Resist like Woods: Forest Kitchen

This time the forest kitchen has fixed its attention on the visual aspect of the meals to be served, which is based on sketched designs. The forest kitchen works with produce from ecological farming, above all from local sources, and integrates ingredients from the surrounding environment. The conception was prepared by Zuzana Blochová and David Fesl for the summer symposium Resist Like Woods organized by the WOODS – Community for Cultivation, Theory and Art.

Thanks to Julie Daňhelová, Veronika Holcová, Dita Lamačová, Pavlína Verbíková and all who contributed to the preparation and cooking of the meals.

Friday
Dinner
– Fermented barley-cornflour pancake, mashed beetroot with white poppyseed, mashed tomatoes flavoured with garlic, French beans, hard boiled egg served with red clover leaves and blossoms. Chard, potatoes boiled in turmeric coated in carrot leaves, pumpkin seeds, olive oil, sprinkled with sweet paprika and fennel flower.

Saturday
Breakfast
– Fermented barley-cornflour pancake with honey, vanilla and scrambled egg, mashed pumpkin with salt, vanilla, honey and lemon, black cherries, plum with lavender goat’s cheese, crushed hazelnuts, dried sugar cane juice, lemon peel, dried lavender leaves, roasted dandelion root, rose-mallow, bishopweed and marigold blossoms.

Lunch
– Cold cucumber and cow’s milk soup flavoured with garlic, with dill, onion top, rosemary and thyme, grilled tomatoes, walnuts, boiled egg, sourdough bread.
– Lettuce with grated carrot, parsley and olive oil, goat horn peppers

Dinner
– Mashed polenta with butter, onion and garlic boiled in vegetable broth from carrot, parsnip, celeriac, onion, garlic tomato, dried mushrooms and Brussels sprouts. Boiled leek with blue poppyseed, roast pumpkin seeds, green pepper and fermented barley-cornflour pancake with plum jam.

Sunday
Breakfast
– Mashed apples with pear jam, rice boiled in fermented cow’s milk with peach, cinnamon and honey, currants, black cherries, tropaeolum and rose-mallow blossoms. Scrambled egg with olive oil, chives.

Lunch
– Boiled chard. Pearl barley boiled in vegetable broth and red wine with carraway seeds and dried mushrooms, stewed nettles and spinach, boiled carrots.
– Fermented barley-cornflour pancake with olive oil, sprinkled with smoked salt, lavender, rosemary, oregano, cornflower, fennel flower and sweet paprika, French beans.

Ingredients and suppliers:
Fruit, vegetables, herbs, blossoms: Zahrada chráněného pracoviště Žamberk – Albertinum / Sdružení Neratov, Jitka Píchová – Ekofarma Horní Ředice, local suppliers
Wild mushrooms: Houby a lesní plody Sándorovi, local suppliers
Nuts, seeds: Jitka Píchová – Ekofarma Horní Ředice, Horňácká farma
Jam, honey: Enviromentální sociální podnik Biobýt – Chotěnov
Grain, flour: PROBIO, Countrylife
Milk, fermented milk, cheese, butter: Ranč Bělečko, Jitka Píchová – Ekofarma Horní Ředice, Bio Farma Košík
Eggs: local suppliers
Olive oil: Emile Noël
Spices: SONNENTOR, Horňácká farma
Wine: VELTLIN – Chardonnay 2017, Vinařství Berthy & Pinot noir 2017, Vinařství Petr Marada

WOODS – Community for Cultivation, Theory and Art
Forest and meadow plot between the villages of Hnátnice and Písečná, Orlické Mountains