Normally we buy vegetables in small quantities, and use them up in a day or so. But now, in order to keep control over our exposure to large crowds, shopping is less frequent. Some time back we wanted to guard against COVID-19 by disinfecting all produce. Eating soap is not a great idea, so we were certainly not going to washing food in soap. The Family skimmed her expertise and recalled that bacteria and viruses are killed by a solution of salt in water. So now we dunk all produce for about fifteen minutes in salty water. The water can be reused, and salt does not need to be washed off, so this is also a water conserving way of cleaning produce.
On some days our house is full of vegetables being cleaned and dried, chopped and sorted. Since the salt water bath removes bacteria and viruses, we now find that the veggies stay fresh and usable much longer. Bananas and plantain, tindli and tomatoes, everything stays fresh and colourful for several days. Tindli? Does ivy gourd sound more familiar? I didn’t think so. It is after all a rather local vegetable (featured photo), so best to call it by its local name.
We used to be in a desperate rush to use up mushrooms before they rot. Now mushrooms stay fresh longer too. Perhaps the salt water treatment also kills the fungi which sometimes grow on these mushrooms. I know that some people use baking soda and potassium parmanganate, but that would also require more water for post-treatment washing. We wanted the lowest water-use possible, and I think the salt solution works well for that. The Family consulted her old colleagues about this treatment, and found a good consensus of opinion for it.
There are no desperate attempts to refrigerate fresh produce to keep it from spoiling any longer. Everything can now be kept in trays and bowls in sun and air. Also, now that we can keep the veggies for longer, we can wait for good combinations to develop. For example, plantains are not very common at our neighbourhood vendor’s, but when we get it, we already have the other veggies that we know will go well with it. The result has been an explosion of new recipes at home. Lunch is quite a journey of discovery these days.
I had dinner in a small town in Odisha. The restaurant was very full when we walked in, but emptied out before we finished. One of my colleagues had to catch a train later. So we took a short walk through the town. It was about nine, and most shops were shutting down. The wide street was lit by dim lights placed along the divider. This meant that most of the illumination came from shops, and once they started closing, the street began to get much darker. It was enchanting in its own way. We saw a line of bright yellow doors separated by blue walls; little kiosks which had closed.
Further along the row one kiosk was open for business. The vegetables on display were extremely fresh. A long cold chain is not needed to bring these to the town. The chopping boards are big and solid pieces of wood; seemingly cross sections of the trunk of a small tree. Banana flowers and jackfruit are two of the things that I would not normally find in a shop in Mumbai. There were also some long beans which I’d not seen before.
Next to the fresh vegetable stall was this tiny “supermarket”. Any grocery store with open access to the merchandise now calls itself a supermarket no matter how small it is. This was an interesting contrast to the vegetables. While that only stocked food which was fresh and had to be cooked, this had nothing which was fresh. Everything came inside a plastic package and was ready to eat. This was also much costlier per helping than fresh food, but the very price makes them an aspirational thing in these small towns.
Nearby a roadside eatery had served its last customers and was busy shutting down. The helper was carting the last chairs from the pavement into the shop. The counter was definitely closed. As I took this photo, I heard the sound of running water from the kitchen. I suppose the cookware and plates were being cleaned. There was much animated consersation between the cook and the helper, as I quietly took this photo and moved off.
I don’t know what this interesting looking stall was for. The man you see in the photo looked at us curiously as I took the photo. He spoke only Odiya, and none of us counted that as a language we could express ourselves in. My best guess is that this stall serves ready-made food of some kind. Perhaps things that supplement the food made in the home kitchen, but maybe largely aimed at labourers and other immigrants who have been drawn to this region by the large amount of construction under way. If this were so I think the stall would also have some of the wonderful local sweets.
This was the second of the odd juxtapositions. Right next to that temporary stall was this more permanent structure with ice cream and cakes. Even as the town wound up for the night there were customers here. A savvy sweet shop does not miss a trick. There was also a counter with the local Odiya sweets; that’s what the lady in the sari is looking at. The cold drinks and the toffees in bottles in the front counter would have attracted children a couple of hours before I took the photo. I liked the expectant look of this shop.
This junction of two major local roads was more typical of the time in this town. Once the lights went off, the town was generally dark. A couple of open shops provide the only light in the place. Everyone hasn’t gone to sleep yet. Parked motorbikes show that there are some people who still come to the shops at this hour. After all a major railway station is less than ten minutes away. We went there to drop my colleague, and that place was brightly lit and bustling with traffic.