Category Archives: Food

Food

Barl-ryotto

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Last night’s dinner: risotto made with rye and barley grain instead of rice with wild and cultivated vegetables and wild fungi:
Parsley, coriander, golpar (Heracleum maximum seed spice), 3 types of pea, baby carrots and broad beans, red mitsuba, 3 types of chicory, common sow thistle (Sonchus), saffron milk caps (matriske), hedgehog fungus (piggsopp), chanterelle (kantarell), Russula spp. , garlic, chili, nettle (variegated), swiss chard (mangold) and Allium nutans…
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Edible flowers, Food, Perennial vegetables, Salad

Naturplanteskolen Malvik salad

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Food, Fungi, Perennial vegetables, Spice

Soba with stir-fried Golpared veggies

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The veggies: Allium senescens x nutans hybrid onions, Malva moschata (musk mallow), Broad bean tops, Atriplex hortensis “Rubra” (red orach), Sonchus oleraceus (common sow thistle), chili, puff balls, Leccinum versipelle (orange birch bolete / rødskrubb), piggsopp/hedgehog fungus and at the top young parsnip roots (thinnings)
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Heracleum maximum is the North American Cow Parsnip…
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Heracleum maximum is the North American Cow Parsnip…

I made soba with stir-fried golpared veggies and wild fungi for tonight’s dinner. Soba is buckwheat noodles. Golpar is the Turkish spice usually made from the ground seed of Heracleum persicum (Tromsøpalme). To me the taste of “golpar” made with different Heracleum species isn’t very different. Tonight I used Heracleum maximum seeds fresh harvested from the garden to spice the stir-fry (instead of cumin which I used to use).

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Harvested cow parsnip seed heads

 

 

 

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Harvested cow parsnip seed heads

 

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Cow parsnip seed

 

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Ground cow parsnip seed

 

Food

Nodding onion flower green pasta sauce

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Thank you to Charlotte and Maj-Britt for the tasty selection of Danish organic beers….
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The nodding flower pasta sauce
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Hazel, Charlotte and Maj-Britt….

To celebrate the arrival of my daughter Hazel and helpers Charlotte and Maj-Britt from Denmark, I knocked up this green pasta sauce which, from memory, contained common sow thistle, coriander, bolted lettuce, musk mallow, spring onions, nettles, chili etc…and decorated at the last minute with nodding onion flowers!

Food

Urtigers

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Nettle burgers for dinner: Working in the garden all day…didn’t want to spend much time in the kitchen…needed some fast slow food. My helper Daina Binde had left an organic egg mix in the fridge when she left – not totally sure what was in it….on the balcony was a special potato growing in a large pot which had become “infested” with annual nettle (Urtica urens) (well, not really infested as I’d sown the seed :) )
I cooked the nettles quick, mixed with the egg mix, chili, siberian nodding onion, rolled oats and buckwheat flour and fried in sunflower oil….urtigers I reckon we can call them ;)

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Food, Perennial vegetables

Pakora hasn’t met this selection of veggies before!

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I gave myself a little treat this week and made Indian pakora! Pakora are basically fried vegetable fritters, often sold as a starter in Indian restaurants. The vegetables were dipped in a batter made of gram (chick pea) flour, a little chili and garam masala spice.  It would be interesting to use broad bean (fava) flour instead of chick peas!
I used: Day  lily buds (Hemerocallis), common sow thistle  (Sonchus oleraceus), radish, red mitsuba (Cryptotaenia japonica atropurpurea), musk mallow (Malva moschata), Korean aster (Aster scaber), sorrel (Rumex acetosa), garden orach (Atriplex hortensis), Parsley pea (tops), Allium nutans x senescens (leaves and flower stems/buds) and Hablitzia tamnoides (tops)…..
DELICIOUS!!

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