What is Gastrobotany (Part 2)

What is Gastrobotany Part 2

Ref: Original text from Gastrobotanica © Huerto de Elche, with all permissions to reproduce.

The Collaboration Process of Santiago Orts and Rodrigo de la Calle:

VCrown©2010 Santiago Orts and Rodrigo de la Calle

We work as a tandem since we met in 2003. Many times Santiago says that he looks the nature and plants through a chef’s eyes but he is really a nursery man. He does ornamental plants at his nursery, Huerto de Elche, and also knows not only new unknown varieties of edible plants but how to grow them. He needs me to do the final applications in cooking and uses. We both are professionals in our matters. We join our experiences about our jobs and… it works!!

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Another example of our work in gastrobotany: We like citrus. Santiago grows at least 14 different varieties ( no lemon, oranges or mandarins at all) because they are really versatile family of fruits. Actually we are using close to 10-12 … , we work with cidras,  australian fingerlimes, dragonfly, pear-lemons, buda-hands, calamondines, limequats, Kumquats ….all of them are really very fine fruits. Some of them are sweets, with some of them we work just with the peels to get the perfume and we always use very low quantities.

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We work with some  vegetables too (we call them desert greens). As Elche is in a very dry area ( sub-desert one) there are weeds growing in the wild. Santiago  search for the edible ones, grows them and the results are hilarious.

And finally I end with some of of Rodrigo de la Calle most famous dishes involving Gastrobotany: Citric oyster, Desert vegetables rice, Fresh date with pidgeon and Strawberry and Carissa soup with citric caviar.

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