AROUND THE WORLD IN THE EDIBLE GARDEN; Part 1 – The Cherokee lands of Eastern North America The first in a series of dinners from Malvik’s Edible Garden where we “forage” from different parts of the world!
Cherokee Pizza is of course better known as Cherokizza…go on, look it up :). This is the classic Native American Italian dish and it was made in Norway today! All you need is a good selection of Cherokee wild vegetables: Appalachian greens / kyss-meg-over-gjerde (Rudbeckia laciniata); see http://www.edimentals.com/blog/?p=22018 Nodding onion / prærieløk (Allium cernuum) Stinging nettle / brennesle (Urtica dioica) Virginia waterleaf / Indian salad (Hydrophyllum virginianum) Dandelion / løvetann (Taraxacum spp.) (a giant individual, as you will see from the pictures, growing on seaweed on the sea kale bed) Cow parsnip (Heracleum maximum)
I used a thick 100% whole grain rye sourdough base for the pizza, so a bit of Denmark in there too!
It’s still cool here, but with the snow line receded upwards we are left with a lot of brown from the naked fields and the greys of the fjord and clouds…with a welcome return of reds and yellows last night as the clouds broke up for a nice sunset.
Browns
In summer I get a warning of spectacular sunsets through window reflections
Greys
A narrow opening in the clouds illuminating Stjørdal and the airport
Bramblings (bjørkefink) are common breeding birds at higher elevations, but it’s just possible that they will breed here one day. This is the closest I’ve got with a male singing the last few days in the garden, here atop a Norway maple (spisslønn), the flowers still waiting after two very cold weeks!
Perennial vegetables, Edimentals (plants that are edible and ornamental) and other goings on in The Edible Garden
