Tag Archives: Bulb Onion

Sochan tops Mediterranean style

Thanks to Alan Bergo (@foragerchef) for reminding me to try sochan tops. This is Rudbeckia laciniata (cut-leafed coneflower) which in the double form is one of the most popular garden ornamentals here in Norway over the last 100 years and a plant that has been commercialised as a farm vegetable over recent years in Korea. I’d previously only eaten the spring shoots, but I was equally impressed by the tops which I used simply cooked with onion, garlic and  yellow zucchini from the garden, various fungi picked in the woods (saffron milkcap/matriske; hedgehog fungus / piggsopp and chantarelles / kantarell) and scrambled with eggs with a little chilim added (a classic way for preparing wild edibles in the Mediterranean countries. See the pictures below.
See other posts on this great vegetable which was introduced to me in one of Samuel Thayer’s books:
Appalachian Greens 
Cherokee Pizza 

Xmas day Rhizofantastigora dinner 2021

Xmas dinner in Malvik has been nut roast and roasted roots every year since 1984! This year there were 27 different roots: parsnip, 15 different varieties of potato, bulb onions, Tigridia (cacomitl), wapato (Sagittaria), carrot, beetroot, oca (red and yellow), Madeira vine (Anredera cordifolia), yacon (Polymnia), garlic (Allium sativum), Dioscorea polystachya (Chinese yam) and chicory root (at the top).
The nut roast was made from ground walnuts, hazelnuts and almonds with grated carrots, onion and beetroot with garlic, golpar (Heracleum seed spice), egg, salt, pepper and chili, bedecked with buckwheat groats (home grown by a friend in Czechoslovakia), Himalayan balsam seed,  caraway, dill and alpine bistort bulbils (Polygonum viviparum).


Wagtail at the North Pole

North Pole? Yesterday I worked for the first time this year at the Væres Venner Community Garden where KVANN (Norwegian Seed Savers) and I are involved. When I arrived there was a pair of white wagtails (linerle) at the North Pole of the World Garden (I’ve planted mainly perennial vegetables geographically on a 12m diameter garden with the centre representing the north pole, marked by a pile of rocks) :)

Otherwise, honey bees were active on a group of dwarf daffodils (påskeliljer), significantly earlier than other Narcissus:

First serious dig of the year preparing an area for potatoes, removing the last of the couch grass (kveke) roots (I hope) and planted about 30 Sarpo potatoes (Sarpo Mira and Sarpo Tominia). Also sowed broad beans, planted onion sets and caraway root (karve).  
Overwintering of the 100+ fruit, berry and nut trees seems to be very good!

Winter stir-fry

People are always asking me for recipes. I rarely follow recipes as my ingredients vary so much and I just use what I have available. However, I do follow a number of basic, mostly lacto-vegetarian recipes which I’ve evolved to my liking over the years. For instance, last night I used
a) Pea shoots (erteskudd), harvested about 25cm high (before they get too coarse to use; I don’t cut them right down to the soil as they will then resprout once or twice before giving up; to do this, they must be grown in a bucket or similar in deep soil); the peas were a mixture of about twenty home grown varieties, including several heirlooms such as Norwegian Jærert and Ringeriksert).
b) Swiss chard / mangold (it’s been too cold for this to regrow in the cellar where it’s planted in soil)
c) Chicory “Catalogna gigante di Chioggia” (sikkori) (this had resprouted in the cellar from the roots)  
d) Leeks / purre (also stored in soil in the cellar)
e) Yacon (sliced tubers)
f) Scorzonera / scorsonnerot (sliced tubers)
g) Oca (oka) (Oxalis tuberosa)
h) Garlic / hvitløk
i) Chili / chili
j) Bulb onions / kepaløk
k) golpar (ground seed of various Heracleum species;  bjørnekjeks / Tromsøpalme)
The roots are stir-fried first (in olive oil), then the onions are added and at the end the greens for 5-10 minutes, finally mixing in chili, salt and pepper. Served either over whole grain spelt pasta or mixed as a risotto (I use barley normally for a barlotto) with strong cheese or parmesan. 

The roots are stir-fried first (in olive oil), then the onions are added and at the end the greens for 5-10 minutes, finally mixing in chili, salt and pepper. Served either over whole grain spelt pasta or mixed as a risotto with strong cheese or parmesan.