Local and seasonal isn’t about patriotism or the “genetic code” of a product, and it’s not a trend. It’s about maximum ripeness, the peak maturity of produce, which means the highest concentration of microelements and antioxidants. It’s about natural rhythms — spawning season in spring (fish), hunting season in autumn (game, wild mushrooms, field produce, and more). Local, seasonal food reflects where and when you are. Talking about packaged food or homogenous Philadelphia cream cheese with me is, forgive me, pointless.
Local and seasonal food is like meditation — here and now. Where you are and in which season. Building 80% of your diet this way, with whole foods, is enough to make your nutrition excellent. Add a touch of appreciation for beauty and variety, and sometimes it will even come with a hint of liberal hedonism.
We came to the Carpathians with our fish (it’s impossible to get fresh fish at the peaks), but everything else came from the herbs underfoot, mushrooms and berries from the forest, and greens and tomatoes from our greenhouse :) If you think we’re a bit obsessed with food — there’s some truth to that. But this is how I experience every ingredient, its texture, aroma, composition, and flavor. And sometimes, I even envy myself a little. Where and when food meets life.
- 3-4 large mushrooms (porcini, dried porcini, or any other aromatic forest mushrooms; or portobello or shiitake from cultivated ones)
- 1 large clove of garlic
- a sprig of rosemary or thyme
- sea salt
- 2 eggs
- a little sheep's milk cheese (optional)
- butter
Melt the butter in a frying pan. Add the thyme or rosemary leaves. Clean the mushrooms of any dirt or stems using a brush or knife, and enjoy the process. Add them to the herbs and cook over high heat until a strong aroma develops. Add the thinly sliced garlic. Beat the eggs with salt and pour them over the mushrooms, reducing the heat. Add the cheese, grated or in small pieces. If some parts of the eggs haven’t set, gently poke them with a spatula and stir that section. Once most of the eggs are set, fold the omelet in half like a book using a spatula and turn off the heat. Let it rest for 30 seconds.
Melt the butter in a frying pan. Add the thyme or rosemary leaves. Clean the mushrooms of any dirt or stems using a brush or knife, and enjoy the process. Add them to the herbs and cook over high heat until a strong aroma develops. Add the thinly sliced garlic. Beat the eggs with salt and pour them over the mushrooms, reducing the heat. Add the cheese, grated or in small pieces. If some parts of the eggs haven’t set, gently poke them with a spatula and stir that section. Once most of the eggs are set, fold the omelet in half like a book using a spatula and turn off the heat. Let it rest for 30 seconds.
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