Tag Archives: spelt

Green pasta

This is what I had for dinner last night: a Mediterranean-diet style green (wholegrain spelt) pasta dish with wild fungi, annual greens, broad beans, weeds, golpar, chili and epazote (see more on the ingredients used under the picture!).

My daughter, Hazel, peeling away the inedible slime layer of slimy spike-cap (sleipsopp):

We used two mild tasting Russula species (kremler): Broad beans (bondebønner) and swiss chard (mangold) 
Shallots (Finnish heritage variety) which were harvested in September 2022 are still looking good: Sonchus oleraceus (common sow-thistle / haredylle), probably my most used veg at this time of year, even though most consider it a weed! WEEDS ARE TO FEED!


Epazote, wormseed / sitronmelde (Chenopodium ambrosioides), leaves from an 11-year old plant which is overwintered indoors in a cold room down to 3-4C:

Even the guest bed is in use for drying seed! Here is the 2023 crop of golpar (Heracleum spp.) seed :) :
Otherwise, we used courgette, nettle, chili and Hitra Blue organic cheese!

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:

The Extreme Salad Man photographs his latest creation

Cellar and Garden Greens: 6th April 2022

The greens that went into last night’s wholegrain spelt quiche are listed below the picture!
CELLAR: Dystaenia takesimana shoots; Forced hogweed (bjørnekjeks) shoots (Heracleum spp.); Forced Taraxacum (dandelion / løvetann); nederst til høyre: Witloof chicory (sikkori); øverst til høyre: swiss chard (mangold)
GARDEN: Various hybrid onions (Allium senescens x nutans) and Hablitzia tamnoides (Caucasian spinach / stjernemelde)


Veggie wholegrain pizza with New Zealand Spinach

My daughter asked if we’d like to come and join her and her friend in Napolitana (the village pizza restaurant). We were actually just about to eat pizza with new zealand spinach (NZ spinat), broad beans (bondebønner), Johannes shallots (Sankthans-sjalott), patience dock (hagesyre), sea kale (strandkål) and steinsopp (cep / porcini) topping with Hartington Silver thyme (timian) in the tomato sauce with chili….on a sourdough pizza made with 100% wholegrain barley (bygg), svedjerug (Svedje rye), spelt and emmer wheat.
We ate at home!

Happy Habby Pizza

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!
Sooooo tasty….

The Hablitzia once again impresses with its incredible productivity and early growth in one of the driest, shadiest places in the garden!

Perennial veggie quiche 2014

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!!

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