This is the second recipe we are contributing to the #Stayhomeeatveg crop share by Global Gardens project. You can read Lia’s blog on Global Gardens Website News Section from 10/06/2020 where she talks about what this crop means to her and shares tips and ideas on cooking with fresh broad beans.
Creamed broad beans with yoghurt and roasted hazelnuts on crostini
You will need three crostini slices for this recipe too. For the Crostini all you need is finely sliced bread (up to 2cm) brushed with olive oil and toasted on a really hot non stick pan. Now for the topping.
Ingredients (three portions)
- 100g shelled and double podded green broad beans
- 10g butter (nearly a Tbsp)
- Pinch of salt
- 70 to 100g Greek or other yoghurt
- Savory herb leaves (optional)
- Take a handful of whole hazelnuts, place in a baking tray and bake for 10 minutes on a hot oven (200 degrees Celsius). Remove to a plate and cool down.
- You will need around 300g broad beans in pods to yield 100g double podded beans.
- Remove the bean seeds from the pod. Keep the pods aside to make delicious fritters on the same day.
- Blanche the beans in boiling water for at least 3 minutes. Cool and remove the shell. Here is how to do it.
- Melt the butter in a non-stick pan, toss the split beans in with a pinch of salt and stir fry for a couple of minutes.
- Mash with a hand masher in the pan on really low heat.
- Take of the heat and whilst still warm, add the yoghurt (and savory if using) and mash to a creamy consistency.
- Peel the skin off the hazelnuts by rubbing between your hands. Roughly chop or grind.
- Place a thick layer of Fava/creamed broad beans on each crostini. Top with the hazelnuts and some freshly ground pepper if you prefer.
A few months ago, when I sat at the table with Maria Mouratidou to talk about Perek Farm near Thessaloniki, Greece I thought I would hear the story of a cooperative, a successful entrepreneurial model, which flourished in a Greece of adversity. But my conversation with Maria told me more about how food could help reframe our lives and reality. How important it is in preserving heritage, the recollection of which is starting to dwindle together with the lessons it has to offer. And how a different way of producing, farming and living could be one of the ways for a brighter personal and global future.
Greece is often branded as one of the most biodiverse, fertile and blessed soils in Europe which apparently can yield more produce per square mile than many of its neighbours. Yet it is in crisis. And the Greeks are running to supermarket chains offering them mass produced food from far-away lands. What has gone wrong?
Recently as I listened to BBC Food programme Sheila Dillon’s voice narrating the struggles and opportunities facing Greek agriculture I was reminded how hope is reborn by necessity, simplicity and through turning to the land. I come from a generation of Greeks whose parents left the countryside for a better future accessible through academic education. And here I am asking myself how many educated ‘fools’ does it take to break a country? Or could we turn our skills and knowledge to tools that could help us reframe reality for the future in Greece and around the world.
So what about Perek? Here’s my take on its story as a family business and an example of how our life, economy and nutrition could be reimagined.
What about Maria?
Maria is a sprightly, ageless lady, who left her academic career in 2003. She worked in molecular biology at the Aristotle University of Thessaloniki Medical School. This gave her a sound basis for understanding the links between intensified agricultural practices, the use of pesticides and the increasing health impacts experienced by many of the farming communities where agriculture grew in concentrated pockets of land mass. Maria was also looking to change the pace of her life. ‘We wanted to live’, she says, ‘to enjoy the sunsets and to take time to breathe in the lavender. We never imagined that we could do so much for the people around us. We never knew’.
And so was Perek set up. Initially as a small business that produced traditional pasta and pie products typical of Northern Greece and the Pontos such as Trahanas (often fermented Greek pasta grain); Verenika (tortellini -like dumplings with various fillings encountered in other neighbouring cuisines such as that of the Ukraine); Ivristos (vegan pasta similar to tagliatelle but broken, dehydrated and toasted to enhance preservation); Perek pastry (large, thick filo pastry toasted and filled with greens or cheese or other goods); sourdough breads and specialty cakes flavoured with Tsipouro. All these goods used specialty wheat and rye varieties carefully selected for each product, grown and milled locally by farmers carefully chosen for their practices.
‘Subconsciously I looked at what my mother did’ says Maria. ‘I wanted more than just a business and to preserve methods, foods and practices from our long-lost homes in Pontos, Kerasounta’. There were many women in the area of the same micro-heritage that Maria could work with. So a workshop was set up and the reputation of its quality produce grew and grew. People visited to stock up on supplies, the place was like a magnet pulling in those seeking to reconnect with tradition and practices that Perek had to offer. The quality and flavour was unparalleled.
‘It was as if we had made a Nobel prize discovery, when all we had done was use resources grown in tune with nature. We made what we knew from our grandmothers and mothers – recipes and traditions handed down generation to generation. Gradually people started asking why they could not taste recipes with food they bought, why there was no restaurant on the premises. We were lead to growing as a business. As we say in Greece ‘the route leads the walker’.
Maria applied her scientific knowledge in seeking wheat, dairy and meat produce that was uncompromised. ‘As a scientist I felt it was essential to make an alternative suggestion to society to help rectify the damage done to our ecosystems, society and health. We have an obligation as scientists to talk about the impacts of chemicals on our food and genetics. And I wanted to also talk about the ‘science’ of tradition. To look deeply into our heritage and see how it leads us back to understanding the basis of longevity and how to enhance biodiversity’, Maria says.
‘All you need to do is watch and listen to each place (the Topos). The hint is often in the names of places, Ampelotopos or Agrampelo (the vine meadow), Karpouzlouko (the water melon field), Kapnohorafo (the tobacco plot). There is a reason for these names. People observed what grows and doesn’t grow well. Then they rested the land. They swapped crops’, she continues. ‘And you must remember, tradition does not focus on loss and profit and mass production. It is about making do, health and wellbeing’.
With the help of her daughter, a food scientist who researched Meznikof’s work and returned to Greece to be part of the business, Perek grew. Today the business employs over forty people. There are at least five regular animal farmers it collaborates with as well as an array of carefully selected artisan businesses.
The Perek Restaurant, a beautiful stone building with a large cyclical fireplace/oven in the middle, overlooks Thermaikos Bay and looks at Mount Olympus. It feeds up to 2,500 people each week and is supplied by the Perek workshop which continues to provide employment to many women and communities in the area. Perek supports free range farmers whose produce it uses for the restaurant, whilst it has also set up its own small farm mainly focussing on the rearing of black pig pork, indigenous in Maria’s home land. The pies, including the amazing Perek pie, often use wild greens (Horta) such as purslane, amaranth and nettle. Stipa (Toursi), fermented cabbage similar to sauerkraut and kimchi, feature on the menu. Katsikisio tyri, goat’s cheeses from free range animals and Greek varieties of chickpeas, lentils and other pulses also feature on the menu. It is the place to visit if you want to taste the land’s flavours.
‘One of the positive impacts of the crisis, was the lack of money to buy some of the expensive, industrialised animal feed which increased productivity and commercialised dairy and animal farms. This hit farming in Greece badly. But the remaining farmers downsized and turned to grazing and traditional methods of feeding. Production rates decreased but quality improved. The taste of the milk and cheese for example is now more distinct of the land’s vegetation’, Maria explains.
With a model so successful there could be temptation for Perek to grow and expand. Make no mistake, Maria is a business woman, savvy, clever and resourceful, but her message is unequivocal. ‘We supply twenty to thirty external businesses at the most. There are limits to how far we can go without compromising quality and the ethos of our business. We will produce enough for our restaurant, our own shop and some suppliers but we cannot supply everyone. There would be costs to that and we have to be careful’.
The meaning of life…
When Maria left her academic career for a different life she was ill. ‘Cancer made me revaluate life. I asked myself why I am running around like a mad woman. Why do I never have time? Why do I struggle?’, Maria told me. Can you relate to this too?
To me Perek is more than just a food business. It is a model and a way of business the depths of which might not be appreciated by everyone but its restaurant service for example remains accessible to the average Greek living in the area. And this is what makes it so amazing. That you can have quality in flavour, produce and life. That you can support ethical practices and communities through a conventional business model which is not willing to compromise its ethos. That you are able to preserve the elements of different segments of Greek traditions and tribes which shed light into who we are, how we can live more healthily and how we can connect to our neighbours.
I am not going to demonise where we are as a global society today, it gets tiring. There is a reason we made this journey through progress and perhaps now we are better equipped to move on into the future. Take Perek and Maria’s story as an example of how our and future generations could take academic excellence, skills and knowledge and apply it towards a different direction awar from our conditioned aspirations of achievement and wealth. Towards a more meaningful future for us, our friends, our nature and our children. Just take that.
Visit Perek farm all year around from Monday to Sunday. For more information here: http://www.perek.gr/ . Visit Perek on facebook here: https://www.facebook.com/pages/Perek-Restaurant-Monopigado-Thessaloniki/387257144667373