Xtremehorticulture

My 30 Days of Ramazan (Ramadan) – Day 1

Hard to see but there is a bed on top of the roof. It is cooler to sleep on the roof at night than inside those cement ovens No, I am not Muslim. But all my staff are and they observe the 30 day fast of Ramazan. It is Ramadan in Arabic but Ramazan in Persian, Urdu and Dari, languages common in Afghanistan. The start of Ramazan here began on Friday, July 15, at 330am. Here, daytime temperatures in the protected shade of my indoor/outdoor Taylor thermometer had the outside at around 115F. I am glad I installed the evaporative cooler on the fourth floor on the roof because inside the temperature during the day dropped to 95F.  With fans it was tolerable. It was, after all, dry heat. I was struggling what to do about Ramazan. I am not Muslim so I was not compelled to follow this annual reglious event. However, I felt it would be very inconsiderate for me to have water or food in sight of my staff who were following it (almost) religously. One of my staff I saw had hot tea during the afternoon of the first day of Ramazan. So I decided to join them in Ramazan. Not for religious reasons but to not weaken them in their own fight with temptations. This meant no food or water from about 330am to 730pm. When the Mullah had his call to prayer in the morning, all eating and drinking stopped for the day. At night, when he made his call to prayer again was the signal you could then eat and drink. During the day there were three more calls to prayer for the religious. Blue mosque at Mazar i Sharif. Even though I walk by it frequently this is not my picture. I havenever taken one of this mosque but “borrowed” it from Wiki. I didnt go around and tell everyone I was going to follow the fasting part of Ramazan. I just did it. The first day of Ramazan fell on their Holy Day, Friday, so I was alone. Here is my recounting of my first day of Ramazan. 1st Day. Many Muslims will get up about 230 am and eat and get their last drink before the fasting part of the day begins. I did not. I got up at my usual time of 430 am to start my day. I could tell I was having caffeine withdrawls. I usually have a cup of coffee to get me awake and ready for the day. Not today. I substituted two ibuprofin for my cup of coffee. Dry. Medicine is permitted. One of my staff who is a fourth year student at the University and works as our security person in exchange for a room at ground level, said he got up at 230 am and made some eggs, bread and tea (chai) for his breakfast but could not eat it. He told me, when he asked his Mother about fasting when he was much younger (children do not fast), she told him to get up at 230am and fix his breakfast so that he would not be late for the beginning of the fast when the Mullah had his call to prayer. Just like any Mother. Evaporative cooler on the fourth floor roof of our building. My headache subsided by 5am and I began my days work on the computer. Even though it is my day off (Friday) there is still work to do and the work kind of fills the void between the the sixth day of the week and the beginning of the next. I was feeling quite good until the temperatures started hitting around 105F and building heat inside the thick concrete walls of our building. They are quite resistant to temperature changes but once they have absorbed heat they are slow to give it up as well. So it is a bit like an oven in the house during the night. By about 4pm it was about 95F inside and about 115F outside, in the shade. My throat was getting parched and dry and I looked at the clock. I had at least 3 hours to go. I was inside out of the sun. What about all those workers outside working? They start right after the call to prayer is finished, taking advantage of the cool night air, and retire to the inside when it gets hot. But tomorrow I will be working again outside. Restaurants and stores with food are closed all day long until 730 pm when they will open their doors again. Who will buy food during that time anyway? The hunger by 4 in the afternoon was not the big thing. It was the lack of water. It was uncomfortable but not debilitating. I kept wondering about what it would be like when I was working outside starting tomorrow. Vent system we build to vent the cool air from the swamp cooler to the lower three floors down the central staircase. At 7 pm I went down to my staff’s room and knocked. “Are you ready to eat?” He politely told me he would eat later. The Mullah did not yet give his permission to eat. So I waited as well. 730 pm came and I downed a liter of water, some milk and some pasta mixed with spaghetti sauce. My staff member joined me. “Did you take enough?” I said. “There is plenty.” He showed me his large bowl. It was full of spaghetti pasta. “I will eat half now”, he said. “At 230 I will wake and finish the rest.” At 1am the power went off. My ceiling fan stopped and I started to roast in a pool of sweat. I got up, drank about 1/3 liter of water and opened an outside door located in the hallway. A cool night breeze entered the third floor but avoided my room due to a lack of cross ventilation. The thick plastic covering on the windows to prevent glass from shredding you in case of a

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Retail Vegetable and Fruit Markets in Northern Afghanistan

Wholesale fruit and vegetable market in Mazari Sharif Last week I showed you one of the wholesale markets in Mazari Sharif. It was focused on potatoes and onions for the most part. This week I wanted to show you some pictures of the wholesale vegetable and fruit market and the retail markets that get their fresh fruits and vegetables nearly daily from the wholesale markets.  Zarang (motorcycles converted with a small truck bed) drivers getting ready to haul produce to retail markets as soon as they are hired by the owner of a market to do so. There are basically two wholesale markets in Mazari Sharif. The local farmers usually dont bring in their farm fresh fruits and vegetables to the wholesale market. This is  usually handled by some sort of “middle man” who has transportation and travels among the farmers buying product and delivering it to the market. Other times larger trucks drive in from Iran, Pakistan, Uzbekistan with products from wholealers there. So there is a wide selection of products ranging from bananas and citrus from Pakistan or the semitropical areas of Afghanistan like Jalalabad. Taxis are sometimes used to haul fruits and vegetables to local retail shops for sale. Balkh Province where Mazari Sharif, the capital, is located is at best subtropical in parts but more temperate with a climate similar to Las Vegas but with a bit more humidity at times. Right now apricots are coming in as well as early onions, radishes, leafy greens, and numerous other spring crops.

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Afghan Qabali Palau

One of the mainstay meals you are given when you get here is their rice palau or palaw. Sometimes it can be called Kabuli palaw or Qabili palaw or just plain palau. It consists of usually long grain rice mixed with lentils, rasins, carrots and a meat, usually lamb and sometimes nuts like almonds. It is considered the national dish. For me it is served with a side dish of fresh vegetables, their round, flat bread and hot tea. In Tajikistan when I was there it is a similar dish made with rice called plov. Where I am, close to the Uzbek, Turkmenistan and Tajikistan borders, the population is about 30% Tajik by ethnicity. Side dish of fresh vegetables Qabili Palau is widely regarded as Afghanistan’s national dish. It is best described as rice cooked in a broth-like sauce, then baked in an oven and topped with julienne carrots, raisins and chopped nuts. If meat is added, it’s usually lamb, chicken or beef; the meat will be covered by the rice. The Ingredients: 3 cups Basmati Rice  10 lamb pieces  2 yellow or brown onions, peeled and chopped  1/2 cup vegetable oil  1 cup chicken broth  2 small carrots  1 cup of raisins  2 tablespoons ground cumin  1.5 table spoons ground cardamom  1/2 teaspoon of black pepper  12 cups of water (estimate – use your judgment!)  Salt (according to your tastes)  The Instructions: Preheat the oven to 500 degrees. Chop and saute some onions in a pan over high heat until the onion is a nice brown; this should take about 5-6 minutes. Don’t burn the onions! If the lamb pieces are too big, cut them into tiny pieces. Add the lamb into the pan and sprinkle with salt Cook the meat over medium-to-high heat for about 6 minutes, turning occasionally to get an even golden brown on all sides. At this point in time, the onions will start to caramelize nicely, and there will be a nice, thick sauce. Add about a quarter cup of broth, then continue stirring until the liquid dries up, at which point put another quarter cup in again, and repeat until you’ve used all the broth. This really gives the meat that extra flavor! Once the thick sauce is truly good and going, bring to a boil, cover with a lid, and let the whole thing simmer for around 10 minutes. Then, remove the meat from the brown broth, and set aside (keep warm). Stir in the ground cumin (2 teaspoons), ground cardamom (1.5 teaspoons) and the crushed black pepper (0.5 teaspoon) into the broth and continue to cook on low heat for another 5 minutes. This allows the spices to get their flavor into the broth. Immerse the rice completely in a bowl of water, and drain in a colander. Repeat this step a few times, until the water that you’re draining becomes clear. Meanwhile, cook the rice in any sort of pot that has a fitted lid. This is where the 12 cups of water come in. Put some salt into the water before cooking the rice, so that your rice will just have that hint of saltiness to it when cooked. Cook the rice until it is just ever so slightly crunchy (nearly cooked), then strain any remaining water. Put the rice into a cooking pot, add the prepared broth. Make sure the broth and the rice mix well and add the meat pieces on top. Cover the pot with foil, and then with the lid. Bake the rice for 20 minutes at 400 degrees. Once you’ve put the rice into the oven, julienne the carrots, and do a quick stir-fry with them, along with raisins. You’ll be putting them into the pot, but you want to be stir-frying them just enough so that they’re slightly cooked, but do not overdo it, as you will be putting them into the pot, and let the cooking process complete in the oven. Set aside. Once the 20 minutes have passed, take it out, and put the julienne carrots and raisins into the pot. Reduce the oven’s temperature down to 250 degrees, and let it cook for another 20 minutes. Once that’s done, take the pot out from the oven. Arrange the meat pieces on a large platter. Then cover it with the rice. Make sure that the carrots and raisins are evenly spread in the rice; you don’t want them to be just piled all up in one spot (it’s all about aesthetics!). Article Source: http://EzineArticles.com/5449166

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