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)
I’m often asked what I do with all my winter perennial shoots and other stored vegetables! One favourite is a vegetarian quiche (eggepai). Easy to make and it lasts 2-3 days!
The veggies: blanched dandelions, perennial kales, swiss chard, garlic, leeks, perennial onions (Allium senescens), winter chantarelles, oca etc.
Milk, eggs, chili, salt, pepper, chili and garlic bulbil shoots.
The pastry is always as coarse as possible, this time with 100% coarse rye, svedje-rye, barley, and oats
Here with alpine bistort (harerug), caraway and evening primrose (Oenothera biennis) seed on the top
Delicious!
Perennial vegetables, Edimentals (plants that are edible and ornamental) and other goings on in The Edible Garden
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)
