Fine words and Parsnips

Fine Words and Parsnips

It was a delight to see Robert Macfarlane, the author of Landmarks, recently getting the coverage he deserves with a new publication, The Lost Words. Macfarlane was one of a group of writers, including the novelist Margaret Atwood who flagged an event back in 2015 when they voiced their alarm at the decision of the Oxford Junior Dictionary (OJD) to delete certain words*, such as “fungus” and “fern”, to make way for words deemed more relevant to the curiosity of a contemporary 7 year old; “database” and “blog” are two of the newcomers. This topic was aired by Paddy Woodworth in The Irish Times, August 19, 2017 prompting an interesting debate which has stirred up much indignation at the loss of a selection of words which relate to nature. Whatever we feel about the direction our language is taking, and let’s face it there are endless candidates for outrage these days, it is heartening to see the subject being addressed with passion and flair. Robert Macfarlane isn’t just hand-wringing about language deficit and the possible depletion of the world we fail to name; he has responded with positive creative energy, in collaboration with the illustrator Jackie Morris, to produce The Lost Words, reviewed by Jonathan Mc Aloon in last Saturday’s Irish Times. Artistry and poetry are the tools to provoke the imagination of children and adults alike in this playful and delightful book which goes that essential step further than just lamenting about lost words. It revives them with new life. My (adult) dictionary gives a definition of “inspiration” as the act of breathing air into the lungs. One can only hope that children of any age will develop a curiosity for the meaning of words, be it from a physical dictionary or a digital word search

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These issues certainly bring up questions about the living experience of 21st century children and how, either in spite of or because of sophisticated technology, there is a widening gap between their tactile world and the virtual universe they inhabit. Understandably the average family has a busy schedule and it isn’t always easy to provide the time demanded of them but it is important that the instinct of a child to explore and feel the world around her/him doesn’t fade when the age of reason is reached.
If there is no garden to play in there is the resource of the kitchen to engage the imagination and the senses of any child ( or adult).This is a good time of year, when the daylight shortens with the length of time spent outdoors, to encourage children to engage in some cooking. Making the connection between the food on the table and the earth it came from is an invaluable lesson to young children which will enrich their understanding and respect for the food they consume. Scooping out the Halloween pumpkin seeds can be an opportunity to explain, hands on, something about the magical cycle of life. Slicing open a cruciferous vegetable (cauliflower or cabbage) is a visual delight that can be used to inspire a child to observe the wonderful patterns of nature. All branches of science are at work and it can be a very rewarding way to improve a child’s skills of dexterity, calculation and sensory perception.

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For adults too, a return to some slow cooking and traditional “made from scratch” meals can be a reminder of how impatient we have become and how we unconsciously remove ourselves from the soil that has been washed from the pre packed veg. The “meals in minuits” phenomenon, much like the garden makeovers we watch on screen, are obvious examples of how distant the concept of delayed gratification has become.( If there is one lesson I am re-learning since I started making sauerkraut it’s the art of waiting!)
If we are alarmed by these “lost” words from the natural world we should perhaps also be diligent about keeping alive the tastes, smells and textures of the food we remember from our Grandmother’s kitchen. Modern, state of the art, domestic kitchens are now common place but it is important not to forget what they are for and how they can be the comforting hub of a chilly winter’s evening. Involving the children with the hands on preparation will certainly help their ability to articulate and to experience the pleasure of the food we have.
Here is a soup recipe to revive your soul and to remind me that Fine Words will Butter no Parsnips!
The strength of a good soup is in the stock and this time of year is perfect for a slow simmered bone broth, brimming with flavour and goodness. Use a chicken carcass, lamb ribs or beef shin to provide the base for this soup. Add carrot tops, celery leaves and parsley stalks to the stock if available.
If you prefer a vegetarian version just omit the bones and use a few pieces of kombu to enhance the stock. Some grated fresh ginger added with the vegetables will give it a warming Asian slant.
Winter Broth with Barley and Root Vegetables
2lb (approx.) trimmed lamb bones (roasted in the oven for about 30mins)
2 onions
1 leek
4 or 5 celery sticks
3 large carrots
1 large parsnip
½ Turnip
100g organic pearl barley
Large bunch parsley
2 tbsps. Chopped rosemary
2 garlic cloves
Sea salt and black pepper to taste
Prepare the bones by roasting for a while in the oven, over some sprigs of Rosemary to add flavour. Place the cooked bones in a large saucepan of water with some peppercorns, a couple of bay leaves, one of the onions and a length of celery. Bring to the boil and reduce to a simmer for about 45 mins. Skim the surface of the broth with a slotted spoon to remove any froth and strain.
Prepare the carrots and parsnips by scrubbing and slicing to equally sized pieces. Trim and slit the leek lengthways before rinsing under the tap. Separate the white from the green and chop them. Chop the leeks and onion. Peel and dice the turnip. Chop or mince the garlic.
Add the rinsed barley to the strained broth with the onions, celery, garlic and green ends of the leek. Allow the barley to cook about half way before adding the root vegetables. This may take about 30mins, test for “bite”. Let the soup simmer until the vegetables are cooked, season with salt and pepper to your taste. Add roughly chopped parsley leaves at the point of serving.
*Words omitted from OJD
Acorn adder ash beech blackberry bluebell bramble brook buttercup catkin clover conker cowslip cygnet dandelion fern fungus gorse hazel hazelnut heather heron holly horse chestnut ivy kingfisher lark magpie minnow newt otter pansy pasture poppy porpoise primrose raven starling stoat stork sycamore thrush weasel violet willow wren

Ferns

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