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| In the garden -- the bench that always was |
Then and Now
The bench has stood in the same location for at least thirty years: at a family home, against the back wall of the house, facing the large yard dotted with fruit and nut trees and an expansive vegetable garden. The chosen resting spot for the matriarchs of the family, it has hosted generations of women engaged in lengthy and leisurely conversations during languid summer days. Topped with a hand-loomed carpet, it is a comfortable seat from which to view the activities of the yard, including the afternoon alfresco dining of many of those sunlit days.
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This is how we do it: an afternoon repast of just-picked raspberries and currants,
garden veggies, eggs from our chickens, fresh cheese and homemade deer-meat salami
served with bread, water and spirits |
Always on the menu, seasonal dishes drawing on the bounty of the garden. For this meal, a family favourite, a matriarch's recipe for
kysla fazula or sour bean soup.
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On the beanstalk and in the kitchen ready for prepping
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Kysla Fazulova Polievka
1 ham hock
Washed and trimmed green beans cut into 1-inch pieces, yielding 4 cups
2 bay leaves
1 tsp salt
1/2 tsp white pepper
2 Tbsp unsalted butter
4 Tbsp flour
1/2 tsp smoked paprika
2 cups whole milk
or 2 cups sour cream
1 Tbsp white vinegar plus more for serving
Freshly chopped dill, optional
Wash ham hock. Place in stock pot; add water to cover meat by one inch. Bring to a boil and
simmer for 40 minutes. Take pot off stove, remove ham and leave remaining broth in pot. You
should have approximately 8 cups of liquid.
Return pot to stove, add beans and bay leaves, salt and pepper. Bring to a boil and simmer for
12-15 minutes until beans are tender.
In the meantime, in a small pan melt butter over medium heat. Combine flour and paprika; add
to melted butter, stirring to brown the roux. When beans are ready, stir roux into soup. Gently
boil, stirring, until roux is incorporated and the soup has thicken somewhat (about 8 minutes).
Reduce heat.
In a small saucepan heat milk until warm. Add warm milk to soup pot, stirring thoroughly. (If
using sour cream, no need to heat; simply stir into soup.) Add vinegar and continue gently
stirring soup on medium-low heat to prevent soup from curdling. As soup heats thoroughly, it
will thicken and flavours will combined.
Remove from heat. Adjust seasoning as needed. Serve hot soup with additional white vinegar
on the table. If desired, top each serving with freshly chopped dill.
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| Topped with dill and served with crusty bread and extra vinegar on the side |
Images: D. Sleziak
