Conservation

Here I am in my Czech home trying to write a novel and procrastinating, so I'm writing a blog post instead. The weather outside is grey - November is a naff month here, by which I mean English weather, grey, foggy, cloudy with occasional rain. Winter hasn't really arrived yet, with that wonderful white crisp snow with skies so blue and clear you could furnish an entire navy with trousers. The village is alive with people getting ready - draping their garden plants with conifer branches and cutting firewood. But one preparation is already completed - the preparation of conserves.

All through the summer and autumn the Czechs have been making jams and marmalade, bottling fruit and vegetables and of course drying mushrooms. I too caught the bug for the latter - mushrooms were sliced and dried on trays or hung on string over the stove. And the result: I have a large kilner jar full of sliced mushrooms the consistency of foam rubber. As for fruit, well I have no need to lift a finger. My Czech friends will always bring me jars when they come to tea. And not just one jar either, a carrier bag will open and at least four jars will be produced. I am very grateful during these winter months - there is somehow nothing so warming as toast and jam.

It seems to me watching my Czech friends that they cannot bear the sight of food going to waste. What we would discard, they harvest. Baskets of bruised windfalls are gathered and every tiny bit of good saved and turned into delicious food. Perhaps it dates back to those years when food was not abundant. I am sufficiently old enough to have been brought up by parents who knew rationing and know the impact it had on their attitudes. I still feel guilty when I do not finish my food. But the Czechs do seem to take it to extremes - in Czech cellars and pantries there are jars and jars of the stuff.

When my lovely friend Hannah died she left shelves full of jars and several freezers full of mushrooms and vegetables (mostly runner beans). Knowing that they would otherwise go to waste, I took a basket of jars home with me. After all those saucepans she ruined making the stuff, it was the least I could do.

A Menu

Traditionally Czech restaurant food has been heavy on meats, and it still is, although there is now more choice for vegetarians. Czech restaurants often offer a selection of grilled meats cooked over a logfire on a griddle (as here), these are eaten with a choice of side vegetables. Others offer casserole-based dishes such as goulash or meat smes (a mixture of meats in a spicy saunce). Then there is the offering of various roasted meat in sauce such as the Czech classic svíčková (when cooked well one of my all time favourite meals anywhere in the world) which is roasted marinated beef in a spiced vegetable sauce with cream.

Sometimes the translated menu can bring some interesting images to the mind of the bewildered foreigner,  as here in this menu from a restaurant in Slavonice. But then one has to wonder how on earth one could translate English popular foods such as spotted dick or roly poly pudding. I shall say no more than that I had a chop of Mrs Katerina and it was excellent and my husband enjoyed Zacharias' chop.

Silver Anniversary

The reason why my blogging has been so intermittent recently is that for the last three weeks my husband and I have been celebrating our silver wedding anniversary by making a long-planned trip across Northern Europe and back. We've had a lovely time in various German and Belgian cities, but chose to spend the big  day itself in the Czech Republic - well, I can't think of anywhere more romantic.

After a lazy morning we drove to the lake district around Trebon via the lovely countryside around Novy Hrady. At Trebon we sat at a table in front of a fish restaurant on the town square and enjoyed a meal of fried carp. Carp has such a bad reputation with the Brits, who consider it at best tasteless and at worst muddy, but the Czechs love it. And cooked well, by a restaurant which knows what it is doing, it is delicious. We then walked away from the square and around the corner to a cafe, which serves some of the best Czech cakes I have ever tasted.

After lunch we decided to walk off some of the calories with a visit to the nature reserve at Cerveny Blato. A wooden boardwalk takes you for four kilometres through a forested peat bog. The place is just incredible - it's like stepping back in time to an age before Man cleared the forests and drained the swamps. You half expect to see giant dragonflies and dinosaurs appear out of the bog pine forest. You certainly get to see some rare plants, fungi, butterflies and birds. A black woodpecker twice shot up from bushes as we passed, its red head standing out against the rest of its dark plummage. We were stopping so much to ooh and ahh and take photos, that the four kilometres took two hours to complete.

After our work we returned home, where we finished our special day eating chanterelle mushrooms and Czech chocolates, washed down by Czech bubbly. Just the two of us, plus our lovely old house, and the crickets serenading us in the garden.

Shopping With A Czech

One of my Czech friends is currently staying with us in England. It is fascinating to see my homeland through her eyes. Amongst other things it highlights the differences between our two countries.

On Wednesday we went to our local Morrison's supermarket, she wanted to buy some English foodstuffs to take home. She was awestruck by the variety on display there. "You have five different types of pear!" she exclaimed. The sheer variety and quality of fruit and vegetable were cause for comment. My experience of buying vegetables in Krumlov Tesco's is that you need to look hard at what you are buying - at least one potato in the pack will be going off.

Then we came to the fresh fish counter, this was a revelation for her. Of course the Czechs do not have access to fresh sea fish, being so far from any sea, and so most of the fish on the counter were new to her. We bought a bag of live mussels, which she had never tried before.

Then there was the aisle dedicated to tea and coffee - of course being British there were loads and the sheer size of many of the packs of tea (i.e. 240 teabags) caused comment. She added two packs to the trolley to pack in her suitcase - having realised that English tea is unlike (stronger and better) that sold in the Czech Republic, even those teas pretending to be 'English' tea. And so it went on... aisle after aisle packed with a much wider variety of goods than in the Czech supermarkets.

She came to the conclusion (as indeed had I) that English food is often cheaper than in the Czech Republic, especially food essentials, with the exception of alcohol and cigarettes. I then explained that in Britain food is not taxed, nor are books, children's clothes and medicines, but that the duty on alcohol and cigarettes is very high indeed and constantly rising. This was considered by my Czech friend to be very just and sensible. I am sure all those avid Czech beer drinkers would not agree with her, but I think I do. In fact I feel strongly that the British system of not taxing foodstuffs and discounting basic foods is very fair and I feel for all those Czechs struggling on much lower wages and facing above British prices.

Czech Food shopping for Brits

I am now in the UK and will fly back to the Czech Republic just in time for the New Year celebrations. I would love it if my parents were able to visit our Czech home, they helped in its purchase and I know they would love to visit too. However elderly knees will not take the journey and so all they can do is read this blog and look at our photos. I therefore decided to give them a taste of Czech cuisine (albeit cooked by a Brit - me).

It used to be the case, when first we started going to the Czech Republic and indeed even when we bought our Czech home, that you could not get Czech ingredients in the UK. With the influx of Czech and Polish workers into England, following their countries' entry into the EU, came foodstuffs and foodstores geared up to the new arrivals. Suddenly on the Cowley Road in Oxford where I worked, you could buy chleb (Czech bread), klobasa (spicy sausages) and the ubiquitous pickled vegetables. Most of it came from Poland, but the other day I came across the Czechland Food Shop in Gloucester, which offers more Czech groceries than usual, including importantly the different grades of flour. I have even found that crucial ingredient tvaroh - a cream cheese used in strudels and buchty (Czech doughnuts) - in our local Morrisons.

I will have to tell you in my next post how I fared in my attempt at cooking a Czech meal for my parents. Meanwhile I shall just help myself to a Pribinacek (a vanilla cream desert and comfort food) which I bought in Gloucester.