Danish television chef and cookbook author Anne Hjernoe was on St. Croix to film local farmers and vendors at the Christian “Shan” Hendricks vegetable market Tuesday for a two-hour documentary that will be aired on Danish national television.
Hjernoe and videographer Egon Rix are in the territory for nine days and then will travel to three other locations to make films about the Danish influence on local cooking.
“The Virgin Islands, Iceland, northern Germany, southern Sweden – all have been Danish at one time,” Hjernoe said. “We want to find out what is left of the Danes.”
Red Grout, a jelled dessert popular in the territory, is the only dish passed down by Danish cooks that is still prepared by Virgin Islanders, according to the costar of the “Anne and Anders” television show. The original recipe uses strawberries instead of guava and sorrel but the flavor is very similar, Hjernoe said.
As she was shopping for dinner and interviewing vendors, Hjernoe tasted and learned about some of the territory’s unique fruits and vegetables. The University of the Virgin Islands and the V.I. Agriculture Department displayed new varieties of sorrel that are being developed to grow anytime of the year and sugar peas that will flourish in small spaces without irrigation.
The Danish duo learned from farmer Betty Drew that West Indian locust, locally known as “stinking toe,” is packed with protein and can be eaten raw, made into juice and a variety of dishes, including ice cream. Drew also had locally grown zucchini, carrots and gooseberries.
Violet Drew of Sonrise Farm offered a taste of sorrel wine and, while she sipped, Hjernoe purchased cherry tomatoes from a display that included fresh sorrel, plantain chips, lime juice, coconut oil, miniature pineapples, pickles, and dehydrated and canned tomato sauce.
“I try to make something with everything I grow,” Drew said.
Also on display were mounds of red and yellow tomatoes and stacks of cucumbers. Florine Hay had fresh eggs, sugar cane, herbs and seasoning made from dried ground peppers grown on her farm. She also had frilly kale and bright green lettuce.
After interviewing Toni Downs and learning about honey and making beeswax candles and soap, Hjernoe tasted fresh honey and Downs’ chutney and jams.
After the film shoot, Hjernoe was planning to tour a sugar cane farm, the Lawaetz museum and the Cruzan Rum factory. She also was meeting with students before she cooked dinner with friends.
Hjernoe was trained as an educator and a journalist. She is know for her television programs “Open-Air Garden” and “AnneMad.” She develops her own recipes and has written six cookbooks. She is an ambassador for the World Wildlife Fund and on the board of Slow Food Business.
There are vendors at the Hendricks market every Saturday beginning at 7 a.m. with fresh fruits and vegetables, preserves, jams, pickles and a variety of homemade products are for sale.
