Tag Archives: Chili

Skirret-chufa stir-fry

Tonight’s dinner, skirret-chufa stir-fry.

Celebrating chili diversity at Chelsea

Mainly for my friend the Extreme Chili Guy, Chris Fowler, who reportedly maintains a collection of over 1,000 chilis in South Wales, here’s an album of pictures from a little exhibition showing off the diversity of chilis at Chelsea Physic Garden this autumn!

Lily-chufa-parsley stir fry

Tonight’s dinner was a lily – chufa – parsley stir-fry (chinese style) with buckwheat noodles…

Lily = bulbs of Lilium martagon (Martagon lily), an important forest garden source of carbohydrate, liking the shady conditions of deciduous woodlands

Chufa – the delicious tubers of the grass Cyperus esculentus

Curry on the stove

I like to cook on the wood burning stove in winter…here’s a scene from the preparation of last night’s home grown veggie curry with Basella, Swiss chard, the two leeks I managed to dig up from the frozen ground, onion, garlic, dried chantarelles and winter chantarelles, apple, chili, coriander, golpar (Heracleum persicum spice) served with onion bhaji and rye (svedjerug) “rice”…it doesn’t get much better  

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Invasive Moonglow Quiche

As I suggested earlier today, veggie quiche would be tonight’s dinner (as two years ago on this day) now that I’m back here in Malvik :)
With cold weather getting colder and the forecast insulating snow not happening, I spent the day harvesting before it’s impossible to dig the soil!
The quiche turned into an invasive (svartelistet) quiche as it contains giant hogweed (Tromsøpalme) seed spice (golpar) and this year it is topped with dried Himalayan Balsam (kjempespringfrø) seed, two of the “worst” invasive species here in Norway and other parts of Europe :)  Other veg includes leek, parsley, garlic and chili.
The pie crust was made of whole grain fine naked barley flour (Hordeum vulgare var. nudum).
The tomato is a variety called “Moonglow”!P1680238P1680239 
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Stavanger and around

After my weekend course in Haugaland, member of Norwegian Seed Savers, Tone Lise Østboe kindly showed me around gardens in Stavanger and we also visited Rogaland arboretum outside the city and also a producer of bumble bees for the greenhouse industry!
Thanks very much Tone Lise :)

Barl-ryotto

Last night’s dinner: risotto made with rye and barley grain instead of rice with wild and cultivated vegetables and wild fungi:
Parsley, coriander, golpar (Heracleum maximum seed spice), 3 types of pea, baby carrots and broad beans, red mitsuba, 3 types of chicory, common sow thistle (Sonchus), saffron milk caps (matriske), hedgehog fungus (piggsopp), chanterelle (kantarell), Russula spp. , garlic, chili, nettle (variegated), swiss chard (mangold) and Allium nutans…
To sign up for dinner for two at my place, please sign up below ;)

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