Category Archives: Food

Pizza Hemerocallis

Tonight’s pizza ingredients found on a random forage in the garden: 3 different day lily species flower buds, including the first yellow Hemerocallis altissima, H. citrina (in the middle) with Malva moschata and M. alcea, second flush nettles, Campanula trachelium (new leaves after cutting down), Sonchus oleraceus (common sow thistle) and broad beans, with shallots, garlic, chili, oregano and topped with the year’s first poppy seed!

Veggie wholegrain pizza with New Zealand Spinach

My daughter asked if we’d like to come and join her and her friend in Napolitana (the village pizza restaurant). We were actually just about to eat pizza with new zealand spinach (NZ spinat), broad beans (bondebønner), Johannes shallots (Sankthans-sjalott), patience dock (hagesyre), sea kale (strandkål) and steinsopp (cep / porcini) topping with Hartington Silver thyme (timian) in the tomato sauce with chili….on a sourdough pizza made with 100% wholegrain barley (bygg), svedjerug (Svedje rye), spelt and emmer wheat.
We ate at home!

Saskatoons and salad

At the weekend at the Permalin Farm summer festival I met an English-German couple Johnny and Anna who were on a long campervan holiday in Norway, doing some wwoofing along the way. They had heard about the festival when they were in Balestrand (Sognefjord) and were recommended that they should try to visit me. They found my web site and discovered I was giving a course at the weekend and signed up!
They asked on Sunday if they could come and see my garden yesterday and said they were happy to help a bit too. We were planning to pick berries, so after the garden tour, we picked saskatoons / søtmispel (Amelanchier spp.).
The berries are now being dried!
For lunch we made an multispecies salad with Linbakst bread (100% linseed bread from the farm where we had the course). More pictures at the bottom.

…and the salad

Happy trails, guys!

Sonchus and Basil Pesto

Common sow thistle (Sonchus oleraceus) is now in season in my garden another plant categorised by most as a weed, but for me one of the most important vegetables in my garden from now until autumn. It even saves me work as the only thing I have to do is NOT weed it!! It is at its best when the leaves are shiny:

I made a sow thistle basil pesto last night together with basil grown in my office at the botanical gardens! I’m an office basil grower of over 40 years, having started when I was a student in 1978 (see  http://www.edimentals.com/blog/?p=5221, where I made pesto and Allium wallichii, the Sherpa or Nepal onion)
Last night I used garlic and more Johannes’ shallots (Allium x cornutum; see http://www.edimentals.com/blog/?p=22601)