An Edible Town

There's a small town in Germany - Andernach, on the River Rhine - which is an "edible town". Doesn't mean you can eat the houses, though. But it is a revolutionary concept which could have a long-lasting influence on how we see a) towns )b) ownership c) pulic spaces

But first let me explain the idea:

In 2010 town planners and developers in Andernach decided that all their green spaces - parks, meadows by the river, and moats around the castle would be turned from boring and slighty dreary patches of grass and flowerbeds into something quite exciting: Vegetables and fruit, herbs and orchards would be the new order for those public spaces. So if you go to a park, you'll see beds of cucumbers, carrots, strawberries,and beans. Or apple trees.

And the real beauty of it all- it's there for everybody. You are positively encouraged to go and pick apples, dig up carrots, cut off a few lettuces - however much you want. Green spaces with edible produce for everybody - healthy, fresh and at no cost. So anybody in Andernach can go and get their lunch or supper ingredients -not fresh from the market - but fresh from the park.

Beats a hanging basket doesn't it?

In addition, they pay particular attention to almost extinct and vintage varieties, for example there are 300 different types of tomatoes, and 100 varieties of beans to be found there.

I think this is an EXCELLENT idea and should be a model for all towns! It could solve austerity issues, revive city centres, invigorate dowdy parks, inject community spirit, and of course feed poorer families with no-cotst healthy food.

There are quite a few Youtube videos (in German) but even though you may not understand what's being said you can see the images and hear the enthusiasm in people's voices!

 https://www.youtube.com/watch?v=J9aUWsiogsQ

Food Trends 2013

What's going to be big in terms of food in 2013? We...elll - the general consensus seems to be that 2013 will be the year of the vegetable. (Not surprising really, when you think of the cost of meat, the often diastrous conditions animals are transported in, and the terrible headlines about hormones and antibiotics found in meat.)

As to which vegetables we will all be tucking into with 2013-élan, opinions are divided - the much derided cauliflower and kale are often mentioned. I myself would put my money on coloured potatoes hitting the headlines, and in general a big surge für vintage, and rare breeds.

Which local cuisine will be tops in 2013? People in the know favour Brazilian cooking to feature large in 2013, and in harmony with that they also say that fiery Mezcal will be our top tipple (worm optional!)

The big question is: How will restaurants cope with the big slump in customer frequency? What new concepts, ideas and surprises have they got planned to lure us all back? Concept dining is being mentioned (yawn...) A more promising idea (at least in my books) is to re-create "at home suppers" in a restaurant. Meaning, going to a restaurant will be more like going to a dinner party in a friend's house - communal tables, shared bottles of wine, small gatherings, and an intimate, non-intimidating atmosphere. We'll see how that pans out. I think that restaurants will have to re-think their total approach, there is something that doesn't sit quite right with the Zeitgeist at the moment. Too fussy, too expensive, too "we set the agenda, aynd you'll have to put up with it".

Another very big trend will be home-baking, not so much the old cupcakes, but individual, interesting and high-quality products. Speciality breads will feature here, as well as in the bought category. 2013 will definitely be a bad year for pappy, white pre-sliced loaves!

Similar to the home-baking trend, but more fresh and interesting: 2013 will be the year of home-made snacks. No more multi-packs of Walker's crisps, but carefully crafted, well-thought through spicy nuts, home made bread chips, herby crackers and other delicacies.

It all sounds good fun and I for one am looking forward to a very foodie 2013!

Instant Nostalgia - The Vintage Fruit

Have you noticed how they're suddenly everywhere.... Quinces?

I bought one, having been persuaded by "the wonderful scent" thing. It's pleasant enough but nothing to set the house on fire, so to speak. Not very noticeable, certainly not like having a nice scented candle.

Wrecking one's brain one may remember quince jelly, and that funny thing you're meant to eat with cheese but somehow always forget (Membrillo?) But now, all of a sudden there's cannon of lamb with a (sic!) quince sauce, quince puree, quince shavings with parsnip greens....

Cydonia oblonga

Why is that? Nobody in their right mind would bother with it given its rather dubious effort/reward ratio... were it not for their super-charged vintage appeal. Cameron cutting your dole money? German government pledging to sort out the debt of every EU country single-handedly? But here you are, with a fetching frilly apron on, wooden spoon in hand, stirring around in a big pot, making quince jelly.

So comforting, fragrant, out of this world, nothing can rumple the idyllic nostalgia of quinces! Or as they say in Germany:   

                                                                      Die Heile Welt