Cooking with nature

recipes for projects and dishes

Cooking with nature

This cook book is about cooking with nature, with

natural ingredients but also with natural processes. It is about recipes for food and recipes

for projects that use natural processes and nature as essential parts of their design. Coastal processes can help to

shift sand to desired places at minimal costs. Mussels, oysters but also willows act as “ecoengineers”, stabilizing shorelines

and stimulating sedimentation. And most “ecoengineers” make a good meal as well as may act as a source for amazing drinks. Well, we admit, it is only a booklet, an appetizer to link you to more

information on recipes and projects.

Cooking a sand engineEssential ingredients:

A sandy coast with a management challenge, because of a retreating coastline, undesired erosion or a seaward ambition. Lots of sand easily accessible at close quarters, so the costs per m3 of sand are moderate.A desire to upgrade the potentials for beach related recreation and sports and the ambition to strengthen natural coastlines and dunes on the basis of natural dune formation. Beaches and dunes can be too small at present to fulfill the required ecosystem services.Politicians and stakeholders that see the potentials of innovative forms of management and do not hold on too much to traditions and the existing situation. To be complemented by experts with sufficient understanding of the coastal system, enabling them to make well-founded long term predictions on coastal processes.

Recipe:

Determine the sand nourishment needs for a longer period, up to 20 or even 40 years and determine where sand is needed because of management, or desired because of recreation and nature.Establish direction and capacity of morphological processes to move sand along and towards the coast. Take, in this example, 20 million m3 of fine graded sand, of North Sea quality, fine enough to allow for wind driven transport, with limited larger fragments and clay.Deposit the sand in the active zone within reach of currents and waves and close to the sections in need of nourishment. In case of the Delfland coast, we expect most of the sand above the minus 8 meter depth contour to have “upward” mobility. Anticipate the need for monitoring and beach control. So establish an efficient network of measuring devices, that allow proper monitoring of sand, nature and undercurrents. During its development, monitor changes that may call for adaptive management. Facilitate recreation so new potentials can be used and zone and manage recreational use with respect to nature development. Take temperature regularly.

For more information see www.zuid-holland.nl/zandmotor, www.kustvisie.nl, www.ecoshape.nl

Cooking sand cookies and cakes

The Dutch sand cookie:Cream 1 1/2 cup of sugar with 3 sticks of butter. Mix in 3 cups of flour and 1 theaspoon of baking soda as well as 1 1/2 theaspoon of vanilla.Shape the dough into 3 rolls and refrigerate overnight. Slice 1/2 inch of thinner and bake at 1750C for about 12 minutes.

The Sand Castle CakeBut one can also opt for a sand castle cake(see www.family fun.go.com/recipes/towering-sand castle).

Sand cookies are easy to made and make a good complement with coffee and thee. There is an enormous variety that results from regional variations of the major ingredients and additions of spices and sweets. (www.cooks.com list 123 different recipes). There are even fine and coarse grained varieties and a Dutch sand cookie which is described below.

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Cooking an oysterreefCooking an oysterreefEssential ingredients:

An intertidal basin potentially suitable for shell fish, such as a sheltered bay or estuary. The presence of shellfish is a good indication of its suitability. Do not yet worry about too high wave exposure, this will be taken care of in the design.Sand bars that erode because of wave action and need stabilizing or a stimulus to rebuild. A situation often found in semi-closed estuaries where the sand-balance is upset, and tidal channels attract sand in order to reach a new equilibrium. Especially sandbars that attenuate waves before they reach coastal defenses are relevant.Gabbions, mesh wired cages, full of old oyster shells, to be obtained from the dump heaps of local oyster industries. Other forms of hard substrate may do, but need to go through pilot stages. In our experience, mussels and oysters love to settle on old shells, but oyster shells are preferable over mussel shells, that are more loosely bounded.Room to experiment is needed. Most intertidal areas are nature reserves, so licensing can be an issue.

Cooking process:

Establish the present wave climate, so direction and wave heights and related zones to be protected or stabilized. Take into account the average tidal range, because mussels do not live above the high water mark.Construct an artificial reef on site with gabions close to, but not too close, where the sand bar steepens and the attack of waves is most intense. Choose its height carefully, so waves are attenuated but sediment can pass in order to contribute to sedimentation behind the gabions. In our experience the gabions prevent the flushing out of sediment and act as a sediment trap.Monitor mussel and oyster settlement and growth. Consider the need for adaptive management, for tweaking height and position and substrate form.Consider the possibility for harvesting mussels and oysters commercially, so maintenance could become a self-reliant commercial enterprise inducing no further costs and intensive monitoring. Repeat the process when proven successful in order to enlarge and extent the oyster reef to whatever position they are helpful and needed.

For more information see www.ecoshape.nl

Mussels

Essential ingredients- 3 cups dry sherry- 3 cloves garlic, crushed- 1 cube chicken bouillon- 6 tablespoons butter- 1 tablespoon Italian seasoning- 3 slices fresh lemon- 3 quarts fresh mussels, scrubbed and debearded

Cooking processPlace the dry sherry, garlic, bouillon, butter, Italian seasoning, and lemon into a large pot. Bring to a simmer over medium heat. Add the mussels, cover, and simmer until the mussels have opened, about 5 minutes. Discard any unopened mussels. If fresh herbs are available, use 1/4 cup of oregano, thyme, or rosemary (or mix of the three)in place of the Italian seasoning.

Called the black gold from the sea, mussel dishes can be found in sea food restaurants all over de world. Most mussels in the Netherlands come from mussel farms that abound in the estuaries of the Province of Zeeland, in the Netherlands.

A mussels’ life storyMost mussels live between the low and high water mark. They can withstand several hours of falling dry, by closing their valves. Mussels feed by filtering organic particles from sea water. A mussel bed of 1 square meter can filter several cubic meters of water every day. Mussels thrive in intertidal systems,

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from: http://allrecipes.com/Recipe/Million-Dollar-Mussels/Detail.aspx

like estuaries and Wadden, because these contain nutrient rich waters. Mussels seasonally propagate by free flowing mussel seeds, that settle on suitable locations. Mussel seed, several millimeter in size, used to be collected in areas like the Wadden Sea, but presently also mussel seed capture installations are being tested, without physical disturbance of the sea bottom.

There are numerous ways to prepare mussels. Mussels and alcohol go together well. Mussels can be cooked in white wine but this recipe takes sherry as the “floating” medium.

Cooking an ecological sand burrowEssential ingredients:

The need for nourishment of sand, but also sand needed for urban development and land reclamation may require a sand burrow in sea.A distinct area of sea bed, designated as potential burrow site. The willingness to reconsider past traditions in licensing sand burrow activities that were primary focusing on minimal impact. Go for a shift in focus to a quicker rehab of the sea bed or to optimizing conditions for specific species.

Cooking process:

Establish the desired underwater topography. The existing or nearby sea bed morphology gives hints of the desired orientation and dimension of sand dunes. Mimicking sea bed morphology is a good guarantee for a swift regeneration process. Be aware that morphology is normally the result of the interaction of the sea bed with wave action and tidal flow. The bottom of deeper burrows will be subject to different conditions and the original seabed may not be the best reference.Determine what ecological goals to achieve. Quick regeneration is furthered by sticking close to the existing sand dune pattern. Specific benthic organisms, such as Encis shellfish, favor specific parts in the sand dune topography, flounders love the silt richer trenches between sand dune crests. Deeper trenches usually collect food and fishes.Establish an efficient dredging strategy, so the desired under water topography can be established at no or little additional costs. The orientation of the crest is essential in this respect.Confirm objectives and dredging methods with the licensing authority and dredging industry.

For more information see www.ecoshape.nl

Cooking a pot of Encis

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Recipe: www.seafarm.nl

Life history of EncisThe first encounter with Encis is normally during a walk on the beach, seeing a pair of long bivalves (“mesheften”). They are still seldom seen on the menu. There is a small group of restaurants that serves Encis, as well as a selected group of field biologists, true connoisseurs of their study subject, that take them home and continue their research behind the dining table.

Encis lives in a vertical position in the sea bottom. They quickly redraw into the depths of the sediment. “Catching” Encis requires special equipment, using hoose and pipes. Tactics and strategies are discussed on the web. At present two commercial fishing vessels focus on Encis.Encis are new to the Dutch waters, migrating in from the south.

Decorated razor clamsIngredients Marinade: - 40 cl of olive oil- 1 clove of garlic- juice of half a lemon- some chopped dill- some chopped chervil- salt and pepper

Dressing:- 20 cl of sunflower oil- 20 cl of fish stock

- 10 cl of vinegar- 1 spoon of normal mustard- 2 spoons of special mustard- chopped dill- 1 teaspoon honey

Further:- razor clams- flour- 1 egg- breadcrumbs- fresh pepper

Cooking processCarefully clean the razor clams. Remove the flesh of the clams and marinate for 24 hours. Dry the clams and rub with fresh pepper. Rub in the flour and the egg. Cover the flesh with breadcrumbs. Fry the clams with breadcrumbs in plenty of olive oil.Serve the fried razor clams on a base of lettuce (pref. lollo rosso). Sprinkle with the mustard and dill dressing.

Cooking a 'shore dike’

Essential ingredients:

Dike sections bordering larger inland lakes that need strengthening or are simply too low. The shoredike is a type of soft defense that replaces the original dike and is suited especially for dikes that are unstable and require costly strengthening.A reasonable water depth, let’s say up to 4 meters; otherwise constructing a shallow profile requires too much sand. Sand that is available in ample quantities, but depending on the design also clay will do.The ambition to establish more ecologically interesting shorelines. The need to control excessive concentrations of suspended matter in the lake water is a bonus, since well established vegetated shores filter well. We expect marshland with reeds in the lower parts and willow forest higher up.Furthermore one needs a combination of engineers and ecologists to work out a new soft safety profile that also generates ecological interest and is accepted as coastal defense, fulfilling all the essential requirements.

Cooking process:

In stead of strengthening the dike the strategy is to reduce wave height and energy, so a lower less robust dike ideally, the present one, is still strong enough. For a dike that is not high enough: establish the necessary wave reduction. Estimate the required profile of a stable slope in equilibrium, taking into account the sand fraction that is available as well as the wave climate. If using clay, the profile should be shallow enough to reduce wave energy enough in order to establish reeds and other emergent plants. Add enough sand in front of the dike and high enough in order to have sufficient wave reduction. Add some additional sand in order to postpone required management or to smoothen the profile along the average water level, in order to create a wider ecological gradient. In our example a 150- 200 m3/meter is often enough and less expensive than strengthening the dike.The recipe is at present refined and tuned in the course of two EIA’s for dike sections along Lake Marker between Amsterdam and Hoorn by the water board Hollands Noorderkwartier, together with Rijkswaterstaat (HWBP), Deltares, Arcadis and DHV.

see www.ecoshape.nl. www.levendewaterbouw.net

Cattail Casserole

Cattail casseroleIngredients:- 2 cups scrapped spikes - 1 cup bread crumbs - 1 egg, beaten - 1/2 cup milk - salt and pepper - 1 onion diced - 1/2 cup shredded cheddar cheese

Cooking directions:Preheat the oven to 175°C. Blend the scraped off cattail grains with the bread crumbs. Beat the egg and stir into the bread crumb mixture. Sauté the onions (and other vegetables, such as mushrooms, peppers etc. as you wish). Combine the vegetables and the breadcrumb mix, season to taste and pour into a casseroles dish. Sprinkle cheddar cheese on top and bake in the oven for 25 minutes. Serve while piping hot.At the same webadress, you will find also other cattail recipes, amongst which also cattail banana muffins.

Life history of cattailA soft dike is an ideal habitat for emergent plants like cattails and reeds. These thrive well in shallow waters with moderate wave energy. A very shallow foreshore ensures that only minor waves will run into the reed bed. Emergent water plants like cattail perform various functions. They stimulate sedimentation, clean the water and provide habitat to fish and birds.

The younger shoots of cattails and reed make an ideal ingredient for salads. Young shoots of cattail are said to taste like cucumber.

Almost all parts of cattail can be eaten, if prepared properly (see also www.springcreekgreenway.org and www.ourwindowonnature.com and the Wild Vegetarian Cookbook). Collecting young shoots requires experience, since young yellow iris shoots look alike but are poisonous. Cobs are easy and safe to collect. Cattail pollen can be combined with flour which gives lovely yellow pancakes. More information can be found on http://www.sacredearth.com/ethnobotany/foraging/cattail.php, where you can find also the following recipe for cattail casserole.

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Cooking a shallow foreland for wave attenuationCooking a shallow foreland for wave attenuationCooking a shallow foreland for wave attenuationEssential ingredients:

Some dikes need only limited strengthening, because they lack a little in height, or their revetments are not up to standard. Wave attenuation using only a shallow foreland may in these cases be sufficient.

Also in this case the water should not be too deep, so with a reasonable volume shallows can be created.Shallows up to 0,7 meter water depth are thought to be best for reed marsh. There should also be little wave action, which can be ensured by creating a gently sloping foreland.

Interaction between engineers and ecologists is needed because of the many variant solutions. The optimum alternative may also depend on ambitions with respect to landscape and recreational use. Reedland, lagoons but even a layout as an urban park is possible.

Cooking process

There are variant solutions especially if the required wave reduction is limited, in which case a shallow foreshore, still below the water line is sufficient. Higher wave reduction requires a higher foreland. A very high foreland has characteristics similar to that of the shore dike.

Waves built up gradually, so a shallow foreland or foreshore at some distance from the dike, functions as well. In this case there is the possibility to create lagoons, for example as fish spawning and nursery areas. One can alternate designs, depending on water depth, landscaping and recreational use.

see for some examples the Ecoshape report on “natuurlijke keuringen”.

Phragmites ‘Cossack asparagus

“Cossack asparagus” is traditionally the young shoots from Common Cattail (Typha latifolia), but it’s very close to the Phragmites shoots. And like asparagus, one of the best recipes is the simplest. Ingredients- 1/2 lb Phragmites shoots, washed- 1 Tbs butter- 1 Tbs salt- Salt and pepper to taste

Cooking directions:Bring several quarts of water to a boil with 1Tbs of salt. Add the shoots to the water and boil for 10 minutes. Strain the shoots and place in serving try, melting and evenly distributing the butter over the top. Salt and pepper to taste. Serve the shoots still warm but at a handling temperature. Peel 3 or 4 of the tough outer layers off the shoot, to reveal the soft core. Holding the shoot by the hard green end, bite off the core. Alternatively, peel the shoots and cut off the tips before serving.

Life history of reed (phragmites)Reed is an important companion of shallow foreshores and land. With little wave action, reed can growth up to water depths of 0,7 to 1 meter. There are several types of reeds, some of them even grow in slightly brackish water. Reeds can establish themselves form seeds, but need special conditions to be able to do this. As a consequence nearly all reeds in the Netherlands are planted and propagates by way of roots.

Reeds can establish very extensive root systems. Shoots of reed can be found in early spring when the green shoots start to grow amids last year stand of reeds. Harvest reeds only from clean areas, since reed may contain high levels of heavy metals, when growing on polluted sediments.

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The recipe is taken from: http://invasivore.org/2011/04/phragmites

Willows for wave attenuationEssential ingredients:

A river with extensive floodplains, so a wide water is present during floods, generating waves. The waves should be responsible for at least a substantial part of the calculated required crest height.

Dikes that lack in height and are in need of strengthening. Preferably located amidst a flood plain landscape where willow forests are not out of place. In the Netherlands willow forests, the so-called “grienden”, were traditionally used for various purposes, such as baskets, for which the younger branches would be cut annually.

Trees and forests will lead to higher design levels if placed in locations where the river flows during floods, because they increase the resistance of the winter bed.

Recipe:

Establish the wave climate, so one knows their height and direction. Calculate the required wave attenuation so that dike strengthening is no longer needed.

Use a model suitable to predict wave attenuation by trees. Calculate the necessary width of forest needed to have the required attenuation. Usually 50 meter of forest will be sufficient for a 80% reduction in wave height, but in some cases even 20 meter may be sufficient.

Add additional trees because of occasional forest management. Use different species of willows, in order to anticipate problems that may arise because of diseases. In the example of The Noorderwaard 150 meters was chosen, in what can be considered a robust design.

Landscaping, fitting the forest in may be important, but sometimes old traditional landscapes can be restored.

www.innoverenmetwater.nl

Willow snaps

Cooking directions:- Put 1 deciliter catkins in a clean glass jar with tight-fitting lid.- Add 3 deciliter clear, unflavoured vodka - 40% alcohol content (80 proof ).

- Let steep for 2-3 days in a dark place at room temperature, 18-20°C (64-68°F).- Shake lightly and taste it from time to time.- Strain and filter your infusion into a clean glass bottle or jar with tight-fitting lid.

- Store (age) for 2-3 months in a dark place at room temperature before serving. Taste it from time to time.

Life cycle willowsWillows are a common companion of rivers. They are often found in the lower parts of floodplains that are frequently inundated. They thrive in these circumstances and can withstand longer periods of inundation.

Willows propagate by seeds. After a major flood event a whole new generation of willows may establish themselves along recognizable floodmarks.

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The recipe is taken from www.danish-schnapps-recipes.com/willow

Recipe for Willow snapsWillow schnapps - based on the male flowers (catkins) of the Pussy Willows - is a very charming and enjoyable drink with nutty taste and flavours, and notes of honey, camphor, and cardamom. The colour is deep brown.Use the yellow, silky soft male flowers (catkins) from the Pussy Willow trees, also known as Goat Willows (Salix caprea). They are best for schnapps making. But you get fine schnappses indeed using the male catkins from other species. Try to experiment, or try to blend two or three different willow schnappses.There are many possibilities. Pick the catkins right after bloom in the early spring.

Using salt marshes as sea defenseUsing salt marshes as sea defenseUsing salt marshes as sea defenseEssential ingredients:

Under temperate climates, salt marshes form along estuaries and sheltered bays. Salt marshes have the ability to grow up to spring flood level and can form a natural foreland. If salt marsh is present in the area, it probably can be initiated.

In many areas salt marshes form part of the sea defense system. When absent, their growth can be initiated by creating a base of sand, mud or clay between low and high water level.

Cooking process

Study the wave climate and storm set up. Establish the height and width needed to get sufficient wave reduction.Since their maximum height is limited, they can only play a role in wave attenuation where storm setup is limited. The alternative is to heighten

the part near the dike above highest tide level. An example of this is WaddenWerken, a proposal to strengthen the Afsluitdijk, a major closure dam in the Netherlands. In this case an on average 400 meter wide zone of salt marshes was combined with a higher dune.Initiate the formation by building a shallow enough foreshore. Best is to go for a very shallow gradient, so waves are attenuated and incidental erosion of the salt marsh will be limited. Allow for some gradient and some micro relief since this will trigger the settlement of vegetation. The whole process of salt marsh formation can be accelerated by using old Dutch reclamation techniques. These consist of creating wave sheltered areas where silt-laden sea water has free access. An important part of the cooking process is the licensing procedure. Creating salt marshes takes normally place in protected nature reserves. One needs to proof that adding salt marshes will lead to net positive gain. Even so, in case of restrictive laws and regulations, every change in the present conditions will be considered unacceptable, even if it may be ecological beneficial.

See: www.imares.wur.nlwww.hosper.nlwww.dhv.nl

Marsh Samphire Pickles

Ingredients- 1.4 kg marsh samphire shoots- 4 tbsp pickling spice- 850 ml white vinegar- 850 ml water- 350 g sugar- 12 garlic cloves

Cooking directions:Clean and sterilize about 3 large jars. Add 4 peeled and scored garlic cloves into each jar along with 1 tbsp pickling spice. Trim and clean the marsh samphire, removing any woody stems then soak for at least an hour in cold water to remove the worst of the salt. Drain and chop into 5cm lengths and pack into the jars. Add all the remaining ingredients to a pan, bring to a boil and allow to simmer for 15 minutes then pour the hot solution over the vegetables (leaving 1cm headroom). Seal the jars and process in a bath of boiling water for 10 minutes. The asparagus will be pickled after about a week but the flavour matures and develops the longer it’s kept.

Salt marshes abound with salt-tolerant plants, many of them can be eaten and are delicious complements to salads and sea food. One of them is Marsh Samphire (Salicornia), which is also known as Sea Asparagus. It is up to 15 cm long and easily recognized because of its distinct form. It grows often in the lower part of salt marshes and may be the first plant to colonize mud flats. Usually it sprouts in greater numbers after some rainfall has sweetened the top layer of the mud flat. Its presence enhances sedimentation and prepares the way for other salt marsh plants. The plant is best collected in summer.

Marsh Samphire can be eaten raw when young, and its as a complement to sea food fishes that it most often served. But is can be cooked just like asparagus, hence its name Sea Asparagus. It can only be harvested for a short time and is difficult to store. However, Marsh Samphire makes also an excellent pickle.

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see: www.celtnet.org.uk/recipes

Tanjin Ecocity in a Salt water LagoonTanjin Ecocity in a Salt water LagoonEssential ingredients:

Present or intended urban developments that contain water bodies of substantial size.A project location that requires land reclamation.Developers that aim at creating an urban environment that is attractive, green and sustainable and to a large extent self-sufficient and requires limited operation and maintenance.Tanjin Ecocity is for a large part a land reclamation project that ventures into the Bohai Sea. It has high environmental ambitions but has to be built in a difficult environment.

Cooking process

The first step is to get a good understanding of the location, scope for important trends and processes. For any land reclamation project understanding hydrologic and morphological processes is key to a successful design process.

The creation of attractive green areas requires a steady availability of freshwater. Along the Bohai Sea the climate is characterized by a substantial rainfall deficit in summer but also on an annual basis. Providing sufficient freshwater is done on the basis of rainwater harvesting, concentrating the rainfall that falls on streets and buildings into rain water lenses that form the freshwater source for urban parks.Because of this shortage in rainfall it is difficult to have urban water bodies that contain freshwater and are of substantial size. It was therefore proposed to develop a saltwater lagoon instead. A system of sluices will ensure sufficient flushing.

How to cook lotus root salad

Lotus root, cucumber and Serrano ham salad- 1/2 lotus root, sliced very thinly and the slices cut into halves- 1/2 English or seedless cucumber, de-seeded and sliced thin- 1-2 slices of Serrano or other dried ham, cut into thin slivers- 1/2 Tbs. rice vinegar plus additional for cooking - Dash salt- 1 tsp. sugar- 1 Tbs. mayonnaise

Cooking directions:Put the sliced lotus root into vinegar water as you slice it, as described above. Bring a pot of water to a boil, and add a little vinegar. Boil the lotus root for a couple of minutes. Drain and cool under running water; drain well. Mix the vegetables and seasonings except the mayonnaise together well with your hands, scrunching them a bit to let the flavors penetrate. Add the mayonnaise and ham and mix well. Serve immediately, or cool in the refrigerator until dinner time.

Lotus root (renkon in Japanese) is actually the rhizome of the lotus plant. It’s a popular vegetable throughout southern and eastern Asia, but it’s still not that well known in the west. Lotus root is full of fiber and various vitamins and other nutrients. In Asia it’s believed to have various medicinal qualities, but in macro-nutrient terms it’s best to think of it as a starchy vegetable, like potato. Visually of course, it’s very appealing with all those little holes. Here I’ll explain how it’s prepared and eaten in Japan.

Depending on how long it’s cooked, the texture of lotus root varies from crunchy to very starchy and a little sticky. I like it either way. Here are two ways of using lotus root in its crunchy stage.

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see: www.justhungry.com/how-cook-lotus-root-renkon

Soerendonk natural water polishingSoerendonk natural water polishingEssential ingredients:

A waste water treatment plant that discharges effluent in sensitive water and the need to upgrade the quality of this effluent. In the case of Soerendonk it is an urban waste water treatment plant that discharges in a small river, that originates in a landscape of sandy soils and is in its natural state very low in nutrients, suspended particles and high in oxygen content.

Cooking process

The treatment of wastewater has seen several technological improvements, that make it possible to filter and remove nearly all important pollutants below required standards or even detection limits. It is clean in the chemical sense and it contains sufficient oxygen, but it is devoid of life. Discharging it into a natural stream or lake still has an impact.

In Soerendonk additional effluent polishing is achieved by natural marsh vegetation. This establishes the natural oxygen rhythm that characterizes natural water bodies and is caused by the uptake of oxygen by aquatic plants during the night and its production during the day. Furthermore a little feeder stream is established that uses water from the small river and adds it to the polishing facility. This ensures that the flora and fauna in the natural treatment system is very similar to that found in the receiving river. This helps to minimize the impact on discharge.

See: www.dommel.nlwww.dhv.nl

Duck weed soup

Duckweed soup Duckweed can be eaten as a salad but is also forms a good complement to soup.Wash duckweed thoroughly. Recipe feeds four.- One cup of broccoli- Chop a 2 cups of leeks.- One cup of celery.- One cup of broccoli- Two tablespoons of chopped Oriental ginger- One large vegetable bullion cube.- Two tablespoons of soy sauce- One tablespoon of sesame seed oil- One cup of low fat sour creamSaute in a cup of water and two tablespoons of olive oil the duckweed and vegetables. Cook at a simmer for 5 minutes. Let cool. Then puree in a blender. Add the pureed vegetables to the pan, stir in two cups of water, the bullion cube, sesame oil and soy. Raise heat. Then stir in the cup of sour cream. Adjust seasoning to taste. I sometimes add a tablespoon of fine chili sauce or satay sauce. Serve hot.

Most natural treatment systems use emergent helofyten such as reeds and cattail but also lemna (Duck weed) can be used. Duck weed is commonly found in lakes and marsh areas. Duck weed floats on water and takes its nutrients directly from it by an intricate system of little roots. It starts to grow as soon as water temperatures are above 7 centigrade. It can grow very quickly. It is rich in proteins and not only eaten by ducks. Also herbivore fish, fresh water crayfish and other animals feast on it. Duck weed is used in natural treatment system because of its capability and capacity to take up nutrients but also pollutants. Harvesting duck weed should therefore be done from unpolluted waters.

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The recipe is taken from (http://www.herbvideos.com/ewpindex.htm

Colofon

colo

fonIdea and texts: DHV

In cooperation with Twente University, Wageningen Imares, NIOZ, Deltares, Ecoshape Partners: Van Oord, Boskalis, Alterra, Witteveen en Bos, Royal Haskoning

Design and lay out: DHV