As my cousin Marli has astutely pointed out, according to Wikipedia, a calçot is a variety of scallion, and the most traditional way of eating calçots is in a calçotada, a popular gastronomical fiesta held between the end of winter and March or April, where calçots are consumed massively. Last week, we had the pleasure of having Marli stay with us for a weekend (she’s a fantastic house guest) while she had the pleasure of attending her very first calçotada. Emily celebrated by ditching the top of her baby carriage and making the public debut of her big-girl stroller.

Happy to see what’s going on

This particular calçotada was organized by Too-Tall Dutch Ed. This was Jan and my second annual Ed-organized calçotada. They go something like this:

1. Take the train half an hour up the coast.
2. Meet an assortment of Dutch, German, Spanish, and Argentinian people at the train station.
3. Get in a car and make your way up to the base of a mountain.
4. Climb said mountain with food, drink, firewood, children, and dogs in tow.
5. Find the hut at the top of the mountain.
6. Men build fire, women drink.
7. Laugh, make an absolute mess, eat too much, and drink (yes, in that order).
8. Play with children and dogs.
9. Drink.
10. Admire surroundings.
11. Watch the sun set.
12. Clean up.
13. Make your way down the mountain before it gets too cold (much easier than climbing up).
14. See you all next year

I can see the sea

My favorite part of any calçotada is the filth inherent in the event. These long, thin onion-like roots are charred over an open flame and then left to roast inside a bulk of old newspapers. The resulting husk looks more like charcoal than onion, but underneath that black flaky exterior is a soft sweet morsel just waiting to be smothered in a thick delicious almond and garlic sauce. Nobody wants to get their hands too dirty while they’re peeling back the first calçot, but after the third or fourth, everyone’s got soot smeared all over their hands and face and nobody seems to mind. They just taste too good!

Go get ’em, Ed