Homla walk May 2018

Pictures from this week’s 5 hour (botanist pace) walk along the spectacular Homla canyon, the start about 14 km from home!

Karvekaalsuppe

One of the joys of spring is traditional Norwegian Karvekaalsuppe (caraway green soup), last night’s dinner. This was one of the first wild plants I domesticated in my garden for the soup, leaving some for seed later (used on bread, in curry spice mixes, ferments etc.). I simply collected a large bowl full of leaves with the top of the roots attached. I then made a butter and wholegrain Svedjerug (old Norwegian rye flour) roux with garlic, water and caraway greens, adding a hard boiled egg to the soup…
Learn much more about this great multipurpose vegetable in my book Around the World in 80 plants!

Heavy ground elder bread

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 

Velvet mites

At the moment there are many of these tiny red so-called velvet mites (probably Trombidium holosericeum) crawling around hunting on open soil and compost in the garden. I knew almost nothing about them, but just discovered that the larvae attach themselves to spiders, harvestmen and insects as in this picture…I’d seen this before in the garden but hadn’t realised before! See https://upload.wikimedia.org/wikipedia/commons/thumb/c/cc/Phalangium_opilio_bl.JPG/1024px-Phalangium_opilio_bl.JPG

Happy Habby Pizza

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!
Sooooo tasty….

The Hablitzia once again impresses with its incredible productivity and early growth in one of the driest, shadiest places in the garden!

Edibles & ornamental plants

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