AROUND THE WORLD IN THE EDIBLE GARDEN; Part 2 – Korea Inviting you to the second in a series of dinners from Malvik’s Edible Garden where we “forage” from different parts of the world! We don’t often eat oily food, but now and again its great and this meal was exceptional! From top left and clockwise: Ligularia fischeri Dystaenia takesimana (Giant Ulleung celery, seombadi) Aralia cordata (udo) (blanched for dipping and green for tempura) Phyteuma (should have been japonica, but I used nigra; svartvadderot) Allium victorialis subsp platyphyllum (victory onion; seiersløk) Aralia elata (devil’s walking stick, fandens spaserstokk) Hosta “Frances Williams” Hemerocallis dumortieri (flower shoots) (dayliliy, daglilje) Parasenecio hastatus (also the first time I ate this one and it was delicious, but I wouldn’t advise eating a lot: see here http://www.edimentals.com/blog/?p=23845) Matteuccia struthiopteris “Jumbo” (ostrich fern; strutseving) Taraxacum albidum and to the right of this: New Zealand spinach and Serratula coronata (also a first for me; the subspecies insularis is eaten in the Far East) Oplopanax horridus (North American species substituting Asian species Oplopanax japonicus or Oplopanax elatus) More information with the pictures!
The closest I got to white flowered Korean dandelion, this is Taraxacum albidum from Japan.
Taraxacum albidum; large up to 7cm flowers!
Taraxacum albidum
Blanched udo (Aralia cordata)
Blanched udo (Aralia cordata)
Blanched Hosta sieboldiana “Frances Williams”
Ligularia fischeri
From top left and clockwise: Ligularia fischeri, Dystaenia takesimana, Aralia cordata (udo) (blanched for dipping and green for tempura), Phyteuma (should have been japonicum, but I used nigra), Allium victorialis, Aralia elata, Hosta “Frances Williams”, Hemerocallis dumortieri (flower shoots), Parasenecio hastatus (also the first time I ate this one and it was delicious, but I wouldn’t advise eating a lot: see here http://www.edimentals.com/blog/?p=23845), Ostrich fern (Matteuccia struthiopteris), Taraxacum albidum and to the right of this: New Zealand spinach and Serratula coronata (also a first for me; the subspecies insularis is eaten in the Far East)
Peeling the blanched udo for dipping
Allium thunbergii from the Far East was used in the dipping sauce
The last group of tempurised veg!
We improvised dinner on the floor (the dining room table is my office!), the only thing missing was the Soju!
Dipping blanched Hosta! DELICIOUS!! The dipping sauce was made with 6T of soy sauce, 3T of water, 1T of apple cider vinegar, 1T of sesame oil, pepper, 1 crushed garlic clove, chili and green onions (Allium thunbergii)
Dipping blanched udo (Aralia cordata)
Last minute addition (there was enough food for two days), I remembered these Oplopanax horridus or devil’s club shoots. Although this is a North American species, there are closely related species in the Far East: Oplopanax japonicus and Oplopanax elatus
Last minute addition (Oplopanax horridus or devil’s club)
AROUND THE WORLD IN THE EDIBLE GARDEN; Part 1 – The Cherokee lands of Eastern North America The first in a series of dinners from Malvik’s Edible Garden where we “forage” from different parts of the world!
Cherokee Pizza is of course better known as Cherokizza…go on, look it up :). This is the classic Native American Italian dish and it was made in Norway today! All you need is a good selection of Cherokee wild vegetables: Appalachian greens / kyss-meg-over-gjerde (Rudbeckia laciniata); see http://www.edimentals.com/blog/?p=22018 Nodding onion / prærieløk (Allium cernuum) Stinging nettle / brennesle (Urtica dioica) Virginia waterleaf / Indian salad (Hydrophyllum virginianum) Dandelion / løvetann (Taraxacum spp.) (a giant individual, as you will see from the pictures, growing on seaweed on the sea kale bed) Cow parsnip (Heracleum maximum)
I used a thick 100% whole grain rye sourdough base for the pizza, so a bit of Denmark in there too!
I noticed yesterday that the ostrich ferns (strutseving) in the forest garden had put on a spurt despite the cold weather and were almost past the harvesting stage. This is the main disadvantage of this great vegetable. The harvesting window is very narrow. I quickly harvested some, taking care not to take more than 1/3 of the shoots. Together with Hablitzia tamnoides (Caucasian spinach), a bit of sea kale (strandkål), ramsons (ramsløk) and sand leeks (bendelløk) this made a delicious green pasta sauce. See the video before I picked below!
To celebrate my 65th we made indian pakora with 65 (or so) different perennial vegetables. Going for a new title, this time EPM (Extreme Pakora Man)! Any better? The whole list is under the pictures! Just wish I’d had broad / fava bean (bondebønner) flour available for the pakoras rather than gram flour (chick peas)…next time I hope :)
Tonight’s omelette had more or less only wild edible perennial plants from my area in it, although all grow in my garden, managed in some way…with one exception which has been in every evening meal for 65 days now, the first in this list: Hablitzia tamnoides (Caucasian spinach / stjernemelde) Taraxacum officinale (dandleion / løvetann) Allium ursinum (ramsons / ramsløk) Campanula latifolia (giant bellflower / storklokke) Alchemilla spp. (lady’s mantle / marikåpe) Urtica dioica (stinging nettle / brennesle) Aegopodium podograria (ground elder / skvallerkål)
Presenting yesterdays greens used on a veggie 100% whole grain barley/spelt/rye sourdough pizza were: Hablitzia tamnoides (Caucasian spinach /stjernemelde) (eaten now every day since the beginning of March and there’s more to harvest now than at any time since I started!) Crambe maritima (sea kale / strandkål) Allium ursinum (ramsons / ramsløk) Levisticum officinale (lovage / løpstikke) (I call blanched lovage “spring celery” as it’s not that much stronger than celery…and much easier to grow than celery organically) Ligularia fischeri (Gomchwi; Fischer’s Ligularia / Koreansk nøkketunge) (King of the Sannamul: see http://www.edimentals.com/blog/?page_id=3114) Rumex patientia (Patience dock / Hagesyre) Bistorta officinalis (Bistort / Ormerot)
Sea kale (strandkål)
Blanched lovage (løpstikke)
Blanched lovage (løpstikke) with unblanched plants behind
A wonderful birthday dinner yesterday! As is the tradition since I left home, my birthday dinner has been Macaroni Cheese with rhubarb crumble for dessert. Mac Cheese was the first veggie dish I ate back in the 60s – Mum took us to Edwin Jones in Southampton (the superstore of the time) where they served it in the restaurant. We loved it and it became a traditions for Mum to make this every Tuesday! Nowadays, we use whole grain spelt macaroni with masses of greens…Hablitzia or Caucasian spinach ( stjernemelde) and dandelion (løvetann). On the top, we used dried alpine bistort (harerug) bulbils! This one time rhubarb crumble is the only time I eat sugar each year, something I’ve kept up now for the last 20 years. Dedicating this to my dear Mum…it’s after all her 65th birth day too!
I harvested Hablitzia from this pot in which I’d had a bay tree that died a few years back, Hablitzia self-sowed and has taken over using the bay to climb up!
Dandelion
Hablitzia and dandelion greens were wilted before adding to the macaroni cheese
The finished mac cheese with alpine bistort bulbils on top
Dinner presentation
…and this curious stick with 65 marks on it appeared in my postbox anonymously, postmarked Tøyen in Oslo….
