Between the old and the new there is always a small gap, a neutral zone, a friendly embrace of the end and the beginning. This is a slightly strange time, like twilight, when it is no longer night, but not yet day, a time allotted for us to tune in to a new way.
February has always been such a perestroika month for me. According to the Eastern calendar, the New Year comes in February, and there is higher wisdom in this – the countdown of the new begins shortly before spring, on the eve of the awakening of nature.
The weather between winter and spring is restless – in February, snow whirlwinds descend from heaven to earth and begin to snake underfoot like circus dogs. But we know that the mundane bustle of a blizzard is not so much the violence of winter as its pre-departure chores.
The typical mood of February is one of impatient expectation. I really want warmth and greenery! Already soon! In an effort to satisfy this powerful impulse of the soul, I collect my first harvest of herbs in February.
Actually, I did not come up with this, but the owner of a small village tavern named Dionysus. What is not at all strange – it was in Greece. Greek taverns are similar to each other, so in places where they are abundant it is very difficult to make a choice: where to go? But each has something of its own, special, so it’s impossible to make a mistake with the choice – everywhere it’s cozy and tasty. Actually, Greek taverns are small courtyards under awnings with several tables covered with blue-and-white checkered tablecloths. Around the perimeter of the yards, octopuses are hung in the sun (three hours of such airing, then ten minutes on the grill, and the amazing delicacy is ready). We wandered along the edge of the sea and chose: here? Or maybe there? We went to the tavern of Dionysus by smell – a powerful spicy aroma was coming from his courtyard. So powerful and so spicy that we just had to figure out the reasons for this phenomenon.
Mushroom, radish and arugula salad
On 4 persons.
Cooking time: 10 minutes.
- 12 fresh mushrooms 100 g arugula
- 1 head of radicchio salad (red chicory)
- 80g mimolet or cheddar cheese, shredded
- 8 pcs. red radish
- 2 Art. l. lemon juice
- 4 Art. l. olive oil
- medium salt, ground paprika
Wash and clean mushrooms and radishes. In a salad bowl, toss the arugula leaves and thinly sliced radicchio. Thinly slice the radishes (in slices) and the mushrooms (in slices). Drizzle lettuce leaves with two tablespoons of olive oil, mix, add lemon juice and two pinches of salt. Mix again and arrange in deep plates. Spread mushrooms and radishes on top, salt and pepper, sprinkle with cheese chips, pour over the remaining olive oil and serve.
Not all Greek restaurateurs speak English. Dionysus was one of those who have enough of their native language, and in the years that have passed since graduation from school, we have completely forgotten Greek. But mutual understanding is not only and not so much words. Dionysus understood the nature of our interest and led us to the inner courtyard of the tavern, where in huge clay pots of a very old appearance (or maybe really ancient?), in tubs, in the wreck of a boat, spicy herbs grew: basil, tarragon, rosemary, oregano and more many unknowns.
My friends quickly returned to the “central hall” and were already ordering wine, salads, octopuses, but I still couldn’t tear myself away from this strange and funny garden. Or an art object?
Dionysus liked my reverent attitude to his spicy yard, and in parting he gave me a bag of seeds.
And what was I to do with such a jewel in September? Do not wait, in fact, until next summer! Moreover, in February you will want so much greenery!
Since then, every winter, basil, tarragon, rosemary, oregano, and some other fragrant herbs, whose names I don’t know, grow on my windowsill.
Salad with herbs
For 4 persons. Cooking time: 20 minutes.
- 1 head of lettuce iceberg or romano
- 2 cucumbers 100 g Feta cheese
- 2 Steep Eggs
- tarragon leaves from two branches
For the filling:
- 1 ripe avocado
- 50 g grated Parmesan cheese
- 300 g basil leaves
- 3 garlic cloves
- 150 ml rosemary infused olive oil
- handful of pine nuts
- juice of half a lemon
Cut or tear with your hands green lettuce, tarragon, cut cucumbers into thin slices and small cubes – Feta cheese. To mix everything. Dry the basil leaves and grind at low speed in a blender along with garlic cloves, parmesan and oil. Add pine nuts, avocado, salt to the mixture and grind again until a homogeneous mass is formed. Lastly, add lemon juice. Dress the salad, put the sliced eggs on top.