I always grow many different types of peas and broad beans (favas) (erter og bondebønner). Peas (Pisum sativum) rarely if ever cross so I grow them very close to each other. Broad beans do cross, but active selection I do manage to keep several varieties true to type (such as crimson flowered with its distinctive beautiful lime green beans ).They’ve been lying around the house on windowsills drying for two months and I finally got round to sorting them, saving some for seed, and saving extra of good ones for Norwegian Seed Savers’ yearbook. The rest I just mix to make mixed bean falafel and pea soup later in the winter!
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…
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