Habeetsia burgers or Bloody Habbyburgers?
Cooked and ground beetroots mixed with 100% wholegrain barley and rye flour, eggs and cooked Hablitzia leaves and Johannes’ shallots (Allium x cornutum), marjoram, salt, pepper and ground chili.
Last night’s dinner was a 100% wholegrain sourdough pizza with Hablitzia, four cheese and poppy seed topping…
The dough was made from a selection of whole grain organic flours including: coarse rye, emmer, barley, coarse spelt, svedjerug and a few barley and svedjerug grains added.
It was accompanied by a blanched salad – sea kale, dandelion “Vert de Montmagny Ameliore” and Allium tuberosum!
The Hablitzia once again impresses with its incredible productivity and early growth in one of the driest, shadiest places in the garden!
Tonight’s dinner was a Hablitzia-Ramsons-Nettle quiche with oregano, poppy and celery seeds on top with cowslip-violet-Allium zebdanense-Arctic bramble flowers….wholegrain barley-oat-rye pastry…. not at all bad :)
Anyone else have this tonight? …no, I didn’t think so somehow ;)
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
Almost 2 years ago on 29th April 2014, this quiche features perennial vegetables, starring Hablitzia / Stjernemelde, Allium victorialis / Seiersløk, Ground Elder / Skvallerkål, Stinging Nettle / Brennesle, Garlic / Hvitløk and homegrown chili, with a 100% wholemeal barley, rye and spelt crust, parmesan cheese and served with Jerusalem artichokes and Blue Congo potato and topped with dried with dried Alpine Bistort / Harerug bulbils!! Doesn’t get much better!!
Chicories continue to grow in the cellar which is totally dark and about +4C… made into a chicory quiche, also known as chicoriche ;) Next year I plan to sprout perennial chicory roots!
100% wholemeal barley and oat flour crust and with garlic, masses of chili, sweet marjoram, dried chantarelle and with poppy seeds on top…and I won’t have to cook for a few more days!! Served with a few interesting heirloom potatoes….