Mostly annuals and biannuals tonight, but still 1/3 of the 41 ingredients are perennials!
A green medley pasta sauce for dinner!
Category Archives: Food
The Extreme Salad Man at 15!
Last week 15 years ago, the extreme salad man was created…and he is upset that Facebook completely missed this event…so let’s make up for it in this thread, please leave your gree(n)tings :)
Ably supported by this week’s garden helper Josefine Marie Dichmann from Odense in Denmark, and another of a stream of quality ex-students from Fosen Folkehøgskole, a salad of some 140 ingredients was put together in about an hour last night with marigold petals forming ESM’s age!
Link to the 2001 salad recipe:
http://www.edimentals.com/blog/?p=206 Rejection letter from Guinness :)
http://www.edimentals.com/blog/?p=462
http://www.edimentals.com/blog/?p=206 Rejection letter from Guinness :)
http://www.edimentals.com/blog/?p=462
“Have you eaten a flower”
Some pictures from the Grennessminde (Copenhagen) “Have you eaten a flower” event on Saturday 13th August 2016. Thanks for inviting me :)
Barl-ryotto
Last night’s dinner: risotto made with rye and barley grain instead of rice with wild and cultivated vegetables and wild fungi:
Parsley, coriander, golpar (Heracleum maximum seed spice), 3 types of pea, baby carrots and broad beans, red mitsuba, 3 types of chicory, common sow thistle (Sonchus), saffron milk caps (matriske), hedgehog fungus (piggsopp), chanterelle (kantarell), Russula spp. , garlic, chili, nettle (variegated), swiss chard (mangold) and Allium nutans…
To sign up for dinner for two at my place, please sign up below ;)
Naturplanteskolen Malvik salad
Soba with stir-fried Golpared veggies
I made soba with stir-fried golpared veggies and wild fungi for tonight’s dinner. Soba is buckwheat noodles. Golpar is the Turkish spice usually made from the ground seed of Heracleum persicum (Tromsøpalme). To me the taste of “golpar” made with different Heracleum species isn’t very different. Tonight I used Heracleum maximum seeds fresh harvested from the garden to spice the stir-fry (instead of cumin which I used to use).
Nodding onion flower green pasta sauce
To celebrate the arrival of my daughter Hazel and helpers Charlotte and Maj-Britt from Denmark, I knocked up this green pasta sauce which, from memory, contained common sow thistle, coriander, bolted lettuce, musk mallow, spring onions, nettles, chili etc…and decorated at the last minute with nodding onion flowers!
Urtigers
Nettle burgers for dinner: Working in the garden all day…didn’t want to spend much time in the kitchen…needed some fast slow food. My helper Daina Binde had left an organic egg mix in the fridge when she left – not totally sure what was in it….on the balcony was a special potato growing in a large pot which had become “infested” with annual nettle (Urtica urens) (well, not really infested as I’d sown the seed :) )
I cooked the nettles quick, mixed with the egg mix, chili, siberian nodding onion, rolled oats and buckwheat flour and fried in sunflower oil….urtigers I reckon we can call them ;)
Pakora hasn’t met this selection of veggies before!
I gave myself a little treat this week and made Indian pakora! Pakora are basically fried vegetable fritters, often sold as a starter in Indian restaurants. The vegetables were dipped in a batter made of gram (chick pea) flour, a little chili and garam masala spice. It would be interesting to use broad bean (fava) flour instead of chick peas!
I used: Day lily buds (Hemerocallis), common sow thistle (Sonchus oleraceus), radish, red mitsuba (Cryptotaenia japonica atropurpurea), musk mallow (Malva moschata), Korean aster (Aster scaber), sorrel (Rumex acetosa), garden orach (Atriplex hortensis), Parsley pea (tops), Allium nutans x senescens (leaves and flower stems/buds) and Hablitzia tamnoides (tops)…..
DELICIOUS!!
Ostrich Fern pie
Ostrich fern pie was the culinary high this week…made with cooked ostrich fern, Allium scorodoprasum, garlic, chili and standard quiche ingredients and a 100% whole grain barley / rye crust and home grown poppy seeds on top! It was delicious :)
