On 30th June 2025, I made ryotto with various perennial vegetables available in the garden. The ryotto is stir-fried veg mixed with wholegrain organic rye with chili and […]
Food / Foraging / Perennial vegetables
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Spring Ryotto
We’re now going into a period traditionally called the hungry gap, but in my eyes it’s the Full gap, the period with an abundance of vegetables, both perennial […]
Food
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Barl-ryotto
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), […]