An old-fashioned morning… wild herb omelette

Yesterday I was sitting at the table with my grandma, we were eating a wild herb omelette and talking about the times gone by, my plans for the future and my grandma’s memories of when she was young.

You need time to do make country food, that’s the reason they stopped cooking it. Herbs must be collected, carefully washed and rinsed more than once, cooked just for the time they need to get tender, chopped and then only at the very end you make an omelette with them. Can you imagine it now? You open the fridge, throw something into the pan and it’s ready.

These few words made ​​me realize the luxury of a morning spent outside in the sun. If it wasn’t for that piece of paper hung on the gate a few days ago about the stop of the electricity supply for maintenance work, I would have never spent lightheartedly so many hours away from the PC.

Yesterday morning at nine o’ clock, as notified, a still silence fell in the house, no vibrations from the fridge or the PC, there was just one clock ticking, the only clock left with true hands in the house.

Even though with a short notice, I had time to organize everything: paint, sandpaper and rough boards to finally make some backgrounds for the photos, a project sitting in the corner for over a year, then a book about native plants to forage our lunch with Grandma.

We have collected herbs far from the streets, in our little field, where we do not use herbicides and fertilizers, we washed them out in the basin, then grandma cooked them for a little while, enough to make them tender for the omelette.

What was the daily means of support in the former days countryside today has become a luxury and is based on two increasingly rare resources: time and knowledge.

Thanks to a few hours without electricity supply in the evening I felt richer, satisfied and with a nice hue on my cheeks!

Most of the herbs we collected can also be eaten raw in salads, as long as they are young and tender. You can obviously make and omelette with spinach, chard, turnip greens, kale … anything that comes in green leaves has an happy marriage with eggs.

Wild herbs, though, bring a deepest and slightly bitter flavour, with an unexpected buttery texture.

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