Bread joined the greens too
Couves com migas made use of spring’s tender leaves.
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Maria da Conceição added broa, beans and salpicão to the greens. The account recorded in February 2011 associates the dish with April and May. It is a family recollection, distinct from couves com feijões. After draining, the preparation was mixed with broa, garlic and olive oil in a large bowl, the alguidar. The same bowl went to the table.
The dish follows the vegetable garden’s calendar: in Maria da Conceição’s memory, April and May brought young, tender greens. The recipe also preserves techniques — cutting finely, draining and folding together — and a serving vessel, the alguidar. Ingredients, season and utensils tell different parts of the same memory.
Couves com migas: open the recorded recipe
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Method at a glance
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Maria da Conceição Mouta, February 2011: five people. The bowl’s capacity is not specified.
Read the original recipe →A kitchen throughout the year
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The pot in cold months
Maize flour thickens a preparation associated with cold months.
Winter fit in a pot →A meal of Carnival
The party calendar brings ears, grills and potatoes to the table.
Carnival also went to pot →The broth at the time of crops
Dried chestnuts tie the house's reserves to spring work.
Chestnuts in spring? →Sweet bread for the parties
The bread finds honey and dried fruits in a festive preparation.
The bread also made the feast →
Source and context
Accessed: . Editorial summary; the date of consultation is not the date of the facts.