Most years since I’ve followed this tradition on or near my birthday, no chips this year as the potatoes have run out and nowadays the macaroni cheese is mixed with masses of green stuff both from the garden and, yesterday, fiddleheads harvested on the Homla walk. This is more or less the only time in the year I have dessert and the only time I eat sugar…in rhubarb crumble, also with family roots back to the 60s :)
rhubarb crumble, also with family roots back to the 60s :)
I’ve never seen real bread for sale, you can tell from the weight. The loaves I made yesterday weighted in at over 1.5kg! This sourdough was made from a selection of whole grain organic flours (yesterday’s pizza dough was taken from the proving dough) including: coarse rye, emmer, barley, coarse spelt, svedjerug and a few barley and svedjerug grains and fresh ground elder (skvallerkål) mixed in at the end!
At least the ground elder and seed toppings were home grown, from left to right – caraway (karve), opium poppy (opiumvalmue) and greater plantain (groblad) / Plantago major
Last night’s dinner was a 100% wholegrain sourdough pizza with Hablitzia, four cheese and poppy seed topping…
The dough was made from a selection of whole grain organic flours including: coarse rye, emmer, barley, coarse spelt, svedjerug and a few barley and svedjerug grains added.
It was accompanied by a blanched salad – sea kale, dandelion “Vert de Montmagny Ameliore” and Allium tuberosum!
The Hablitzia once again impresses with its incredible productivity and early growth in one of the driest, shadiest places in the garden!
We’re now going into a period traditionally called the hungry gap, but in my eyes it’s the Full gap, the period with an abundance of vegetables, both perennial wild and cultivated edibles. Yesterday’s dinner was a ryotto (risotto with rye rather than rice). In the last few days, many of these early spring permaveggies have put on a growth spurt! I photographed most of the ingredients in the garden first.
I’m still alive and well after last night’s noxious pizza. I’ll explain. I used pea shoots from the living room, onion, Allium cernuum shoots harvested from the garden (I forgot to include Hablitzia shoots), garlic and chili…on top of the pizza, I added seed of Himalayan balsam (Impatiens glandulifera), one of the “worst” noxious (invasive) species…
Quinoa had been used as an annual grain crop in the Andes since ancient times, and was domesticated at least 4,000 years ago. Around 1990, I received seeds of a variety from Southern Chile called Dave (Linares 407) from the UK, where this short season variety was being trialled by the UK organic organisation Henry Doubleday Research Association. From the start and to my surprise, it gave some yield every year in my garden at 63.5N on the Trondheimsfjord. I never grew more than 40-50 plants, often less, due to space limitations and the fact that, in some years, yield was poor as damp autumn weather resulted in seeds sprouting and going mouldy before harvest. I tried various other varieties such as Chadmo, Kcoito and Temuco, but Dave gave a better yield. In the process of saving seed every year, I’ve grown it every year since I first got the seed and have selected it over the years (mostly unconsciously) and have therefore developed my own variety, which is now known as Stephe and is nowadays grown successfully by a number of growers in the Norwegian Seed Savers (KVANN) network. Seed is available through the KVANN yearbook.
I don’t know how true the story of the variety Dave recounted below in the Adaptive seeds catalogue (Oregon, USA) – I’ve heard different opinions of this: “This is our favorite quinoa because of its unique history and excellent performance here on the Willamette Valley floor. Golden orange seeds. 4-5′ tall plants with seed heads that turn vivid orange when ripe. High yielding when compared to other quinoa grown here in low elevations. Short season. Open seed heads resist late season damp weather. Collected in southern Chile. Named after quinoa collector and advocate David Cusack, who was murdered in Bolivia in 1984. There is anecdotal evidence that he was murdered by “business interests” that felt threatened by the solidarity amongst quinoa growing campesinos. Others believe he was murdered due to his activism and research surrounding the CIA’s role in the overthrow of Chilean president Salvador Allende. All very mysterious.”
Below is a series of pictures taken during the year in Malvik over the years. You may also be interested in the following blog posts about this amazing and nutritious plants:
1. Cleaning Quinoa Seed: http://www.edimentals.com/blog/?p=9083
- Three species quinoa and Jicama salad http://www.edimentals.com/blog/?attachment_id=9925
(this is from a blog post “Jicama-Ahipa a la Henry Quinoa”)
(The most interesting perennial grain crop for cold climates is quinoa’s cousin Good King Henry, Chenopodium bonus-henricus……I have started collecting different accessions of this plant with the idea to select Henry Quinoa, a potential future super-grain for arctic conditions! The common weed Chenopodium album is also surprisingly productive…what it we had selected that as a grain?)
- Home grown Quinoa patties: http://www.edimentals.com/blog/?p=9020
Finally, a good reference with lots of recipes is Traditional High Andean Cuisine: Allin Mikuy / Sumak Mikuy http://www.fao.org/3/a-i1466e.pdf
I contributed this quiche for the Thanksgiving dinner in Hurdal, you might be able to see the word “Takk” (Thanks) written in seeds; T – alpine bistort / harerug bulbils (brown) and AKK – dark poppy seeds; with 100% coarse whole grain emmer wheat / naked barley / rye pastry, with swiss chard, chicory, spring onions, onion, garlic, chantarelle, chili, blue cheese, 5 tomatoes, Begonia and common mallow flowers +++