you dig up will be beautiful compared to any supermarket variety. The increased fresh taste of it means you need less bulbs for your dishes to taste incredible, meaning you are being more economical after all despite the cheapness of garlic in your local shop.

Garlic likes to be planted in a sunny, free-draining patch. You will buy either individual cloves or a whole head of garlic. If it is the latter, separate the garlic cloves and plant them directly during October or November or February or March. They will be ready for harvesting in the summer months, from May to September. You want to try to sow it in the autumn as it will be larger and slightly earlier than ones sown in February or March. To sow, put them 7cm deep with the flat base downwards, allowing 15cm between them, rows 20cm apart. When flowers appear, snap them off so that energy is directed towards the bulbs to make them grow bigger. The flowered garlic heads I feed to my pigs.

To harvest, pull the plants from June as green garlic for immediate use in the kitchen or wait for a while until the leaves brown to peel back the soil to see if there are large bulbs ready for digging up. Once pulled up, dry them in the sun for a day or two, turning them over so that both sides benefit from the light. Store them indoors somewhere cool.

IMG_3701.JPG

All members of the onion family are vulnerable to rust. Crop rotation is the best answer to this problem.

Garlic is famous for being antibacterial, blood-twining, sprit lifting, cholesterol lowering and detoxifying. Legend says that garlic bestows a lucky charm upon those that eat it as well as protection and good fortune. It discourages the devil and restores lost souls. Sounds like a magic plant!

A 2013, a study concluded that garlic preparations may effectively lower total cholesterol by 11–23 mg/dL and LDL cholesterol by 3–15 mg/dL, if taken for longer than two months. The same analysis found that garlic had a positive effect on HDL cholestreol and no significant effect on blood levels suggesting that garlic preparations were generally well tolerated with very few side effects by all. A 2014 meta-analysis of observational epidemiological studies found that garlic consumption is associated with a lower risk of stomach cancer in the Korean population.

IMG_3702.jpg

When cooking with garlic, the simple trick to remember is that the finer you chop, the stronger the flavour. Raw garlic has the most beneficial qualities; cooking diminishes them slightly but there is no need to panic, it is just as good for you if slightly less. I use cooked garlic in quite a lot of recipes. Along with onions, it is the base for a flavoured sauce. A classic is to fry some sliced onion in oil until it is golden brown, to add one or two diced cloves of garlic along with some tinned tomatoes and then to add some pre-cooked beans (kidney, butter bean, chickpea etc.) to make a vegetarian meal to have alongside some rice, potatoes or pasta. I use cooked garlic in pizza toppings, bolognese and lasagne, curries, stews, pie fillings… It is a cooking ingredient I rarely go without. I am also a big fan of raw garlic, seeing as I am a humous-monster. Another recipe I was taught by my mum that uses raw garlic is eggy spaghetti – a sort of carbonara styled dish using egg yolks instead of cheese sauce, raw garlic and salt and pepper for seasoning. In Italy, it is common to have this dish with chilli and garlic instead of egg yolks but we have used this delightful meal when we have had a few too many chicken eggs and it works a treat and will pack a protein punch for a vegetarian. Cut some ham or left over bacon up and sprinkle it on top for a meat eater.

If you keep chickens along with your kitchen garden, then this is a great recipe for using up egg yolks. Don’t discard the egg whites – put them in an old yoghurt pot and label with the date. Use them up in a week in a meringue of pavlova, if you have time.

You want the spaghetti to still be quite hot when you stir in the egg yolks and garlic as it is better if the yolks slightly cook but you don’t want them to turn into scrambled eggs so be wary. Remember: the finer you dice the garlic, the stronger it will taste.

Eggy Garlic Spaghetti 

(Serves 6)

-About 500g spaghetti – 6-8 egg yolks – 2 large cloves of garlic, diced very finely – Salt and pepper, for flavour – Peas, runner beans, broccoli or a mixture of salad leaves to serve – Ham, bacon or Ketchup to serve, optional

  1. Bring a large pan of water to the boil. Put the spaghetti in it and allow it to simmer for about ten minutes, until the pasta is well cooked. Drain and set aside, keeping it warm.
  2. Whisk the egg yolks and garlic together in a separate bowl. Add the mixture to the hot spaghetti and stir until thoroughly combined (add more egg yolks if needed. You want the paste to look yellow and for it to cover the spaghetti). Sprinkle a tiny bit of salt and pepper over the top and stir in.
  3. Serve with cooked vegetables or salad. If you care for it, cut some ham or bacon up into little pieces and sprinkle over the top. Offer Ketchup for the kids… and me.

IMG_2992.JPG

IMG_2995.JPG