{"id":30102,"date":"2022-05-18T10:16:28","date_gmt":"2022-05-18T08:16:28","guid":{"rendered":"http:\/\/www.edimentals.com\/blog\/?p=30102"},"modified":"2022-05-18T10:27:55","modified_gmt":"2022-05-18T08:27:55","slug":"udos-hosta-ostrich-ferns-sea-kale-and-ramsons","status":"publish","type":"post","link":"http:\/\/www.edimentals.com\/blog\/?p=30102","title":{"rendered":"Wietse’s Onion Soup with Udos, Hosta, Ostrich Ferns, Sea Kale and Ramsons"},"content":{"rendered":"\n

The best of spring in one sitting. In celebration of the country Norway, we yesterday (17th May) harvested a small selection of the best blanched perennial vegetables (apart from the ostrich fern which had to be harvested or it would have been too late). This included three udo species (Aralia cordata<\/em>, Aralia californica<\/em> and Aralia racemosa<\/em>), sea kale (Crambe maritima<\/em>), Hosta<\/em> “Big Daddy” together with delicious sweet blanched ramsons (Allium ursinum<\/em>) . They were all eaten raw (apart from the fern which was steamed for 10 minutes) with a Japanese dipping sauce – olive oil (should have been sesame), tamari (soy sauce) and roasted sesame seeds. These accompanied an onion soup prepared with half of the leaves from one plant of Wietses Onion, a vigorous hybrid of Allium pskemense<\/em> and Allium fistulosum<\/em>!
It doesn’t get much better than this!\u00a0 More information with the pictures:<\/p>\n