The greens that went into last night’s wholegrain spelt quiche are listed below the picture! CELLAR: Dystaenia takesimana shoots; Forced hogweed (bjørnekjeks) shoots (Heracleum spp.); Forced Taraxacum (dandelion / løvetann); nederst til høyre: Witloof chicory (sikkori); øverst til høyre: swiss chard (mangold) GARDEN: Various hybrid onions (Allium senescens x nutans) and Hablitzia tamnoides (Caucasian spinach / stjernemelde)
One of my favourite insects is the bee beetle / humlebille (Trichius fasciatus). This morning I saw it on one of my favourite onions victory onion / seiersløk (this one is Allium ochotense; the East Asian species – recently separated out as a species). Later I filmed it also on a hogweed (Heracleum spp.).
Presenting the 14 permaveggies used in tonight’s Indian dal!
Here are the ingredients: Around the outside: Blanched sea kale / strandkål (Crambe maritima) Stinging nettle / brennesle (Urtica dioica) Top left and anti-clockwise: Caucasian spinach / stjernemelde (Hablitzia tamnoides) Hedge garlic / løkurt (Alliaria petiolata) Cow parsnip (Heracleum lanatum) Day lily / daglije (Hemerocallis shoots) Common wintercress / vinterkarse (Barbarea vulgaris) Giant bellflower / storklokke (Campanula latifolia) Blanched lovage / løpstikke (Levisticum officinale) Ground elder / skvallerkål (Aegopodium podograria) Victory onion / seiersløk from the Lofoten Islands in Norway (Allium victorialis) In the middle: Great waterleaf (Hydrophyllum appendiculatum) grows well in my garden and self-sows. It’s natural habitat is damp calcareous woodlands in Eastern North America. Patience dock / hagesyre (Rumex patientia) Afterthought: Moss-leaved dandelion / mosebladet løvetann (Taraxacum sublaciniosum “Delikatess”) – one entire leaf rosette with dandichokes and top of the roots)
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.
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.