Last night’s simple winter omelette with ingredients I had on hand:
Wapato tubers (Sagittaria latifolia)
Potato “Blue Congo”
Swiss chard (mangold)
Shallots “Finland” (an old Finnish / Norwegian variety of sjalott)
Barberry (vill berberis) fruits – see https://www.edimentals.com/blog/?p=27761
Tomatoes / tomat (some of the last fruits)
Salt, pepper and chili
Tag Archives: tomato
October salad
Today’s salad was decorated by the grandchildren! Didn’t they do a good job 
….and they dug into it, picking out the good bits which included sour Begonia flowers, tomatoes and not home grown feta cheese..
….and they dug into it, picking out the good bits which included sour Begonia flowers, tomatoes and not home grown feta cheese..
Artikler om grønnsaksarven fra Hagetidend
I 2011 skrev jeg en serie artikler om vår grønnsaksarven til Norsk Hagetidend. Etter Skog og Landskap sidene ble nedlagt er artiklene ikke lenge tilgjengelig på nettet. Derfor dette innlegget hvor alle artiklene kan igjen bli lastet ned! Artikelene blir også etter hvert lagt ut hos kvann.org (Norwegian Seed Savers/KVANNs webside).
English: In 2011, I wrote a series of one page articles about Norwegian heirloom vegetables in Norsk Hagetidend (the magazine of the Norwegian Horticultural Society) in Norwegian. The complete series can be found below.
- Fjellmandel og takløk (Mandel potato and the roof onions of Gudbrandsdal)
2. Aleksandra hvitløk (Garlic Aleksandra)
3. Hagemelde “Backlund-Bly” fra USA (Garden orach Backlund-Bly from Seed Savers Exchange i USA)
4. Stjernemelde (Caucasian spinach, Hablitzia tamnoides)
5. Vossakvann (Voss Angelica)
6. Seiersløk fra Lofoten (Victory onion, Allium victorialis from Lofoten)
7. Luftløk fra Udøy (Walking onion, Allium x proliferum from the island Udøy and Catawissa onion)
8. Jordskokk fra Ontario (Jerusalem artichoke from Ontario that travelled the world)
9. Maries høje ært (Marie’s pea…from Norway to Denmark and back)
10. Tante Cis tomat (Tante Cis or Ansofs Gule tomat)
Earth hour
Hands in earth for Earth Hour….sowed 8 varieties of tomato in candlelight!
Thanksgiving Quiche
I contributed this quiche for the Thanksgiving dinner in Hurdal, you might be able to see the word “Takk” (Thanks) written in seeds; T – alpine bistort / harerug bulbils (brown) and AKK – dark poppy seeds; with 100% coarse whole grain emmer wheat / naked barley / rye pastry, with swiss chard, chicory, spring onions, onion, garlic, chantarelle, chili, blue cheese, 5 tomatoes, Begonia and common mallow flowers +++
