Vegetable spread

“Românești Pickle: A Winter Pantry Staple from Românești”

The Prut Valley is a natural wonder, and the river itself is a blessing for those living in the area, playing a significant role in the local economy.

Românești, in particular, brings back not-so-pleasant memories of frequent flooding and even the village’s relocation. However, it still delights passersby’s eyes and warms the hearts of local farmers. Today, we will venture a bit away from the Prut River and head towards a beautiful settlement, seemingly taken from fairy tales: the village of Sărata, a few kilometers from the main road and the Prut River. To reach there, we traverse a picturesque road, enjoying extraordinary landscapes: lush green hills, fruit-laden trees, towering trees, and domestic local wildlife: noisy chickens, ducks, and geese.

We arrive at the Ioniță family’s house, well-known in the area for their vegetable cultivation and sales. We are eager to taste something made from the vegetables they grow and sell. We have learned that Mrs. Nicoleta is highly regarded for her mashed vegetables. Preparing traditional mashed vegetables is a lengthy process, taking about 2 days. That’s why we won’t talk too much but rather move on to preparing the ingredients. You’ll need eggplants, bell peppers, tomatoes, oil, onions, carrots, tomato paste, salt, and pepper; of these, only the oil, salt, and pepper don’t come from the Ioniță family’s household; the rest are the result of their hard work. The quantities? The proportions are equal but depend on how many jars you want to store in the pantry for the long winter ahead.

We begin by roasting the eggplants and bell peppers over a wood fire; everything is done deliberately, with great care, and in accordance with ancient customs. There’s no place here for ovens, gas cylinders, or any machines to chop the mentioned ingredients.

Once the first day is done, we see some results: we have roasted and prepared eggplants and bell peppers; they are cooked, peeled, and chopped. Everything is put in the refrigerator and left until the next day when the process continues with chopping the onions and mincing the carrots.

Until this point, it was quite challenging, but now, once all the ingredients are ready, the cauldron is placed over an open fire or on a stovetop (depending on how cold and rainy it is outside), and the oil is heated. When it sizzles, it’s time to add the onions, which are sautéed until they become translucent. Then, the carrots are added, and once they have softened, all the other ingredients are added. Everything is simmered slowly on the stovetop. From now on, patience is required. We use this time to visit all the greenhouses where various vegetables grow freely. Mrs. Nicoleta doesn’t leave the cauldron’s side because the fire needs to be monitored, and the pickle must be stirred occasionally to prevent it from sticking to the bottom. God forbid!

Meanwhile, she prepares the jars, fits the lids, and has a blanket at hand, which will be used to wrap the jars after they are filled with mashed vegetables. The warmth from the prepared nest will sterilize the jars, ensuring that we will have a tasty snack all winter long in the pantry.

And so, the evening falls, and the mashed vegetables that has been simmering for hours on end is ready and perfect for tasting or indulging, as we did. What remains from our tasting is placed hot in jars, and the jars are portioned for daily consumption as well as for when guests come to visit.

In the markets of the Prut Valley, you can find homemade mashed vegetables prepared over a wood fire, which delights both feasts and family snacks. They are even more appreciated because of the time and effort it takes to prepare them.