To celebrate that the life-timer clicked over from 69 to 70 yesterday, the Barstow household’s tradition of making an equi-age permaveggie diversity MacCheese for dinner was followed once again, except we were out of macaroni and it was therefore a 70 species FusCheese with whole grain Fusili pasta! Curious as to what was in it, please see the plant ingredient list below the pictures:
Ingredients list:
Agastache foeniculum ; Anise Hyssop; Anisisop
Agastache foeniculum Aureum; Golden Anise Hyssop; Anisisop
Allium angulosum x nutans “Norrlandsløk”; Norrland onion; Norrlandsløk
Allium cernuum Pink Giant
Allium cernuum White Dwarf
Allium douglasii; Douglas’ onion; Douglas-løk
Allium fistulosum “Nedre Gjetsiden”; Welsh onion; Takløk fra Gudbrandsdalen
Allium hymenorhizum
Allium nutans ; Blue Chives; Sibirsk nikkeløk
Allium ochotense ; Japanese victory onion; Seiersløk
Allium paradoxum var paradoxum; Few-flowered Leek
Allium pskemense x fistulosum; Wietse’s onion; Wietsesløk
Allium sativum ; Garlic ; Hvitløk
Allium schoenoprasum Dwarf White; Chives; Gressløk
Allium tricoccum; Ramps
Allium validum; Swamp Onion; Stillehavsløk
Allium victorialis “Nordland” ; Victory onion; Seiersløk
Allium x cornutum ; St. John’s onion ; Johannesløk
Allium x proliferum “Dømmesmoen”; Walking onion; Luftløk
Angelica archangelica ssp archangelica v. Majorum “Vossakvann Markusteigen”; Angelica; Vossakvann
Anthriscus cerefolium ; Chervil; Hagekjørvel
Anthriscus sylvestris “Golden Fleece”; Cow parsley; Hundekjeks
Arabis alpina; Alpine rock cress; Fjellskrinneblom
Aralia californica; Elk clover; California-udo
Aralia elata; Japanese Angelica tree, Devil’s walking stick; Fandens spaserstokk
Artemisia dracunculus sativa “German”; German Tarragon; Tysk estragon
Aster yomena
Aster microcephalus
Aster scaber; Korean aster; Korea-asters
Barbarea vulgaris ssp vulgaris; Yellow Rocket/Wintercress; Vinterkarse
Bistorta officinalis; Bistort; Ormerot
Campanula trachelium; Nettle-leaved Bellflower/ Bats in the Belfry; Nesleklokke
Cardamine raphanifolia
Chamerion angustifolium; Rosebay Willowherb; Geitrams
Chenopodium bonus-henricus; Good King Henry; Stolt Henrik
Cirsium canum; Queen Anne’s Thistle; Droning Annes tistel
Cirsium oleraceum; Siberian Thistle/Cabbage Thistle; Kåltistel
Cirsium setidens
Crambe maritima; Sea kale; Strandkål
Cryptotaenia canadensis; Honewort
Cryptotaenia japonica Atropurpurea; Purple mitsuba; Lilla-mitsuba
Dystaenia takesimana ; Ulleung giant celery; Uleungkjempeselleri
Hemerocallis altissima; Daylily; Daglilje
Hemerocallis citrina; Daylily; Daglilje
Hemerocallis dumortieri; Daylily; Daglilje
Hemerocallis middendorfii; Daylily; Daglilje
Hemerocallis spp.; Daylily; Daglilje
Hemerocallis spp.; Daylily; Daglilje
Heracleum sphondylium ; Hogweed; Kystbjørnekjeks
Heracleum sphondylium “Pink flowered”; Hogweed; Kystbjørnekjeks
Hosta spp.; Hosta ; Hosta
Hosta spp.; Hosta ; Hosta
Humulus lupulus Aureus ; Golden Hops; Gullhumle
Hydrophyllum tenuipes; Pacific waterleaf; Stillehavs-vassblad
Hydrophyllum virginianum; Eastern Waterleaf; Virginia Waterleaf; Virginia-vassblad
Lepidium latifolium ; Dittander; Strandkarse
Levisticum officinale “Ullershov”; Lovage; Løpstikke
Ligularia fischeri; Fischer’s Ligularia; Fischersnøkketunge
Ligusticum hultenii; Hulten’s lovage; Hultens strandkjeks
Oenanthe javanicum; Seri ; Seri
Phyteuma nigrum ; Black rampion; Svartvadderot
Plantago major “Atropurpurea”; Greater Plantain; Groblad
Primula veris ; Cowslip; Marinøkleblom
Rudbeckia laciniata ; Cutleaf Coneflower; Gjerdesolhatt, kyss-meg-over-gjerde, sochan
Rumex patientia; Herb Patience; Hagesyre
Saxifraga stolonifera; Creeping saxifrage
Silene vulgaris; Bladder Campion, Maiden’s Tears; Engsmelle
Taraxacum tortilobum ; Moss-leaved Dandelion; Mosebladet løvetann
Tragopogon pratensis; Jack-go-to-bed-at-noon; Geitskjegg
Urtica gracilis ; Stinging Nettle, California Nettle; California-nesle
Tag Archives: Macaroni cheese
End of February Greens
Growing winter vegetables is easy and sustainable without the use of plastics, fleeces, expensive greenhouses and energy by exploiting the “talents” of perennial and biennial plants that are naturally cold tolerant! End of February greens, many harvested in the garden in this very mild weather, used in a delicious green Mac and cheese! See the list of plants added below the pictures.
The plants:
Forced inside:
Aralia cordata (udo)
Hosta
Aegopodium podogaria (ground elder / skvallerkål)
Cichorium intybus “Witloof Væres Venners” (chicory / sikori)
Allium senescens x nutans
Petroselinum crispum (parsley / persille)
Brassia oleracea (various perennial kales / flerårige kål)
Cirsium oleraceum (cabbage thistle / kåltistel)
Outside:
Allium carinatum “Pulchellum”
Hablitzia tamnoides (Caucasian spinach / stjernemelde)
Allium stipitatum shoots (Persian shallot / Persisk sjalott)
Rumex acetosa “Abundance” (sorrel /engsyre)
Taraxacum sp. (dandelion / løvetann)
Alliaria petiolata (garlic mustard / løkurt)
Dystaenia takesimana
Scorzonera hispanica (scorzonera / scorsonerrot)
Ranunculus ficaria var chrysocephalus (lesser celandine / vårkål)
Cardamine raphanifolia
Hemerocallis sp.
Allium cernuum (nodding onion / prærieløk)
Allium oleraceum (wild onion / villøk)
Allium sativum (garlic / hvitløk)
Allium paradoxum var normale
Allium paradoxum var paradoxum (few-flowered leek)
Armoracia rusticana ( horseradish / pepperrot)
Smyrnium olusatrum (alexanders / sorte løpstikke); not a very hardy species, but I’ve kept it alive for many years growing up against the house wall protected by a leaf and sacking mulch (I overwinter tender plants in pots here):
MAC 69 ONION CHEESE
Thanks everyone for all the birthday greetings! I spent my 69th by visiting the Onion Garden Chicago that I look after at the Ringve Botanical Garden, worked for an hour and harvested leaves from 69 different Alliums as one does, surprised my daughter by meeting her off the bus from Oslo and then had a lovely evening with Mac 69 Onion Cheese with Hablitzia tamnoides washed down with a few glasses, my first birthday as a Norwegian citizen 🙂
50 and 20 year celebrations
To celebrate our good friends’ Jurgen Wegter and Ingvild Haga’s 50th birthdays together with Meg’s 50-year anniversary of arriving in Europe for the first time (in Southampton near where I lived at the time) as well as my 50 year anniversary of leaving school and a memorable holiday with 20-30 school friends in Newton Ferrers in Devon, we made a special gourmet dinner of green mac-cheese. It had masses of veg mixed in – the year’s first broad beans and swiss chard, chicory, common sow thistle (Sonchus oleraceus), Allium senescens leaves, shallots and garlic from last year, rehydrated winter chantarelles, golpar – ground seed of hogweed – Heracleum spp., together with ramsons salt, chili, sun dried tomatoes and mustard, all in a wholegrain spelt white sauce with wholegrain spelt pasta; it was topped with alpine bistort bulbils).
Not to be left out, the Extreme Salad Man contributed one of his Meditteranean diet inspired multispecies salads commemorating it is now almost 20 years since he put together a salad from home grown ingredients in Malvik comprising 537 ingredients. something the world hasn’t seen before or since (see https://www.edimentals.com/blog/?p=18997). The record was set on 24th August 2003. This time there were a mere 106 ingredients….sad to see, but he must be losing it….
Thanks to Jurgen for the salad pictures:
Around the World in 80 Mac-Cheese
Many thanks to all who sent birthday wishes as I transitioned to become a bonafide pensioner 
As usual, my celebration dinner was a green macaroni cheese (https://www.edimentals.com/blog/?s=macaroni), this year an Around the World in 80 Mac-Cheese with 80 different perennial greens harvested from the garden, some for the first time!
Habby-Dandy MacCheese
A wonderful birthday dinner yesterday!
As is the tradition since I left home, my birthday dinner has been Macaroni Cheese with rhubarb crumble for dessert. Mac Cheese was the first veggie dish I ate back in the 60s – Mum took us to Edwin Jones in Southampton (the superstore of the time) where they served it in the restaurant. We loved it and it became a traditions for Mum to make this every Tuesday! Nowadays, we use whole grain spelt macaroni with masses of greens…Hablitzia or Caucasian spinach ( stjernemelde) and dandelion (løvetann). On the top, we used dried alpine bistort (harerug) bulbils!
This one time rhubarb crumble is the only time I eat sugar each year, something I’ve kept up now for the last 20 years.
Dedicating this to my dear Mum…it’s after all her 65th birth day too!
