There’s a pair of pied flycatchers (svarthvit fluesnapper) in the garden this year. I first heard the male singing on 13th and on the 22th I made this video of the female who is hopefully now sitting on eggs. The male continues to sing most of the day (20+ hours) and has since yesterday concentrated its efforts in a different part of the garden with a couple of vacant bird boxes, so it’s likely he’s enticing a second female (polygamy is not unusual for this species).
Monthly Archives: May 2022
Bitter baccalao: roots and greens
No, I’m not vegan and have never been, I’ve been lactovegetarian with the occasional wild fish over 40 years. We always have some Norwegian dried cod (baccalao) at the ready in our cool larder. The usual way to make the dish baccalao here is to hydrate the fish for a couple of days and then layer potatoes, bulb onions, fish, tomatoes, garlic with olive oil, pepper and chili in large saucepan. I’ve always added seasonal greens too and often use green onions of various types instead of bulb onion.
Last night, we used the last of the potatoes from the cellar and as there weren’t many also used root chicory (di Sancino: an edible rooted variety that produces well here) and the last yacon roots, all still in perfect condition kept in the cellar in dryish leaves all winter! We also used a good bunch of nettles, tops of giant bellflower (Campanula latifolia) and sweet cicely (Myrrhis odorata) tops including the flowers. For the onions, sand leek (Allium scorodoprasum) and victory onion (Allium victorialis) were in perfect condition (beginning to flower).
The verdict on our first bitter baccalao? Delicious, but probably not for everyone!
Wietse’s Onion Soup with Udos, Hosta, Ostrich Ferns, Sea Kale and Ramsons
The best of spring in one sitting. In celebration of the country Norway, we yesterday (17th May) harvested a small selection of the best blanched perennial vegetables (apart from the ostrich fern which had to be harvested or it would have been too late). This included three udo species (Aralia cordata, Aralia californica and Aralia racemosa), sea kale (Crambe maritima), Hosta “Big Daddy” together with delicious sweet blanched ramsons (Allium ursinum) . They were all eaten raw (apart from the fern which was steamed for 10 minutes) with a Japanese dipping sauce – olive oil (should have been sesame), tamari (soy sauce) and roasted sesame seeds. These accompanied an onion soup prepared with half of the leaves from one plant of Wietses Onion, a vigorous hybrid of Allium pskemense and Allium fistulosum!
It doesn’t get much better than this! More information with the pictures:
Some odds and ends this week in Malvik
- The best of vegetables ready to harvest this week: blanched sea kale (Crambe maritima), blanched lovage (Levisticum officinale) and nettles (Urtica dioica)! Delicious.
IT’S DANDINOODLE TIME HERE IN MALVIK: one of the year’s many highlights!This is by far my earliest dandelion to come into growth in March. It was sent to me as seed from the Alps in Switzerland, following a talk I gave there and was supposed to be similar to the moss-leaved dandelion but the leaves weren’t similar at all. These are from one plant! I’m trying to fine out which species it is…
3. Allium paradoxum var paradoxum isn’t a plant you’ll want in your garden as this form has bulbils which can spread invasively. I was sent this 20 years ago from a garden in Sweden as Allium triquetrum but it wasn’t that one. I never considered either of these invasive Alliums as hardy enough to be a problem here and this one has slowly colonised the space around my oldest Hablitzia tamnoides. With warmer winters I have started more aggressive harvesting of this one.I now harvest both the young leaves, the tops, in particular the bulbils to keep it under control. They are delicious both raw in mixed salads and cooked.