Posts Tagged ‘edible plants’
harvesting colour
Recently I was awarded an artsnb (New Brunswick Arts Board) Creations grant. My six month project will be to write a book-length poetry manuscript about the experience of using plant dyes for colouring textiles.
The poems will find their inspiration in the activities of collecting plants, extracting their dyes and using them to colour woven fabric.
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one of the plants I will be using is Tansy (Tanacetum vulgare) – it grows throughout New Brunswick and can be used to make yellow and olive dyes
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Writing these poems, in many ways, should echo my previous project ‘growing and gathering’. I will do some research about a particular plant, then go forth and find it. For the ‘growing and gathering’ project I had a lot of fun exploring various areas of the province for the plants I needed, so I know I will love this part of the experience. It will be when I get the plant material home that the differences between the two projects will become clear. With ‘growing and gathering’, writing poems about picking berries seemed second nature to me since I’ve spent a lot of my life in berry fields.
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some of the ingredients for a ‘growing and gathering’ salad
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With ‘harvesting colour’, I will be learning a craft new to me. I’ll be trying to manage the complex alchemy of “pot type plus source water plus plant material plus mordent plus receiving material”. Lots of chemistry and a few colour tragedies, I’m certain. And discovery, as purple plants become yellow dye. I hope to combine making plant dyes with my weaving, an activity I find totally relaxing and steadying.
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some of my weaving results over the years … it will be fun to see what colours my project will bring to my weaving
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So where will the poems come from and what will they say? I’ll be looking for metaphors for human experience and emotion. I’ll try to embed ideas about reconnection with nature and about cultural expression through decorating fabric. I’ll use words from botany and chemistry, and a rich colour dictionary. I can hardly wait to explore all the words for yellow, and green, and red.
I want to write poems about ‘saddening’ the colour by adding a pinch of salt, and ruining a dye lot by forgetting to tend it well. I’ll write about oak leaf imprints on cloth, and the different yellows created with apple bark and poplar leaf. I’d also like to write poems about the ordinary life experience of plant dyes – grass stains on knees, the grey Choke-cherry jelly bag, the Cranberry stain on the tablecloth.
I’ll be presenting at least some of my poems here and I’ll certainly be sharing my experiences. I’ll continue to present my virtual travel, novel writing and watercolour posts, but I plan to devote Friday’s post each week to ‘harvesting colour’. Hope you visit regularly to follow me in my project!
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Copyright 2014 Jane Tims
California #2 – loving limes
Since I am a botanist, it is no surprise – one of my favorite experiences in California was seeing the vegetation. Lime, orange and lemon trees were everywhere. One of the best lime trees was in my brother’s yard. It had more limes than leaves! It was en route to their new restaurant, 1226 Washington, opening soon in Calistoga.
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Copyright 2013 Jane Tims
featuring a 1941 International truck
I have had a few poems accepted for publication recently. These include ‘abandoned resort hotel, Devil’s Head’; ‘Berries in Cellophane’; and ‘1941 International K-4’. They appear in Issue 10 (Spring, 2013) of The Lion’s Head Magazine (online). You can have a look at these three poems at http://lionsheadpress.blogspot.ca/
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‘Berries in Cellophane’ is from my manuscript on growing and gathering local foods.
The poems ‘abandoned resort hotel, Devil’s Head’ and ‘ ‘1941 International K-4’ are both part of a series, not yet completed, on abandonment. This series began my interest in abandoned churches, and lead to the novel I am now working on – ‘Saving the Landing Church’.
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The poem ‘1941 International K-4’ was inspired by an old International truck, seen in a wood lot in southern New Brunswick in the fall of 2011. It was set up on steel drums and looked like it was no longer used. Rusted and out-of-commission, she was still elegant to behold. The poem came easily, written in the ‘voice’ of the truck, recalling its various adventures.
Have a look at the poem in Lion’s Head Magazine and let me know what you think.
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Copyright Jane Tims 2013
apple tree shadow
This time of year, I watch for the old apple trees along the road. Most are neglected, and the fruit remains unpicked, even for cider. When the apples fall, they lie beneath the tree in a circle of red or yellow, mimicking the shadow of the tree at noon.
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apple shadow
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days follow days
and the apples
fall to the ditch,
claim the gravel
edge the asphalt
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ripe shadow space
at the base of
the leaning tree
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passing cars play
polo and wasps
worry in the
rotting remains
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Copyright Jane Tims 2012
Highbush Cranberry (Viburnum trilobum Marsh.)
Like miniature fireworks, bright bunches of the berries of Highbush Cranberry (Viburnum trilobum Marsh.) burst along our roadsides in late summer. Highbush Cranberry is also called Cranberry, Pimbina, and in Quebec, quatres-saisons des bois.
The Highbush Cranberry is a large deciduous shrub, found in cool woods, thickets, shores and slopes. It has grey bark and dense reddish-brown twigs. The large lobed leaves are very similar to red maple.
In spring and summer, the white flowers bloom in a cyme or corymb (a flat-topped or convex open flower-cluster). Most flowers in the cluster are small, but the outermost flowers are large and showy, making the plant attractive for insect pollinators.
The fruit is a drupe, ellipsoid and brightly colored red or orange. The juicy, acidic fruit has a very similar flavour to cranberry (Vaccinium spp. L.) and is used for jams and jellies. The preserves are rich in Vitamin C.
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fireworks, quatres-saisons
(Viburnum trilobum Marsh.)
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against a drawing paper sky
some liberated hand
has sketched fireworks
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remember precursors in spring?
blowsy cymes, white sputter
of a Catherine wheel
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now these berries, ready to pick
bold, spherical outburst
of vermillion sparks
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a pyrotechnic flash of red
strontium detonates
in receptive dark
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a four-season celebration
spring confetti, berries,
fireworks in fall
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cranberry preserves – acidic,
tart blaze of summer sky
winter ignition
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© Jane Tims 2012
© Jane Tims 2012
growing and gathering – names of edible wild plants
As I have worked on my poetry project about eating local foods, I have researched each wild plant, found it in its natural environment, and then written about it. With all this, I am exposed to the words and characteristics of a particular plant and it is never certain which way the ‘muse’ will take me when I write the poem. Sometimes, I end up creating a poem about eating local food, and sometimes, I get a poem about something else. Usually these stray poems are, in some way, about the name of the plant.
I find the names of plants are very inspiring. First is the Latin or scientific name, familiar to me after years of botanizing, but mysterious to most people. I love to find out about the origins of the name and I usually discover the name is descriptive of the plant. An example is the scientific name for Yellow Wood-sorrel (Oxalis stricta L.), a small yellow-flowered, three-leaved plant of waste areas. The name stricta means ‘erect’, referring to the way the plant grows when young or the way its seed pods are held. The word oxalis is from the Greek oxys meaning ‘sour’, a reference to the taste of the leaves.
The common names of plants are also intriguing. Sometimes these are different for each area where the plant is found. For example, the Cloudberry (Rubus Chamaemorus L.), a small relative of Blackberry with a peach-colored fruit, is known locally (and particularly in Newfoundland) as Bakeapple. Plant names may also refer to a characteristic of the plant. A good example is Heal-all (Prunella vulgaris L.), a small purple flower. It inhabits waste areas and lawns, becoming small and compact if mowed. One of its common names, ‘Carpenter Weed’, comes from this characteristic… Carpenter Weed mends holes in lawns! The name Heal-all comes from the old belief that the plant has medicinal properties.
‘heal-all’ Copyright Jane Tims 2011
So, among my collection of poems about edible plants, I have a group of poems about the plants and their names, but not about their use as local foods. I have to decide whether or not to include them in my collection, or to set them free!
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Heal-all
(Prunella vulgaris L.)
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snug Prunella, neat little weed
prim and proper, gone to seed
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first called Brunella: gatherers found
Prunella purple fades to brown
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a carpenter weed, busy, strong
mends bare patches on the lawn
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heal-all, self-heal – your name suggests
an herbal secret you possess
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© Jane Tims 2012
trial and error with mustard seed
On Saturday we took a side trip to see if the mustard is ripe for collecting seeds. We had selected a roadside area in early summer where lots of wild mustard was growing (for more information, see my earlier post about wild mustard –https://nichepoetryandprose.wordpress.com/2012/07/09/a-moment-of-beautiful-mustard-fields-in-bloom/
Although there are still some plants in bloom, the seeds have mostly been set in their long-beaked pods.
I would have been able to show you more, but I nibbled on the green pods the whole way home. They are delicious, crisp and tangy, with a hint of mustard.
There were a few dry seed pods but most need a couple of additional weeks to ripen. Each pod has three to seven well-formed seeds. The seeds take a little work to extract.
Mustard pods and seeds; green pods, dry brown pods, seed husks and three tiny seeds
I retrieved about 20 ripe mustard seeds from the pods, using a firm tap of the pestle to break the husk. Then I ground the seeds in a half teaspoon of olive oil. To make mustard, all my sources suggest using cold water, but I wanted to see if the seeds would flavour oil.
The ingredients almost vanished during the grinding with the pestle, but I got enough ‘mustard’ for a taste.
The verdict: a very mild mustard oil, easily overwhelmed by the salt on the crackers! When the pods ripen, I will pick enough for a few hundred seeds and I will use cold water to extract the flavour, just as the wise ones suggest!!!
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© Jane Tims 2012
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Warning:
1. never eat any plant if you are not absolutely certain of the identification;
2. never eat any plant if you have personal sensitivities, including allergies, to certain plants or their derivatives;
3. never eat any plant unless you have checked several sources to verify the edibility of the plant.
growing and gathering – years and seasons
As I work on my collection of poems about growing and gathering, I am aware of the passage of time. I am in the revision stage. This means my manuscript will soon be ‘complete’. I will worry over it and list the last things to be done. I will prepare my final report to artsnb (the New Brunswick Arts Board), the source of my Creations Grant, and send it away to them for approval.
The project will be over, but there will still be work to do. I will have to decide what poems should go in the final manuscript, re-order them a few times, do some more revisions and them send them away, to a publisher, hoping I will be able to get a book from all this work.
Then I will be at the end and facing a new beginning, a new project. I have a few to choose from, so I won’t be relaxing for long.
In all this is the dimension of time, with its deadlines and unforgiving rush forward. Even in a project about growing and gathering local foods, there are poems about time.
A number of my poems are about the ephemeral nature of local foods. Another way to think of this is ‘eating local foods in season’. In spring, everything is plentiful – new plants arrive in a rush, so fast, you can hardly keep up. Then there is the patient waiting for berries to ripen and, again, a rush… blueberries are quickly followed by blackberries and raspberries and so on. But everything has its season, so leaves become too old to harvest, and berries shrivel and fall to the ground.
This seasonal aspect of local foods can be thought of as as a metaphor for aging, and some of my poems work with this comparison. I have poems about resisting aging, and about the ailments of age including arthritis, lethargy, forgetfulness, and aging memory.
Many of my poems on the theme of ‘time’ overlap with other themes, about ‘companionship’, or changes to ‘place’. For this reason, I find myself shifting poems around in my manuscript. I ask myself if the poems flow well, one to another.
I also find I don’t seem to have many poems about the differences between our historical use of local foods and our present day use. I have lots of source material, particularly among my great-aunt’s diaries… she loved to pick berries. So away I go, to write a few more poems about time!
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Old Man’s Beard
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Usnea subfloridana Stirt.
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you and I
years ago
forced our ways
bent through the thicket
of lichen and spruce
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Usnea
caught in your beard
and we laughed
absurd!
us with stooped backs
and grey hair?
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found a game trail
a strawberry marsh
wild berries
crushed into sedge
stained shirts
lips
and fingers
strawberries
dusted with sugar
washed down with cold tea
warmed by rum
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today
an old woman
alone
lost her way in the spruce
found beard
caught in the branches
and cried
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Published as ‘Old Man’s Beard’, The Fiddlehead 180, Summer, 1994
© Jane Tims 2012
growing and gathering – value
These days I am working to complete my manuscript of poems on the subject of ‘growing and gathering’ local foods.
As I sort my poems, I find several are about the ‘value’ of wild plants as food.
Sometimes this value is simple value for money. Every cup of blueberries I pick is one I don’t have to buy. When I pick enough berries to freeze, I can have blueberries or blackberries when they cost a fortune to buy fresh at the store. I am also bringing the warm summer and its memories forward into the chill of winter.
A few of my poems focus on the value of substitution. For example, I will never run out of tea leaves for my daily tea break. I have Pineapple Weed, Sorrel and Sweet-fern teas to make. Thanks to my sister and brother-in-law, and my own little herb garden, I have a rack of fresh herbs drying, including Camomile and several varieties of Mint. If I run out of salad ingredients, I have a stash of salad greens just outside my door.
Storage is the subject matter of a few of my poems. When I was young, my Mom showed us how to collect Spruce Gum from the trees for a sticky but tasty chew. During my project, I learned that some woodsmen make little wooden boxes for the gum, to keep it for later use. I also have a few poems about making jelly and jam.
Thinking about the value of food, I can’t forget the people for whom growing and gathering local foods is an occupation, not just a ‘hobby’. I have written poems about the people who sell shad and fiddleheads and lobster from their roadside trucks, about children who earn their summer money by picking and selling berries, and, of course, about the farmer.
Last but not least, there is just the joy of finding or producing and eating your own food. I always say, the best part of a home garden is the taste of the first carrot or the snap of the first wax bean!
What do you think is the greatest value associated with growing and gathering local foods?
Warning: 1. never eat any plant if you are not absolutely certain of the identification; 2. never eat any plant if you have personal sensitivities, including allergies, to certain plants or their derivatives; 3. never eat any plant unless you have checked several sources to verify the edibility of the plant.© Jane Tims 2012
Sea-rocket (Cakile edentula Hook.)
Sea-rocket, also known as Seaside Mustard and caquillier in French, is found on sandy or gravelly beaches along the coast.
Cakile is a sprawling plant with succulent, branched stems. The leaves are thick and fleshy, with blunt-toothed margins. The four-petalled flowers are small, purple and located at the tip of the stem.
The name Sea-rocket comes from the distinctive shape of the seed pods. These have a narrow base and a pear-shaped tip, like a rocket. Cakile is an old Arabic name and edentula means ‘without teeth’.
Sea-rocket is edible. It has a hot, pungent taste, similar to radish. The stems, leaves and pods can be added to salads or boiled for 5 to 10 minutes to give a milder taste.
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Cakile wind
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the beach sizzles today
the breeze a peppered wind
the sand Cakile-hot
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wind scours the shore-bands
of seaweed – rockweed, kelp
bleaches them, crisped and dry
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sand dries, adheres to skin
brushes away, a rub
a sandpaper polish
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the tongue too hot for words
the seas too salt for tears
tans ruined, scorched and red
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© Jane Tims 2012
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Warning:
1. never eat any plant if you are not absolutely certain of the identification; 2. never eat any plant if you have personal sensitivities, including allergies, to certain plants or their derivatives; 3. never eat any plant unless you have checked several sources to verify the edibility of the plant.
nichepoetryandprose 