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
This is how we keep warm up here…harvesting two leeks ;)
I think I’ll wait some days before I attempt to harvest the rest…it’s forecast to be above zero next week with some rain! This is also why I won’t be planting garlic this weekend as planned…
The only reason this is possible at all is that it has been so dry this autumn!
I’ve lost my long crow bar, otherwise I would have used that..
The last 3 days, I’ve been harvesting as quickly as I can as it’s very cold for the time of year (max. about -6C today) and the earth is now frozen to 5-6 cm deep….at this rate it won’t be possible to break up the surface layer with hand tools…but a few things like leeks will have to wait until the weekend….hoping I can get them up…
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).