If you grow parsnip (pastinakk) for seed, you may have come across the parsnip moth or parsnip webworm (Depressaria radiata) as it can make an impact on seed harvest as it makes a silk structure amongst the inflorescences. Here it’s on its other important host, hogweed (Heracleum spp.) which I’m also letting flower for the seeds (golpar spice).
Falafels can be home grown over most of Norway and if we are serious about climate change should become standar fare in kitchens, restaurants and supermarkets throughout the country. Dig for VICTORY against climate change! The ingredients: Broad beans / fava beans (bondebønner); grown in Malvik and stored dried Victory onion (seiersløk) grows particularly well in the arctic (or replace with garlic or ramsons) Golpar (spice from ground seed of any member of the Heracleum genus, including invasive Tromsøpalme, Heracleum persicum) Barley flour (bygg) – I used100% whole grain Eggs to bind Fry in oil (sorry, I used imported olive oil) (Optional: house grown chilis) Decoration: Oxalis triangularis
Last night’s Hablitzia tamnoides (Caucasian spinach / stjernemelde) and Allium paradoxum pesto was of course delicious with golpar (Heracleum spice), garlic, chili, sunflower seeds, parmesan, salt and pepper.
Cleaned this year’s golpar harvest, my favourite spice…used in a range of dishes, see here: http://www.edimentals.com/blog/?s=golpar
Real golpar is the ground seed of Heracleum persicum (Tromsøpalme), an important spice in Iran. I use a mix of wild and cultivated species of Heracleum (hogweeds): H. sibiricum, H. maximum, H. sphondylium…and naturalised H. persicum
Today I harvested the year’s first broad beans at the Væres Venner Community Garden where KVANN (Norwegian Seed Savers) are developing a garden:
I also harvested the first potatoes at home…and the year’s first falafels resulted with new potatoes for dinner. The falafels were flavoured with salt, pepper, shallots, chili and golpar (ground seed of any species of Heracleum or hogweed) which gives a delicious exotic flavour!
Heracleum sibiricum gives the local variant of golpar here…most people have a local variety of hogweed to harvest, even Giant Hogweed (Heracleum mantegazzianum) or Tromso palm (H. persicum), the latter giving the most authentic Iranian golpar spice.
Onion bhajis are a popular and delicious starter in Indian restaurants and common veggie fast food in supermarkets in the UK. They are basically onions in a gram flour batter which are deep fried in oil. Gram flour is made from chick peas. If I could get it, I would prefer to use broad (fava) bean flour which could be grown here in Norway. I have a lot of (bulb) onions left in the cellar, so decided to make some bhajis…..and with my cellar full of sprouting dandelions I decided to mix some dandelions into the batter for a slightly more healthy meal :)
Great to be home again to nutritious vegetarian food! Presenting this week’s two dishes, each lasting two days: dried broad bean falafels (with golpar spice) and a mixed cellar veggie wholegrain sourdough pizza with masses of forced dandelions and perennial kale shoots!
The first harvest at the KVANN vegetable sanctuary garden at Væres Venner was broad beans (bondebønner) from a mixed grex and this was turned into delicious falafels that almost melt in the mouth! The year’s first falafels or hummus is a real highlight of my gardening year…and did you know that the original falafels and hummus were made using broad (fava) beans, sadly replaced by inferior (in my opinion) chick peas….and we can experience this dish fresh even in cold areas where other beans won’t grow!
AND the colour is a natural beautiful green inside….they are often made with some leafy green vegetable added to supply the greeness of the “real” falafel!
NB! Falafel doesn’t have to be ball shaped and deep fried…these are pattie shaped and shallow fried..
Sand leek (rocambole) or Allium scorodoprasum gives bigger yields here than leeks, so it’s not surprising to learn that this perennial onion was probably cultivated by the Vikings (it is found naturalised near many old Viking settlements in Scandinavia) and I believe it is the original “geirlauk” (meaning spear onion) and the root of the word garlic in English… See also pages 215-217 in my book!
I hadn’t noticed the red base to the stems seen in these pictures before…
I used it in a quick scrambled egg dish together with Amish onion (Allium x proliferum), sorrel flower shoots, ground elder (Aegopodium), nettle (Urtica dioica), Hydrophyllum virginianum (water leaf) with golpar spice.
These pictures can also be seen on my 700 plus album of Allium pictures on Facebook here….http://www.edimentals.com/blog/?p=11254