My daughter asked if we’d like to come and join her and her friend in Napolitana (the village pizza restaurant). We were actually just about to eat pizza with new zealand spinach (NZ spinat), broad beans (bondebønner), Johannes shallots (Sankthans-sjalott), patience dock (hagesyre), sea kale (strandkål) and steinsopp (cep / porcini) topping with Hartington Silver thyme (timian) in the tomato sauce with chili….on a sourdough pizza made with 100% wholegrain barley (bygg), svedjerug (Svedje rye), spelt and emmer wheat.
We ate at home!
Rumex patientia (patience dock; hagesyre), New Zealand spinach (Tetragonia), broad beans, Johannes shallots and young sea kale shoots
New Zealand spinach (Tetragonia)
Attractive young purple leaves on one of my sea kale plants
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!
Hablitzia tamnoides and blanched dandelion “Vert de Montmagny Ameliore”
Hablitzia tamnoides and blanched dandelion “Vert de Montmagny Ameliore”
Blanched salad ingredients – sea kale, dandelion “Vert de Montmagny Ameliore” and Allium tuberosum!